Moong Dal Tadka Khichdi Recipe – How to make Dal Khichdi

Moong Dal Tadka Khichdi is a nice and fabulous twist to regular khichdi. Not only is it healthy, but it is also nutritious and loaded with dietary fiber. This khichdi is an ideal meal when you don’t want to indulge in anything heavy or oily.

For this recipe, you will have to soak rice and moong dal for sometime before cooking it for better texture. The combination of vegetables that you can use for this recipe is many. You can add carrots, beans, peas, potato, peppers and etc.

Lastly, serve it with plain curd or raita or a glass of chaas. Other sides to opt for are pickle and papad.

What is Khichdi?

A dish from the land of diversity- India is made using rice and lentils with a tempering prepared from oil, cumin seeds, and or mustard seeds. The variety of Khichdi is mind-boggling, the rice is constant, you can use a combination of dal, veggies, herbs, spices, etc. It is also known as comfort food and a one-pot cure to food hangover.

Khichdi is basically a perfect balance of carbohydrates and proteins served in a bowl. Since it is easy to digest, doctors will readily recommend it during illness for a faster recovery. Even Ayurveda backs u khichdi as one of the healing meals, simply amazing, isn’t it?

Some of you might picture khichdi to be dull, but this moong dal khichdi is going to turn around your perception. It titillates your taste buds, with all the spices and veggies and herbs. Do not underestimate Khichdi ever.

About Moong Dal

Moong dal is known as green gram and is a small round olive-green bean that has an off-white color inside. It is available in many forms such as whole, split, de-husked, and ground.

It is a great source of plant-based protein and antioxidants and it enables weight loss. This dal is commonly found in kitchen shelves in Indian households.

Moong Dal Benefits

1. Moong Dal is rich in Folate, Vitamin B9, and aids your body in maintaining new cells and red blood cells.
2. As mentioned above it is rich in folate, it is a boon for pregnant women.
3. It is a great source of plant-based protein and antioxidants and it enables weight loss.

Moong Dal Buying Tips

While buying Moongdal, ensure it is free of dust, stones, and debris. Also do check the date of packaging and always choose a recent lot.

Not all that glitters is gold! Do not buy extremely yellow or bright daal. Polished daal is completely stripped of its nutritive value.

Other Khichdi varieties to try out are Palak Khichdi or traditional Gujarati Khichdi and the tangy Tomato Tadka Khichdi.

How to make Moong Dal Tadka Khichdi

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Moong Dal Tadka Khichdi Recipe

Servings 3

Calories

Author Siddhi Panchal

Ingredients

• 1/2 Cup Rice
• 1/4 Cup Split Green Gram Split Mung Beans
• 1 Potato Small Finely Chopped
• 2-3 Tbsp Peas
• 1/2 Cup Mix veg of your Choice like French beans, Capsicum, Onion, Carrot, etc.
• 1 Tomato Big Finely chopped
• 1/2 Tsp Mustard seeds
• 1/2 Tsp Cumin seeds
• 1/2 Tbsp Red chili powder
• 1/4 Tsp Turmeric powder
• 1/4 Tsp Garam Masala
• 1 Tbsp Cooking Oil
• 1 Tbsp butter Clarified
• 1/4 Tsp Asafoetida
• 1 Tbsp Ginger & Garlic Finely chopped
• 2-3 Green chili Sliced
• 1 Bay leaf
• 3-4 Clove
• 2 Dry Red Chili
• Pinch Cinnamon stick
• 2 Tbsp coriander Finely Chopped
• Few Curry leaves
• Salt to Taste

Instructions

• In a pressure cooker, boil 3 cups of water, add salt to taste, add the rice and moong dal mixture (washed, soaked and strained).
• Lock the lid of the pressure cooker and cook on the full flame until it gives off 5-6 whistles.
• After 5 whistles, turn the flame off and let the cooker cool down.
• Heat a non-stick pan, add refined oil and clarified butter.
• Once the oil is hot add mustard seeds, cumin seeds, and now on low flame add chopped potato and peas. Cook for 2 minutes.
• Next, add asafetida and finely chopped veggies. Saute for 3-4 minutes.
• Add tomatoes and salt to taste. Mix well. Cover with a lid and cook for another 2 minutes.
• Add chopped ginger-garlic, chopped green chilies, herbs (bay leaf, clove, dry Red Chili, a shard of a cinnamon stick). Roast for a minute and add curry leaves.
• For the spices, add turmeric powder, red chili powder & garam masala. Now, cover with the lid again, and cook for a minute.
• It is time now to add khichdi in the tempering. Once added, mix well all the contents.
• At this stage, if you want to change the khichdi’s consistency add warm water, this is entirely optional.
• If you have added the warm water, cover the pan with the lid, and cook for 2 minutes.
• The moong dal khichdi is ready to be served, garnished with chopped coriander leaves.

All you need is a bowl of this amazing moong dal khichdi and your need for the meal at any time of the day is sorted. A glass of chaas or a bowl of dahi is a great accompaniment.

Do try this recipe and let me know your experience in the comments section below.

Siddhi Panchal

Siddhi Panchal is a food blogger at CookingwithSiddhi and food aficionado who loves to cook. Her cooking skills cover a range of Indian and international cuisines. Her aim is to enable other food enthusiasts explore their love for food by helping them cook delectable dishes from India and around the world.