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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.
5 from 14 votes
Prep Time10 mins
Cook Time15 mins
Course Main Course
Cuisine Indian
Diet Healthy, Gluten-Free, Vegan option
Servings: 3 servings
Calories: 412kcal

Ingredients

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.

Nutrition

Calories: 412kcal | Carbohydrates: 73g | Protein: 16g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 1300mg | Potassium: 742mg | Fiber: 10g | Sugar: 5g | Vitamin A: 77IU | Vitamin C: 6mg | Calcium: 106mg | Iron: 5mg
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