Moong Daal Khichdi
مونگ کی دال کی کھچڑی
Khichdi is the first thing many Pakistani homes cook for someone who is unwell, for small children, or for a night when nobody wants anything heavy. Rice and yellow moong daal cook together in plenty of water until they collapse into a soft, spoonable porridge. On its own it is gentle and mild; the sizzling of ghee, garlic, cumin and onion poured on top is what makes it worth looking forward to.
- ⏱ Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Easy
- Serves 4
Method
Tap a step when it is done.
Combine the rice and moong daal and wash them together in 3–4 changes of water until it runs fairly clear. Soak for 20–30 minutes, then drain.
Put the rice and daal in a with the water, turmeric, ginger and salt. Bring to a boil on high heat and skim off the foam.
Lower the heat, half cover and simmer for 25–30 minutes, stirring every few minutes so it doesn't catch, until the rice and daal are completely soft and broken down.
Mash lightly with the back of a ladle and check the texture: it should be like a thick porridge that slowly levels itself. Add a little hot water if it is too thick and simmer for 2 more minutes.
Make the tarka: heat the ghee in a small pan over medium heat. Fry the onion for 4–5 minutes until golden, add the cumin and garlic and fry until the garlic is light golden, then add the dried chilies for a few seconds.
Pour the hot tarka over the khichdi and cover for a minute to trap the aroma.
Serve hot with plain yogurt or raita, and achar or papad on the side.
Kitchen notes
Khichdi thickens quickly as it stands. Make it a little looser than you want, and loosen leftovers with hot water.
Stir from the bottom while it simmers. Rice and daal together stick easily once most of the water is absorbed.
For someone who is unwell, skip the onion and chilies and use just a little ghee with cumin.
Comfort in a bowl
Khichdi is one of the oldest dishes in South Asian kitchens, and in Pakistan it still has a clear role: it is what you make for someone recovering from a fever, for a toddler, or for a quiet dinner after a heavy week. In Punjab and Sindh it is often eaten with plain yogurt, a spoon of achar and a crisp papad, which add the sourness and crunch the soft khichdi lacks. Some families also make it with ghee and serve it with qeema or kadhi.
Getting the texture right
Comfort khichdi should be soft and spoonable, closer to a thick porridge than to pulao. That is why it uses a generous amount of water (about 5 cups for a cup of rice and half a cup of daal, plus more as needed) and a long, gentle simmer. Stir from the bottom as it thickens, and mash lightly at the end so some grains stay whole while the rest turn creamy.
The tarka
The turns a plain pot into something you want seconds of. Golden onion, garlic, cumin and dried red chili fried in add sweetness, aroma and a little heat. Pour it on just before serving so it stays fragrant.
Variations and storing
- Vegetable khichdi: add diced potato, carrot and peas with the water.
- Masoor khichdi: swap moong for red lentils.
Khichdi keeps for 2 days in the fridge. It sets firm when cold, so reheat with hot water, stirring until smooth, and add a fresh small tarka if you like.
Questions people ask
Can I make khichdi in a pressure cooker?
Yes. Cook the washed rice and daal with the water, turmeric and salt for 3 whistles on medium heat, let the pressure drop on its own, then stir and add the tarka.
Which daal is best for khichdi?
Yellow moong daal is the softest and easiest to digest, which is why it is used for comfort khichdi. Masoor works too and cooks just as quickly.
Is khichdi good for babies?
Plain moong daal khichdi without chilies is a common early food for babies. Leave out the tarka, use very little salt, and mash it smooth. Check with your doctor about when to start.
Nutrition (estimate, per serving)
- Calories
- 339
- Protein
- 10 g
- Fat
- 11 g
- Carbs
- 50 g
