Moong Dal Khichdi

Khichdi is the comfort food’s Queen.  Serve it with Ghee/ papad/ raita/ plain curd/ pickle/ kachumbar salad/ even a light curry, it shall never fail to impress you.

DH’s family loves the non coagulated state of the khichdi. They need to see each grain apart.

I usually use most of the dals to make khichdi, this time I used Moong Dal with Chilka.

You shall need: [Feeds 2]

2 tea cup… Rice

1 Tea cup… Moong dal [chilka]

Water to soak the lentils


2 Tbsp… Ghee

1 Tbsp…. Sambhaar powder [This is nothing but the achaar masaala that I got from Gujarat]– Add Red chilly powder if this is not available [to taste]

1/2 tsp… Turmeric

A pinch of Asafoteda/hing

1/2 tsp… Jeera

2… dried red chillies


  • After washing well, soak the rice and dal in water for about 30-40 min.
  • Remove the water and keep aside
  • In a cooker, heat the ghee, add the hing, jeera and dried red chilly.
  • Add salt, turmeric and sambhaar/red chilly powder.
  • Add the Dal and rice and stir.
  • Now add water just enough to cover the dal and rice. Add about 1/2 tea cup more. The water should not be more than 1/2 an inch above the sal and rice level in the cooker.
  • Let it come to a simmer, close the lid and let it cook for 3 whistles.
  • Turn off the gas and let the steam escape on it own.
  • To serve, add ghee to it. Tastes best with pickles, curd, papad and salad.



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