Khichdi recipe - How to make Moong dal khichdi recipe in Instant pot (2024)

FAQs

What are the ingredients of moong dal khichdi? ›

Khichdi is a healthy Indian dish made with rice and moong lentils. Various other ingredients like ghee (clarified butter), cumin seeds, ginger and asafoetida are optionally used depending on the preferences. This simple and humble dish is the first food for babies and people recovering from sickness.

I use toor dal which is my preferred dal variety for Dal khichdi; its easy to digest and also cooks quickly. You can swap it for moong dal if you prefer. I've also used basmati here although any short grain rice would be good too.

Rice and millets: Though white rice is used commonly to make khichdi, you can make it with brown rice, broken rice. There are some more khichdi variations made with millets, oats and cracked wheat (dalia).

If you want to make khichdi in larger quantity, follow the given ratio. For 1 cup rice, add 1/2 cup dal (half amount) and 3½ times water (5½ cups) for dal-rice mixture. If you like very soft khichdi (like thick gravy), add 4 cups water instead of 3½-cups water.

Green gram is available in many forms including whole, split, de-husked (yellow) and ground. Split moong beans or green moong dal is green gram that has been split but not skinned. Since the husk is not removed completely, the green colour is retained.

Indian khichdi is served with curd, papad, ghee and pickles etc. If khichdi is accompanied by curd, papad, ghee and pickle, it tastes even more delicious.

Dal Khichdi Is Nutrition Rich

Dal khichdi is high in protein, fiber, and vitamins, and it is a good source of iron and calcium. Dal khichdi is also low in fat and cholesterol, and it is a good option for those who are trying to lose weight.

Kedgeree evolved from a well-known Indian dish called kitchari or khichdi, a mixture of rice and lentils flavored with toasted spices. During colonial rule the British adapted kitchari using some of their own familiar ingredients, including smoked fish, eggs, and cream.

And we know that moong dal is considered to be a great source of fibre, magnesium, copper, potassium, and antioxidants. They can be soothing and ease one's digestion process. These are comforting foods and can be eaten on a regular basis.

What do we call moong dal in English? ›

Moong Dal is also known as Green Gram Beans when whole, Split Green Gram when split with the skin on and as Split and Skinned Green Gram when de-skinned (yellow). The Moong Dal is native to India and is the most commonly used dal.

Green gram, also known as moong dal, is packed with proteins and is low on carbs. This is the reason why it is referred to as one of the best superfoods. Moong dal is a favourite of Indians as it provides them with complete nutrients package. People who wish to reduce their weight swear by this variety of dal.

Khichdi is a South Asian preparation made from rice and lentils . Sona masoori rice tends to cook a lot softer and quite affordable therefore less expensive to purchase. So sona masoori is most advisable or you go for ponni rice.

Usually, khichdi is made with lentils and rice. But, you can replace rice (a starchy carb grain) with quinoa, a protein and fibre rich pseudo cereal.

Regarding nutrition, the two Sona Masoori and Basmati rice supply essential carbs for energy. But, Sona Masoori is generally considered healthier since it is lower in starch and is simpler to digest. However, Basmati has a lower glycemic index, making it an ideal option for those with particular diet requirements.

Moong dal contains minerals like iron, potassium, copper magnesium, as well as fiber, vitamin B6, and folate. B complex vitamins help in the breakdown of carbs and give you an energy boost, folic acid contributes to brain function, dietary fibre lowers cholesterol levels, and this dal is a rich source of amino acids.

Moong Dal is the split version of whole mung beans also known as green gram, either with or without skin. The skinned version is known as yellow moong dal, yellow dal or yellow petite lentils. Split version with the skin is known as chilka moong dal, chilka mung or split green mung.