Recipe – Moong Dal Khichdi

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Prep Time: 30 minutes

Cook Time: 10 Minutes

Serves: 2


  • Rice: ½ Cup
  • Moong Dal: ½ Cup
  • Salt: 1 ½ Teaspoon or to taste
  • Water: 3 Cup
  • Ghee or Oil: 2 Tablespoon
  • Cumin Seeds: ½ Teaspoon
  • Ginger, green chili and garlic: Crushed or paste, 1 Teaspoon
  • Dried Red Chili: 1, broken into 2 pieces
  • Asafetida (Hing): 1 pinch
  • Turmeric Powder (Haldi): ½ Teaspoon
  • Red Chili Powder: ¼ Teaspoon or as required
  • Onion: 1 medium sized, chopped
  • Tomato: 1 Medium sized, chopped


  • Mix rice and dal in a bowl and wash it 2-3 times. Soak in water for 10 minutes.
  • Add this mix, ½ Tablespoon of oil, turmeric powder, salt and 3 cup water in a pressure cooker and cook it in medium flame till 3-4 whistles.
  • For the tadka, heat ghee in a pan, add cumin seeds and when it changes color, add dried red chili, wait for 30 seconds and add onion and ginger-garlic-chili paste. Sauté till onions are semi-transparent. Add tomatoes, red chili powder and cook till tomatoes are done.
  • Open the cooker lid. Allow the steam to escape before opening the lid.
  • Add the tadka to the khichdi cooker. Mix well and cover it again. Turn on the heat and cook it in high flame till 1 whistle.
  • Turf off the heat.

Cook’s note

  • You may add vegetables while cooking rice-dal as well.

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