The green moong Dal Khichdi recipe is a most comfortable Indian one-pot vegetarian meal which basically consists of rice and lentils. If you make it right, you will have an extremely tasty, comfortable, and healthy meal with minimum effort. Anyone can make it, have it at any time.
Khichdi recipes vary widely throughout India, and it is uncommon for two to be identical across various locations. This is my version of Punjabi or Green Moong Dal Khichdi from the Instant Pot. Stomach gas issues are not brought on by the moong dal. However, because it increases hunger, it is typically served to people who have stomach or gastrointestinal problems.
The combination of carbohydrates and protein along with spices makes this Khichdi light on the stomach. That ideal uniformity is guaranteed by either the Instant Pot or a conventional stovetop pressure cooker. Making this khichdi takes less than 30 minutes, and the end result is really wonderful.
Ingredients for green moong daal khichdi
- 1 cup Rice
- 1/2 cup Green Moong Dal (Split)
- 1 Green Chilli,
- 1/4 teaspoon Asafoetida (hing)
- 1/2 teaspoon Whole Black Peppercorns
- 1-inch Cinnamon Stick (Dalchini)
- 1 inch Ginger, grated
- 1/2 teaspoon Turmeric powder
- 2 tsp Ghee
- salt to taste
Instruction for green moong daal khichdi
- Wash the rice and moong dal, then soak them for one to two hours before starting to prepare the Green Moong Dal Khichdi Recipe. Remove the water.
- Now that the soaking time has passed, we’ll start cooking the khichdi. The kichadi can be prepared in a saucepan or a pressure cooker.
- Add the soaked rice and moong dal to the pressure cooker along with the remaining ingredients.
- When you hear two whistles, the pressure cooker is ready. Add 2-1/2 cups of water, cover the cooker, and add weight. Turn the heat down to low after two whistles, simmer for three minutes, and then turn the heat off.
- Wait for a natural pressure release before letting the cooker rest.
- Once the pressure has been released, open the cooker and you will notice the rice and dal has a mushy texture. Stir well, and adjust the salt to suit your taste.
- You will notice the rice and dal have a mushy feel when you open the cooker once the pressure has been released. Stir thoroughly and taste-test the salt.
- Weeknight dinners may be made easy and nutritious by spooning Green Moong Dal Khichdi onto your dish, topping it with a spoonful of ghee, and serving it with pickle and curd.
- Also delicious with yogurt and achaar is khichdi (pickle). It contributes a salty kick and creamy flavor. It’s excellent.
- You can also serve green moong dal khichdi with papad and/or red garlic chutney.
- Soaking the rice and dal makes them cook more quickly.
- Additionally, avoid adding too much water when pressure cooking, since this could result in mushy dal and rice.
- Skip ghee and oil to make it vegan.
- Feel free to include your preferred vegetables or leave them out entirely.
1. Can I Veganize this recipe?
Yes! Simply substitute oil for the ghee.
2. Can Green Moong Khichdi be made without gluten?
To make this recipe entirely gluten-free, use asafoetida (hing) that is free of gluten.
3. Can I make Green Moong Dal Khichdi in a pressure cooker instead of an Instant Pot?
I’ve previously mentioned my fear of using a pressure cooker. It’s more traditional, and I find it difficult to follow the whistles and other sounds. This Instant Pot Green Moong Dal Khichdi is convenient and really quick and simple, which is why I enjoy using an Instant Pot for making lentils.
4. Can I increase the water amount to change the consistency?
Yes! I added water after the green moong dal khichdi was cooked to make it a little bit flowy.
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