Jun 12, 2008

Recipe - Khichidi (Khichiri with green moong dal and brown rice)

Brown rice and whole green gram cooked together.


Khichidi is very simple to make and can be cooked without much effort. Khichidi made with moong dal is very easy to digest. Khichidi itself can be served as a meal which really doesn't need a side dish. Some would like to eat it with papad too. Khichidi can also be eaten with yogurt (during summer) or with some spicy pickle/chutney (during winter).

Brown rice is nutrional compared to white rice. White rice has mostly carbohydrates, without nutrients. Brown rice is chewier than regular white rice, takes little longer time to cook then regular white rice.

Moong dal is considered one of the easy to digest dals in ayurveda. Moong dal cooked with skin has more nutrients in its skin compared to without skin has good dietary fiber and protein.

Adding brown rice and whole moong dal makes a healthy meal.


  • Green whole moong dal - 1/2 cup
  • Brown rice - 1/2 cup
  • Salt - 1 teaspoon (according to taste)
  • Turmeric - 1/4 teaspoon
  • Ghee (clarified butter) - 2 teaspoons
  • Water to pressure cook - 2 and 1/2 cups
  • Cumin seeds - 3/4 teaspoon
  • Ajwain (carom seed) - less than 1/4 teaspoon (optional)
  • Hing (asafoetida powder) - 1/2 a pinch
  • Dry red chilli - 1 (optional)
  • Cilantro to garnish
  • Water 3 cup


Wash moong dal and rice together and add 2 and 1/2 cups of water, salt, turmeric and 1/2 teaspoon of ghee.


Pressure cook it at medium high temperature for 6 whistles, simmer and cook for 20 minutes. If you are cooking without a pressure cooker, use presoaked brown rice (at least 2 - 4 hours in warm water) to speed up cooking. Cook rice and dal at a medium high temperature and bring it to a boil. Simmer the temperature and stir for a minute or two. Cover with the lid, and let it cook for 40 minutes on the lowest setting.


Preheat ghee in a small pan and add cumin seeds, carom seeds(ajwain) (optional), dry red chilli (optional) and hing. Let it splutter.

Add the seasoning to the cooked khichidi. If you would like to change khichidi's consistency, you can always add one or more cups of hot water to your desired consistency. Khichidi tastes better if served hot.

Preparation time : 45minutes

# Servings : 2 - 3

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Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.