Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Khichdi is a rice and lentil dish that is similar to a savory porridge. Different varieties of lentils can be used to prepare this dish, but the type we are using today is chilka moong dal, or split mung bean with the skin.
Of all beans, chilka moong dal is one of the most nutritious and easily digestible. It is for this reason that khichdi made with this type of bean is often recommended for the elderly and sick.
Do try it and share your experience.
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- 1/4 cup rice, soaked in water for 30 minutes and then drained
- 1/4 cup chilka moong dal (split mung beans with skin), soaked in water for 30 minutes and then drained
- 3 cups water
- 3/4 tsp salt
- 2 tbsp desi ghee (clarified butter)
- 1/2 tsp black pepper powder
- 1 tsp bhuna jeera (roasted cumin seed powder)
- desi ghee for garnishing, as needed
- In a pressure cooker, add the soaked rice and soaked moong dal. Add the water and salt. Close the pressure cooker, keep the heat on high, give 3 whistles and put off the heat.
- Open the cooker when the pressure subsides. The khichdi should be soft. Our khichdi was of the right consistency. If you find your khichdi is a bit thick, add water as needed and stir it in. Now light the flame and keep it on low.
- On a side burner, in a tadka pan, heat the desi ghee and reduce the heat to low. Add in the black pepper powder and roasted jeera powder. Stir for a few seconds, then transfer the tadka/tempering into the khichdi and mix well.
- Transfer the khichdi to a serving dish, garnish with a few dollops of desi ghee and serve with any pickle or plain dahi (yoghurt).
Chilka Moong Dal Khichdi Recipe
© 2021 Rajan Singh Jolly