Green Moong Dal Khichdi (healthy, gluten-free, vegan option)

Green Moong Dal Khichdi recipe with step by step photos. My Mom’s Green Moong Dal Khichdi is prepared with rice and lentils and cooked in spices. This dish is perfect when you’re sick or just want some comfort food.

What is Khichdi?

Khichdi is a combination of steamed rice and lentils with aromatic Indian spices. There are many variations of Khichdi throughout India, and so rarely will two recipes from different regions be the same.

When to make Khichdi?

• when you’re sick
• or when you have an upset stomach
• somedays, you just don’t feel like cooking
• when you want something quick and easy
• when you just want comfort food… on a cold winter night

As a child, I wasn’t a fan of Khichdi. My mom made Khicadi only when someone was sick or had an upset stomach, so I’ve always associated Khichdi with being food you eat when you’re sick. Good, but it was kinda boring. As an adult, however, I’ve grown to enjoy khichdi. Khichdi is one of those quick, comforting, and healthy meals you make when you’re not in the mood to cook or if you’re not feeling well. I also enjoy it on a cold winter day with a hot cup of masala chai.

Growing up in a Punjabi household, my mom made Green Moong Dal Khichdi which are whole green gram lentils and white rice flavored with lots of ginger and spices. Some regions of India add vegetables to their Khicadi, however in our home, we kept it simple and let the spices truly stand out. This Green Moong Dal Khichadi is my mom’s recipe.

How to serve Green Moong Dal Khichdi?

• Khichdi with a dollop of butter is amazing. It just melts in your mouth. You can also add ghee, but I’m not a fan of eating ghee raw.
• Khichdi also goes perfectly with yogurt and achaar (pickle). It lends a creamy flavor with a salty kick. It’s so good.
• Green Moong Dal Khichdi can also be served with papad and/or red garlic chutney.

Green Moong Dal Khichdi is:

Comforting
Healthy
Delicious
Gluten-Free
Vegan (skip the ghee, use oil instead)
Nutritious
Easy to Digest
Perfect Meal for Babies

How to make Green Moong Dal Khichdi recipe step by step?

Prep

1. While you prep your remaining ingredients, wash and soak the rice and lentils for about 5 minutes.
2. Set aside your ginger, green chilies, and spices.

Cook

1. In an Instant Pot, set to SAUTE mode. Once the pot is hot, add ghee. 
2. Add the spices – cinnamon, black cardamom, cumin seeds, cloves, bay leaf, turmeric, and hing. Saute for 15 seconds.
3. Now add ginger and green chilies. Saute for about 30 seconds.
4. Drain the rice and lentils. Add to the Instant Pot. Cook for 2 minutes until toasty. Turn off the Instant Pot – hit CANCEL.

5. Add salt. Stir well.
6. Cover and cook the khichdi on HIGH PRESSURE for 15 minutes, Natural Release 10 minutes.

7. Once done, this is what you should have. The consistency is mushy, but not super flowy. Feel free to add more water for your desired consistency.
8. I added a cup of water and set my Instant Pot to KEEP WARM.
9. This is the consistency I love.

10. Serve with yogurt and achaar (pickle), or a dollop of grass-fed butter.

Print Pin

5 from 4 votes

Green Moong Dal Khichdi

My Mom's Green Moong Dal Khichdi is prepared with rice and lentils and cooked in spices. This dish is perfect when you're sick or just want some comfort food.

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Course Main Course

Cuisine Indian

Keyword Lentils, Rice

DietHealthy, Gluten-Free, Vegan option

Prep Time 10 minutes

Cook Time 15 minutes

Servings 3 servings

Calories 412kcal

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Ingredients

• 1 tbsp ghee
• 2 tsp cumin seeds
• 1 black cardamom moti elachi
• 1 bay leaf
• 1 inch cinnamon stick
• 3 cloves
• 1/8 tsp hing asafoetida
• 1/4 tsp turmeric powder
• 2 inches ginger chopped
• 2 green chillies chopped
• 3/4 cup basmati white rice washed & drained
• 3/4 cup whole green gram green moong dal, washed & drained
• 5 cups water for the Instant Pot
• 1 1/2 tsp salt
• 1 cup water optional, after cooked khichdi

for garnish

• few fresh cilantro leaves chopped
• yogurt & achaar or a dollop of butter

Instructions

Prep

• While you prep your remaining ingredients, wash and soak the rice and lentils for about 5 minutes.
• Set aside your ginger, green chilies, and spices - cumin, black cardamom, cloves, hing, turmeric, bay leaf, cinnamon stick, and turmeric powder.

Cook

• In an Instant Pot, set to SAUTE mode. Once the pot is hot, add ghee.
• Add all the spices - cinnamon, black cardamom, cumin seeds, cloves, bay leaf, turmeric, and hing. Saute for 15 seconds.
• Now add ginger and green chilies. Saute for about 30 seconds.
• Drain the rice and lentils. Add to the Instant Pot. Cook for 2 minutes until toasty. Turn off the Instant Pot - hit CANCEL.
• Add salt. Stir well.
• Cover and cook the khichdi on HIGH PRESSURE for 15 minutes, Natural Release 10 minutes.
• Once done, this is what you should have. The consistency is mushy, but not super flowy. Feel free to add more water for your desired consistency.
• I added a cup of water and set my Instant Pot to KEEP WARM.
• This is the consistency I love.
• Serve with yogurt and achaar (pickle), or a dollop of grass-fed butter.

Notes

• for vegan option: skip ghee, replace with oil.

Nutrition Facts

Green Moong Dal Khichdi

Amount Per Serving

Calories 412 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 13mg4%

Sodium 1300mg57%

Potassium 742mg21%

Carbohydrates 73g24%

Fiber 10g42%

Sugar 5g6%

Protein 16g32%

Vitamin A 77IU2%

Vitamin C 6mg7%

Calcium 106mg11%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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