10 Jul 2017

Moong Dal Khichidi

I was introduced to this khichidi by my perima when she came to Chennai. She lives in Delhi and they make this often in her house. We had gone shopping and came home late and when we were thinking about ordering food from a restaurant when she made this khichidi so quickly and we enjoyed a simple home cooked meal.

Moong Dal Khichidi

I loved the taste of this khichidi so much that I made a note to try this out later. But I completely forgot about it until I came across this recipe and I made it for my family and we all loved it. Now I make this recipe quite often at home except I make it with millets. Check out this varagu arisi moong dal khichidi.

Moong Dal Khichidi

MOONG DAL KHICHIDI    (My 1 cup = 240 ml)
Preparation 10 mins | Cooking time 15 mins | Serves 3

  • Rice - 3/4 cup
  • Moong dal - 3/4 cup
  • Onion - 2, chopped
  • Tomato - 4, chopped
  • Turmeric powder - 1 tsp
  • Coriander leaves - few chopped
  • Water - 4.5 cups
  • Salt - to taste
  • Green chillies - 3
  • Ghee - 1 tbsp
To Temper
  • Oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/4 tsp
  • Curry leaves - 1 sprig
  • Cumin seeds - 1/2 tsp
Moong Dal Khichidi

1. Wash the rice and dal and set aside.
2. In a 5L pressure cooker, heat the oil and add the mustard seeds, cumin seeds, curry leaves and urad dal.

3. When it splutters, add the chopped onions. Saute until the onion turns translucent.
4. Add the tomatoes and cook for 3 minutes until mushy.

5. Add the turmeric powder and cook for 3 minutes.
6. Add the washed rice and dal, add water and salt. Close the cooker and cook for 4 whistles. 

7. Once done, open after the pressure settles and add ghee and chopped coriander leaves and mix well.

Moong Dal Khichidi

1. I used only 1 green chilli since my kids don't eat spicy food. You can add 3 -5 chillies or add red chilli powder and garam masala powder. We love it with only turmeric powder. Simple food, comfort food!
2. If you have time, you can soak the rice and dal for 30 minutes.
3. You can add some ginger garlic paste too.
4. You can use 1/2 cup of dal or even 1/3 cup. But adding more dal makes it more tasty.
5. This khichidi will thicken with time since we are adding lots of dal, so serve it hot. 

Until next time,
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