Moong Dal Khichadi or Khichari is healthy Indian comfort meal made using yellow lentils, rice, and tempered in ghee with cumin seeds

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 25 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: North Indian

Ingredients

  • 2 tablespoons ghee
  • 1 bay leaf
  • 1 green chili (optional)
  • 1 teaspoon cumin (jeera) seeds
  • 1 pinch asafetida(hing) (skip for gluten-free)
  • 1 teaspoon ginger (minced, optional)
  • 1/2 cup split yellow moong dal
  • 1/2 cup basmati rice (rinsed)
  • 1/2 teaspoon turmeric
  • salt (adjust to taste)
  • 4 cups water
  • 2 tablespoons coriander leaves (chopped)

Method

  1. Rinse basmati rice and moong dal a few times under the water until it runs clear.

Instant Pot Method

  1. Press SAUTE on Instant Pot. Add ghee (or oil) to the Pot. Note: Tastes better with ghee. Once the pot is hot, add in the bay leaf, cumin (jeera) seeds, green chilies, ginger (optional), and asafoetida. Saute for a few secs.
  2. If you prefer, you can add finely chopped onions at this stage and saute them until they turn soft and translucent.
  3. Next, add the rinsed moong dal, rice, turmeric powder, salt, and water. Mix well.
  4. Close the Instant Pot with the pressure valve to Sealing. Cook on High Pressure for 8 minutes.
  5. Once the pot beeps, let the pressure release naturally.
  6. Then, open the lid, add coriander leaves, and mix khichri well. Note: If rice is not mushy or if it's too dry, then select saute mode, add ½ cup of water, and cook for another minute.
  7. Instant pot Moong Dal Khichdi Recipe (Indian Rice and Lentil Porridge) is ready, serve it hot with yogurt, raita, or kadhi.

Traditional Pressure Cooker Instructions

  1. Follow the same steps, close the lid place a whistle, and cook for 3-4 whistles on medium flame. All other steps remain the same.

Stovetop Pot Method

  1. Take a pressure cooker, add rinsed moong dal, rice, 4 cups of water, turmeric powder, and salt. Mix well. Close the lid and put the whistle weight on. Cook for 3-4 whistles on medium flame and turn off the gas.
  2. Once the pressure has been released, open the lid and stir the mixture well. The rice and dal mixture should be soft and mushy.
  3. Heat the ghee (or oil) in a heavy-bottomed pot over medium heat. Add the bay leaf and cumin seeds and let the cumin sizzle.
  4. Next, add the green chili, ginger (optional), and asafetida. Saute for another 30 seconds until fragrant.
  5. If you prefer, you can add finely chopped onions at this stage and saute them until they turn soft and translucent.
  6. Add cooked moong dal-rice mixture, and salt if needed. Mix well. Simmer for 1-2 minutes to allow the flavors to blend. Note: If the khichri is thick, then add 1/2 cup of hot water and adjust the consistency.
  7. Moong Dal Khichdi Recipe is ready, serve it hot with yogurt, raita, or kadhi.

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.