Photograph of the finished Moong dal khichdi

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Moong dal khichdi

45 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basmati rice Basmati rice 1.1 lb
  • Photograph of Peeled mung beans Peeled mung beans 14.1 oz
  • Photograph of Turmeric powder Turmeric powder 0.8 oz
  • Photograph of Cumin seeds Cumin seeds 0.8 oz
  • Photograph of Ghee Ghee 8.5 oz
  • Photograph of Ginger Ginger 3.5 oz
  • Photograph of Green finger chillies Green finger chillies 8
  • Photograph of Edible flowers Edible flowers 0.4 oz
  • Photograph of Herbs Herbs 2.8 oz

Method

  1. 1 Roast the peeled mung beans in a dry pan for 5 minutes until fragrant, then rinse them with the rice.
  2. 2 Roasting the beans beforehand is a step that makes the porridge easier to digest and gives it a fragrant, nutty aroma.
  3. 3 Soak the rice and beans for 30 minutes, then drain.
  4. 4 The plain version contains only turmeric, cumin, and ginger, with no vegetables or masala powder.
  5. 5 Cook the rice and beans with five times the amount of water for 30 minutes, stirring every 8 minutes.
  6. 6 Sauté cumin and asafoetida in ghee, then pour over the porridge and sprinkle with herbs.

With an appliance

  • Pressure cooker 35 min

    Replace step 5: cook under high pressure for 9 minutes, then release the pressure naturally and stir until thickened.

Start cooking