Green Moong Daal Khichdi
Green Moong Daal Khichdi- Quick and easy one pot meal of rice and green lentil from North India
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 2 people
- 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
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.
Serving suggestions-serve with papad, dahi, pickle and chutney.
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.