Moong Dal Khichdi

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Gather Tools and Prep Ingredients

   First, get all your tools ready: a mixing bowl, pressure cooker, measuring cups, measuring spoons, grater, chopping board, knife, small pan (tadka pan), and a stirring spoon. Take the 1-inch piece of ginger and grate it finely using the grater. Slit the 1 medium green chilli lengthwise into two halves using your knife on the chopping board. Keep all your measured ingredients ready on the counter.

2. 02

   Rinse Rice and Dal

   In the mixing bowl, combine 1/2 cup of rice and 1/2 cup of moong dal. Add enough water to cover them completely. Gently swirl with your hand, then carefully drain the cloudy water. Repeat this rinsing process 2-3 times until the water runs mostly clear, which takes about 2 minutes.

3. 03

   Combine in Pressure Cooker

   Transfer the rinsed rice and dal into the pressure cooker. Add 3 cups of water, 1/4 teaspoon of turmeric powder, 1 teaspoon of salt, the grated ginger, and the slit green chilli. Stir everything gently with a stirring spoon to mix well.

4. 04

   Pressure Cook Khichdi

   Close the lid of the pressure cooker tightly. Place the pressure cooker on a high flame. Once the first whistle blows (you'll hear a distinct 'hiss' sound), reduce the flame to medium. Let it cook for 4 more whistles on medium flame, which usually takes about 8-10 minutes.

5. 05

   Natural Pressure Release

   After 4 whistles, turn off the flame completely. Do NOT open the lid immediately. Let the pressure release naturally, which means waiting until you can no longer hear any steam escaping from the vent. This usually takes about 10-15 minutes. The cooker will cool down slightly during this time.

6. 06

   Check Khichdi Consistency

   Once the pressure has fully released, carefully open the lid of the pressure cooker. The khichdi should look soft and mushy. If it seems too thick, you can add about 1/4 cup of hot water and stir it in. If it's too watery, you can cook it on a low flame for another 2-3 minutes, stirring constantly, until it reaches your desired consistency.

7. 07

   Prepare Tempering (Tadka)

   While the khichdi is resting or if you're adjusting its consistency, prepare the tempering. Place the small pan (tadka pan) on a medium flame. Add 2 tablespoons of ghee to the pan and let it melt and heat up, which takes about 1 minute. The ghee should shimmer slightly.

8. 08

   Add Cumin and Hing

   Once the ghee is hot, add 1 teaspoon of cumin seeds to the pan. They will start to sizzle and change color. After about 15-20 seconds, when the cumin seeds turn light brown and aromatic, immediately add 1/4 teaspoon of asafoetida (hing). Stir quickly for 5 seconds.

9. 09

   Pour Tempering and Serve

   Immediately pour the hot tempering from the small pan over the cooked khichdi in the pressure cooker. You will hear a sizzling sound. Stir the khichdi gently to mix the tempering evenly. Serve the Moong Dal Khichdi warm in bowls.