Masala Moong Dal Khichdi Recipe

About this recipe

Masala Moong Dal Khichdi is a comforting and nutritious one-pot meal that blends the goodness of yellow lentils (moong dal) and rice with a medley of Indian spices. Perfect for an active lifestyle, this dish is flavorful yet balanced, offering a moderate spice level to please all palates. Cooked with aromatic spices, ginger, green chilies, and a hint of ghee, it’s a wholesome and hearty meal ideal for breakfast or any time of the day. Serve it with a dollop of yogurt or a side of tangy pickle for a complete family meal.

Ingredients

• 500 g Onion
• 500 g Tomato - Hybrid
• medium Chilli Green Long
• loose Ginger
• 200 ml Ghee
• 100 g Salt
• 1 kg Yellow Moong Dal
• 50 g Asafoetida Powder
• 1 kg Basmati Rice
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 20 g Turmeric Powder

Instructions

1. 1. Wash the moong dal and rice thoroughly under running water until the water runs clear, then soak them together for 15-20 minutes.
2. 2. Heat ghee in a large pot or pressure cooker on medium heat. Add cumin seeds and asafoetida, letting them sizzle for a few seconds.
3. 3. Add the chopped onion and sauté until golden brown. Stir in the grated ginger and slit green chili, cooking for another minute.
4. 4. Add the chopped tomato, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the spices are fragrant.
5. 5. Drain the soaked moong dal and rice, then add them to the pot. Stir well to coat with the spices.
6. 6. Add enough water to cover the mixture by about an inch (approximately 3-4 cups), then bring to a boil. Reduce the heat to low, cover, and cook until the dal and rice are soft and creamy, stirring occasionally (about 20-25 minutes).
7. 7. Stir in garam masala and adjust the seasoning if needed. Let the khichdi simmer for another 2-3 minutes.
8. 8. Garnish with chopped coriander leaves and serve hot with a side of yogurt or pickle.