Warm, richly spiced, and built for a satisfying meal, Khichdi Recipe 2 Ways | Moong Dal Khichdi - Tips & Tricks is a vegetarian north indian lunch made with rice, moong dal, and ghee in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 3 Servings
- Category: lunch
- Cuisine: north indian
Ingredients
for pressure cooking:
- ½ cup rice
- ½ cup moong dal
- 1 tsp ghee
- ¼ tsp turmeric
- ½ tsp salt
- 3¼ cup water
other ingredients:
- 2 tbsp ghee
- 1 tsp cumin
- 1 bay leaf
- pinch hing
- 1 onion (finely chopped)
- 1 tsp ginger garlic paste
- 1 tomato (finely chopped)
- ¼ tsp turmeric
- 1 tsp chilli powder
- ½ tsp garam masala
- ½ tsp salt
- 1 cup water
- 2 tbsp coriander (finely chopped)
Method
- firstly, in a large bowl rinse and soak ½ cup rice, ½ cup moong dal for 10 minutes.
- in a cooker heat 1 tsp ghee and add soaked dal and rice.
- saute for 2 minutes, or until the dal turns aromatic.
- now add ¼ tsp turmeric, ½ tsp salt and 3¼ cup water. mix well.
- cover and pressure cook for 5 minutes.
- in a large kadai heat 2 tbsp ghee. add 1 tsp cumin, 1 bay leaf and pinch hing.
- saute on low flame until the spices turn aromatic.
- now add 1 onion, 1 tsp ginger garlic paste and saute well.
- further, add 1 tomato and saute until the tomato turns soft and mushy.
- keep the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala and ½ tsp salt.
- saute for 2 minutes or until the spices turn aromatic.
- now add cooked rice and dal.
- also, add 1 cup water and mix well adjusting consistency as required.
- cover and simmer for 5 minutes or until the flavours are absorbed well.
- finally, add 2 tbsp coriander and enjoy dal khichdi with pickle and curd.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
