Moong Dal Khichdi (or Khichari) recipe is a simple and healthy Indian comfort meal made using split yellow moong lentils, rice, and tempered in ghee with cumin seeds in a stovetop or Instant Pot pressure cooker. Vegetarian, gluten-free, and can be prepared in under 30 minutes.
Jump to:
- What is Khichdi (Khichari)?
- Why You'll Love this Instant Pot Khichdi Recipe
- Ingredients for Moong Dal Khichdi
- How to Make Moong Dal Khichdi
- How to Serve the Moong Dal Khichdi
- Storage Suggestions
- Tips to make the Best Khichri
- Variations
- Frequently Asked Questions
- More Healthy Khichdi RecipesÂ
- More Instant Pot Rice Recipes
- Moong Dal Khichdi
What is Khichdi (Khichari)?
Khichdi is a delicious one-pot dish from Indian cuisine made of rice and lentils. It is nutritious, wholesome, and easy to digest. Khichdi is also known by other names khichadi, Khichri, Khichri, or khichuri.
It is light on the tummy and easy to digest hence, when someone is ill or recovering, doctors recommend khichdi to patients. In India, Plain moong dal khichdi is considered one of the first solid foods that babies eat.Â
Each home has its own version of khichdi in various regions of India. In South India, we make a similar dish made of rice and lentils, and it's called Ven Pongal. I also like making Vegetable Masala Khichdi, which includes onion, tomatoes, carrots, cauliflower, and a few spices, which are filling and wholesome.
More moong dal recipes from my blog moong dal chillas, moong dal tadka, moong dal payasam, and sprouted mung salad.
Today I am sharing how to make a Healthy Khichdi recipe in an Instant Pot and Stovetop Pressure Cooker.
Why You'll Love this Instant Pot Khichdi Recipe
- Ready in under 25 minutes
- It is a healthy, comforting, and a nutritious one-pot meal
- Prepared with basic pantry ingredients.
- Packed with protein.
- Easy to digest, it makes great meals for babies, toddlers, kids, and the elderly.
- Vegan, Vegetarian, and can be made gluten-free by using gluten-free asafoetida.
Ingredients for Moong Dal Khichdi
- Moong Dal: I have used split yellow moong dal in this recipe. I did not soak the dal before cooking, as yellow lentils cook faster. You can also use masoor dal or toor dal.
- Rice: I have used Basmati rice in this recipe. You may also use short-grain rice like sona masoori rice.
- Ghee or Oil: Khichdi tastes best with homemade ghee, but if you are a vegan, replace it with any cooking oil.
- Green chilies: I used Thai green chilies for the heat.
- Whole spices: I used cumin seeds, and bay leaf in this recipe.
- Dry spices: I used turmeric powder, and asafoetida (hing).
- Coriander leaves: for garnish.
How to Make Moong Dal Khichdi
Stovetop Pot Method
Take a pressure cooker, and add rinsed moong dal, rice, 4 cups of water, turmeric powder, and salt. Mix well. Close the lid and put the whistle weight on. Cook for 3-4 whistles on medium flame and turn off the gas.
Once the pressure has been released, open the lid and stir the mixture well. The rice and dal mixture should be soft and mushy.
Heat the ghee (or oil) in a heavy-bottomed pot over medium heat. Add the bay leaf and cumin seeds and let the cumin sizzle.
Next, add the green chili, ginger (optional), and asafetida. Saute for another 30 seconds until fragrant.
If you prefer, you can add finely chopped onions at this stage and saute them until they turn soft and translucent.
Add cooked moong dal-rice mixture, and salt if needed. Mix well. Simmer for 1-2 minutes to allow the flavors to blend. Note: If the khichri is thick, then add ½ cup of hot water and adjust the consistency.
Moong Dal Khichdi Recipe is ready, serve it hot with yogurt, raita, or kadhi.
Instant Pot Method
Rinse basmati rice and moong dal a few times under the water until it runs clear.
Press SAUTE on Instant Pot. Add ghee (or oil) to the Pot. Note: It tastes better with ghee. Once the pot is hot, add in the bay leaf, cumin (jeera) seeds, green chilies, ginger (optional), and asafoetida. Saute for a few seconds.
If you prefer, you can add finely chopped onions at this stage and saute them until they turn soft and translucent.
Next, add the rinsed moong dal, rice, turmeric powder, salt, and water. Mix well.
Close the Instant Pot with the pressure valve to Sealing. Cook on High Pressure for 8 minutes.
Once the pot beeps, let the pressure release naturally.
Then, open the lid, add coriander leaves, and mix khichri well.
Note: If rice is not mushy or if it's too dry, then select saute mode, add ½ cup of water, and cook for another minute.
Instant pot Moong Dal Khichdi Recipe (Indian Rice and Lentil Porridge) is ready. Serve it hot with yogurt, raita, or kadhi.
Stovetop Pressure Cooker Instructions
- Follow the same steps, close the lid, place a whistle, and cook for 3-4 whistles on medium flame. All other steps remain the same.
How to Serve the Moong Dal Khichdi
Serve yellow moong dal khichdi with a dollop of homemade ghee on top or with yogurt or raita and kachumber salad on the side. I prefer eating with kadhi. Also, some pickle and papad on the side too!
Storage Suggestions
- Refrigerator: Moong Dal Khichri tastes best when served fresh and piping hot. But if you have leftovers, you can store them in the refrigerator in an airtight container for up to 2-3 days.
- Freezer: Khichdi freezes well. Store them in freezer-safe zip locks or containers for up to 2 months.
- Reheat: Khichdi soaks up all liquid and gets dry when refrigerated. For reheating, add a few tablespoons of water and heat in the microwave or stovetop pot till warm.
Tips to make the Best Khichri
- Water Ratio: The water ratio used in this recipe is four times the quantity of rice and lentils used together. This helps to make a soft, porridge-like consistency for the final dish.
- Rinse the moong dal: Make sure to rinse the dal thoroughly until the water runs clear to remove any dirt or impurities.
- Use ghee: Cooking khichdi with ghee enhances its flavor and texture.
- Adjust the consistency: If the moong dal khichdi is too thick, add some water to adjust the consistency to your liking.
Variations
- Brown Rice: If you use brown basmati rice, increase the pressure cook time to 20-22 minutes.
- Other Grains: Substitute white rice with quinoa or millets, same pressure cooking time, i.e., 8 Minutes on High Pressure.
- Add vegetables: To make it extra nutritious, you can add vegetables like onion, tomato, carrot, beans, peas, potato, broccoli, cauliflower, pumpkin, or spinach.
- Vegan: To make vegan khichdi, substitute ghee with any neutral cooking oil.
- Peanuts: You may also add peanuts to the khichdi for a nutty flavor and added plant-based protein.
Frequently Asked Questions
To make vegan moong dal khichdi, you can replace ghee with any cooking oil.
Yes! To make it more healthy and wholesome, you can add vegetables such as onion, tomato, broccoli, carrot, beans, peas, cauliflower, pumpkin, and spinach.
Yes. Traditionally khichdi is prepared with just moong dal, but you can replace it with toor dal, chana dal, split green moong dal, or use a combination of two lentils.
1. Skip whole spices like bay leaf and green chilies.
2. Kids need healthy fat, so drizzle extra ghee while serving.
3. Mash the khichri well with a masher until soft. You may also grind/blend if you prefer.
4. This moong khichdi can be given to babies older than 10 months after introducing rice and moong dal separately. Because some babies may be colic due to lentils.
More Healthy Khichdi Recipes
More Instant Pot Rice Recipes
- Vegetable Biryani
- Chickpeas Biryani
- Jeera Rice
- Spinach Rice
- Beetroot Rice
- Cabbage Rice
- Coconut Milk Pulao
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Moong Dal Khichdi
Equipment
Ingredients
- 2 tablespoons ghee
- 1 bay leaf
- 1 green chili optional
- 1 teaspoon cumin (jeera) seeds
- 1 pinch asafetida(hing) skip for gluten-free
- 1 teaspoon ginger minced, optional
- ½ cup split yellow moong dal
- ½ cup basmati rice rinsed
- ½ teaspoon turmeric
- salt adjust to taste
- 4 cups water
- 2 tablespoons coriander leaves chopped
Instructions
- Rinse basmati rice and moong dal a few times under the water until it runs clear.
Instant Pot Method
- Press SAUTE on Instant Pot. Add ghee (or oil) to the Pot. Note: Tastes better with ghee. Once the pot is hot, add in the bay leaf, cumin (jeera) seeds, green chilies, ginger (optional), and asafoetida. Saute for a few secs.
- If you prefer, you can add finely chopped onions at this stage and saute them until they turn soft and translucent.
- Next, add the rinsed moong dal, rice, turmeric powder, salt, and water. Mix well.
- Close the Instant Pot with the pressure valve to Sealing. Cook on High Pressure for 8 minutes.
- Once the pot beeps, let the pressure release naturally.
- Then, open the lid, add coriander leaves, and mix khichri well.Note: If rice is not mushy or if it's too dry, then select saute mode, add ½ cup of water, and cook for another minute.
- Instant pot Moong Dal Khichdi Recipe (Indian Rice and Lentil Porridge) is ready, serve it hot with yogurt, raita, or kadhi.
Traditional Pressure Cooker Instructions
- Follow the same steps, close the lid place a whistle, and cook for 3-4 whistles on medium flame. All other steps remain the same.
Stovetop Pot Method
- Take a pressure cooker, add rinsed moong dal, rice, 4 cups of water, turmeric powder, and salt. Mix well. Close the lid and put the whistle weight on. Cook for 3-4 whistles on medium flame and turn off the gas.
- Once the pressure has been released, open the lid and stir the mixture well. The rice and dal mixture should be soft and mushy.
- Heat the ghee (or oil) in a heavy-bottomed pot over medium heat. Add the bay leaf and cumin seeds and let the cumin sizzle.
- Next, add the green chili, ginger (optional), and asafetida. Saute for another 30 seconds until fragrant.
- If you prefer, you can add finely chopped onions at this stage and saute them until they turn soft and translucent.
- Add cooked moong dal-rice mixture, and salt if needed. Mix well. Simmer for 1-2 minutes to allow the flavors to blend. Note: If the khichri is thick, then add ½ cup of hot water and adjust the consistency.
- Moong Dal Khichdi Recipe is ready, serve it hot with yogurt, raita, or kadhi.
Video
Notes
Tips to make the Best Khichri
- Water Ratio: The water ratio used in this recipe is four times the quantity of rice and lentils used together. This helps to make a soft, porridge-like consistency for the final dish.
- Rinse the moong dal: Make sure to rinse the dal thoroughly until the water runs clear to remove any dirt or impurities.
- Use ghee: Cooking khichdi with ghee enhances its flavor and texture.
- Adjust the consistency: If the moong dal khichdi is too thick, add some water to adjust the consistency to your liking.
Variations
- Brown Rice: If you use brown basmati rice, increase the pressure cook time to 20-22 minutes.
- Other Grains: Substitute white rice with quinoa or millets, same pressure cooking time, i.e., 8 Minutes on High Pressure.
- Add vegetables: To make it extra nutritious, you can add vegetables like onion, tomato, carrot, beans, peas, potato, broccoli, cauliflower, pumpkin, or spinach.
- Vegan: To make vegan khichdi, substitute ghee with any neutral cooking oil.
- Peanuts: You may also add peanuts to the khichdi for a nutty flavor and added plant-based protein.
Anwesha says
Tried this recipe only yesterday in my Cuisinart electric pressure and the result was good! Thank you for taking the time out to post these amazing instant pot recipes. They are a lifesaver.
Bhavana Patil says
Yayyyy !!!!! That's amazing Anwesha. As I mentioned, I have personally not tried Cuisinart, so it is good to know that it works well on it as well 🙂🙂 I am glad, you are trying multiple recipes from the blog and that makes me super happy, keep posting your feedback.
Luvmytwins says
This came out great and so easy just using pantry items. As good as my Indian mother-in-law makes and easier. Husband loved it and asked for it again. Nice dish to have on a cold rainy day. I do add fresh tomatoes as that how family makes it.
Bhavana Patil says
Hello, I am so glad to know your family liked it, thanks for sharing your feedback!