Ingredients:

  • ½ cup Split Yellow Moong Dal (Skinless)
  • ½ cup White Rice (Basmati or Sona Masuri preferred)
  • 2 Tbsp Ghee (Clarified Butter, or neutral oil for vegan)
  • 1 tsp Cumin Seeds (Jeera)
  • ¼ tsp Asafoetida (Hing, omit if unavailable)
  • 1 tsp Fresh Ginger (Finely grated or minced)
  • 1 – 2 Green Chilli (Slit lengthwise, optional)
  • ½ tsp Ground Turmeric (Haldi)
  • 4 cups Water (or vegetable stock)
  • 1 tsp Salt (or to taste)
  • 2 Tbsp Fresh Coriander (Cilantro, chopped, for garnish)

Instructions:

  1. Combine the moong dal and rice in a bowl. Rinse thoroughly under cold water until the water runs clear. Soak the mixture in 2 cups of clean, room-temperature water for at least 30 minutes. Drain well just before cooking.
  2. Place the pressure cooker or Dutch oven over medium heat. Add the Ghee (or oil). Once shimmering, add the Cumin Seeds and allow them to splutter (about 10-15 seconds).
  3. Reduce the heat to low. Add the Asafoetida (Hing), grated Ginger, and Green Chilli (if using). Sauté for 30 seconds until the raw smell of the ginger disappears.
  4. Stir in the Turmeric powder rapidly. Cook for 5 seconds, being careful not to burn the spices.
  5. Add the drained rice and moong dal mixture to the cooker. Stir well for 1 minute to coat the grains thoroughly in the spiced Ghee.
  6. Pour in the 4 cups of water (or stock) and the Salt. Bring the liquid to a rolling boil. For the Pressure Cooker Method: Secure the lid, cook on High pressure for 3 whistles (or 15 minutes). Turn off the heat and allow the pressure to release naturally (NPR) for 10 minutes before opening the lid. For the Stovetop Method: Cover tightly, reduce heat to low, and simmer for 35–45 minutes until mushy.
  7. The khichdi should be soft and have a loose, porridge-like consistency. If it is too thick, stir in a splash of boiling water to loosen it to your preference. Ladle into bowls, drizzle with an extra spoonful of Ghee (optional), and garnish liberally with fresh Chopped Coriander.