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Moong dal khichdi is made with a combination of sona moong dal and Gobindo bhog rice. A lot of spices go into it along with ghee, tomato, and green chilies, with or without different fried seasonal vegetables and tempered with raisins and cashew nuts as well as a special roasted spice powder. It is quite easy to make moong dal khichdi at home, which is explained in my recipe.

Table of Contents

KEY TAKEAWAYS

Moong dal khichdi is very popular and commonly revered dish in India, especially in Bengal.
Serve it hot with fried vegetables, dry mixed sabzi, tomato chutney, papad, pickles, and Dahi.

Moong dal khichdi tastes slightly nutty and earthy.
Other similar recipes are masoor dal khichdi, vegetable khichdi, and pongal.

The Ingredients:

To make the khichdi:

1 cup moong dal (regular or sona moong)
1 cup rice (Gobindo bhog)
2 tbsp ghee (clarified butter)
2 tbsp mustard oil
4 pieces bay leaves (torn in half)
5 pieces red chilies (whole)
1 piece cinnamon (1-inch stick)
3 pieces green cardamom
1 tsp cumin seeds
1.5 tbsp ginger paste
1 tbsp Panch Phoron (Indian five spice blend)
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander seeds powder
1 tsp cumin seeds powder
4 glasses of water
Salt to taste
1 cup tomato (cut into small pieces, optional)
3 pieces green chilies (broken in half)
1 cup peanuts (presoaked for 4 hours)
1.5 tbsp sugar

To make the tadka:

1 tbsp ghee
2 tbsp cashew nuts
2 tbsp raisins

To make the bhaja masala:

2 tbsp coriander seeds
1 tbsp cumin seeds
1 piece cinnamon (2-inch stick)
3 pieces green cardamom
1 tsp fennel seeds
8 pieces cloves
10 pieces black peppercorns
4 pieces dry red chilies

This recipe was passed on during the third day of Durga puja, ashtami. We were distributing prasad when a neighbor offered me this homemade dish, saying it was her “offering with love.” I was deeply touched and asked her to teach me.

She came over to my house the next day and showed me every step. My husband called it divine, and the boys felt it was special. Now, this is our prasad-inspired family dish.

How to Make Moong Dal Khichdi? (Step by Step Guide with Images)

Step 1: Take 1 cup of regular or sona moong dal and dry roast them in a kadai for about two to three minutes on a medium flame. Remove them on a plate when the dal turns slightly golden brown in color and keep it aside to cool down.

(Pro tip: Do not roast the dal on a high flame or else it will burn.).

Step 2: In the meantime, to make the bhaja masala, in the same kadai, dry roast 2 tbsp of coriander seeds, 1 tbsp of cumin seeds, 1 piece of cinnamon (2-inch stick), 3 pieces of green cardamom, 1 tsp of fennel seeds, 8 pieces of cloves, 10 pieces of black peppercorns, and 4 pieces of dry red chilies until you smell the aroma of the fried whole spices. Turn off the flame of the gas stove and remove the roasted spices on a plate and keep aside to cool down.

Step 3: Now, transfer them to a mixer grinder. Make a smooth powder of them.

(Pro tip: If you feel this is a hassle for you, you may simply use garam masala powder instead).

Step 4: Now, wash the roasted moong dal with water, rubbing nicely with your hands as shown in the image below. Also, wash 1 cup of rice (Gobindo bhog) nicely.

Step 5: Now, heat 1 tbsp of ghee (clarified butter) in a kadai and put the washed rice in it. Fry for about two minutes or so on a medium flame.

(Pro tip: Ensure that the rice does not change its color. Simply dry it a bit, stirring continuously).

Step 6: Now, heat 2 tbsp of mustard oil in a handi on a medium flame. When the oil heat up, add 4 pieces of bay leaves (torn in half), 5 pieces of red chilies (whole), 1 piece of cinnamon (1-inch stick), 3 pieces of green cardamom, and 1 tsp of cumin seeds to it. Stir and fry them for about a minute or so. Add 1 tbsp of ghee at this stage.

(Pro tip: If you do not like the strong smell of mustard oil, you can cook this dish in ghee only or in a mixture of ghee and mustard oil).

Step 7: Now, add 1.5 tbsp of ginger paste to the masala. Mix and cook it until the raw smell of ginger is gone.

(Pro tip: This is a vegetarian dish, often offered as bhog to God. So, use more ginger paste and no garlic or onions).

Step 8: Now, add 1 tbsp of Panch Phoron (Indian five spice blend), 1 tsp of turmeric powder, 1 tsp of red chili powder, 1 tsp of coriander seeds powder, and 1 tsp of cumin seeds powder to it. Mix and cook them nicely on a low flame for about a minute or so. At this stage, add the roasted dal. Mix it and cook for just about 15 to 20 seconds.

(Pro tip: Never add dal and rice to the masala together because the cooking time of moong dal is much higher than Gobindo bhog rice).

Step 9: Now, add 4 glasses of water and salt to taste and mix them nicely. Cover the handi and leave it for about 15 to 20 minutes on a medium flame until the dal is 70% cooked. Check and stir it for a couple of times.

(Pro tip: The quantity of water is crucial to this dish. So, to be on the safer side, add water and salt to taste in stages when you feel the khichdi is too thick).

Step 10: After 20 minutes, check the softness of the dal. Now, add the fried rice and mix it nicely with the cooked dal. Cover and cook until the khichdi becomes thick.

Step 11: Now, add 1 cup of tomato (cut into small pieces), 3 pieces of green chilies (broken in half), 1 cup of peanuts (presoaked for 4 hours) and mix them with the khichdi nicely. Cover and cook the khichdi for about 2 to 3 minutes more.

Step 12: Check the consistency of the khichdi. If it is okay, add 1 tbsp of the ground roasted spices you made earlier, 2 tbsp of ghee and 1.5 tbsp of sugar to it and mix them all nicely with the khichdi. Cover the handi and switch off the gas stove.

Step 13: Now, in a tadka pan, heat 1 tbsp of ghee. When it is hot, add 2 tbsp of cashew nuts and 2 tbsp of raisins to it and fry them for a minute until they turn to a nice golden-brown color. Pour the tadka quickly to the khichdi and give it a nice final mix.

Step 14: Your tasty homemade moong dal khichdi is ready to eat. Serve it traditionally on a plate made of Sal leaves. Garnish the khichdi with a tablespoon of ghee and serve it along with aloo bhaja, begun bhaja, dry mixed sabzi, and traditional tomato chutney.