Moong Dal Khichdi Recipe-Moong Dal Recipe - Padhuskitchen (2024)

FAQs

Which dal is best for khichdi? ›

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.

YES....Traditional khichdi is made using moong dal, which is a rich source of protein and fiber and helps keep you full for longer. The basic khichdi is made using some rice, lentils and mild spices.

Traditionally, short-grain rice like "Sona Masoori" or "Basmati" rice is commonly used for making khichdi. Basmati rice adds a fragrant aroma, while Sona Masoori rice gives a soft and mushy texture. The choice depends on personal preference for texture and flavor.

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.

There are three types of moong dal - Yellow, Split Green Moong, and Whole Green Moong Dal. It is one of the most easily cooked dals. You can just soak it for 5 minutes and put in the pressure cooker for cooking.

Ingredients you'll need for this Khichdi Recipe:

Spices: Asafoetida, Cumin Seeds, Turmeric Powder, Salt. Butter: I love using butter over ghee in this recipe because I prefer the taste of it. For a vegan option, you may use vegan butter or oil.

Masoor Dal (Red Lentils): Cooks quickly and has a slightly sweet and nutty flavor. Toor Dal (Split Pigeon Peas): Has a mild, nutty flavor and is commonly used in South Indian cuisine. Moong Dal (Split Yellow Lentils): Has a mild and slightly sweet flavor. It is often used in soups and stews.

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.

These are comforting foods and can be eaten on a regular basis. Lentil in dal khichdi has nutrients like protein, iron, calcium, potassium, and fat. The protein in dal helps you to stay full for a long time, and aids in muscle growth as well.

Khichdi is one such dish which is not only delicious but is also extremely versatile. You can switch between different kinds of lentils, rice, spices and so on. Make sure to incorporate khichdi to your daily diet. This nutritious dish can be prepared in variety of ways along with a variety of different ingredients.

Is it OK to eat khichdi at night? ›

Khichdi also acts as a perfect night meal which is soft on your tummy.

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.

It is easy to make also. Some people think that khichdi is pongal which is a south Indian break fast as it is made with rice and split yellow moong dal, but it is not. You can cook this with basmati rice also, but for break fast only ordinary rice is used like sona masoori or ponni raw rice.

Everyday Basmati: Everyday Basmati rice is known for its rich texture and flavour. This rice is the best choice for everyday consumption. Uses: Is used to cook a multitude of everyday dishes like Jeera rice, steamed rice, Khichdi, etc.

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.

Moong dal is a nutrient-rich food. It is enriched with minerals like potassium, magnesium, iron, and copper. In addition to this, it also contains folate, fibre, and vitamin B6. Rich in B-complex vitamins, this yellow dal helps break down carbohydrates into glucose and produce usable energy for your body.

Moong dal is rich in high-quality proteins with high digestibility and is an excellent source of carbohydrates, vitamins, minerals, fibre and essential fatty acids.