Everyday Kitchen

Indian · Dinner

Moong Dal Khichdi

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · High-protein

Simmer rice and split mung dal until both soften into a thick porridge. Stir from the bottom to prevent sticking.

Prep
10 min
Cook
45 min
Total
55 min
Servings
2
Difficulty
Easy
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Khichdi in the center of a steel thali with bread and side dishes
Representative moong dal khichdi on a steel thali. Bread and side bowls are separate accompaniments. This is not a tested result of our recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 2

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Main ingredients

Seasoning and finishing

Liquids

Equipment

Sieve; heavy saucepan with lid; wooden spoon; measuring jug.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Prepare · About 2 min

  1. Rinse 120 ml split yellow moong dal and 120 ml uncooked rice in the sieve.
  2. Drain for 2 minutes.
  3. Heat 2 tbsp ghee in the saucepan over medium heat.
  4. Add 1 tsp cumin seeds.
  5. Stir for 30 seconds.

    Check: The cumin should smell toasted.

Cook the vegetables · About 5 min

  1. Add 80 ml chopped onion.
  2. Cook for 4–5 minutes, stirring frequently.

    Check: The onion should soften.

  3. Add ½ tsp chopped green chili and 1 tsp chopped ginger.
  4. Stir for 30 seconds.
  5. Add 120 ml chopped tomato and ¼ tsp turmeric.
  6. If using asafoetida, add 1 pinch asafoetida, optional.
  7. Cook for 3–4 minutes.

    Check: The tomato should soften and break down.

Simmer · About 35 min

  1. Add the drained rice and dal.
  2. Add 1080 ml water for cooking; additional boiling water only if needed and ½ tsp salt, adjust to taste.
  3. Bring the mixture to a boil.
  4. Reduce the heat to low.
  5. Cover loosely.
  6. Simmer for 30–35 minutes, stirring from the bottom every 5 minutes.

    Check: Both rice and dal should mash easily under the spoon.

  7. If the mixture sticks before softening, add boiling water 2 tablespoons at a time.
  8. Serve hot.

    Check: The finished khichdi should flow slowly from a spoon; it thickens as it cools.

Tips

    Substitutions

    • Use small diced pumpkin instead of some carrot.

    Storage

    • Cool in small shallow portions and refrigerate promptly, ideally within one hour. Use within 24 hours.
    • Reheat rice only once, until steaming hot throughout. For this draft, check reheated food reaches 74°C / 165°F. Add a little water and cover while heating.
    • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

    Make ahead

    • Rinse and measure rice and dal ahead; cook near serving.

    FAQ

    Why is khichdi thick?

    It absorbs water while standing. Loosen with boiling water.

    Can I use brown rice?

    It needs different water and cooking time; this draft uses white rice.

    How should I store moong dal khichdi?

    Cool in small shallow portions and refrigerate promptly, ideally within one hour. Use within 24 hours.

    Recipe source and adaptation

    Measured home adaptation: Dassana's Veg Recipes: Moong dal khichdi.

    Stovetop-pot version; the 30-minute soak is included in elapsed time.

    Food safety references

    FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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