Khichdi Recipe | Moong Dal Khichdi

Khichdi Recipe | Moong Dal Khichdi

Prep Time : 30 mins
Cook Time : 10 mins
Total Time : 40 mins


For soaking lentils and rice

  • ½ cup moong dal (split and husked mung lentils)
  • ½ cup rice – you can add any rice, regular short or medium grained rice or even basmati
  • water – as required

Other ingredients

  • 2 tablespoons Ghee (clarified butter) or oil – any neutral oil
  • 1 teaspoon cumin seeds
  •  cup finely chopped onions or 1 small to medium-sized
  •  to ½ cup chopped tomatoes or 1 medium-sized
  • ½ teaspoon chopped green chillies or serrano peppers or 1 small green chilli
  • 1 teaspoon finely chopped ginger or grated – 1 inch ginger
  • ¼ teaspoon turmeric powder (ground turmeric)
  • 1 pinch asafoetida (hing) – optional
  • 3.5 cups water – for a more thin consistency, add 4 to 4.5 cups water
  • salt as required


Soaking rice and lentils

  • Rinse and wash moong lentils and rice together. 
  • Soak both rice and lentils for 30 minutes in water.
  • After 30 minutes, drain all the water and set aside.

Sautéing onions, tomatoes, spices

  • Heat ghee or oil in pressure cooker. Add cumin seeds. When cumin splutters then add onions.
  • Sauté onions until translucent. No need to make onions light brown or golden brown.
  • Once the onions become translucent, then add tomatoes, green chilli and ginger.
  • Mix and add turmeric powder and asafoetida. Mix again and sauté until the tomatoes softens.
  • Add the rice and moong lentils to the pressure cooker.
  • Stir and sauté for a minute. Add water and season with salt.
  • Mix well. Check the taste of the water and it should be slightly salty.

Cooking khichdi

  • Close the lid tightly and pressure cook on a high heat for 7 to 8 whistles or 8 to 9 minutes on medium-high to high heat.
  • Switch off heat and wait. Let the pressure fall naturally in the cooker.
  • When there is no pressure in the cooker, remove the lid and check the consistency. If it looks too thick, add some hot water and mix well.
  • Keep on sim or low heat to simmer for a few minutes until 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.
  • While serving drizzle 1 to 2 teaspoons of ghee on top while serving. Optional step.
  • Serve moong dal khichdi hot or warm with curd (yogurt) and accompanying salad.

Instant Pot Khichdi Recipe

  • Press the sauté function of your IP. Let the display read ‘hot’. Add ghee or oil. Fry cumin seeds until they splutter.
  • Add onions and sauté until they soften. Tip in the tomatoes, ginger, green chillies and sauté stirring often until tomatoes soften. Stir in the turmeric powder and asafoetida.
  • Add soaked rice and lentils. Stir deglazing if needed.
  • Pour 3.5 cups water and salt. Deglaze removing any stuck ingredients from the bottom of the pan.
  • Seal with the IP lid and set the valve to the sealing position. Pressure cook on high pressure for 9 minutes.
  • When you hear the beep sound, wait for 10 minutes and then do a quick pressure release lifting the valve carefully.
  • Check the consistency. If it is too thick, add some hot water and sauté for 1 to 2 minutes using the sauté function.
  • If it has a thin consistency, sauté for some more minutes until you get the desired consistency. Serve hot or warm.

Dal Khichdi in a pan on the stove-top

  • To make khichdi in a pan, follow all the directions as listed for the pressure cooker version in a pan until you add the rice and lentils.
  • After you add the rice and lentils, give a good stir and sauté for a minute. Add 4 to 4.5 cups water and season with salt. Cover the pan and cook on a medium-low to medium flame until the lentils are softened and mushy.
  • Keep a check while cooking and if the water has dried up with undercooked lentils, add some hot water and combine well. Cover and continue to cook.
  • When the khichri is cooked, check the consistency. If thick, add some hot water and simmer for 1 to 2 minutes. For a thin consistency, continue too cook for some more minutes.

Serving suggestions

  • The sides that that pair great and make khichdi a satisfying complete meal are Curd (yogurt), Papad (roasted or fried), Pickle and Ghee – a teaspoon or two drizzled on top of the khichdi
  • You can also serve it with any raita or salad. I like to to enjoy khichdi drizzled with some lemon juice and served with your choice of vegetable fries and with vegetable salad.

Storage and Leftovers

  • I always prefer to eat and serve khichdi fresh as it can become dry and lumpy on cooling or after some hours.
  • If you do end up with leftovers, you can store in the refrigerator in an air-tight container for up to 1 day.
  • I also prefer to reheat the dish in a saucepan instead of the oven so that I can add some water to thin it a bit and ensure everything is evenly heated before serving.
  • On cooling khichdi does thicken and becomes lumpy, so you have to add some water to it while reheating.

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