Mung Dal Khichdi is a comforting Indian dish made from a blend of basmati rice and split yellow mung dal, simmered together with aromatic spices. This one-pot meal is nourishing, easy to digest, and often enjoyed as a wholesome comfort food. It’s known for its simplicity, making it a go-to dish for both its taste and its ease of preparation.
Sure, here’s a detailed recipe for Mung Dal Khichdi, a comforting and nutritious dish from Indian cuisine.
Ingredients:
- 1 cup basmati rice
- 1/2 cup split yellow mung dal (moong dal)
- 4 cups water
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 1 small onion, finely chopped
- 1/4 teaspoon asafoetida
- 1-inch piece of ginger, grated or finely chopped
- 2-3 cloves of garlic, minced (optional)
- 1 or 2 green chilies, finely chopped (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (optional)
- Salt to taste
- Fresh coriander leaves for garnish (optional)
- Lemon wedges for serving (optional)
Instructions:
- Preparation: Rinse the rice and mung dal separately under cold water until the water runs clear. Soak them separately in water for about 20-30 minutes. Drain before using.
- Cooking Khichdi:
- In a pressure cooker or a heavy-bottomed pot, heat ghee over medium heat.
- Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they turn translucent.
- Add Asafoetida.
- Adding Aromatics:
- Add grated ginger, minced garlic (if using), and chopped green chilies. Sauté for a minute until the raw aroma disappears.
- Adding Rice and Dal:
- Drain the soaked rice and dal. Add them to the pot.
- Stir well for a couple of minutes, allowing the grains to mix with the spices.
- Cooking with Spices:
- Add turmeric powder, red chili powder (if using), and salt. Mix everything together.
- Pour in water and give it a good stir. Adjust the water quantity according to your preferred consistency; some prefer a thicker khichdi, while others like it slightly runny.
- Pressure Cooking or Simmering:
- For Pressure Cooker: Close the lid and cook on medium heat for about 3 whistles. Let the pressure release naturally.
- For Pot Cooking: Cover the pot and let it simmer on low heat until the rice and dal are cooked through and the khichdi reaches a porridge-like consistency, stirring occasionally.
- Finishing Touches:
- Once done, gently fluff the khichdi with a fork. If it’s too thick, you can adjust the consistency by adding a little hot water and stirring.
- Serving:
- Serve hot garnished with fresh coriander leaves and a wedge of lemon if desired. Khichdi pairs well with yogurt, pickle, or any side of your choice.
Tips:
- Adjust the spice levels according to your taste preferences.
- You can add vegetables like carrots, peas, or potatoes for variation and added nutrition.
- Use ghee for a richer flavor, but oil works well too.
Enjoy this simple and wholesome Mung Dal Khichdi, perfect for a comforting meal, especially on a chilly day or when you crave something soothing yet flavorful!
