Today I have brought the recipe of hot, tasty, and super healthy mix veg moong Dal khichdi. It is a dish that you can eat in the morning, in the afternoon, or in the evening, as well as in puja, as prasad, it is eaten when one is unwell, it is eaten when one is well, and Khichdi is eaten at all times. The most special thing is that it will be prepared quickly and will be so delicious. Whoever eats it will ask you how you made such a khichdi.
You must try this khichdi recipe of mine once. Once you taste it once, you will want to make khichdi like this every time. Now making khichdi is very easy, everyone knows how to make it. So let’s start making khichdi.
What is Dal khichdi
Dal Khichdi is a classic Indian dish made by cooking rice and lentils together. It is often lightly spiced and can be altered to suit your taste, making it a simple yet delicious dish. It has a soft, porridge-like texture and is eaten throughout India.
Comfort food in India Dal khichdi is considered easy to digest and comforting, making it a favorite comfort food in India. It is often served when someone needs to eat something light and nutritious, such as when recovering from an illness, or simply wants something warm and homemade.
Ingredients: The basic ingredients are rice, lentils (usually split yellow moong Dal), and spices. Depending on the recipe, it may also include cumin, turmeric, chili, salt and ghee. Some versions also add vegetables such as peas, carrots, potatoes, tomatoes, and cauliflower.
Nutritional: Dal Khichdi is both filling and nutritious, as it contains protein from the lentils and carbohydrates from the rice. It is a balanced meal that provides energy and is rich in essential nutrients, especially when cooked with a variety of vegetables.
Dal Khichdi is an easy and quick dish to make, often cooked in a pressure cooker to save time. Because it does not require complicated steps or exotic ingredients, it is easy for anyone to make, even beginners.
Loved in all seasons: Dal Khichdi can be eaten all year round. In winter it is warm and comforting while in summers it is light and easy on the stomach. It is a meal that is suitable for any time and any place.
Importance of Dal khichdi
Cultural significance: Dal Khichdi is one of the most loved dishes in India. It is not just a dish – it is a part of traditions, family celebrations, and festivals. It is often seen as a comfort food, eaten across different states and made with slight regional variations. Many families have their recipes that have been passed down for generations, and it is commonly served during festivities and even fasting times.
Comfort Food for All Occasions: Dal Khichdi is a favorite comfort food across India. It is made for many occasions, be it a cozy family dinner, a festive meal, or a dish for someone recovering from an illness. As it is very light on the stomach, it is perfect for both young children and the elderly, symbolizing warmth and nourishment.
Role as a nutritious meal: Dal Khichdi is a complete, balanced meal, providing protein from Dal and carbohydrates from rice. It is filling yet light on the digestive system, making it a nutritious option for all. When cooked with vegetables it provides even more vitamins and minerals, making it a nutritious meal for any meal of the day.
Regional Variations and Adaptability: Across India, Dal khichdi varies from region to region. In some regions, it is cooked with lots of spices. While in others, it is kept light. Some versions include vegetables, while others are served with pickles, yogurt, or papad. This adaptability makes Dal khichdi a favorite that can be adjusted to suit your taste.
Symbol of simple, healthy food: Dal Khichdi is the epitome of simple, nutritious food. It shows that delicious food doesn’t have to be complicated or expensive. This simplicity is valued in Indian culture, where home-cooked meals are often touted for their health benefits and comfort.
The Ingredients Required For Dal Khichdi
1: rice ½ cup(preferably short grain rice, but any variety will do)
2: Pulses- ½ cup (usually yellow moong Dal, though toor Dal or masoor dal can be also used)
3: water- 4 cups (for cooking, adjust thickness as needed)
4: ghee/oil -1-2 tbsp (ghee adds flavor, but oil can be used for a vegetarian option)
5: cumin seeds -½ tbs
6: mustard seeds -½ tbs
7: salt (according to taste)
8: bay leaf -1
9: Asafoetida -¼ tsp
10: onion – 1 (fine chopped)
11 Ginger -2 inch/garlic: 8-9 cloves (crushed)
12: green chilli- 2 (chopped)
13: red chilli powder -½ tbs
14: turmeric powder -½ tbs
15: tomato – 1 (chopped)
16: carrot – 1 (chopped)
17: potatoes – 1 (chopped)
18: green peas -½ cup (optional)
19 : cauliflower – ½ cup
Prep Time-20 Mins Cook Time-25 Mins Total Time-45 Mins Serving- 6 Author-Kavita
Step by Step photo To Making Veg Moong Dal Khichdi
To make Dal Khichdi, first of all take care of the measurement. Set any cup or bowl in the house. Do the entire measurement according to that. Then you will not have any problem in making Khichdi.
Here I have used small rice because it gives a good texture to the Khichdi. You can use any rice in its place.
Step:1 Wash rice and lentils
First of all, take a bowl and put ½ cup rice and ½ cup moong Dal in it and wash it 2-3 times with clean water until the water becomes clear. This removes excess starch and makes the khichdi light.
After washing the lentils and rice, soak them in water for at least 15 to 20 minutes. This makes the lentils and rice swell well. And the khichdi we make from it is light to eat and also takes less time to cook.
And if you do not have time, then you can soak it in hot water.
Step:2 Fry the vegetables:
1 Now heat oil or ghee in a pressure cooker on medium flame. And add a bay leaf to it, this gives a good taste to the khichdi.
2 Now in this step we have to cut carrots, peas, cabbage, potatoes, capsicum in medium size and add vegetables. Fry well for 1 minute.
3 Now put lentils and rice in the cooker. Mix well. 6 Add a pinch of turmeric powder and salt as per taste. Mix everything for 1 minute so that rice and lentils get completely mixed with turmeric and salt.
Step:3 Add water
Depending on how thick or soupy you want the khichdi to be, add 6 cups of water from the same bowl/cup you used to cook your rice and Dal. And stir well. Adding more water makes it soft and porridge-like.
Close the pressure cooker with the lid and cook on a medium flame for 3 – 4 whistles. Let the pressure release naturally before opening
Step:5 Check the consistency
Open the lid and check the consistency of the khichdi. If you like it thinner then add some warm water and cook for few minutes.
Step: 6 Tadka
Now heat 2 tbsp oil/ghee in a pan on medium flame. Add ½ tsp mustard seeds 1 tsp cumin seeds and fry for few seconds.
1 Now add one finely chopped onion and fry till it becomes soft.
After frying the onion, add 1 tsp grated ginger, 1 tsp garlic, 1-2 sliced green chilies and fry till soft.
2 Now add 1 finely chopped tomato and mix well. Add salt as per taste so that the tomato gets cooked well. Remember that we had added salt to the khichdi.
3 After the tomato is cooked, now add spices like red chilli powder, coriander powder, turmeric powder, garam masala powder, fry all the things for 1 minute and add some water and let the spices cook.
4 Now this wonderful masala Tadka of our khichdi is ready.
5 Now we will pour this Tadka on the cooked khichdi mix it well and cook for some time. If you feel the thickness of the khichdi is too much, then add some hot water.
6 Our mixed veg Dal khichdi is ready, turn off the gas and garnish it with finely chopped coriander leaves.
Serving Suggestions
Serve the Dal khichdi hot. You can also add a spoonful of ghee on top to make it more delicious.
Enjoy it as is or serve it with pickles, curd or papad for extra taste.
Accompany with Salad If you want a complete meal, serve the Dal khichdi with a simple salad like chopped cucumbers, tomatoes, and onions. It gives a fresh taste and extra nutrition to your meal.
More Recipe:-Homemade Garlic Paneer Curry Recipe
:-How To Make Paneer Do Pyaza (Step–By–Step Instructions)
Tips & tricks for the perfect Dal khichdi
1 Follow the right measure of Dal and rice: The best balanced measure for Dal khichdi is 1:1—equal amounts of Dal and rice. This creates a delicious texture where both ingredients are blended completely.
2 For a more Dal-rich khichdi, especially if you want a protein-rich khichdi, you can try a 2:1 ratio (2 parts Dal and 1 part rice).
3 If you prefer a lighter, rice-based khichdi, try a 1:2 ratio (1 part Dal and 2 parts rice). This is great for a smooth texture.
4 Wash well before cooking: Wash the rice and Dal thoroughly in running water until the water runs clear. This will remove excess starch from the rice and ensure that the khichdi is not too sticky.
5 Use enough water: Dal khichdi needs more water than plain rice or Dal. Use 3–4 cups of water for every cup of rice and Dal. Add more water for a soft, porridge-like texture or less water for a stiff khichdi.
6 Cook in one pot: Cooking the rice and Dal together in one pot or pressure cooker ensures that they combine well. If you are using a pressure cooker, 3 to 4 whistles on medium flame is a must. For a pot, cook on low flame till everything becomes soft and pulpy.
7 Add spices: Dal Khichdi is simple but adding your favorite spices can enhance its flavor.
8 Saute the ingredients well: If you want extra flavor, prepare the tempering separately after cooking the Dal and rice. Saute cumin seeds, ginger, garlic, green chilies, and onions in ghee/oil before adding the cooked khichdi. This tempering gives your khichdi a deep aromatic flavour.
9 Adjust salt and water at the end: Always taste the khichdi at the end and adjust the salt to your taste or add a little more warm water if needed. This ensures that the flavour is just right and the consistency is as per your liking.
10 Garnish for extra flavour: Before serving, drizzle some ghee on top with fresh coriander leaves. This enhances the flavour of your khichdi.
11 Use fresh ingredients: Always use fresh ingredients for the best taste. Stale ingredients may take longer to cook and may not mix well.
Frequently ask question
Q:1 What is Moong Dal Khichdi? Moong Dal Khichdi is a simple Indian dish made with moong dal (yellow lentils) and rice cooked with spices. It is considered a light, healthy and comforting meal as it is easy to digest and full of nutrients.
Q:2 Is Moong Dal Khichdi healthy? Yes, Moong Dal Khichdi is very healthy! It is high in protein, low in fat, and provides essential nutrients like Fibre, iron, and vitamins. It is also light on the stomach, so it is perfect for people recovering from illness or those who prefer light meals.
Q:3 Can Moong Dal Khichdi be eaten for weight loss? Yes, Moong Dal Khichdi is a great option for weight loss. It is low in calories, high in protein, and keeps you full for a long time. Use brown rice instead of white rice and add vegetables for extra Fibre and nutrition.
Q:4 Is moong Dal khichdi suitable for babies? Absolutely! Moong Dal khichdi is often one of the first solid foods given to babies. It is soft, easy to digest, and full of nutrients. Just make it mild without spices and mash it well for young babies.
Q:5 How can I make moong Dal khichdi tastier? To enhance the taste, first add some ghee and saute the vegetables for 2 minutes, then add Dal and rice along with turmeric, salt, and water and cook. Then prepare a Tadka for the khichdi as I have mentioned in this article, this does not overpower the taste of the spices and doubles the taste of the khichdi.
Q:6 Can I make moong Dal khichdi without rice? Absolutely! You can use quinoa, millet, or oatmeal instead of rice to make it more healthy or to suit specific dietary requirements like low-carb or high-protein diets.
Q:7 Can I make Dal khichdi without a pressure cooker? Yes, you can make Dal khichdi without a pressure cooker! Here is how to make it:
1 Soak the dal and rice: Soak the rice and moong dal in water for about 20 to 30 minutes before cooking it. This reduces the cooking time and ensures that they cook evenly.
2 Soak the dal and rice: Soak the rice and moong dal in water for about 20 to 30 minutes before cooking it. This reduces the cooking time and ensures that they cook evenly. Use a deep pot or pan: Use a heavy-bottomed pot or deep pan to avoid sticking and burning.
3 Cook the dal and rice together: Add the soaked dal and rice to a pot with enough water (about 3–4 cups each for 1 cup of rice and dal). Bring it to a boil, then reduce the heat to a simmer. Stir occasionally to prevent sticking.
4 Check the consistency: Cook till the dal and rice are soft and fluffy. You can add more water if needed to get a soft porridge-like texture. This process may take about 25–30 minutes.
5. Tadka separately (optional): For more flavor, temper cumin, ginger, garlic, onion, tomatoes, and spices in a little oil/ghee and add it to the khichdi after it is cooked.
Pro tip: Using a lid while cooking and soaking reduces the cooking time. Even without a pressure cooker, making dal khichdi is easy and equally delicious!
Nutrition Information (per serving)
Here are the approximate nutritional facts of healthy moong dal khichdi (based on a standard recipe with basic ingredients per serving of moong dal, rice, minimal oil/ghee, and mild spices):
Calories: 250-300 gm Protein:10-12 gm Carbohydrate: 45-50 grams Dietary fiber: 4-5 grams Fat: 4-6 Saturated: 1-2 grams (if ghee is used) Cholesterol: 0-5 (depending on ghee or oil) Sodium: 200-300 grams (may vary depending on salt) Iron: 1-2 grams Calcium: 30-35 grams