Moong Dal Khichdi
Moong Dal Khichdi
Moong dal is split moong beans. Generally there are two kinds of moong dal available in the market. One is with the skin and the other one without the skin. Both can be used interchangeably. Both types of dals are used to make khichdi. Moong is a vital source of protein for those following a vegetarian diet. We try and include legumes, lentils, beans in our daily diet.
What is Khichdi?
Khichdi is a popular preparation in the Indian Sub Continent. Mention khichdi and immediately it brings a smile on most faces, its comfort food and very healthy. Generally, khichdi is a mixture of lentils (dals) and rice cooked together. In fact, some make it plain with just addition of turmeric powder and salt. While others add a variety of spices and vegetables.Incidentally, its one of the first solid food we offer to babies. In particular, khichdi is the choice of food for those are recovering from an illness as its easy to digest and nutritious. Interestingly, the ratio of rice to lentil(dal) varies. Some take 1:1 some ½:1. It all depends. When I use to make it for my babies, we would add more lentils and less rice.
What types of dals or legumes are used for khichdi?
Moong Dal – the skinless one or as its popularly known as the yellow moong dal
Green Moong Dal – with the skin
Whole Moong – usually soaked for 2-3 hours before cooking
Pigeon Pea Dal – split pigeon pea, toor dal, tuvar dal.
Urad Dal – split black gram
Puy Lentil – masoor, flat lentil
Chana Dal – split chickpea
Split Dry Peas – not commonly used, but some use it
Which Rice to use for Khichdi?
Basically any type of rice, long grain basmati, short grain, brown, red, white, broken rice, etc. The choice is yours.
Sometimes, other grains or pseudo grains are used to make khichdi. Some examples are millet, barley, buckwheat, quinoa, cracked wheat, etc.
Surprisingly, one of the requests for home cooked food by my son Neel was khichdi. When he came down to India to visit family he wanted me to make all the Gujju food. After he left for Canada, I decided to write down a khichdi recipe so he can prepare it for himself. Fast forward to now, glad that over the years Neel has learnt how to cook many dishes, that includes khichdi which he loves with some yogurt and a good pickle.
What to serve with khichdi?
In brief, Khichdi is usually prepared in two style, it can be where the rice and lentil grains are separate. Specifically that means the right amount of water has been used for that type of khichdi. On the other hand it can be more porridge kind where more water is added and cooked for a little longer. In fact, the more softer porridge like one can be enjoyed on its own. Certainly, that’s the kind we usually prepare for babies and those who are sick. I love both kinds. In regards to enjoying Khichdi, it can be served with a vegetable side dish, kadhi( a yogurt curry), pickles, papad or papdi, or yogurt. Sometimes chopped onions or a tomato onion salad too is served with it.
Some Khichdi Recipes you may want to check out:
Buckwheat Khichdi – I make it without lentils as I normally make it for fasting days.
Buckwheat and Brown Rice Khichdi – here I’ve used brown rice, buckwheat, masoor dal(lentil) and vegetables to make a wholesome khichdi.
Bajri and Moong Dal Khichdi – In fact, this is a no rice khichdi. Only pearl millet and moong dal is used with vegetables to prepare this nutritious khichdi.
Badshahi Khichdi – In brief, this khichdi is a a rice and toor dal mixture but the name Badshahi comes into play as stuffed eggplant and potatoes are cooked along with the khichdi.
Tuvar Dal Khichdi – Indeed, the most popular khichdi in my family
Vrindavan Khichdi – In general, this khichdi is loaded with vegetables and generally green moong dal and rice are used. Incidentally, It gets it name from my Mother in Law, as she loves the khichdi that is served at the ISKCON temple in Vrindavan. Over time I’ve got into adding more veggies to it.
Moriyo/ Sama Khichdi – Though, the khichdi is made from Barnyard millet, no lentils are added as its usually prepared for fasting days.
Sabudana Khichdi – Tapioca Pearls are cooked with potato to make this khichdi. Its usually prepared for fasting days.
Ingredients required for Moong Dal Khichdi
- Rice – any rice of your choice
- Green Moong Dal – Chilka dal
- Ginger – either paste or cut into thin slivers
- Green Chillis – minced or slit into halves
- Garlic – chopped
- Salt – according to your taste
- Turmeric Powder – haldi, hardar
- Mustard Seeds – rai
- Cumin Seeds – jeera, jiru
- Peppercorns – mari
- Cinnamon Stick – taj
- Dry Red Chilli – optional
- Cloves – laving
- Ghee/ Oil
- Gluten Free
- For Vegan version don’t use ghee
- Omit garlic if you want a no onion no garlic version
MOONG DAL KHICHDI
- 1 cup rice
- 1 cup moong dal with the skin
- 6 cloves garlic sliced
- 1 inch ginger cut into thin strips or paste
- 1 green chilli finely chopped or paste
- 1 - 1½ tsp salt
- ¼ tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 10 peppercorns
- 6 cloves
- 1 inch cinnamon stick cut into pieces
- 2 tbsp ghee/oil
- 3 cups water
- 2 dry red chillis optional
- Mix the rice and lentil. Wash it thoroughly in a big sieve.
- Put the rice and lentil into a bowl. Add the measured water to it and let it soak for about half an hour.
- Heat the ghee in a deep saucepan.
- When its hot, add cinnamon, cloves, peppercorns, mustard seeds, cumin seeds and red chillis.
- Add the ginger, garlic and chilli. Saute for a few seconds.
- Add the turmeric powder and the rice mixture along with the water.
- Add the salt and mix well.
- Partially cover the pan and cook the rice over medium flame till done.
- If you use the rice cooker, heat oil/ghee in a small pan. Add the spices, stir fry ginger, garlic and chilis. Add the rice mixture, salt and turmeric powder to the rice cooker. Add the stir fried mixture to it. Mix well and switch on the cooker.
- Instead of moong dal with the skin, use the yellow moong dal or tuvar dal.
- To make it into a wholesome meal, add big chunks of potatoes, carrots and some peas before cooking the khichdi.
- For a slightly more gooey khichdi add 1/2 a cup of extra water.
- If you want to use a pressure cooker to cook the khichdi, allow it to cook for 1 whistle over medium heat.
- Can add onion. Stir fry it till its soft before adding garlic, ginger and chillis.
Pin for Later
A little request:
If you do try this recipe then please either
- add a comment below,
- send a picture to my email firstname.lastname@example.org
- tag me as #mayuri_jikoni on Instagram
- or tag me on Twitter as #Mayuri1962