Mung Dal Khichadi (“Green Gram Lentil with skin” ki Khichadi)

Servings: 2-3
Preparation time: 4-5 minutes.
Cooking time: 8-10 minutes.
Tempering time: 10 minutes.
Total time: 25 minutes.

On the occasion of Makar Sankranti, I prepared this “Mung Dal Khichadi (“Green Gram Lentil with skin” ki Khichadi)” as a light and comforting dinner.

It is gentle on the stomach, nutritious, and easy to digest, making it a good choice even for babies. This khichadi provides warmth during the festive season and keeps the meal simple, yet satisfying.

I have already uploaded many varieties of khichadi earlier; as Bhog Khichadi, Panchmail Dal Khichadi, Mix Vegetable Khichadi, Quinoa Khichadi, Steel Cut Oats Khichadi, Bajara Millet Khichadi, Mung Sprout Khichadi, etc,

This version with green gram lentils with skin adds another healthy and traditional option to the collection.

In India, especially on festivals like Makar Sankranti, it is considered almost mandatory in many households to cook khichadi for dinner.

“Mung Dal Khichadi” made with green gram lentils with skin is a wholesome, comforting, and nutritious one-pot meal.

This traditional dish is light on the stomach yet filling, making it ideal for everyday meals as well as for times when simple, easily digestible food is preferred.

The use of mung dal with skin adds extra fiber, protein, and a mild earthy flavour, while gentle spices enhance its taste without overpowering it.

This khichadi is perfect for a healthy lunch or dinner and is often enjoyed with Curd, Ghee, or Mango Pickle.

Ingredients:

Moong/Mung Dal with skin (Split Green Gram with skin): 1/2 cup
Rice (preferably Ambe Mohar/ Basmati): 1/2 cup
Salt: 1 teaspoon to taste
Turmeric powder: 1/2 teaspoon
By leaf: 2-3 no.
Water: 4 cups
For Tempering:
Ghee (Clarified Butter): 4-5 tablespoon
Asafoetida: 2 pinch
Cumin: 1 teaspoon
Ginger: 2’’ piece
Green chilli: 1-2 no. (optional)
Tomato: 1 small
Onion: 1 no. (Medium) (optional)
Fresh coriander leaves: for garnishing

Preparation:

Make ginger Julian, keep aside.
Chop onion, green chilli and tomato, keep aside.
Wash dal and rice thoroughly. Soak them together for 30 minutes.

Method:

In a pressure cooker, add soaked dal-rice mix, turmeric powder, bay leaf, salt and 4 cups of water. Pressure cook for only one whistle.
Adjust water later based on how thick or thin you want the khichdi.

Tempering:

In a pan, heat ghee. Add cumin; sputter for few seconds, add half quantity of ginger Julian, stir fry on medium flame for few seconds.
Add tomato and asafoetida; continue to cook until soft.
Add cooked “dal and rice mix” to tempering; stir everything together. If it’s too thick, add warm water to desired consistency let it simmer for 3-4 minutes.
Garnish with coriander leaves and ginger Julian & Serve piping hot.
Top with a spoonful of Homemade Ghee.