When you think of comfort food, what’s the first dish that comes to mind?
For most of us, it’s a warm bowl of Moong Dal Khichdi — simple, soothing, and the ultimate reminder of home. Whether you’re under the weather, craving something light, or looking for a nutritious one-pot meal… khichdi is always the answer!
This version is no onion, no garlic, making it perfect for fasting days, pooja menus, or sattvic meals — yet packed with flavor and great for lunch or a quick dinner, and especially lovely when served with some pickle or papad.
Let’s make it together!
Why You’ll Love This Khichdi
- Wholesome + protein-rich from moong dal
- Easy digestion — great for all age groups
- Cooks in a pressure cooker pot
- Sattvic-friendly, perfect for Navratri or Ekadashi
- Budget-friendly + quick
Ingredient Breakdown
- Moong Dal (Split Green Gram) → protein, gentle on the stomach
- Basmati Rice → soft body to the khichdi
- Turmeric → healing & anti-inflammatory
- Ghee → energy + rich aroma (the soul of khichdi!)
- Cumin & Ginger → helps digestion and boosts flavor
- Green Chilies → subtle heat
- Water → determines if your khichdi is runny or thick
Vegan Swap 🌿: Use cold-pressed oil instead of ghee.
Let’s Cook Together
Start by soaking rice and moong dal — just enough time to soften the grains and make them cook faster. After a good rinse, they head straight into the pressure cooker with turmeric, salt, and a spoon of ghee that turns everything creamy as it cooks.
Four whistles later… pure magic.
Soft grains, perfectly cooked dal — exactly what we want!
Meanwhile, heat a little more ghee for the tadka. Let the cumin sizzle, add in the chopped ginger and slit green chillies — that aroma alone is comfort!
Pour the cooked dal-rice mixture into this tadka and mix gently. Feel free to adjust with hot water depending on your mood —
Thick + mashed for a cozy meal… or slightly runny like a warm porridge.
Finish with a sprinkle of fresh coriander — optional but amazing.
Pro Tip 💡: Mash lightly with the back of a spoon after mixing — that’s how you get the creamiest, kid-friendly khichdi!
What Goes Along
- Ghee drizzle — for that temple-style finish
- Papad — crispy contrast to creamy khichdi
- Mango or lemon pickle — adds the perfect tang
- Curd / Buttermilk — a cooling and balanced meal
- Kachumber salad — for a fresh crunch
How to Serve
Serve piping hot with an extra spoon of ghee on top — trust me, it makes all the difference!
Khichdi thickens as it cools — so adjust consistency at serving time.
Storage & Packing Tips
- Stays good for 6–7 hours in lunchboxes
- Add a little water before reheating to bring back creaminess
- For toddlers, mash extra and reduce green chilli heat
Party / Bulk Prep
Feeding a group or serving in a temple kitchen?
- Double or triple the recipe — cooking time stays the same
- Keep in a hotbox or insulated casserole to maintain softness
- Add fresh hot water occasionally if it thickens
Other Related Recipes You Might Like:-
• Lemon Rice – Tangy, quick comfort rice.
• Tamarind Rice – South-Indian style temple puliyodarai flavour.
• Palak Rice – Nutritious spinach rice for a wholesome meal.
• Masala Chitranna (Lunch Rice) – Masala-flavoured mixed rice.
• Horse Gram Rice – Protein-rich and healthy rice dish.
• Mexican Rice – A fusion rice for variety seekers.
• Easy Egg Fried Rice – Comforting rice with protein-packed eggs.
Moong Dal Khichdi
Description
This Moong Dal Khichdi is the ultimate comfort food — soft, creamy, and so satisfying! Made without onion or garlic, it’s light on the stomach yet full of nourishment. Perfect for days when you want a simple, wholesome meal that comes together in minutes. Enjoy it with papad, pickle, or just a spoonful of ghee for a cozy and delicious lunch!
Ingredients
Instructions
Prep Work
-
Wash and soak
Wash green moong dal and rice 2 to 3 times and soak them for one hour.
-
Chop aromatics
Chop ginger and slit green chilli -
Prepare garnish
Chop coriander leaves
Method
-
Pressure cook
Transfer soaked dal and rice into the cooker and add turmeric powder, salt and a little ghee. Add water and mix well, cook for 4 whistles on medium flame.
-
Release pressure
Allow pressure to release naturally and open lid. Mix the cooked dal and rice gently -
Temper spices
Heat ghee in pan and add cumin seeds, ginger and green chilli. sauté briefly -
Combine everything
Add cooked dal rice to pan and mix well until creamy -
Adjust consistency
Add hot water if needed to get a goey consistency and adjust salt
-
Garnish and serve
Garnish with coriander leaves and serve hot
Equipment
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Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 245kcal
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 3g15%
- Cholesterol 10mg4%
- Sodium 540mg23%
- Potassium 295mg9%
- Total Carbohydrate 38g13%
- Dietary Fiber 4g16%
- Sugars 1g
- Protein 10g20%
- Vitamin A 65 IU
- Vitamin C 2 mg
- Calcium 36 mg
- Iron 2.2 mg
- Phosphorus 132 mg
- Magnesium 52 mg
- Zinc 1.2 mg
- Manganese 0.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
