Indian · lunch
Khichdi Recipe (Moong Dal Khichdi) A comforting Indian one-pot dish of rice and moong dal cooked with spices, onions, and tomatoes, with instructions for pressure cooker, Instant Pot, and stovetop methods.
total 40 min
prep 30 min
cook 10 min
servings 2 Original recipe on vegrecipesofindia.com
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Back to 2 servings 0.5 cup moong dal ), (split and husked mung lentils 0.5 cup rice, - you can add any rice, regular short or medium grained rice or even basmati water, - as required 2 tbsp ghee or oil - any neutral oil), (clarified butter 1 tsp cumin seeds 0.333 cup finely chopped onions, or 1 small to medium-sized 0.333 to ½ cup chopped tomatoes, or 1 medium-sized 0.5 tsp chopped green chillies, or serrano peppers or 1 small green chilli 1 tsp finely chopped ginger, or grated - 1 inch ginger 0.25 tsp turmeric powder ), (ground turmeric 1 pinch asafoetida - optional), (hing 3.5 cup water, - for a more thin consistency, add 4 to 4.5 cups water salt, as required
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Rinse and wash moong lentils and rice together.2 Step 2: Soak both rice and lentils for 30 minutes in water.3 Step 3: After 30 minutes, drain all the water and set aside.4 Step 4: Heat ghee or oil in a 3 litre pressure cooker. Add cumin seeds. When cumin splutters then add onions.5 Step 5: Sauté onions until translucent. No need to make onions light brown or golden brown.6 Step 6: Once the onions become translucent, then add tomatoes, green chilli and ginger.7 Step 7: Mix and add turmeric powder and asafoetida. Mix again and sauté until the tomatoes softens.8 Step 8: Add the rice and moong lentils to the pressure cooker.9 Step 9: Stir and sauté for a minute. Add water and season with salt.10 Step 10: Mix well. Check the taste of the water and it should be slightly salty.11 Step 11: 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.12 Step 12: Switch off heat and wait. Let the pressure fall naturally in the cooker.13 Step 13: 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.14 Step 14: Keep on sim or low heat to simmer for a few minutes until you get the right consistency.15 Step 15: The consistency can be adjusted as per your choice by adding less or more water. Some people prefer thick and some thin consistency.16 Step 16: While serving drizzle 1 to 2 teaspoons of ghee on top while serving. Optional step.17 Step 17: Serve moong dal khichdi hot or warm with curd (yogurt) and accompanying salad.18 Step 18: Follow the steps below to make this savory and comforting rice & lentil dish in a 6 quart Instant Pot.19 Step 19: Press the sauté function of your IP. Let the display read 'hot'. Add ghee or oil. Fry cumin seeds until they splutter.20 Step 20: 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.21 Step 21: Add soaked rice and lentils. Stir deglazing if needed.22 Step 22: Pour 3.5 cups water and salt. Deglaze removing any stuck ingredients from the bottom of the pan.23 Step 23: 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.24 Step 24: 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.25 Step 25: 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.26 Step 26: 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.27 Step 27: 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.28 Step 28: 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.29 Step 29: 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 khichdi30 Step 30: 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.31 Step 31: I always prefer to eat and serve khichdi fresh as it can become dry and lumpy on cooling or after some hours.32 Step 32: If you do end up with leftovers, you can store in the refrigerator in an air-tight container for up to 1 day.33 Step 33: 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.34 Step 34: On cooling khichdi does thicken and becomes lumpy, so you have to add some water to it while reheating.getsaucepan.com/r/07ad7422-4fa7-4bd4-ac85-880a30974e15 · Original: https://www.vegrecipesofindia.com/moong-dal-khichdi-recipe/
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