How to Make Moong Dal Khichdi at Home

About Moong Dal Khichidi:

Moong dal khichdi is a complete meal, which is made with rice and moong dal and tempered with very minimal spices.  Moong dal khichdi is a healthy and wholesome meal, which used to serve with a dollop of ghee on top, yogurt, pickle, and/or papad by side.  Moong dal khichdi is very easy to digest, it is very light on your stomach, which digested very easily.  This is an Indian porridge.  Moong Dal Khichdi is a healthy and comforting meal.

Benefits of Moong Dal:

1. Helps in weight loss.
2. Good for heart health.
3. Rich in nutrients.
4. Helps to prevent diabetes.
5. Helps in digestion.
6. Improves blood circulation.

Benefits of Rice:

1.  Great source of energy.
2.  High in fiber.
3.  Helps in digestion.
4.  Controls blood pressure.
5.  Rich in vitamins and minerals.

Ingredients:

• 1 cup of rice.
• 1 cup dhuli moong dal (yellow moong dal).
• 2-3 tablespoons of ghee or cooking oil.
• 1/2 teaspoon cumin seeds.
• 1/2 teaspoon mustard seeds.
• 1/8th teaspoon hing (asafoetida).
• Salt to taste.
• 6 cups of water (use the same measuring cup for rice, dal, and water).
• Some finely chopped green chillies to taste (optional).
• Some finely chopped coriander leaves.
• 1/2 teaspoon turmeric powder.
• 2 medium sized tomatoes roughly chopped.
• 1/2 tablespoon finely chopped ginger.
• 1 medium sized onion thinly sliced.

Note:  You may increase or decrease the quantity of ingredients depending on for how many people you are making for.

Method of Making Moong Dal Khichdi:

1.  Take bowl and add on the moong dal and rice.
2.  Then, wash them nicely and soak for 30-40 minutes.
3.  Then, drain all the water and keep them aside for later use.
4.  Then, take a pressure cooker and turn on the flame.
5.  When cooker is hot, add 1 tablespoon ghee or oil.
6.  Then, add the soaked dal and rice and saute them on a low to medium flame for 4-5 minutes or until you get a nice aroma from the moong dal and rice.
7.  Then, add water, chopped tomatoes, turmeric powder, hing, and salt to taste.
8.  Then, mix all the ingredients well and pressure cook them on a medium to high flame for 4-5 whistles or until dal and rice is well cooked, soft, and mushy.
9.  Then, turn off the flame and let the cooker to release the pressure itself.
10.  Then, for tadka, take a tadka pan and  turn on the flame.
11.  When pan is hot, add 1-2 tablespoons of ghee or oil.
12.  When ghee is hot, add mustard seeds and cumin seeds and let them splutter.
13.  Then, add chopped ginger and green chillies to taste and saute for a minute.
14.  Then, add thinly sliced onions and saute on a medium to high flame until onion turns light golden in colour.
15.  Then, turn off the flame and pour the tempering over the boiled dal and rice and mix well.
16.  Serve this khichdi with a dollop of ghee on top, yogurt, pickle, or papad by side.