Moong Dal Khichdi Recipe with Ghee

Khichdi is the dish every Indian grandmother reaches for — nourishing when you're unwell, comforting on a tired evening, and gentle enough for the whole family. This moong dal khichdi is simple, wholesome, and finished the way it's meant to be: with a spoon of real ghee melting on top.

Ingredients

• ½ cup rice (short-grain preferred)
• ½ cup yellow moong dal (split)
• 3 tbsp A2 buffalo ghee
• 1 tsp cumin seeds
• 1 pinch asafoetida (hing)
• 1 tsp grated ginger
• ¼ tsp turmeric
• Salt to taste
• 4 cups water (adjust for consistency)
• Optional: peas, diced carrot, a slit green chilli

Method

1. Rinse & soak. Wash the rice and moong dal together until the water runs clear, then soak 10 minutes.
2. Temper. Heat 1½ tbsp ghee in a pressure cooker. Add cumin and hing; once they crackle, add ginger (and chilli) and sauté a few seconds.
3. Add turmeric & veg. Stir in turmeric and any vegetables, then add the drained rice and dal and mix well.
4. Cook. Add water and salt. Pressure-cook 3–4 whistles until soft and porridge-like. Let the pressure release naturally.
5. Finish with ghee. Stir, adjust consistency with a little hot water, and serve hot with a generous spoon of buffalo ghee on top.

Tips for the perfect khichdi

• Consistency: khichdi thickens as it sits — keep it slightly loose and add hot water before serving.
• Extra comfort: a bowl of khichdi with ghee is a classic light dinner and a traditional first solid for babies (in age-appropriate texture).
• Serve with: plain curd, papad, or pickle.
• Use pure ghee only — learn to spot it in how to check if ghee is pure.

Love cooking with ghee? Don't miss how to use ghee in cooking and our ghee paratha recipe.