Chilkewali Moong Dal ki Khichdi is a soft, soothing, light and tasty recipe. It can be prepared any time in lunch or dinner. I like to eat this soothing food sometimes when a light meal is the requirement. I like to add vegetables to my khichdi to make it more tasty and nutritious. You can serve khichdi with papad, fried chilly, achar (pickle) and yogurt.
Similar to this recipe is Khara Pongal in South India which basically consist of rice, moong dal, black pepper, ginger, hing (asafoetida), curry leaves and ghee (clarified butter). It is offered to the gods or diety at homes and in temples during regular pooja, auspicious days and festivals.
Try my Khatta Meetha Nimboo Ka Achar and Papaya Raita with this Khichdi. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #blissofcooking on Instagram.
Yield: 3 serving
Prep time: 5 minutes
Total time: 20 minutes
Ingredients for Chilkewali Moong Dal ki Khichdi
1 cup rice washed
1/3 cup chilkewali moong dal (split moong dal) washed
1/2 cup carrot chopped fine
1/2 beans chopped fine
1/2 teaspoon ginger chopped fine
1 green chilli slit
1/2 teaspoon haldi (turmeric)
1/2 teaspoon jeera (cumin)
2 teaspoon ghee
1 bay leaf
2 cloves
1/4 teaspoon pepper
Salt to taste
6 cups water
Directions for Khichdi
- Heat ghee in a pressure cooker; add cumin, bay leaf, cloves and stir it.
- Add the ginger, carrot, beans and stir for 2 to 3 minutes,
- Now add the rice and stir for 2 minutes.
- Add the dal, salt haldi and water, give a stir.
- Pressure cook on medium heat till one pressure then lower the heat and cook for 5 to 7 minutes.
- Switch off the heat and open the lid only after all the pressure is released on its own.
- Add the pepper, adjust the thickness and seasoning.
- Add little ghee on top or you can prepare the tempering of jeera and pour on top of the khichdi.
- Serve with papad, achar (pickle) and raita.
