Green Moong Dal Khichdi
Green Moong Dal Khichdi is a nourishing and comforting one pot meal which can be made in the instant pot or Indian pressure cooker.
Servings: 3
Ingredients
- ½ cup white rice
- ½ cup split green moong dal ( or whole green moong dal) see note
- 2 teaspoons ghee
- 2 teaspoons oil
- 1 green chili skip if you like it mild
- 2 small garlic pods
- small ginger piece
- 1 teaspoon cumin seeds
- 1 sprig curry leaves
- 8 black pepper corns
- two pinches asafetida
- ½ teaspoon turmeric powder
- 1 medium shallot ( or use ½ cup finely chopped onion)
- ½ teaspoon Kashmiri red chili powder
- ½ teaspoon garam masala
- 1 teaspoon salt or to taste
- 3 cups water ( add 4 cups water for mushy and soft khichdi)
Instructions
Green Moong Dal Khichdi
- If using Whole green moong dal, soak the dal in water for 3 to 4 hours before making the khichdi. Today I am using split green moong dal.
- To a large bowl add ½ cup rice and ½ cup split green moong dal. Wash it few times and soak the rice and the dal for 15 minutes.
- In a mortar add green chili, ginger and garlic and crush them.
- Turn on the Instant pot on saute mode ( or use Indian style pressure cooker). Once the pot is hot add 2 teaspoon of ghee and 2 teaspoons of oil and add ½ teaspoon of mustard seeds. Once the mustard pops add 1 teaspoon cumin seeds, 8 black pepper corns, 1 sprig curry leaves and two pinches asafetida. Saute for 15 seconds.
- Add 1 finely diced shallot, ½ teaspoon turmeric and the green chili ginger garlic paste. Saute for 2-3 minutes.
- Drain all the water from the rice and dal and add it to the pot. Add salt, ½ teaspoon Kashmiri red chili powder and ½ teaspoon garam masala. Mix it well.
- Add 3 cups of water ( if you like soft and mushy khichdi add 4 cups of water). Mix it and taste the water. If you feel it needs more salt add it at this point.
- For Instant pot, cancel the sauté mode, secure the lid and adjust the vent to sealing position. Pressure cook on high for 7 minutes and do a naturel release.
- For Pressure cooker – close the lid, put the whistle and pressure cook for 3 whistles. Do a natural pressure release.
- Serve the Khichdi with pickle and yogurt. Here I served it with Majjiga Charu and Air fried banana chips.
Majjiga Charu
- Heat a pot and add 2 teaspoons of little oil. Add ½teaspooon of mustard seeds and let the mustard pop. Now add 1 teaspoon cumin seeds, 2 slit green chili, finely chopped ginger, and 1 sprig curry leaves. Saute for 30 seconds.
- Now add 1 small thinly sliced onions, pinch of salt and ½ teaspoon turmeric powder. Cook till onions turn soft. Now add 1 chopped tomato and 1 teaspoon coriander powder. Cook it for 30 seconds and turn off the heat.
- Once the mixture cools add some homemade yogurt, little water just to thin it out, salt to taste and finely chopped coriander leaves. Mix and enjoy it with Khichdi.
Notes
You can use either split green moong dal or whole green moong dal. If using whole green moong dal, soak the dal 3 to 4 hours before making the khichdi. While many cook with out soaking, soaking the dal helps in better digestion.
If you feel the khichdi is not as mushy as you like, add some hot water to the khichdi.
Soak the rice and dal for 15 minutes before making the khichdi.
Skip the green chili and garam masala to make it mild.
To make it vegan skip ghee and just use oil.