moong dal khichdi it’s easy to digest recipe

moong dal khichdi

About moong dal khichadi

Moong Dal Khichdi is very light to eat and extremely easy to prepare. Lentils, which are rich in protein, are a healthy and nutritious food item. Therefore, khichdi made from lentils is an excellent meal for the body. Generally, khichdi is prepared in two ways: plain khichdi, which is made with simple spices, and masala khichdi, which includes a mix of various vegetables along with spices.

According to Ayurveda, plain khichdi helps detoxify the body. Here, I have used various vegetables to make the khichdi in a very simple way. I prefer cooking khichdi in a pressure cooker, but you can also prepare it in an Instant Pot. Plain khichdi can be enjoyed with ghee, sugar, or yogurt. However, savory khichdi can be eaten as is or paired with yogurt and papad.

Moong dal can be used not only for making khichdi but also to prepare dishes like moong dal halwa, tempered dal, dal fritters, and moong dal papad.

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About moong dal khichdi

Ingredients

How to make moong dal khichdi

Tips

Ingredients

Moong Dal (Split Green Gram) – 125 grams

Rice – 125 grams

Ghee – 2 tablespoons

Cumin Seeds – 1/2 teaspoon

Asafoetida (Hing) – 1/4 teaspoon

Fresh Fenugreek Leaves – Approximately 20 grams

Ginger – 1 small piece (1 inch)

Potatoes – 2 medium-sized

Cauliflower – 250 grams

Beans – 4-5 pods

Green Chilies – 2 finely chopped

Cabbage – 1 small head

Green Peas – 50 grams

Tomatoes – 2 medium-sized

Salt – To taste

Red Chili Powder – 1/2 teaspoon (adjust to taste)

Turmeric Powder – 1/2 teaspoon

Garam Masala – 1/2 teaspoon

Fresh Coriander Leaves – For garnish

 

 How to make moong dal khichdi

Begin by washing moong dal and rice twice with clean water. Set them aside. Heat ghee in a pressure cooker. Once the ghee is hot, add cumin seeds and asafoetida. Let the cumin seeds crackle, then add fresh fenugreek leaves. Stir for 1 minute. Add finely chopped ginger and mix. Then add the chopped vegetables—potatoes, cabbage, beans, and cauliflower. Stir and sauté for 10-15 minutes. Add green peas, followed by chopped tomatoes and green chilies. Mix everything well. Add salt, turmeric powder, and red chili powder to the mixture. Stir to combine. Now, add the washed moong dal and rice to the cooker. Mix well using a spatula. Add garam masala and approximately 2 glasses of water. Close the pressure cooker lid and cook until 2 whistles are heard. Turn off the heat and let the pressure cooker cool down naturally. Once cool, open the lid, and garnish the khichdi with freshly chopped coriander leaves. Your hot and delicious Moong Dal Khichdi is ready to serve.

Tips

To make the khichdi light and fluffy, add a splash of lemon juice while adding water.

If you prefer your khichdi with a soup-like consistency, increase the amount of water as needed.

For a fluffier texture, use less water but ensure the grains are cooked perfectly.

Cooking khichdi in ghee enhances its taste significantly. Avoid using oil for best results.

While cooking in a pressure cooker, avoid adding excessive water as it may make the khichdi too soft.

When cooking in a pot or large vessel, you can adjust the water quantity as per your preference and cooking duration.

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