Mastering The Methi-Moong Dal Khichdi For A Healthy Meal
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Each of us may have a favourite comfort dish, but khichdi is by far the most popular for many. Specifically, Moong Dal Khichdi! There are numerous varieties of khichdi made with different proportions of rice and lentils. Not to mention several vegetable additions. Khichdi is a mixture of rice and lentils that can be eaten as a one-pot meal or as a filling bowl of food.

A bowl of khichdi provides much-needed warmth in the cold. This comfort food gives you a warm feeling throughout the monsoon season. This one-pot dish is a treat when mixed with curd in the summer when your appetite is at its lowest.

Methi Moong Dal Khichdi is the recipe for this day. Methi/Fenugreek offers therapeutic and nutritional benefits. To fully appreciate and savour the deliciousness of khichdi, it must be eaten while still sizzling. When cooling the khichdi cakes, always make just enough so that there are no leftovers. Using homemade or desi ghee or clarified butter as a topping aids in digestion, although you are free to omit it if you'd prefer.

Here's how you can make this easy one-pot dish at home:


  • 1 cup of rice
  • 1/2 cup moong dal
  • 1 cup fresh fenugreek leaves (methi), washed and chopped
  • 1 small onion, finely chopped
  • 2-3 cloves of garlic, minced
  • 1-inch piece of ginger, grated
  • 1-2 green chillies, chopped (adjust to your spice preference)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 2 tablespoons of ghee or oil
  • Salt to taste
  • Water
  • Fresh cilantro leaves, for garnish
  • Lemon wedges, for serving (optional)


  • Under running water, thoroughly wash the rice and moong dal mixture until the water is clear. Drain them after soaking them in enough water for 20 to 30 minutes.
  • In a pressure cooker or deep, heavy-bottomed pot over medium heat, melt ghee or oil. Include the mustard and cumin seeds. Allow them to splutter.
  • Sauté the finely chopped onions till they become translucent.
  • Green chillies, ginger, and minced garlic should all be added. Sauté for a few minutes to get rid of the raw scent.
  • Fenugreek leaves should be added and sautéed for two to three minutes, or until they wilt and soften.
  • To the pot, add the drained rice and moong dal mixture. To thoroughly coat them in the onion and methi mixture, stir well.
  • include salt and turmeric powder. Combine all the ingredients.
  • 4 cups of water should be added. Depending on how thick or thin you want your khichdi, adjust the amount of water. Stir thoroughly.
  • If using a pressure cooker, close the lid or cover the pot with a lid.
  • Cook the rice and dal for around 25 to 30 minutes at a simmer in a pot or on low to medium heat in a pressure cooker for two to three whistles. To avoid sticking, stir occasionally.
  • Open the cover and thoroughly stir the khichdi after the pressure in the cooker has naturally subsided. You can add a little hot water if it's too thick to get the consistency you want.
  • Serve hot with a squeeze of lemon juice and fresh cilantro leaves as garnishes. Yoghurt, pickles, or raita go nicely with methi-moong dal khichdi.