If you come from an Indian household, you know the importance of ‘Khichdi’ during health issues, specifically, stomach problems.
For some in India, this simple yet fulfilling delicacy is a weekly affair. People mostly eat it on Saturdays, as a ritual to keep the God of Justice (Shani Dev) happy.
Also Read: White Sauce Pasta Recipe
This dish is a savior for all those who feel lazy to spend too much time in their kitchen. It’s quick to make, healthy, delicious & doesn’t need a lot of preparation.
Now, let’s jump in and learn more about the Moong Dal Khichdi recipe.
- Clarified butter (desi ghee): Half cup
- Mustard seeds: Half tsp
- Garlic: 4-5 pieces from a whole garlic bulb (finely chopped)
- Ginger: Half tsp (finely chopped)
- Curry leaves (Optional): 10 – 15 pieces of leaves
- Onion: 1 medium size (chopped)
- Green chilly: 4 chilies (chopped)
- Moong Dal: 1 cup (Washed with water)
- Rice: 1 cup (Washed with water)
- Salt: as per taste
- Water: 6 – 8 cups (as per taste & requirement)
- Take a pressure cooker and keep it on the gas stove on high flame to dry. There should not be any water inside.
- Add ghee, let it heat on medium flame.
- Now, add mustard seeds. Once they start spluttering, add ginger & garlic.
- After ginger & garlic turns light brown, add chopped onion, curry leaves & green chilies into the cooker. Let the onion fry till golden brown in color.
- Now, slowly add Moong dal & rice. Give it a stir, add water & salt afterward. Mix it all together.
- Close the pressure cooker and let the khichdi cook on a high flame.
- Wait for one whistle before turning down the flame for 3-4 mins.
- Now, take it off the gas and serve it with some pickle & papad.
Moong Dal Khichdi Recipe Tips & Tricks
1. If you are using a small cooker, always add less water while cooking. Otherwise, it will throw water all over the cooker while whistling.
2. Once the pressure is released, you can open it, add more water if required, & allow it to boil on high flame without covering the cooker.
3. Clarified butter is the main ingredient of this dish. If you don’t want to use it in large quantity, use an equal amount of mustard oil & clarified butter.