Moong Dal Khichdi: Comforting Indian Rice & Lentils

Moong Dal Khichdi — a classic Indian recipe, made simple for your home kitchen.

Preparation

1. Wash the rice and moong dal together thoroughly under running water until the water runs clear. Soak them in fresh water for 15-20 minutes. This helps them cook faster and more evenly.
2. Finely chop the optional carrot and ginger.

Cooking Khichdi

1. In a pressure cooker or a heavy-bottomed pot, heat ghee over medium flame. Add cumin seeds and allow them to splutter (about 10-15 seconds).
2. Add hing(asafoetida), then chopped ginger (optional) and green chili (optional). Sauté for 30 seconds until fragrant.
3. Drain the soaked rice and dal, then add them to the cooker/pot along with the chopped carrot (optional), turmeric powder, and salt. Stir well to combine everything.
4. Add water.

For a pressure cooker, close the lid and cook for 3-4 whistles on medium-high heat. For a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice and dal are soft and well-cooked. Stir occasionally to prevent sticking.

Finishing Touches

1. Once cooked, let the pressure release naturally (if using a pressure cooker). Gently mash the khichdi slightly with a spoon for a creamier consistency (optional).
2. Serve hot, optionally with a dollop of extra ghee, yogurt, pickle, or papad.