Khichdi is a dish made by cooking rice and lentil together. The dal can be moong dal (split yellow moong dal and split moong dal with skin), tuvar dal, chana dal, urad dal or masoor dal.
Plain moong dal khichdi is a comfort food to have on any day. It is prepared by pressure cooking moong dal, some tuvar dal and rice together with turmeric, salt and water. This khichdi is very easy and quick to make and is very easily digested. In India, plain moong dal khichdi is considered as the best baby food when they first start eating their solid food. Khichdi is considered nutritious and healthiest food in India. It is the best food to have when one is sick. It is light on the stomach and hence is good food for the aged people. My grandfather used to have it daily in his dinner along with buttermilk or curd. I prefer making it once a week in my house.
This simple khichdi can be enjoyed with ghee, papad, Gujarati kadhi, pickle, curd or buttermilk.
I have used tuvar dal (split pigeon pea) while making this khichdi. I like the taste of tuvar dal but you can also make it with moong dal. The khichdi can be served plain or a tempering (vaghar) made with mustard seeds, cumin seeds, asafoetida, red chili powder and chopped garlic can be poured sizzling hot on top of it.
The consistency of the khichdi depends on the amount of water used. If you want it to be thinner than the recipe below then use around 3.5 to 4 cups of water to cook.
Khichdi is the best meal to have after festivals, long traveling or after enjoying wedding food.
As per Wikipedia, The brand India Khichdi promoted globally by the government as “India’s superfood” and “queen of all foods”, its recipe includes rice, mung beans, amaranth grain, jowar, bajra, barley and Indian spices. Harsimrat Kaur Badal, the Minister of Food Processing Industries of India, outlined her ministry’s plan to globally promote Kichadi as healthy, delicious, economical and easy to make.
Plain Moong Dal Khicdhi
- 1/2 cup moong dal without skin,yellow colour
- 1/2 cup rice small grain rice
- 2 tbsp tuvar dal split pigeon pea
- 1/2 tsp turmeric powder
- 1/4 tsp asafoetida hing
- 3 cup water
- salt as per taste
- 1 tbssp ghee to serve
- Wash moong dal, tuvar dal, and rice for 2-3 times in water. Soak it in water for 30 minutes.
- In a pressure cooker, add the soaked rice dal mixture. Add salt, tumerice powder, and asafoetida. Add water and mix well.
- Close the pressure cooker. Put whistle on it and cook the khichdi for 4-5 whistles on high heat and 2 whistles on low heat.
- Let the pressure cooker cool by itself.
- Open the cooker. The thin water layer will be seen on top.
- Mix well the khichdi with a laddle before serving.
- The khichdi is ready to serve.
- Serve it with a spoon of ghee and kadhi or yogurt, papad, and pickle.