Moong Dal Khichdi Recipe

Moong Dal Khichdi is a complete wholesome meal itself. This recipe is gluten-free. You can also make it vegan by replacing clarified butter(ghee) with oil.

It is a nutritious meal prepared with rice (khichdi) and moong lentils. It is very easy to make recipe, even if you are a beginner and don’t know anything about cooking.

Moong dal Khichdi is one of the best nutritious food loved by small kids and is best suitable for them. 

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Moong Dal Khichdi Recipe

Course: MainCuisine: IndianDifficulty: Easy


Prep time


Cooking time



Healthy Moong Dal Khichdi


  • 1/2 cup rice

  • 1/2 cup moong dal

  • 1/4 teaspoon turmeric powder

  • 1 teaspoon salt

  • 1/8 teaspoon hing powder, also known as asafoetida

  • Tempering
  • 1 teaspoon ghee

  • 1 teaspoon oil

  • 1/2 teaspoon cumin seeds

  • 1/2 teaspoon mustard seeds

  • 1 teaspoon finely chopped ginger

  • 1 green chilli, finely chopped

  • 1 large tomato, chopped

  • 1/4 cup green peas

  • salt, to taste


  • Take 1/2 cup rice and 1/2 cup moong dal in a bowl.
  • Soak it in enough water for 20 minutes. After 20 minutes, drain the water and set aside.
  • Add the rice and dal to a pressure cooker and add around 3.5 to 4 cups water.
  • Add salt, turmeric powder and asafoetida and pressure cook on high heat for 5-whistles.
  • The rice and dal will cook and be very soft and mushy, set aside.
  • To another pan on medium heat, add ghee and oil. You may use only oil to keep it vegan.
  • Once the oil & ghee is hot, add cumin seeds and mustard seeds. Wait till cumin seeds start sizzling and mustard seeds pop up.
  • Add chopped ginger and green chilli. Saute for 30 seconds or so or till the ginger starts turning light golden brown in colour.
  • Add chopped tomatoes and green peas. Cook for 2 minutes, you don’t want the tomatoes to get too mushy.
  • Add the cooked rice and dal to the pan.
  • Mix till well combined, add salt and adjust to taste.
  • Garnish with cilantro and serve the moong dal khichdi with some extra ghee on top. Also, it’s usually served with some papad, achar (pickle) and yoghurt on the side.

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