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+ servings
mung beans

Indian Moong Dal Khichdi

There are a million ways to make khichdi—an Indian dish that mixes lentils and rice with spices. Khichdi translates to “mixture,” and that’s exactly what this is. Here’s a recipe based on how I first had it, but experiment! Try adding other spices, such as fennel seeds, cumin seeds, garam masala, or curry powder.

Course Dinner
Cuisine Indian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Yield 4 servings
Calories 344 kcal
Author Jeff Potter


  • 2 tablespoons cooking oil butter, olive oil, ghee, or coconut oil
  • 1 medium red onion chopped
  • 1 tablespoon coriander seeds whole, or ground
  • 1 tablespoon turmeric powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup white basmati rice
  • 1 cup moong dal (split yellow mung beans) or red lentils
  • 6-12 cloves garlic peeled
  • 1-2 tablespoons peeled, diced ginger root
  • 1 lemon juiced
  • salt to taste
  • cilantro or parsley for garnish


  1. Sauté cooking oil, red onion, coriander seeds, turmeric powder, and cayenne pepper in a skillet, manual pressure cooker pan, or electric pressure cooker on sauté mode.

  2. Add rice, moong dal, garlic, and ginger root and stir to coat, and transfer to pressure cooker if necessary.

  3. Add 3 cups of water and close the pressure cooker. Cook under high pressure for about 5 minutes.

  4. Allow the mixture to cool, then open and stir it. Add juice from one lemon and salt to taste.
  5. Serve with cilantro or parsley.

Recipe Notes

The first time I had this, it was served with lots of fresh raw arugula, which added a nice flavor and texture.