Yellow Moong Khichdi

Yellow moong khichdi is perfect for rainy days, upset tummies, or chilly winter days.

Every cuisine has it’s version of comfort food, and ours is khichdi. yellow moong khichdi is one of those things that we’ve all eaten by the boat load. Cold winter days, sick days, when your stomach is upset, or just the random rainy day – khichdi was the answer. You’d imagine that khichdi would just taste like nothing – but it’s quite the opposite. The daal and rice come together for a nice earthy flavor. The added spices and butter make it savory, creamy, and a wonderfully comforting dish.

Khichdi is incredibly easy to make and as authentic as any Punjabi dish can be. It’s farm food at it’s best. You just pretty much toss everything in a pot, cook it together, and poof – you have khichdi. I personally prefer yellow split moong for khichdi, but you can absolutely use whole moong too. If you want something even more filling – go for whole moong, if you want something that’s easier to digest – split moong. It’ll last in the fridge a few days, so feel free to make a bit extra and eat it over the course of a couple days.

Looking for more comfort foods? Try these:

Yellow Moong Khichdi

Course: Main CoursesCuisine: PunjabiDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

50

minutes

Total time

1

hour 

Cook Mode

Keep the screen of your device on

Ingredients

• 2 tbsp canola oil

• 2 tbsp cumin

• 1 large onion, minced

• 1/2 tsp turmeric

• 3 tbsp ginger, minced

• 2 chili pepper, minced

• 2 tbsp coriander seeds, ground

• 1 Indian bay leaf

• 2 dried red chilies

• 2 cups basmati rice

• 1 cup green moong daal

• 9 cups water

• salt, to taste

• pepper, to taste

• 3 tbsp butter

• Tadka:

• 6 tbsp butter

• 1 tsp cumin

• 1 tsp red chili flakes

Equipment/Specialty Items

• Cumin SeedsCumin Seeds
• Coriander SeedsCoriander Seeds
• Indian Bay LeafIndian Bay Leaf
• Basmati RiceBasmati Rice
• Green Moong BeanGreen Moong Daal

Directions

• Khichdi
• In a large pot, heat oil over medium heat.
• Add cumin, saute for 1 minute.
• Add onion, saute till golden brown. Approximately 5 minutes. Stir to avoid burning or sticking.
• Stir in turmeric, saute for 1 minute.
• Add in ginger and chilies, saute for 1 minute.
• Stir in coriander seeds, bay leaf, and dried chilies. Saute for 1 minute.
• Add in rice, daal, and stir to combine. Saute for 1 minute.
• Add in salt, pepper, and butter.
• Cook until both rice and daal are cooked through. Stir occasionally to avoid sticking. Approximately 50 minutes.
• Tadka:
• In a small sauce pan, bring butter to a simmer. Careful to avoid burning.
• Add in cumin and fry till golden brown. Be careful of splattering yourself with hot butter.
• Add in chili flakes and fry til golden brown.
• Pour over khichdi and serve.

Notes

• You can store khichdi in an air tight container in the fridge for up to 1 week.

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