Khichdi Recipe | Moong Dal Khichdi

Method10 steps · about 35 min

1. 1

   Step 1: Use the primary half cup white rice and half cup split yellow moong dal. Rinse at least three times in separate water and drain. For an ordinary pot, soak 30–40 minutes first and drain; pressure routes do not require that added wait. Brown rice needs at least one hour soaking and its own adjusted cooking. Choose one route.

   Uses 0.5 cup rice · 0.5 cup moong dal · rinse/soak water, drain and discard

2. 2

   Step 2: Heat only the main 1–2 tbsp ghee or oil over medium heat in the chosen cooker/pot, using Sauté for Instant Pot. Add cumin and optionally EITHER bay leaf or separate curry leaves. Keep topping ghee for 10.

   Uses 1–2 tbsp ghee · ¾–1 tsp cumin seeds · optional bay only chosen leaf route · optional curry sprig only instead bay

3. 3

   Step 3: Soon the seeds begin to splutter, then add ginger (¾–1 tsp) & saute until fragrant, for about 30 to 60 seconds & sprinkle hing.

   Uses ¾–1 tsp ginger · 1 pinch asafoetida · same main ghee/oil with cumin/chosen leaf

4. 4

   Step 4: Add optional onion (0.25 cup) and EITHER the green chili or separate half teaspoon red chili powder. Sauté until onion loses its raw smell and turns lightly golden; omit heat for a mild version.

   Uses 0.25 cup onion · green chili only chosen chili route · half teaspoon powder only instead green chili · same fat with ginger/optional hing

5. 5

   Step 5: Add tomato (0.5 cup), salt (⅓ tsp), turmeric (0.25 tsp) and any chosen optional carrot (1), French beans (8) and potato (1). Sauté 3–4 minutes until tomato softens.

   Uses 0.5 cup tomatoes · 0.25 tsp turmeric · ⅓ tsp salt · 1 carrot · 8 French beans · 1 potato · same optional onion and one chili choice

6. 6

   Step 6: Add the same drained rice and dal from 1 to the cooked base. For pressure routes sauté 3–4 minutes; for the ordinary-pot soaked route skip this grain-frying phase and continue to 7.

   Uses same grains, pot route soaked beforehand · same selected optional vegetables

7. 7

   Step 7: Add only one cooking-water amount: four cups for pressure-cooked porridge, three cups for a less soupy mushy pressure version, or four and a half cups for an ordinary pot. Do not add all route amounts.

   Uses one cooking water 4 pressure porridge or 3 mushy or 4½ ordinary pot · same grains added once, frying skipped ordinary pot

8. 8

   Step 8: Stir and scrape the bottom to release any stuck food. Taste the liquid and adjust only with separately listed extra salt; do not add the full original water or salt again.

   Uses extra salt only if cooking liquid needs adjustment · same selected water and grains

9. 9

   Step 9: Choose one cooking route. STOVETOP PRESSURE: close and cook over medium heat for two whistles for mushy rice, or 4–5 for porridge; let pressure release naturally. ORDINARY POT: bring to a boil, then cook over medium-low uncovered or partly covered until rice and dal are completely soft; use separate extra boiling water only as needed and lightly mash. INSTANT POT: after common Sauté preparation, cancel, seal and cook HIGH eight minutes or Porridge nine minutes for the primary rice. Wait ten minutes natural release, then follow manufacturer instructions to release the rest; open only when the float valve drops. If substituting grains, the author gives HIGH six minutes quinoa, HIGH eight minutes millet, or Porridge twenty minutes steel-cut oats instead of the rice timing.

   Uses extra boiling water only while ordinary-pot grains cook · same mixture ready for one pressure/pot method

10. 10

    Step 10: Once pressure has dropped fully if applicable, open and mix the fully soft cooked khichdi. If too thick, add only the separate half to three-quarter cup boiling adjustment water and simmer 1–2 minutes until bubbling; the timer covers this optional adjustment only. Taste the cooked dish, use remaining extra salt only if needed and top with the separate optional half tablespoon ghee. Omit topping ghee for an oil-only version.

    Simmer to adjust · 2 minUses ½–¾ cup boiling water (postcook consistency adjustment) · only remaining extra salt if final cooked dish needs adjustment · 0.5 tbsp ghee · same rice/dal finished, and pressure fully released