Comforting Moong Dal Khichdi
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Yellow moong and rice cooked soft with turmeric and a gentle ghee temper — the reset meal that still tastes good with pickle and curd.
Khichdi is what most Indian homes cook when someone is tired, travelling or just wants something soft. This one is mild, ghee-tempered and takes one cooker whistle sequence.
Ingredients
How to Make It
Rinse dal and rice. Pressure-cook with turmeric, salt and water until soft.
Temper ghee with cumin, hing and ginger; pour over khichdi.
Mix; adjust water for desired softness. Serve with curd and salad.
Nutrition per serving
* Approximate values per serving
Health Benefits
Easy-digest protein and carbs in one pot. Mild spices suit gut-rest days without being bland.
Rice and moong cook together into a soft, easily eaten one-pot meal with a good mix of carbohydrate and protein.
Pro Tips
- →Equal dal-rice is classic.
- →More water = softer hospital-style.
- →Don’t skip hing if you tolerate it.
- →Rinse the dal and rice until the water runs clear.
- →Use a little more water than you think, khichdi thickens as it rests.
- →Temper the ghee separately and pour it on at the end.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Ghee: about 876 kcal (about 40 kcal per teaspoon); White rice (raw): about 365 kcal; Moong dal (dry): about 347 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Add vegetables.
- 2Use millets instead of rice.
- 3Add a handful of chopped carrot, peas and beans to the cooker for a vegetable khichdi.
Frequently Asked Questions
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