Comforting Moong Dal Khichdi

Leander Fernandes
May 9
2 min read

A wholesome, one-pot meal packed with flavour and nourishment

There’s nothing quite as comforting as a warm bowl of khichdi. This simple, homely dish made with split green moong dal and rice is not only easy to digest but also rich in protein and perfect for everyday meals. Gently spiced with aromatic masalas and enriched with ghee, this khichdi is light, flavourful, and satisfying. Pair it with curd, pickle, salad or papad, and you've got yourself a comforting bowl of goodness.

Ingredients

100 grams split green moong dal

160 grams rice

Soak both together in water for at least 4 hours.

For the Tempering:

2 medium onions, finely chopped

2 medium tomatoes, finely chopped

2 tsp ginger-garlic paste

10–15 curry leaves

4 green chillies, finely chopped

½ cup fresh coriander leaves with tender stems, finely chopped

A few fresh mint leaves

Spice Powders:

1½ tsp coriander powder

½ tsp cumin powder

½ tsp turmeric powder

½ tsp pepper powder

¼ tsp garam masala powder

Ingredients

Salt to taste

Ghee/clarified butter (for cooking and finishing)

Method

1.In a heavy-bottomed vessel, add ghee and sauté the chopped onions until they turn lightly golden.

2. Mix in the chopped tomatoes, green chillies, and salt. Add ½ cup hot water and cook until the tomatoes are soft and pulpy.

3. Stir in the ginger-garlic paste, followed by all the spice powders. Add half of the chopped coriander and a few mint leaves. Mix well and let it cook for a minute.

4. Drain the soaked moong dal and rice. Add them to the masala and stir to coat well.

5. Cook the Khichdi:

Pour in enough hot water so that it’s about 2 inches above the rice and dal mixture. Bring it to a boil, then reduce the flame, cover, and let it simmer for 15 minutes.

6.Check if the khichdi is done—if not, add a little more hot water and cook until soft and creamy. Stir in a tablespoon of ghee for richness and garnish with the remaining coriander and mint leaves