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.
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6 servings per container
- Amount Per ServingCalories282
- % Daily Value *
- Total Fat
- Saturated Fat 3.1g 16%
- Cholesterol 11mg 4%
- Sodium 66mg 3%
- Potassium 146mg 5%
- Total Carbohydrate
- Dietary Fiber 2.1g 9%
- Sugars 1.1g
- Protein 5.7g 12%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.