This Moong Dal Khichdi is a comforting, one-dish meal of rice and lentils, easy to prepare and delicious to eat!
Khichdi is just about the least fancy dish in Pakistani cooking. It is not something you’ll find on restaurant menus. But every family has a Pakistani Khichdi recipe that they make, especially around the winter months.
Moong Dal Khichdi is rice and lentil porridge. It is a simple dish. No fancy toppings or masala (spices) here.
It is the kind of comfort food you’ll want to make when you’re feeling ill, or feeling down.
To be honest, days that mom made Khichdi were not our favorite. My siblings and I would scour the fridge for something a little more fancy. Something with meat or masala.
But really, if mom made Khichdi, it meant someone in the house wasn’t well, or was under the weather.
So we’d usually suck it up for the sick sibling/parent, and settle to eat Khichdi with yogurt and/or whatever leftover curry was in the fridge from the night before, like Karahi Chicken.
What is Moong Dal Khichdi
This Moong Dal and Basmati Rice Khichdi is a one pot dish, that is easy to make, is wholesome and filling.
It has no spices, so it is perfect if you’re recovering from being sick, or are feeling under the weather.
Mom’s Pakistani Khichdi recipe is really simple, with only four ingredients:
- Moong Dal – split mung bean, also known as the green gram, maash, or moong. It is a green colored daal. Split mung beans are the easiest to cook with and will require less soaking time. But whole mung dal can also be used for this recipe.
- Basmati Rice – Use your favorite brand of basmati rice. We love to use Royal Basmati Rice.
- Ghee – Traditionally, ghee is added to Khichdi, but you can substitute for butter or cooking oil if you prefer.
Moong Dal Khichdi recipe
There are only a few steps to making this Pakistani Khichdi recipe.
#1: Soak the Moong Dal and Rice
This step is crucial. The longer the lentils and rice are soaked, the quicker they will cook and break down.
The Moong Dal (split mung bean) needs to be soaked longer, so try to soak it overnight. Then soak the rice, about 20 minutes before you want to make the Khichdi.
When you’re ready to cook, drain the daal and rice.
#2: Make the Moong Dal Khichdi
There are two options to cook the Moong Dal and Basmati Rice Khichdi: either the stove top, or the Instant Pot/pressure cooker
Stove top Method
Using a non-stick pot is best for this recipe. We love our T-Fal Pots!
- Add the soaked Basmati rice and Moong daal (split mung bean), with about 4-5 cups water. Make sure that the rice and lentils are covered with water.
- Let the water to come to a boil on high heat, then simmer on medium heat until rice and lentils are cooked and tender, and the water has evaporated.
- This method will take longer – maybe up to an hour, but start to check around 30 minutes.
Instant Pot Method
If you have an Instant Pot, we would highly recommend using it for making Khichdi. We love using our Instant Pot for so many different recipes, especially with daal/lentils and rice!
It is the easiest way to make sure that the rice and dal are cooked well!
- Add the soaked Basmati rice and Moong daal (split mung bean), with about 4-5 cups water to the inner pot of the Instant Pot.
- Make sure that the Basmati rice and Moong daal (split mung bean) are covered with water.
- Secure the lid, close the pressure valve and cook for 30 minutes on manual mode.
- Naturally release pressure for 15 minutes. Open the valve to release any remaining pressure.
#3: Finish with butter/ghee
Once the rice and lentils have cooked, mix them with a spatula or heavy serving spoon.
The rice and lentils should break down and have a creamy consistency, like porridge.
What to serve with Moong Dal Khichdi
Traditionally, the Moong Dal Khichdi makes a complete meal with some achaar (pickled spicy vegetables) and some yogurt on the side.
This Moong Dal and Basmati Rice Khichdi is also a great alternative to any main dish that you would serve with rice, such as daal chawal, or with something simple like this kadhi (yogurt curry).
We used to love eating with leftover curries, like Karahi Chicken or this Keema Aloo Curry!
If you give this Moong Dal Khichdi recipe a try, we’d love to see it!
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Ready to make Moong Dal Khichdi?
Here are our favorites to make Moong Dal Khichdi:
Moong Daal Khichdri
Ingredients
- 1 cup Basmati Rice
- 1 cup Moong daal (split mung bean)
- Salt to taste
- 2-3 tbsp Ghee/Butter/Oil
Instructions
- Wash and soak the moong dal (split mung bean) and basmati rice, for 1-3 hours.
- When ready to cook, drain the basmati rice and moong dal (split mung bean).
Stove top Method
- In a pot add the soaked Basmati rice and Moong daal (split mung bean) , with about 4-5 cups water. Make sure that the rice and lentils are covered with water.
- Let the water to come to a boil on high heat, then simmer on medium heat until rice and lentils are cooked and tender, and the water has evaporated.
- Once cooked, use a heavy serving spoon or spatula to mix it all together. The rice and lentils should break down and have a creamy consistency, like porridge.
- Mix in oil or butter (if using) to melt throughout the Khichdri.
Instant Pot Method
- Add the soaked Basmati rice and Moong daal (split mung bean), with about 4-5 cups water to the inner pot of the Instant Pot. Make sure that the Basmati rice and Moong daal (split mung bean) are covered with water.
- Secure the lid, close the pressure valve and cook for 30 minutes on manual mode. Naturally release pressure for 15 minutes. Open the valve to release any remaining pressure.
- Open the lid, and use a heavy serving spoon or spatula to mix it all together. The rice and lentils should break down and have a creamy consistency, like porridge.
- Mix in oil or butter (if using) to melt throughout the Khichdri.