Also known as lasooni palak moong dal khichdi, this north indian style recipe is gluten- free. I make it without onions and tomatoes. I slow cook mine on stove, however you can easily use Instant pot or pressure cooker (instructions included). As per Ayurveda, Khichdi or Khitchari is a gut healing, restorative meal that helps in balancing the doshas (shortcomings)in the gut.From north to south, there are hundreds of khichdi recipe across India and like most classic dishes, the recipes and methods differ from home to home and cook to cook. In our north indian home, khichdi used to be a staple. Usually, most indians make khichdi when they are feeling lazy to cook full fledged meals or when someone is feeling sick, however growing up, in mom’s kitchen, khichdi meant comfort food. It was loose and runny- super soothing! The most common kind of khichdi I grew up eating was the one cooked with masoor (red lentils) and rice. There were ghee browned garlic to add on top, however, I add a punjabi style tadka (tempering) of browned garlic, red chili powder and cumin on mine. Another kitchen variety commonly made while growing up was green moong dal khichdi. I started making yellow moong dal khichdi after getting married, it is one of the regulars in our home now.
What Is Palak Moong Dal Khichdi?
Palak moong khichdi is a one pot meal made by boiling rice (short grain preferably) and dhuli moong dal (split yellow moong lentils) together with turmeric and salt till they resemble a runny porridge. Once the lentils and rice are soft, finely chopped fresh spinach is added to it along with a garlicky cumin tempering. Yellow moong dal is considered one of the most quick cooking as well as easy-to digest- lentils. This khichdi is super light and I love this easy recipe so much for its perfect for a satisfying meal any day. The common sides served with dal khichdi are papad/pappadams, achar (indian pickle), plain dahi (yogurt), chutney, salad or sliced onions, daikon (mooli). In our home, we love serving khichdi with simple aloo sabzi.
Yellow moong dal khicdhi is
Gluten free Easily made vegan (instead of ghee, use oil) Minimally spiced and delicious Comforting with its soothing and buttery consistency (without any butter)
Ingredients (Notes & Substitutions)
Yellow Moong Dal - I use dhuli moong or split yellow mung lentils. You can use whole yellow mung lentils as well if you wish. Rice - Preferably short grain rice because the high starches give the typical porridge like consistency. I use Gobind bhog or Kali Jeera rice available in most indian stores. If you are using basmati rice, look for short grain basmati rice if possible else use the one you have a home. Jasmine rice is also a good choice if you have it at home. You can use brown rice too- see the tips section on instructions. Fresh Spinach - I use a fresh bunch spinach - the tender stems & leaves both. Baby spinach or frozen spinach (chop it) is fine to use too. Spices - Cloves (can be skipped, however they lend a beautiful aroma to this khichdi) , Turmeric Powder Salt
For Tempering
Ghee - Or use Oil for vegan version. Fresh Ginger & Garlic (lots) Cumin Seeds Red Chilli Powder- optional
How To Make Yellow Moong Dal Khichdi (With Palak)
Instant Pot & Pressure Cooker Instructions
Do steps 1 & 2 as noted above. No need to soak the dal though I recommend at least 15 minus if possible. Close the lid of instant pot and set it to rice mode for 10 minutes. Let the pressure release naturally, and open the lid. Immediately add the fresh chopped spinach and tir. The spinach will wilt. Prepare the tempering as noted in 6 above. Add on top of khichdi. Done. For pressure cooker, cook for 2 whistles on medium heat. Let pressure release naturally.
Dont Overcook
You may think what could go wrong, however overcooking is easily possible in such lentil and rice preparations. Overcooked khichdi is gloopy & gummy and really tasteless. My grandmother used to say that if need to chew khichdi - its undercooked and if it dries up your throat when you eat- its overcooked 🙂 Some points to note :-
Few More Tips
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. If you are using brown rice, cook the khichdi in pressure cooker or instant pot. 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.
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 a jain version- skip the garlic.
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.
