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Green Moong Daal Khichdi

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 2 people

Ingredients

  • 1/2 cup Green Moong daal/yellow lentil with husk
  • 1/2 cup Rice/chawal
  • 2 tsp Ginger / Adrak chopped
  • 2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
  • 1/2 tsp Garam masala
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 1/4 tsp Asafoetida / Hing powder
  • 3 tbsp Clarified Butter / Desi Ghee *
  • Salt / Namak to taste

Instructions

  • Wash daal and rice with water.
  • Soak them together in 3 cups of water for 15 minutes.
  • Pressure cook the soaked rice and daal (along with the water in which it is soaked) on medium flame for 3-4 whistles or cook till it become soft and mushy.
  • Slightly mix and mash the cooked khichdi with a ladle.
  • Add hot water (about 3 cups) to adjust the consistency of khichdi, some like it watery and some prefer semi thick so add water according to your choice.
  • Add chopped ginger, ghee and all the spices and mix well.
  • Simmer for 10 minutes, partially cover the pan with a lid otherwise it may splutter all over.
  • Keep stirring in between to avoid sticking it at the bottom of the pan.
  • Switch off the gas and add fresh coriander and mix.
  • Serve hot with a tsp of ghee drizzled on it.

Notes

Serving suggestions-serve with papad, dahi, pickle and chutney.
NOTE-
1-Don't make it thick as it taste best when it is of soft porridge consistency.
2- It tend to thicken soon so add some hot water,mix and give it a boil before using the leftover.
3- The cooking time also depend on the quality of lentil,rice and water so cook till rice and daal become soft and mushy.
4- You don't need to use basmati rice to make khichdi, can use any ordinary rice or broken rice(tukda) to make khichdi,but avoid using thick rice.
5- Can also add some chopped vegetables and green into it .
6- Addition of turmeric and tempering of cumin and asafoetida is optional.