My Mom's Green Moong Dal Khichdi is prepared with rice and whole green gram lentils that are cooked in spices. This dish is perfect when you're sick or just want some comfort food.
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. It's good, but it was kinda boring for me as a child.
Now as an adult, 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. Also, now that I'm a mom, I'm all about quick easy meals. lol.
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 Khichadi, 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. I love this recipe and it's perfect on a cold winter day with a hot cup of masala chai.
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 exactly the same. This is my Instant Pot Green Moong Dal Khichdi or Punjabi Khichdi.
Green Moong Dal Khichdi is:
- Comforting
- Healthy
- Nutritious
- Delicious
- Gluten-free
- Vegan (skip the ghee, use oil instead)
- Easy to digest, easy on the stomach
- Kid-friendly
Ingredients for Instant Pot Green Moong Dal Khichdi
Ghee: You can use butter or even oil to make it vegan.
Whole Spices: Cumin Seeds, Black Cardamom (moti elachi), Bay Leaf, Cinnamon Stick, Cloves.
Asafoetida (hing): Use gluten-free hing if you want gluten-free Khichdi.
Turmeric Powder
Ginger: Chop the ginger and use lots of it.
Thai Green Chilies: I don't use a lot of red chili powder so I love adding green chilies. Feel free to use more or less as per your taste.
Basmati White Rice: I love using Tilda Basmati, first soaked.
Whole Green Gram (green moong dal): You can use split moong, but I prefer using whole.
Water
Salt
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, then Naturally Release after 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.
Serving Suggestions
- Serve Moong Dal 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.
Tips on making Green Moong Dal Khichdi
- Wash and soak your lentils before starting.
- Prep all your ingredients before starting.
- Follow the instructions exactly as mentioned.
- Let the khichdi naturally release for up to 10 minutes minimum.
- Add water to attain desired consistency.
Frequently Asked Questions
1. When to make Khichdi?
- When you're sick
- When you have an upset stomach
- On days you just don't feel like cooking
- When you want something quick and easy
- When you just want comfort food that's healthy and delicious
2. Can I make this recipe vegan?
Yes! Simply replace ghee with oil.
3. Can I make Green Moong Khichdi gluten-free?
Use gluten-free asafoetida (hing) to make this dish completely gluten-free.
4. Can I use a Pressure Cooker instead of Instant Pot for Green Moong Dal Khichdi?
As I've shared in the past, I'm terrified of using a Pressure Cooker. It's more old-school and I just can't keep track of the whistles and all. I love using an Instant Pot when making lentils so this Instant Pot Green Moong Dal Khichdi is convenient and so quick and easy.
5. Can I add more water to adjust the consistency?
Yes! Once the green moong dal khichdi was cooked, I add water so it was a bit flowy. Khichdi in our home was made to be flowy, not dry, and so I prefer flowy khichdi.
More Lentils & Khichdi Recipes
- Plain Khichdi - classic recipe
- Green Moong Dal (Sabut Moong Dal)
- Instant Pot Toor Dal
- Spinach Dal Fry
- Tomato Dal / Tomato Pappu - Andhra Style
- Papad wali Dal
Green Moong Dal Khichdi (healthy)
Healthy, Gluten-Free, Vegan optionEquipment
Ingredients
- 1 tablespoon ghee
- 2 teaspoon cumin seeds
- 1 black cardamom, moti elachi
- 1 bay leaf
- 1 inch cinnamon stick
- 3 cloves
- ⅛ teaspoon hing, asafoetida
- ¼ teaspoon turmeric powder
- 2 inches ginger, chopped
- 2 Thai green chilies, chopped
- ¾ cup basmati white rice, washed & drained
- ¾ cup whole green gram, green moong dal, washed & drained
- 5 cups water, for the Instant Pot
- 1 ½ teaspoon 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 it with oil.
Deborah says
I love many of your recipes, but I don't have an insta pot and really don't feel a need. Could you add stove top options to perhaps? Anyway I'll try and figure it out but not everyone has the IP
honeywhatscooking says
Hi Deborah. I understand. I can't guarantee this, but I would cover and cook the lentils and rice on low-medium heat for 30-40 minutes.
I haven't tried this, so just a suggestion. Sorry!
Smita says
I use a regular pressure cooker and cook for about 5-7 minutes depending on the kind of rice I am using
Munzi says
Hiii Deborah
I made this using a rice cooker. I boiled the mung beans first and only when it is half cooked I added the soaked basmati. The texture was fine as I added some coconut milk too.
I did not have all the spices mentioned here, so I had to modify and add coconut milk.
The texture was good. The taste was not great cos I did add all the spices mentioned here. You can try with rice cooker for sure.
Monali says
This looks like the best kind of comfort food! Could I use split moong dal instead of the whole ones?
honeywhatscooking says
HI Monali. Yes, you may use split green moong dal instead. You will probably have to tweak the time. Perhaps instead of 15 mins on High Pressure, try 10. Hope that helps.
Savita says
Yes you can alternate with any other lentils of your choice all add all mix sprouts make your own innovative recipe share with us.
Anu says
This was such an easy and quick recipe that still makes something healthy, comforting and yummy! Prep time was literally five minutes and I could walk away after putting into the instapot. I loved it with yogurt and pickle and my kids, who are normally fussy with indian food,ate it with papad. 🙂
Puja says
Love love love this recipe!! My mom was feeling sick so I decided to do some home cooking for her.
Used this recipe for the second time today. I added a touch of garlic this time (I know that’s not how a traditional khichdi is made— my Gujarati mom had a fit when I made this decision). I can’t help adding garlic to stuff. I just love it so much! 🤦🏽♀️😂😅
Mom gobbled it up like it was the tastiest thing in this world. Try this recipe. You won’t regret it!
Puja.g.patel says
Love love love this recipe!! My mom was feeling sick so I decided to do some home cooking for her.
Used this recipe for the second time today. I added a touch of garlic this time (I know that’s not how a traditional khichdi is made— my Gujarati mom had a fit when I made this decision). I can’t help adding garlic to stuff. I just love it so much! 🤦🏽♀️😂😅
Mom gobbled it up like it was the tastiest thing in this world. Try this recipe. You won’t regret it!
Pinky says
Came out so wonderful and yum!!! Hubs swooned over it. Going to make this dish regularly 🙂
Heer says
Loved this! I saw this recipe just in time for dinner and I really enjoyed it. It just hit the spot. It was comfort food no doubt. I ate it with some papad and I was so happy. It was so easy, quick and delicious! Thank you Nisha for this!!
honeywhatscooking says
Thanks Heer. I'm so glad you enjoyed it. xoxo
Ramya says
Making this today and while following the directions I realized you forgot to mention when to add the 5 cups of water but I figured it out 🙂 After seeing in the directions that I had to use 5 cups of water for the Instant Pot. Looking forward to the results after the khichdi is done cooking! Thanks for all your yummy recipes.
Ashwini says
so quick and easy and comforting! have tried this recipe couple times:)
Anisha says
Came out amazing this was my frist time ever making it
Munzi says
We call it pongal if you make it with dehusked split mung dal. Tastes amazing. You could try. Made it in rice cooker.
Divya says
Wholesome meal,very easy to make in instant pot.
Anjali @HamptonLadki says
I love whole moong daal but never made kichidi with it because I was never sure how long to cook it to get the right consistency without ending up with mushy rice. This recipe is so easy and makes perfectly cooked kichidi! My teenaged son commented that it "smells so good" when I was cooking it and it really is very delicious! Thank you Nisha!
Chitra Chaudhuri says
I had some soaked green Moong and tried your recipe, it turned out quite tasty. Thank you for sharing a IP recipe.
CJJ says
HI NISHA SO TRUE I CALL IT COMFORT FOOD CAUSE LIKE YOU GREW UP MUM TELLING US KICHDI IS GOOD FOR STOMACH AND SHE WOULD SERVE WITH HOMEMADE MANGO PICKLE AND HOMEMADE PAPPADUMS - THANK YOU FOR SHARING I WOULD LIKE TO KNOW IS 412kcal FOR 3 SERVINGS OR 1 SERVING LUCKY ME CAME ACROSS YOUR WEBSITE
ONCE AGAIN THANKS
honeywhatscooking says
HI CJJ - that's 412 calories for 1 serving. 🙂 So glad you found me. Hope you try this. 🙂