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Moong Dal Khichdi: A Comforting Classic

30 minutes. Cook
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In the rich tapestry of Indian cuisine, there’s a dish that’s beloved across the nation, transcending regional boundaries and appealing to palates young and old: Moong Dal Khichdi. This simple yet incredibly flavorful dish has a history that dates back centuries and has been a staple in Indian households, often enjoyed during both regular meals and times of celebration. Today, we’ll delve into the art of crafting this delightful Moong Dal Khichdi, step by step, so you can savor its comforting embrace in your own home.

Historical Context

The origins of Khichdi can be traced back to ancient India. It was first mentioned in the writings of Jain scriptures dating back over 2,000 years, making it one of the oldest known dishes in Indian culinary history. Traditionally, Khichdi was considered a simple, wholesome meal made from a combination of rice and lentils, often prepared during festivals or when someone needed a nourishing, easily digestible meal.

Over time, regional variations of Khichdi emerged, with different states adding their own unique twists. Moong Dal Khichdi, which we’ll explore here, is particularly favored for its light and subtle flavors. It’s a staple in North Indian cuisine and is cherished for its simplicity and versatility.


  1. Rinse and Soak: Begin by rinsing the rice and moong dal under cold water until the water runs clear. Then, soak them in water for about 15 minutes. Drain and set aside.
  2. Heat the Ghee: Place your saucepan or pressure cooker over medium heat and add the ghee. Allow it to melt and heat up.
  3. Temper the Spices: Add the cumin seeds and mustard seeds to the hot ghee. Let them sizzle for a few seconds until they release their aromatic fragrance.
  4. Aromatic Aromatics: Stir in the chopped onions, grated ginger, minced garlic, and slit green chilies. Sauté them until the onions turn translucent and fragrant.
  5. Spice It Up: Add the turmeric powder and asafoetida to the mixture. Stir well to evenly distribute the spices.
  6. Add the Rice and Lentils: Now, add the drained rice and moong dal to the pan. Stir gently to coat them with the aromatic ghee and spices.
  7. Pour in the Water: Pour in the 4 cups of water and add salt to taste. Stir everything together and bring the mixture to a boil.
  8. Pressure Cook or Simmer: If using a pressure cooker, close the lid without the weight and let it cook for 2 whistles on medium heat. If using a saucepan, cover with a tight-fitting lid and simmer on low heat for about 20-25 minutes or until the rice and lentils are tender. Stir occasionally to prevent sticking.
  9. Check the Consistency: After cooking, check the consistency of your Moong Dal Khichdi. It should be soft and mushy. If it’s too thick, you can add a little hot water and stir to reach your desired consistency.
  10. Tadka (Tempering): In a separate small pan, heat a teaspoon of ghee. Add some cumin seeds and let them sizzle. Pour this tadka (tempering) over your cooked khichdi for added flavor.
  11. Garnish and Serve: Sprinkle fresh coriander leaves over your Moong Dal Khichdi for a burst of color and freshness. Serve hot with yogurt, pickle, or a side of your choice.

Moong Dal Khichdi is not just a meal; it’s a comforting experience that nourishes both body and soul. Its mild flavors make it a perfect canvas for various toppings or accompaniments, so feel free to get creative. Whether enjoyed on a rainy day or as a soothing meal during times of illness, this dish continues to hold a special place in Indian homes and hearts. So, fire up your stove and embark on a culinary journey through the heart of India with Moong Dal Khichdi.


prep time
45 minutes.
cooking time
30 minutes.
4 servings.
total time
45 minutes.


  • Large, heavy-bottomed saucepan or pressure cooker

  • Wooden spatula or spoon

  • Chopping board and knife

  • Grater for ginger

  • Measuring cups and spoons


  • 1 cup rice

  • 1/2 cup split yellow moong dal (lentils)

  • 1 tablespoon ghee (clarified butter)

  • 1 teaspoon cumin seeds

  • 1/2 teaspoon mustard seeds

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon asafoetida (hing)

  • 1 small onion, finely chopped

  • 1 small tomato, chopped

  • 1-inch piece of ginger, grated

  • 2-3 cloves of garlic, minced

  • 2-3 green chilies, slit lengthwise (adjust to taste)

  • Salt to taste

  • 4 cups water

  • Fresh coriander leaves for garnish


Rinse and soak rice and lentils.
Sauté spices and aromatics in ghee.
Add rice, lentils, water, and cook.
Temper with tadka and garnish.
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