Anupama's Kitchen
Yellow Moong Dal Khichadi
Khichadi is one of our most requested recipes from our students and Dr. Vaidya’s clients! It’s finally up on our website and just in time for these colder weather months. Yellow Moong Dal and Rice Khichadi is warm, nutritious, balancing all doshas, comforting, and with lots of health benefits, especially an essential food during the pregnancy and postpartum period as well as can be a daily diet with different vegetables added and as post-operative food.
Prep + Soak Time
20 Minutes
Cook Time
35 Minutes
Serving Size
Serves 5-6
- Split yellow moong dal can be eaten in all seasons. It is Tridoshak which means it balances all doshas in the body – Vata, Pitta, and Kapha. Moong is highly nutritious with protein and is easily digestible. It is very Satvik (pure, vital, energy-containing, and clean) and so used by traditional Ayurvedic practitioners to ground the body and mind both. It is best for arthritis, fever, cancer, flu, heart disease, diabetes, etc. It can be a staple diet after any kind of surgery.
- Cumin alleviates the inflammation of the uterus. It acts as a stimulant and blood purifier.
- Garlic acts as an Agni Kindler i.e. increases digestive fire. It increases immunity and helps to digest toxins. It helps to purify plasma and stimulates the heart.
- Asafetida (Hing) nourishes the nervous tissue in case of stagnation with high Vata or air element.
Ingredients
- 1 Cup Rice
- 1 Cup Yellow Moong Dal
- 1 Tablespoon Ghee
- 3 Cloves Garlic (finely chopped)
- 1 Tbsp Fresh Ginger Root (finely chopped)
- 5 Curry Leaves or 2 Bay Leaves
- 1 Teaspoon Cumin Seeds
- 1 Teaspoon Fenugreek Seeds
- ½ Teaspoon Turmeric Powder
- ½ Teaspoon Cumin Powder
- ½ Teaspoon Coriander Powder
- ½ tsp Garam Masala Powder
- ½ Teaspoon Asafetida (Hing)
- 3 Cups Water
- 2 Tablespoons Chopped Cilantro
- Salt as Required
- Whole Spices: Cinnamon, Cloves, Black Pepper, etc. (Optional)
Instructions
- Rinse dry rice and dal together, cover with water, and soak for 15-30 minutes
- Press the “Sauté” button on the Instant Pot, set it for 8 minutes, and melt the ghee
- Add garlic, ginger and stir
- Add cumin and fenugreek seeds
- Once the cumin seeds begin popping and the garlic and ginger aroma is released, add turmeric, coriander, cumin, garam masala, and hing powders
- Sauté until the aroma of the spices is released, being careful not to burn the spices
- Drain rice and dal and add to Instant Pot
- Add desired whole spices in a muslin cloth bag to Instant Pot (optional)
- Add desired vegetables (optional), 3 cups of water, and salt to Instant Pot.
- Close the Instant Pot lid, and change the setting to “Cook” for 35 mins on “High Pressure”
- Once Instant Pot cooking is complete, wait 10-15 minutes, and then release the pressure
- Garnish with cilantro and a drizzle of ghee and serve it hot
- If you want, you can make the same recipe with Green Split Moong dal or Toor Dal
- List ItemYou can even add some vegetables like spinach, cauliflower, squash, carrots, peas, etc.
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