Is Moong Dal Khichdi healthy?

Yes, Moong Dal Khichdi is considered very healthy. It's a balanced meal providing carbohydrates from rice and protein from lentils. It is light, easy to digest, and gluten-free, making it an excellent comfort food, especially when recovering from illness.

Can I make this khichdi without a pressure cooker?

Absolutely. You can cook it in a heavy-bottomed pot or Dutch oven. After soaking, add the rice, dal, and 5-6 cups of water to the pot. Bring to a boil, then reduce the heat, cover, and simmer for 25-30 minutes, stirring occasionally, until the grains are soft and mushy. You may need to add more hot water as it cooks.

What is the ideal rice to dal ratio for this khichdi?

The classic ratio for this simple Gujarati khichdi is 1:1, which gives a perfect balance of texture and flavor. However, you can adjust it to your preference. Using more dal will make it richer in protein.

Can I use other types of lentils or rice?

Yes. While moong dal is traditional for its digestibility, you can use toor dal (split pigeon peas) or masoor dal (red lentils). For rice, any short-grain variety works well. Basmati rice can also be used, but it will result in a different, less creamy texture.

Home / Recipes / gujarati / Bhatia Moong Dal Khichdi

gujaratiEasyvegetariannut freesoy free

Bhatia Moong Dal Khichdi

RATING

4.2/5(28)

TASTE SCORE

6/10

A comforting, one-pot meal from Gujarat, this khichdi combines rice and yellow lentils cooked to a soft, creamy texture. Seasoned with a simple ghee tempering, it's the ultimate comfort food, perfect for a light and wholesome meal.

PREP

15m

COOK

20m

SERVES

1.5 CUPS

441 cal

SERVINGS

METHOD · 6 STEPS

Rinse and Soak: In a large bowl, combine the rice and moong dal. Rinse them together under cool running water 3-4 times, until the water runs clear. Soak the mixture in fresh water for at least 30 minutes. After soaking, drain all the water completely.
Pressure Cook: Transfer the drained rice and dal to a 3-liter pressure cooker. Add 4 cups of water, turmeric powder, and salt. Stir well to combine.
Cook the Khichdi: Secure the lid of the pressure cooker. Cook on medium-high heat for 4 to 5 whistles, which should take about 15 minutes. Once done, turn off the heat and allow the pressure to release naturally. This takes about 10 minutes.
Check Consistency: Carefully open the cooker. The khichdi should be soft and well-cooked. Use a whisk or a large spoon to mash it lightly against the sides of the cooker. This helps create a creamy, homogenous texture. If it feels too thick, stir in 1/2 to 1 cup of hot water until you reach your desired consistency.
Prepare the Tempering (Vaghar): Heat 2 tbsp of ghee in a small tadka pan over medium heat. Once the ghee is hot, add the mustard seeds and wait for them to splutter. Immediately add the cumin seeds, hing, and broken dry red chilies. Sauté for about 30 seconds until the cumin is fragrant.
Combine and Serve: Pour the sizzling tempering directly over the cooked khichdi in the pressure cooker. Mix thoroughly to incorporate the flavors. Garnish with freshly chopped coriander leaves. Serve hot with an extra dollop of ghee on top, alongside yogurt, pickle, and papad.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soaking is key for a soft, melt-in-your-mouth texture. Don't skip the 30-minute soak.
2
The 1:4 ratio of rice-dal mixture to water creates a classic soft consistency. For a more porridge-like (runny) khichdi, use 5 cups of water.
3
Always use hot water to adjust the consistency of the cooked khichdi, as cold water can affect the texture.
4
Letting the pressure release naturally is crucial for perfectly cooked grains. A quick release can result in undercooked dal.
5
For extra flavor, you can add a pinch of garam masala along with the tempering.
6
Khichdi thickens as it cools. When reheating, add a splash of hot water and mix well to restore its creamy consistency.

RECIPE VARIATIONS

Adapt it for your goals.

Vegetable Khichdi

Add 1 cup of chopped mixed vegetables like carrots, peas, potatoes, and green beans to the pressure cooker along with the rice and dal.

Masala Khichdi

Before adding rice and dal, sauté 1 chopped onion, 1 chopped tomato, 1 tsp ginger-garlic paste, and other spices like red chili powder and coriander powder in the pressure cooker.

Lasaniya Khichdi (Garlic Khichdi)

Add 4-5 cloves of finely chopped garlic to the tempering along with the cumin seeds for a pungent, garlicky flavor.

HEALTH BENEFITS

Why this is on our healthy list.

gut-friendly

Excellent for Gut Health

Moong Dal Khichdi is exceptionally easy to digest, making it a go-to meal during illness or for a light dinner. The combination of rice and lentils is gentle on the stomach and helps maintain a healthy digestive system.

muscle-gain

Complete Protein Source

The combination of rice (a cereal) and moong dal (a legume) provides a complete protein profile, containing all the essential amino acids required by the body. This makes it a nutritious meal for vegetarians and vegans.

plant-based

Naturally Gluten-Free

This recipe is made with naturally gluten-free ingredients (rice and lentils), making it a safe and wholesome option for individuals with celiac disease or gluten sensitivity.

energy-boosting

Provides Sustained Energy

The complex carbohydrates from rice and dal provide a steady release of energy, keeping you full and energized for longer without causing sharp spikes in blood sugar levels.

QUESTIONS?

Frequently asked questions

One serving of Bhatia Moong Dal Khichdi (approximately 1.5 cups or 315g) contains around 450-480 calories. The exact count can vary based on the amount of ghee used.

PAIRS WELL WITH

Complete meals featuring this recipe

punjabi·70 min·451 cal

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Bhatia Moong Dal Khichdi

For 4 servings

Rinse and Soak: In a large bowl, combine the rice and moong dal. Rinse them together under cool running water 3-4 times, until the water runs clear. Soak the mixture in fresh water for at least 30 minutes. After soaking, drain all the water completely.

Pressure Cook: Transfer the drained rice and dal to a 3-liter pressure cooker. Add 4 cups of water, turmeric powder, and salt. Stir well to combine.

Cook the Khichdi: Secure the lid of the pressure cooker. Cook on medium-high heat for 4 to 5 whistles, which should take about 15 minutes. Once done, turn off the heat and allow the pressure to release naturally. This takes about 10 minutes.

Prepare the Tempering (Vaghar): Heat 2 tbsp of ghee in a small tadka pan over medium heat. Once the ghee is hot, add the mustard seeds and wait for them to splutter. Immediately add the cumin seeds, hing, and broken dry red chilies. Sauté for about 30 seconds until the cumin is fragrant.

Combine and Serve: Pour the sizzling tempering directly over the cooked khichdi in the pressure cooker. Mix thoroughly to incorporate the flavors. Garnish with freshly chopped coriander leaves. Serve hot with an extra dollop of ghee on top, alongside yogurt, pickle, and papad.