Indian Recipe

Indian Recipes ⇢ Moong Dal Khichadi

Category

Vegetarian

Meal of Day

Breakfast

Zone/Region

Universal Dish

Total number of servings: 3

Moong Dal Khichadi is an Indian traditional meal made with rice and split yellow mung beans (moong dal). Moong Dal Khichdi is cooked with aromatic spices and sometimes vegetables. It has a delicate balance of flavors and a creamy texture.

Nutritional values

Energy278 kcal
Carbohydrates48 g
Proteins11 g
Fat3 g
Saturated Fat1 g
Fiber11 g
Sugar3 g
Cholesterol4 mg
Sodium832 mg
Potassium467 mg
Calcium31 mg
Iron3.2 mg
Vitamin A435 IU
Vitamin C13.7 mg

Ingredients

1/2 cup of rice
1/2 cup of moong dal
1/4 teaspoon of turmeric powder (Haldi)
1 teaspoon of salt
1/8 teaspoon of asafoetida (Hing powder) (OPTIONAL)
Tempering
1 teaspoon of ghee
1 teaspoon of oil
1/2 teaspoon of cumin seeds (Jeera)
1/2 teaspoon of mustard seeds (Sarson/Rai)
1 teaspoon of finely chopped ginger
1 green chilli finely chopped
1 large tomato chopped
1/4 cup of green peas
Salt to taste
Coriander (dhaniya) for garnishing

Procedure

Take rice and moong dal in a bowl.
Soak it in enough water for 20 minutes.
After 20 minutes, drain the water and set aside.
Add the rice and dal to a pressure cooker.
Add around 3.5 to 4 cups water.
Add salt, turmeric powder (haldi), and asafoetida (hing).
Cook on high heat for 5- whistles.
Set aside.
To another pan on medium heat, add ghee and oil. You may use only oil to keep it vegan.
Once the oil and ghee are hot, add cumin seeds (jeera) and mustard seeds (sarson/ rai)
Wait till cumin seeds (jeera) start sizzling and mustard seeds (sarson/rai) pop up.
Add chopped ginger and green chilli.
Sauté for 30 seconds or so or till the ginger starts turning light golden brown in color.
Add chopped tomatoes and green peas.
Cook for 2 minutes; don’t let tomatoes get too mushy.
Add the cooked rice and dal to the pan.
Mix till well combined.
Add salt and adjust to taste.
Garnish with cilantro (dhaniya).