Padhuskitchen


Moong Dal Khichdi Recipe-Moong Dal Recipe

by 37 Comments

This is my style of preparing moong dal khichdi and I love it very much. This is a very easy recipe which can be done in a matter of 15-20 minutes along with the quick side dish. It can be packed for lunch also. Today we will learn how to make Moong dal khichdi and a quick side dish for it using potatoes. I am sure you will love this combination.

Moong dal khichdi

Moong Dal Khichdi


Moong Dal Khichdi

 Prep Time : 15 mins

 Cook Time : 20 mins 
 Serves: 2
 Recipe Category: Main Course-Rice Recipes
 Recipe Cuisine: Indian
 Author:

   Ingredients needed

   Basmati Rice – 1 cup
   Moong dal-Pasi paruppu – 1/4 cup
   Ginger-garlic paste – 1/2 tsp
   Onion – 1 medium size

   For grinding raw

   Tomato -1
   Green chilli – 1
   Coriander leaves – handful
   Mint leaves – handful

   For the seasoning

   Oil – 2 tbsp
   Cloves – 2
   Cinnamon – 1 inch piece

Preparation


Dry roast moong dal until it is slightly hot to touch. (do not brown it).

Soak rice + dal for 20 minutes. Drain the water completely and keep it aside.

Grind tomato, green chilli, coriander and mint leaves to a fine paste. Keep it aside.

Moong Dal Khichdi recipe
Method

Heat oil, add the ingredients mentioned under seasoning. Add chopped onions and saute till onions turn transparent.

Add ginger garlic paste and saute for a few more minutes.

Then add the ground paste and cook for a few minutes. Add the drained rice, 2 cups of boiling water, salt required and pressure cook for 3 whistles.

After the pressure subsides, open it and fluff it with a fork. Serve piping hot with raita or tomato chutney or potato chips or the potato side dish given below.


Side dish for moong dal khichdi-Quick potato gravy

Ingredients needed

Potato – 3 (medium size)
Onion – 2
Tomato – 2
Green chilli – 1
Ginger – 1 inch piece
Garlic – 2 cloves

Kitchen king masala -1 tsp
Chilli powder -1/2 tsp or as required
Salt required

For the seasoning

Oil – 2 tbsp
Cumin/jeera seeds – 1 tsp

Preparation

Pressure cook potatoes, peel the skin, cut it into cubes and keep it aside.

Grind onion, tomato, green chilli, ginger, garlic to a fine paste. (grind raw)

Method

Heat 2 tbsp of oil, add jeera seeds, when it splutters, add the ground paste, chilli powder, salt needed, kitchen king masala and let it cook for some time until the raw smell goes.

Then add the cubed potatoes, needed water and cook on low flames for a further 3-4 minutes.

Garnish with coriander leaves and serve hot with moong dal khichdi.

Note – The rice/Moong dal khichdi should not be mushy.

Lunch Menu #3 Easy, Quick and Comforting

Moong dal Khichdi

Quick Potato gravy

Curd rice


Breakfast, lunch and dinner ideas with Moong dal

Moong Dal Dosa

Moong Dal rice (Arisi Paruppu sadam)

Quick sambar for Idli

Ven Pongal

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Related posts:

Chana Dal Pulao-Bengal Gram Dal Rice
Ragi Idli Recipe-Soft Finger Millet Idli Recipe
Vendhaya Dosai Recipe-Fenugreek Dosa-Healthy South Indian Breakfast
Lemon Rice




Reader Interactions

Comments

  13. Manju

    I couldn'tt help but smile when I saw this dish. I have started preparing this almost daily for my infant son and initially I had no idea how to make it. I loved your recipe and presentation is awesome
    Thanks a lot for stopping by my space. See u again.

    -manju

    Reply

  16. Swetha

    Thanks Padhu for your comment on my blog.:).And super yummy kichadi. What you have here is a cooking encyclopedia. :). Will visit here more often.

    Reply

  24. kavitha anbu

    All your recipe resembles mine. But if I've any doubts, I'll refer your blog. Ur lunch ideas are the peak of the everest. I'm having the chart in my kitchen. Keep on posting.

    Reply

    • Padhu Sankar

      Normally khichdi will be mushy, but this is a totally different recipe. For this recipe,the rice should not be mushy. I have used basmati rice, moreover we have soaked the rice for 20 minutes.So 2 cups of water is enough for 1 cup of rice. If you use normal rice, use more water.

      Reply

  32. Winnie

    Made this so many times now (today also).So simple and yummy. Adding mint really enhances the flavor. Love this preparation as it is not the mushy types but more of a pulav.

    Reply

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