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Indian · Gujarati

Moong dal khichdi

Vegetarian

खिचड़ी · khichdi

Rice and split yellow moong lentils cooked together until soft and porridge-like, with a ghee and cumin tempering. India's quintessential comfort food.

Moong dal khichdi is an Indian rice dish, ready in about 30 minutes and made with basmati rice and mung beans. It serves 4 and is rated beginner to cook.

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A vibrant Indian khichdi dish served with chilies and papad, perfect for a spicy meal.
Photo: Thomas Nahar / Pexels · Pexels License
Prep
5 min
Cook
25 min
Total
30 min
Serves
4
Level
Beginner
Calories
261

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Heat the ghee (opens in a new tab) in a pressure cooker (opens in a new tab), add the cumin (opens in a new tab), asafoetida (opens in a new tab), ginger and chilli and fry for 30 seconds.

  2. Step 2

    Add the rice, moong dal (opens in a new tab) and vegetables (if using) and stir for a minute. Add the water, turmeric (opens in a new tab) and salt.

    • 3 min
    • medium heat

  3. Step 3

    Pressure-cook for 3–4 whistles (about 12 minutes), or simmer covered in a pot for 30 minutes, stirring now and then and adding water as needed, until soft and creamy.

    • 15 min
    • medium heat

  4. Step 4

    Let the pressure release naturally, stir well and adjust the consistency with hot water — it thickens as it stands.

    • 5 min

About this dish

Origin
India · Commonly attributedEaten across India, Pakistan, Bangladesh and Nepal in countless regional forms.Also popular in Pakistan, Bangladesh, NepalMore food from India
Dish
Lunch · Dinner · Rice dishes · Porridge & cereals · Main courses
Cooking method
Pressure-cooked, Boiled
Taste
mild, earthy, buttery
Diet
Vegetarian (lacto-ovo) · No nut ingredients
All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-fat
With the listed swaps: Vegan, Plant-based, Ovo-vegetarian, Dairy-freeWorked out from the ingredients. How labels work
Good for
One-pot · Budget-friendly · Child-friendly · Everyday
Cook more with
Basmati rice · Mung beans · Turmeric · Ghee · Cumin · Asafoetida
Techniques
Boiling · Simmering · Pressure cooking

Allergens

  • Contains, can be adapted: Milkfrom ghee
  • May contain: Wheatfrom asafoetida
  • May contain: Glutenfrom asafoetida

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

261 kcal per serving

Estimated

1 serving ≈ 319 g · recipe makes 4

Where the energy comes from

  • Protein 13%
  • Carbohydrate 62%
  • Fat 25%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy261 kcal82 kcal
Protein8.3 g2.6 g
Carbohydrate40.7 g12.8 g
Net carbohydrate36 g11.3 g
Sugars1.8 g0.6 g
Added sugars0 g0 g
Fibre4.7 g1.5 g
Fat7.3 g2.3 g
Saturated fat4.3 g1.4 g
Trans fat——
Cholesterol17 mg5 mg
Sodium740 mg232 mg
Salt equivalent1.9 g0.6 g
Vitamins & minerals per serving
Potassium
380 mg
Calcium
73 mg
Iron
3.6 mg
Magnesium
64 mg
Vitamin A (RAE)
59 µg
Vitamin C
5 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
273 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: green peas, carrot.
  • Not counted (tiny amounts or “to taste”): asafoetida.
  • Basmati rice: Generic long-grain white rice (FDC 168877); basmati has very similar composition.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Make it thinner for an invalid or a baby, thicker for a main meal.

Common mistakes

  • Not adding enough water — khichdi should be soft and spoonable, not dry like pulao.

Serve with

  • Serve with yogurt, papad, pickle and a spoon of ghee on top.

Food safety

  • Cool leftovers quickly and refrigerate within an hour.

Storage

  • Keeps 2 days refrigerated.

Reheating

  • Reheat with water until steaming hot.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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