During summers, its very likely to have feeling to eat something light for dinner. Specially after a heavy lunch, you feel like giving your stomach some rest and eat something which gets easily digested. Khichdi is one such dish which can be eaten any time of the day, and doesn’t take time or effort to get digested. It’s an Indian one pot meal which is light, nutritious and ideal for all age groups. And on the list of Indian comfort foods, am sure Khichdi always remains on top.
In southern parts of India, savoury Pongal is been made which is similar to Khichdi, both being made up of Daal and rice. There is a slight difference in the spices being used but the method of preparation remains almost the same.
There are many different versions of Khichdi, made using different type of lentils and vegetables and I am willing to post them all very soon. This Moong Dal Khichdi is the simplest of them all, and is my favourite too. It has no onion and garlic making it an ideal food during Navratri or to pay respect to God as in the form of Prasad or Navaidyam like they call in South India
I usually keep the quantity of lentil almost double than that of rice in this version of mine. That ways its rich in proteins and low in carbs, and also gets a smooth and runny texture which is how I want it to be. You may of course increase the quantity and make it equal in proportion, since that’s what most people do
Traditionally Khichdi is eaten with lots of ghee on top, which makes a balanced meal combining of Protein, Carbohydrates and essential fats. All three nutrients working together to get the best out of each other. But if you wish to make this a Vegan meal, simply skip the Ghee and use oil instead.
I had this Khichdi with Mint Raita as you may can make out looking at the pictures. But my personal favourite is Spinach Raita that goes very well with this simple one pot meal. Both the things get done within 30 minutes flat and am sorted.
Prep Time: 5-7 minutes ( includes pressure cooking time )
Cooking Time: 30-40 minutes
Serves: 2-3 people
Cuisine:- North Indian
Spice Level: Very mild
Recipe Level: Easy
Shelf Life: Up to 24 hours at room temperature, up to 3-4 days in the Fridge
Serving Suggestion: With Raita, pickle, Papad etc.
Nutritional Facts:- Rich in Proteins, Fiber and essential fats
Recipe Source: My own
What you need?
- 1 cup yellow Moong Dal – lentil
- ½ cup rice ( I used Sona Masoori variety )
- 1 tsp ghee / Oil
- 4 cups of water
- 1 tsp cumin seeds ( Jeera )
- 1 tsp turmeric powder ( haldi )
- 2-3 green chilies – split lengthwise
- 1 tomato, chopped small
- Salt to taste
How to Make?
- Rinse both Lentil and soak them for half an hour. Drain and keep aside
- Heat Ghee in a pressure cooker ( if you are using a pan, refer notes for time etc. )
- Throw in Cumin seeds, and let them sizzle. Add green chilies, tomato, salt and turmeric and mix well. Cover and let it cook for 2-3 minutes till the tomatoes get all mushy. You may add a tbsp. of water if the mixture gets too dry and start sticking at the bottom
- Add both rice and lentil together along with 4 cups of water, mix well. Check the salt by tasting a tsp of water and adjust seasoning if required
- Close the lid, and pressure cook till first whistle. Tap the whistle back, and turn off the flame. Open only when the pressure eases off
- Garnish with more Ghee and serve with pickle, Papad or Raita aside.
- If you are preparing this Khichdi in a pan instead of a pressure cooker, the cooking time will be around 35-40 minutes. Keep stirring in between, and cook on low-medium flame. You may have to adjust the quantity of water in this case.
- You may add the following as per your preference – Curry leaves, Asafoetida ( Heeng ), Mustard seeds ( rai ) or some red chili powder.
- For the garnish, you may sprinkle some chopped coriander leaves ( dhaniya / cilantro ) and serve
- Hot Khichdi with chilled Raita and oodles of Ghee on top is the best comforting food ever !!
- You may totally skip the tomatoes, to make it lighter. I like it that way, with some Heeng added.