How many calories are in one serving of this khichdi?

One serving of this Green Moong Dal Khichdi (approximately 1.5 cups or 315g) contains around 350-400 calories. The exact count can vary based on the type of rice and the amount of ghee used.

Can I make this khichdi without a pressure cooker?

Absolutely. You can cook it in a deep, heavy-bottomed pot. After adding water to the rice and dal, bring it to a boil, then cover and simmer on low heat for 25-30 minutes, or until both are cooked through and soft. You may need to add more hot water if it becomes too dry.

Why is my khichdi too dry or too mushy?

The consistency of khichdi depends on the rice-dal-to-water ratio. For a firmer, pulao-like texture, use less water (e.g., 3.5 cups). For a softer, more porridge-like consistency, use more water (e.g., 5 cups). The 1:4 ratio of dal/rice to water in this recipe yields a soft, semi-dry consistency.

Can I use split green moong dal instead of whole?

Yes, you can use split green moong dal (chilka) or split and skinned yellow moong dal. They cook faster, so you will need to reduce the pressure cooking time to 2-3 whistles.

Home / Recipes / indian / Green Moong Dal Khichdi

indianEasyvegetariannut freesoy free

Green Moong Dal Khichdi

RATING

4.5/5(92)

TASTE SCORE

7/10

A wholesome one-pot meal made with whole green moong dal and rice. This comforting and nutritious khichdi is lightly spiced and perfect for a light lunch or dinner, often served with a dollop of ghee.

PREP

15m

COOK

30m

SERVES

1.5 CUPS

222 cal

SERVINGS

METHOD · 9 STEPS

Rinse the basmati rice and whole green moong dal together under cool running water until the water runs clear. Soak them in ample water for at least 30 minutes. After soaking, drain all the water completely and set aside.
Heat 1 tablespoon of ghee in a 3-liter or larger pressure cooker over medium heat. Add the drained rice and dal mixture, turmeric powder, and 1 teaspoon of salt. Sauté for 1 minute, then pour in 4 cups of water and stir well.
Secure the lid of the pressure cooker. Cook on medium-high heat for 4 to 5 whistles. Once done, turn off the heat and allow the pressure to release naturally, which will take about 10-15 minutes.
While the khichdi is cooking, prepare the tempering (tadka). Heat the remaining 1 tablespoon of ghee in a small pan over medium heat. Add the cumin seeds and let them sizzle and become fragrant, about 30 seconds.
Add the asafoetida, grated ginger, and slit green chilies to the pan. Sauté for another 30 seconds. Then, add the finely chopped onion and cook until it becomes soft and translucent, about 3-4 minutes.
Add the chopped tomato and the remaining 0.5 teaspoon of salt. Cook, stirring occasionally, until the tomatoes break down and become soft and mushy, about 4-5 minutes. The tempering is now ready.
Once the pressure has fully released, carefully open the cooker. The khichdi should be soft and well-cooked. Gently mash it with the back of a ladle for a creamier texture, if desired.
Pour the prepared tempering over the cooked khichdi. Mix everything thoroughly until well combined. Check for salt and adjust if necessary.
Garnish with freshly chopped coriander leaves. Serve the Green Moong Dal Khichdi hot, with a side of plain yogurt (curd), pickle (achar), or roasted 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 the dal and rice is essential for even cooking and a softer texture.
2
For a more porridge-like consistency (common when feeling unwell), increase the water to 5 cups.
3
Do not skip the final tempering (tadka) as it adds a significant layer of flavor to the dish.
4
For added nutrition, you can add vegetables like carrots, peas, and potatoes along with the onions in the tempering.
5
A pinch of garam masala can be added at the end for extra warmth and aroma.
6
Leftover khichdi can be refrigerated for up to 2 days. Reheat with a splash of water to loosen its consistency.

RECIPE VARIATIONS

Adapt it for your goals.

Vegetable Masala Khichdi

Add 1 cup of mixed vegetables like diced carrots, peas, potatoes, and cauliflower to the tempering. Also, add 1/4 teaspoon of red chili powder and 1/2 teaspoon of garam masala for a spicier version.

Millet Khichdi

Replace the rice with an equal amount of foxtail millet or little millet for a gluten-free and higher-fiber alternative. The cooking time may need slight adjustment.

Different Dal

You can make this recipe with split green moong dal (chilka moong dal) or yellow moong dal (dhuli moong dal). Reduce the soaking time to 15 minutes and pressure cook for 3 whistles.

HEALTH BENEFITS

Why this is on our healthy list.

💪

Complete Protein Source

The combination of rice (a cereal) and moong dal (a legume) provides all the essential amino acids, making it a complete protein source, which is vital for muscle repair and overall body function.

🌿

Easy to Digest

Khichdi is known for being light on the stomach and easy to digest. The simple ingredients and soft texture make it an ideal food for gut health, especially during illness or for babies and the elderly.

🌾

Rich in Dietary Fiber

Whole green moong dal is an excellent source of dietary fiber, which aids in digestion, promotes regular bowel movements, and helps in maintaining stable blood sugar levels.

✨

Detoxifying Properties

In Ayurveda, moong dal khichdi is considered a detoxifying food that helps cleanse the body by flushing out toxins and balancing all three doshas (Vata, Pitta, Kapha).

QUESTIONS?

Frequently asked questions

Yes, it is exceptionally healthy. It's a balanced meal containing carbohydrates from rice and protein from dal, making it a complete protein source for vegetarians. It is also rich in dietary fiber, easy to digest, and low in fat, making it an ideal comfort food, especially during recovery from illness.

PAIRS WELL WITH

Complete meals featuring this recipe

punjabi·70 min·451 cal

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Green Moong Dal Khichdi

For 4 servings

Rinse the basmati rice and whole green moong dal together under cool running water until the water runs clear. Soak them in ample water for at least 30 minutes. After soaking, drain all the water completely and set aside.

Heat 1 tablespoon of ghee in a 3-liter or larger pressure cooker over medium heat. Add the drained rice and dal mixture, turmeric powder, and 1 teaspoon of salt. Sauté for 1 minute, then pour in 4 cups of water and stir well.

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

While the khichdi is cooking, prepare the tempering (tadka). Heat the remaining 1 tablespoon of ghee in a small pan over medium heat. Add the cumin seeds and let them sizzle and become fragrant, about 30 seconds.

Add the asafoetida, grated ginger, and slit green chilies to the pan. Sauté for another 30 seconds. Then, add the finely chopped onion and cook until it becomes soft and translucent, about 3-4 minutes.

Add the chopped tomato and the remaining 0.5 teaspoon of salt. Cook, stirring occasionally, until the tomatoes break down and become soft and mushy, about 4-5 minutes. The tempering is now ready.

Once the pressure has fully released, carefully open the cooker. The khichdi should be soft and well-cooked. Gently mash it with the back of a ladle for a creamier texture, if desired.

Pour the prepared tempering over the cooked khichdi. Mix everything thoroughly until well combined. Check for salt and adjust if necessary.

Garnish with freshly chopped coriander leaves. Serve the Green Moong Dal Khichdi hot, with a side of plain yogurt (curd), pickle (achar), or roasted papad.