moong dal khichdi recipe
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4.6 from 5 votes

easy moong dal khichdi

this moong dal khichdi is prepared as a naivedyam for lord ganesha and is made using minimal ingredients and spices. this is a no onion no garlic khichdi recipe.
Prep Time2 mins
Cook Time10 mins
Total Time12 mins
Course: main course
Cuisine: indian, maharashtrian
Servings: 3
Author: dassana

Ingredients

  • ½ cup broken basmati rice or whole rice
  • ½ cup moong dal (split and husked green gram)
  • 1.5 to 2 tablespoons ghee or oil, real flavor comes with the ghee as this khichdi has minimal ingredients
  • ¼ teaspoon turmeric powder (haldi)
  • ¾ to 1 teaspoon cumin seeds (jeera)
  • rock salt or regular salt as required

Instructions

  • rinse both the rice and dal together for a couple of times in water.
  • heat the ghee or oil in a pressure cooker.
  • crackle the cumin first. add the turmeric powder and stir.
  • add the rice and moong dal. saute for a minute.
  • add 4 to 4.5 cups water. season with salt.
  • stir and then pressure cook the khichdi for 5-6 whistles till both the rice and moong dal have reached a mashable consistency like a porridge.
  • when the pressure settles down, open the lid and check the moong dal khichdi.
  • if its too thick, then add some water and stir well.
  • keep on sim or low flame to simmer the khichdi till you get the right consistency.
  • the consistency can be adjusted as per your choice by adding less or more water. some people prefer thick and some thin consistency.
  • serve moong dal khichdi with a plain bowl of yogurt or raita.
  • when serving khichdi you can add a 1 or 2 tsp of ghee in the serving bowls or plates.

Notes

  • this recipe of khichdi has been made in the pressure cooker. if making in a pot, then soak the mung dal and rice for 45 mins to 1 hour. proceed with the tempering of cumin seeds in the pot. then add dal and rice. add about 5 to 6 cups water and cover and cook the khichdi till the rice and mung dal are cooked till really soft and of a porridge consistency.
  • add more water if required if the khichdi becomes lumpy or too thick. keep on stirring at regular intervals during the entire cooking process.