Moong dal khichdi is a dish made from rice and lentils in South Asian cuisine. There are many variations of it. Moong dal khichdi is a variation. In Indian culture, in many regions, especially in the northern parts, it is considered one of the first solid foods eaten by babies. Khichdi is easy to digest.
Moong Dal Khichdi is a simple, comforting and nutritious meal made with yellow moong dal (yellow lentils) and rice. Khichdi is easy to digest. And it is recommended to eat it when someone is sick or just needs a nutritious, filling meal. Here is a basic and tasty recipe.
Moong Dal Khichdi is a traditional Indian comfort food made from yellow moong dal (yellow lentils) and rice.
It is often made with mild spices. It is one of the most easily digestible, nutritious and versatile dishes in Indian cuisine.
“Khichdi” is a dish where rice and lentils are cooked together, usually to a soft, porridge-like consistency.
Moong Dal Khichdi uses yellow moong dal. It is light on the stomach, rich in protein and easy to digest.
This makes it ideal for people of all ages. Khichdi is eaten by children, the elderly or those recovering from illness.
Ingredients
. 2 to 4 tablespoon Ghee
. 1 to 2 teaspoon cumin seeds
. 2 bay leaf
. 1 to 2 teaspoon ginger
. 1 cup onion finely chopped
. 2 to 3 green chilli finely chopped
. 1 cup tomatos Fine chopped
. 1/2 teaspoon turmeric powder
. 2/3 teaspoon salt adjust to taste
. 1 cup rice
. 1 cup moong Dal
. 8 cups water
. 2 pinch Hing
. 1 tablespoon Ghee For topping
. half cup coriander Leaves finely chopped
Total cooking time – 40 minutes
Servings – 4 members
How To Make Moong Dal khichdi Recipe step by step instructions
1. Wash the rice and moong dal together well. After that soak them in water for 15-20 minutes. Soaking helps in faster cooking.
2. Drain the soaked rice and dal. If using vegetables, cut them into small pieces.
3. Roast all the spices. After that, heat 1 tablespoon of ghee in a pressure cooker or pot. When the oil is hot, add cumin seeds, roast them. After that, add a pinch of asafoetida (optional) and 1/2 teaspoon of turmeric powder. After 4 minutes, add the vegetables in it. Add the drained rice and dal to the cooker.
4. Stir for a minute to coat them with ghee and spices.
5. Then add water. Add salt as per taste.
6. Close the lid of the pressure cooker. And cook on medium flame till 2-3 whistles.
7. Once the pressure of the cooker is released, open it and mash it a little for a creamy consistency if desired.
8. Serve hot with ghee.
Serving
Moong Dal Khichdi is served hot with ghee. And moong Dal Khichdi can be eaten with curd, papad, pickle or curry.
Moong Dal khichdi pro Tips
Here are some pro tips to make your moong dal khichdi more tasty, digestible and comforting.
1. Roast the lentils for better flavor. Lightly dry roast the moong dal before washing it. This enhances the grainy flavor and reduces the raw smell.
2. Soak the rice and lentils. Soaking them for 15-30 minutes helps them cook faster and gives a soft, creamy texture.
3. Add ghee for aroma and digestion. A small spoon of ghee at the end not only enhances the flavor but also makes it easier to digest.
4. Use asafoetida in the khichdi. Just a pinch can help with digestion. And enhance the flavor. Khichdi is especially good for sensitive stomachs.
5. Cook the khichdi in a pressure cooker or instant pot. For convenience and perfect softness, pressure cooking or an instant pot give consistent results.
6. Add vegetables to the khichdi for nutrition. Add chopped carrots, peas, spinach or milk for more fiber and nutrients. Saute them with spices before adding the lentils and rice.
7. Heat ghee for tadka. Fry the garlic, cumin seeds and red chillies or curry leaves and add to the hot khichdi.
8. Balance the spices lightly. The khichdi should be mild and comforting. Avoid over spicing. Ginger, turmeric, cumin seeds and a pinch of black pepper are usually enough.
9. Reheat with a splash of water. The remaining khichdi will thicken. Add a little hot water while reheating to bring back its creamy texture.
FAQs
1. Can I use split green moong dal instead of yellow moong dal?
Yes! Split green moong dal works well. And adds more fiber. It has a bit more flavor and a thicker texture.
2. Why is my khichdi too thick or sticky?
Khichdi thickens when cooled. Add more water while cooking. And reheat with a splash of hot water to adjust the consistency.
3. Can I make khichdi without a pressure cooker?
Yes. Cover and cook in a heavy bottomed pot for 30-40 minutes until the dal and rice are soft. Stir occasionally.
4. Is moong dal khichdi good for weight loss or a light diet?
Yes. It is light, low-fat and easy to digest. Especially if made with minimal oil and lots of vegetables. It is recommended in detox and Ayurvedic diets.
5. How can I make khichdi more tasty?
Add tadka (tadka) with ghee, garlic, cumin or curry leaves. Add tadka, tomatoes or whole spices (bay leaves, cinnamon).
6. Can I add vegetables? Which are the best?
Yes! I can add carrots, peas, spinach, butternut squash, soybeans or cauliflower to khichdi.
7. Is moong dal khichdi safe for babies or sick people?
Yes. It is the most common first food given to babies (after 6 months). And due to its soft, gentle nature and easy digestion, it is excellent for recovery. Salt and spices should not be added for babies.
8. How long can khichdi be stored?
Can be stored in a refrigerated airtight container for up to 2 days.
9. What can I serve with khichdi?
Can be served with curd or raita, pickles, papad, ghee kadhi.
10. Can I make it in an Instant Pot?
Yes! Use saute mode for tempering. Then leave natural pressure and cook on high pressure for 6-7 minutes.
Health Benefits of Moong Dal khichdi
1. Moong dal is easy on the digestive system and is often used in Ayurvedic detox diets.Can be eaten by babies, the elderly or during recovery from illness. It is easy to digest.
2. Moong dal khichdi facilitates digestion and prevents constipation. Keeps you full for longer. Great for weight management.
3. When made with minimal ghee or oil in khichdi, it is a low-fat, heart-healthy meal.
4. Moong dal khichdi balances vata, pitta and kapha. Often used in Ayurvedic cleansing diets and panchakarma.
5. Controls blood sugar. Moong dal has a low glycemic index. When eaten with more vegetables and brown rice or quinoa, it is suitable for diabetics.
6. Khichdi helps in weight loss. It is low in calories and high in fiber and protein.
7. Moong Dal Khichdi provides essential vitamins and minerals. Moong Dal is rich in iron, potassium, magnesium and folate. Good for energy, immune system and heart health.
8. It is naturally gluten-free. It is suitable for people with gluten intolerance or celiac disease.
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Anandrao kharat
Indian Testy Recipe
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