Comfort Moong Khichdi
Soft one-pot rice and moong dal comfort bowl. Gentle on the stomach, easy to batch-cook.
Khichdi is the default recovery and comfort meal for many Indian households. Moong dal digests easily; rice gives energy; ghee is replaced here with oil or skipped for a lighter bowl.
Adjust water for porridge-soft or grainier textures. Add vegetables for a fuller one-pot dinner.
Nutrition
Per 1 generous bowl (half recipe)
- Calories
- 340 kcal
- Protein
- 14 g
- Carbs
- 58 g
- Fat
- 6 g
- Fiber
- 7 g
Dietary
plant based · gluten free · no onion no garlic
Protein sources
moong dal · rice
Ingredients
- 11/2 cup Rice
- 21/2 cup Yellow Moong Dal
- 33.5 to 4 cups Water
- 41/2 tsp Turmeric
- 51 tsp Cumin Seeds
- 61/4 tsp Asafoetida (Hing)
- 71 tbsp Oil
- 81 Green Chilli (optional)
- 9Salt to taste
- 10Ginger, grated (optional)
- 11Coriander and lemon to finish
Instructions
- 1
Wash rice and moong dal together until water runs clearer.
Pressure cooker: about 3–4 whistles on medium heat with slightly less water.
- 2
Heat oil, add cumin, hing, chilli, and ginger. Saute briefly.
More water = softer hospital-style khichdi; less water = spoonable grainy texture.
- 3
Add rice, dal, turmeric, salt, and water. Bring to a boil.
Skip chilli and ginger for a milder bowl.
- 4
Simmer covered on low heat 20–25 minutes until soft, stirring occasionally.
Stir near the end so it does not stick.
- 5
Adjust consistency with hot water. Finish with coriander and lemon.
A simple tadka of cumin and dried red chilli on top is optional but excellent.
Vegetable khichdi
- Add carrot, peas, beans, spinach, or bottle gourd with the rice and dal.
- Masala khichdi: add a pinch of garam masala and tomato.
- Millet khichdi: swap rice for foxtail or little millet.
Serving ideas
- Pair with plant curd, papad, and pickle for a full plate.
- Top with roasted peanuts for crunch and calories.
- Serve thinner as soup when appetite is low.