Go Back
–+ servings
Yellow Moong Dal Khichdi With palak Featured Image.

Yellow Moong Dal Khichdi (With Palak)

Tanvi Srivastava
Yellow Moong dal khichdi is a nutritious & tasty one pot vegetarian dish prepared with yellow moong lentils, rice, garlic and fresh spinach.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 6
Calories 339 kcal

Equipment

  • Large Pot With Lid or Instant Pot/Pressure Cooker
  • Tadka Pan

Ingredients
  

  • 1.25 cup yellow moong lentils dhuli mung dal
  • ¾ cup rice preferably short grain like gobind bhog or kalijeera or short grain basmati
  • 2 cloves
  • 1 teaspoon turmeric powder
  • 1.25 teaspoon salt or to taste
  • 5+½ cup water divided
  • ½ lb (~250g) Spinach leaves (palak) finely chopped

For Tempering

  • 4 tablespoon ghee
  • 6 garlic cloves finely chopped
  • ½ inch ginger finely chopped
  • 1 teaspoon cumin seeds
  • ½ teaspoon red chilli powder or cayenne

Instructions
 

  • Start by dry roasting yellow moong dal. Add unwashed dal to a pan, let the heat be on low and toast the dal stirring continuously(to prevent burning). When you spot a 4-5 brownish lentil grains, take off the stove and let cool.
    Note - The pan will be still hot and the dal will continue to toast, if its too hot, transfer the dal to a plate.
  • Once roasted, let lentils cool slightly. Wash the roasted dal just once under running water. Wash rice 2-3 times until the water runs clear.
  • Add washed dal & rice to a large cooking pot along with cloves, turmeric and salt. Pour 4.5 cups of water to start with and let soak for 20-30 minutes. 
  • Without draining, set the pot on stove, cover and bring to a boil. Once boiling reduce to low medium and let cook for 25-30 minutes or until the lentils and rice are soft (but not mushy). You will need to check a few times in between to make sure that the water quantity is okay.
    One way to check for softness of grains is to press a grain between your thumb and index finger, it should be soft.
  • Using a cooking spoon, lightly stir and mash the khichdi for 30-35 seconds, this helps in building the porridge like consistency. Dont over mash else the Khichdi will get gloopy.
    Note- If needed, add water now to adjust the consistency. Let cook for additional 5-6 minutes after you add water.
  • Immediately add finely chopped spinach. The spinach will wilt while you prepare the tempering. 
  • To make the tempering, warm up the ghee in a small pan. Add garlic and ginger to ghee. Lightly brown.
  • Add cumin seeds and red chilli powder next. Pour the tempering over the cooked khichdi and mix. Serve Warm. 

Notes

 
  • The nutrition facts are an estimation only.
  • Refer to the blog post for IP & Pressure Cooker Instructions.
  • Dont wash the roasted moong lentils more than once else their toasty taste goes away.
  • If you wish you can use the lentils as it is, toasting adds a bit of nuttiness.
  • I highly recommend soaking the rice and lentils for 20-30 minutes. This helps in quick cooking and the taste is far superior.
  • I personally like to add more lentils than rice when I am making khichdi. You may use 1:1 ratio. The process and timings remain same.
  • The consistency of khichdi is not set in stone. It is very personal. I start with 4.5 cups of water and then add more if needed. Dont forget to cook for additional 5-6 minutes after you add water. 
  • Once done, Khichdi should look fluffy and not too thick. It is but natural that due to starches in the lentils and rice it will thicken more as it cools down.
  • If you are using brown rice, cook the khichdi in pressure cooker or instant pot.
Variations
  • Make It Spicy - Add chili pepper flakes to the tempering. You can also add a couple green chillies (thai bird or Serrano peppers) to the tempering.
  • The consistency of this khichdi is like a porridge. Increase the water quantity for a loose and runny consistency.
  • Add vegetables like cubed potatoes, carrots cauliflower, green beans or peas to this khichdi. Cut the vegetables in medium size such that they cook to soft in 20-25 minutes.
  • For kids, you may add a handful of french fries on the side when serving. Aloo fry is a common side to Khichdi :)
How To Serve Khichdi
Any kind of khichdi is incomplete without at least a few sides.
Usually khichdi is served with a dollop of ghee on top. Add condiments like green chutney, tomato chutney, garlic pickle or lemon pickle on the side.
You may serve it with aloo sabzi, papad, plain dahi and sliced onions.
Storage
If you have leftovers, store in fridge for 1-2 days. It is normal for khichdi to get thick as it sits in the fridge.
Add the cold khichdi to a small pan along with ¼ to ½ cup water (depending on the quantity). Reheat unit nicely warm and to desired consistency. Add some fresh chopped cilantro and ghee if you wish.
I dont recommend freezing khichdi. The taste goes away.

Nutrition

Calories: 339kcalCarbohydrates: 47gProtein: 14gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 26mgSodium: 583mgPotassium: 270mgFiber: 6gSugar: 1gVitamin A: 3682IUVitamin C: 12mgCalcium: 101mgIron: 3mg
Tried this recipe?Let us know how it was!