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हरी मूंग दाल की खिचड़ी | Hari Moong Dal Khichdi

Name: हरी मूंग दाल की खिचड़ी | Hari Moong Dal Khichdi
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: North Indian
Ingredients: ½ cup split green moong dal with skin (chhilke wali hari moong) — छिलके वाली हरी मूंग; ½ cup rice — चावल; 4 cups water — पानी; ½ tsp turmeric powder — हल्दी; 1 tsp coarse red chilli flakes (dardara pisa hua mirch) — दरदरी लाल मिर्च; ½ tsp cumin seeds (whole, not powder) — साबुत जीरा; a pinch of asafoetida (heeng), dissolved in 2 tbsp water — हींग; salt to taste — नमक; 1 tsp oil (to prevent cooker overflow) — तेल

Turmeric-golden dal-rice porridge — light, healing, and done in one pot

⏱️ Prep Time: 5 min 🔥 Cook Time: 15 min ⏰ Total Time: 20 min 🍽️ Servings: 2 ⭐ Easy 📊 210 cal/serving

North Indian Main Course

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Oil Usage

🟢 1 tsp Any neutral oil Low-Oil

Ingredients

2 srv

Main

½ cup split green moong dal with skin (chhilke wali hari moong) — छिलके वाली हरी मूंग
½ cup rice — चावल
4 cups water — पानी
½ tsp turmeric powder — हल्दी
1 tsp coarse red chilli flakes (dardara pisa hua mirch) — दरदरी लाल मिर्च
½ tsp cumin seeds (whole, not powder) — साबुत जीरा
a pinch of asafoetida (heeng), dissolved in 2 tbsp water — हींग
salt to taste — नमक
1 tsp oil (to prevent cooker overflow) — तेल

Instructions

Measure out the split green moong dal and rice. No soaking needed. Add both directly to the pressure cooker.

💡 Tip: Use chhilke wali moong (with green skin), not the yellow dhuli variety — the skin gives the khichdi its characteristic earthy flavour and faint green flecks.

Add 4 cups of water. Dissolve a pinch of asafoetida in 2 tbsp water and add it. Add turmeric, coarse red chilli flakes, whole cumin seeds, salt, and 1 tsp oil. Stir once.

💡 Tip: The oil prevents the khichdi from foaming up and overflowing through the pressure cooker weight — don't skip it.

Close the lid and put the weight on. Cook on medium-high heat until 2 whistles, then turn off the flame. Let the pressure release naturally before opening.

💡 Tip: 2 whistles on medium heat gives a soft, slightly mushy khichdi — exactly the right consistency for this dish. More whistles makes it a paste.

Open the cooker and stir gently. The khichdi should be golden-yellow, soft, and cohesive — dal and rice fully melded together. Serve hot.

📊 Nutrition Facts

Per serving (servings 2)

210

Calories

10g

Protein

Fat

38g

Carbs

Fiber

About This Recipe

A light, warming one-pot meal — split green moong dal and rice cooked together in a pressure cooker with turmeric, cumin, and coarse red chilli flakes. Ready in under 20 minutes, easy on the stomach, and deeply comforting. Maa's go-to when the evening calls for something simple.