Moong dal khichdi is a one-pot Indian comfort dish combining rice, split yellow mung lentils, and ghee with mild spices for a soft, easily digestible meal. It can be made in a pressure cooker, Instant Pot, or on the stovetop, with adjustable consistency to suit your preference.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Rinse and wash moong lentils and rice together.
Soak both rice and lentils for 30 minutes in water.
After 30 minutes, drain all the water and set aside.
Heat ghee or oil in a 3 litre pressure cooker. Add cumin seeds. When cumin splutters then add onions.
Sauté onions until translucent. No need to make onions light brown or golden brown.
Once the onions become translucent, then add tomatoes, green chilli and ginger.
Mix and add turmeric powder and asafoetida. Mix again and sauté until the tomatoes softens.
Add the rice and moong lentils to the pressure cooker.
Stir and sauté for a minute. Add water and season with salt.
Mix well. Check the taste of the water and it should be slightly salty.
Close the lid tightly and pressure cook on a high heat for 7 to 8 whistles or 8 to 9 minutes on medium-high to high heat.
Switch off heat and wait. Let the pressure fall naturally in the cooker.
When there is no pressure in the cooker, remove the lid and check the consistency. If it looks too thick, add some hot water and mix well.
Keep on sim or low heat to simmer for a few minutes until you get the right consistency.
The consistency can be adjusted as per your choice by adding less or more water. Some people prefer thick and some thin consistency.
While serving drizzle 1 to 2 teaspoons of ghee on top while serving. Optional step.
Serve moong dal khichdi hot or warm with curd (yogurt) and accompanying salad.
Follow the steps below to make this savory and comforting rice & lentil dish in a 6 quart Instant Pot.
Press the sauté function of your IP. Let the display read 'hot'. Add ghee or oil. Fry cumin seeds until they splutter.
Add onions and sauté until they soften. Tip in the tomatoes, ginger, green chillies and sauté stirring often until tomatoes soften. Stir in the turmeric powder and asafoetida.
Add soaked rice and lentils. Stir deglazing if needed.
Pour 3.5 cups water and salt. Deglaze removing any stuck ingredients from the bottom of the pan.
Seal with the IP lid and set the valve to the sealing position. Pressure cook on high pressure for 9 minutes. When you hear the beep sound, wait for 10 minutes and then do a quick pressure release lifting the valve carefully.
Check the consistency. If it is too thick, add some hot water and sauté for 1 to 2 minutes using the sauté function. If it has a thin consistency, sauté for some more minutes until you get the desired consistency. Serve hot or warm.
To make khichdi in a pan, follow all the directions as listed for the pressure cooker version in a pan until you add the rice and lentils.
After you add the rice and lentils, give a good stir and sauté for a minute. Add 4 to 4.5 cups water and season with salt. Cover the pan and cook on a medium-low to medium flame until the lentils are softened and mushy.
Keep a check while cooking and if the water has dried up with undercooked lentils, add some hot water and combine well. Cover and continue to cook.
When the khichri is cooked, check the consistency. If thick, add some hot water and simmer for 1 to 2 minutes. For a thin consistency, continue too cook for some more minutes.
The sides that that pair great and make khichdi a satisfying complete meal are Curd (yogurt), Papad (roasted or fried), Pickle and Ghee - a teaspoon or two drizzled on top of the khichdi
You can also serve it with any raita or salad. I like to to enjoy khichdi drizzled with some lemon juice and served with your choice of vegetable fries and with vegetable salad.
I always prefer to eat and serve khichdi fresh as it can become dry and lumpy on cooling or after some hours.
If you do end up with leftovers, you can store in the refrigerator in an air-tight container for up to 1 day.
I also prefer to reheat the dish in a saucepan instead of the oven so that I can add some water to thin it a bit and ensure everything is evenly heated before serving.
On cooling khichdi does thicken and becomes lumpy, so you have to add some water to it while reheating.
Store khichdi in an airtight container in the refrigerator for up to 4 days; reheat on stovetop or microwave, adding warm water or broth to restore consistency.
pressure cooker or Instant Pot (optional but recommended for speed)
Moong dal refers to whole mung beans; split moong dal (husked and split) cooks faster and is used in this recipe for a smoother texture.
Use a 1:1 ratio of rice to dal with 4–5 cups water for thick khichdi, or up to 6–7 cups water for a looser, soup-like consistency.
Yes, any neutral oil (vegetable, coconut, or sesame oil) works as a substitute for ghee.
Khichdi keeps refrigerated for 3–4 days in an airtight container and reheats well on the stovetop or microwave with added water or broth.
Yes, khichdi is traditionally given to infants and young children; its soft texture and mild spices make it ideal for introduction to solids.
