I love one pot meals and specially rice varieties. Biryani, pulao and fried rice are on top of that list. When I need to fix something for myself, moong dal khichdi or pongal is one of my goto food and sometimes I keep this instant pongal mix handy in the fridge for such days.
This time I made khichdi slightly different from the usual fare by adding some vegetables to make it a wholesome meal. My third recipe with moong dal, for this Cooking Carnival, Cooking with Protein Rich Ingredients is moong dal vegetable rice or khichdi.

There are many versions of khichdi across the Indian subcontinent and each state and region has their own version with minor differences. Moong dal khichdi is often given to people who are recovering from an illness or for patients who have undergone surgeries. Since moong dal is very light on stomach, it is often recommend. It is also one of the solid foods given to babies when they first start solids. Consistency of khichdi is soft and mushy and somewhat like a porridge. At home, we are not fond of mushy rice and hence I usually keep the rice on a grainy side.
Back home, at my place chana dal khichdi or pappu annam was more common than moong dal khichdi. I use to make chana dal khichdi once in awhile and have not made it in sometime. In that version, black peppercorns are not used and it is prepared somewhat like a bagara/pulao where whole garam masala spices are used. I made todayβs khichdi similar to that but used moong dal and added some vegetables as well. In this version, the rice is not mushy.
The best way to cook khichdi is in a pressure cooker. Dump everything in cooker and cook. That is what I usually do when I cook it for myself. However, this time I made it in a rice cooker. I sauteed the vegetables and rice on stovetop and then transferred it to a rice cooker. I used 1:2 rice+dal : water ratio and for even more grainier rice texture, 1: 1 Β½ ratio can also be used.
Total Time: 1 hour
Soak Time: 30 minutes
Preparation: 10 minutes
Cooking Time: 20 - 30 minutes
Serves: 2 - 3
Ingredients:
- 1 Β½ cups Rice (I used basmati. Can use sona masoori)
- Β½ cups Moong Dal ~ Green Gram ~ Pesaru Pappu
- 3 tbsp. Oil
- 4-5 Cardamoms
- 2-3 Cloves
- ΒΌβ Cinnamon Stick
- 2 Bay Leaves
- ΒΌ - Β½ tsp. Cumin Seeds or Shah Jeera
- 1 small Onion, sliced
- 6 Green Chilies, sliced (adjust to heat tolerance level)
- 1 tbsp. Ginger Garlic Paste
- 12 Green Beans, cut into ΒΌ to Β½β pieces or ΒΎ cup cut beans
- 1 medium sized Carrot, diced or ΒΎ cup diced carrots
- 1 small - medium sized Tomato, chopped or ΒΎ cup chopped tomatoes
- ΒΌ tsp. Turmeric
- ΒΎ - 1 tsp. Salt (adjust to taste)
- 4 cups Water
Preparation:
- Wash rice, dal and soak for 30 minutes. Can soak them together.
- Cut the vegetables and keep ready.
- When rice is soaked for 20 minutes, take 4 cups of water in a rice cooker and turn it on. By the time vegetables and rice are sautΓ©ed, water will come to a boil. This step is optional.
- Take a frying pan and heat oil to saute the vegetables. Start this step 20 minutes after the rice is soaked.
- When oil is hot, add whole spices; cardamom, cloves, bay leaves, cinnamon, cumin seeds and let the seeds toast in oil.
- Add onions and saute until onions are light brown.
- Add green chilies, ginger garlic paste and saute until raw smell of ginger dissipates.
- Add beans, carrots and saute for a minute or two.
- Add turmeric and stir.
- Add salt, tomatoes and cook until tomatoes are soft and mushy.
- Discard water and add soaked rice + dal. Saute for a minute or 2 until rice is lightly fried.
- Transfer the rice mixture to rice cooker in which water was boiling. If you did not put water to boil, that is ok. Add room temperature water.
- Add chopped cilantro, stir, cover and let the rice cook.
- Once the cooker shuts off, let the rice rest for 10-15 minutes before opening.
- Fluff up the rice and serve hot with some pickle, omelet, raita or a gravy curry. I served it with some goat curry for Mr U. I ate it with some pickle and raita.
Note:
- Rice Dal Ratio - I used 3:1 rice to dal ratio. If one prefers more dal, 2:1 rice to dal ratio can be used.
- Vegetables - I used carrots, beans and tomatoes. Potatoes and spinach also tastes good.
- Substitute for Moong Dal - Toor dal or Chana dal is also a good substitute. With chana dal, I usually do not add any vegetables.
- Consistency - Khichdi usually has a soft and mushy rice. We donβt like very soft rice and hence added less water. For more soft, mushy and porridge like consistency, add more water.
Sowmya:) says
We are usually a mushy khichadi family but this dish of your will surely make us crossover to the other side. Looks delectable
Pavani says
I love adding veggies to khichdi and yours looks so colorful and delicious.
Smruti | Herbivore Cucina says
This is my go-to recipe for a quick and easy dinner. I loved the setup for the picture, especially the bowl you served yours in.
Vaishali Sabnani says
The moong daal khichdi is just the way I amke it..it is made very regularly as my hubby loves it..ya loads of veggies too...even I keep the rice grainy:))
themadscientistskitchen says
Yummy in the tummy khichidi is yum. I don't mind if it's grainy or mushy just eat it.
Priya Srinivasan says
I make this often for my kids usha. looks yum and a filling meal!
Srivalli says
Guess even I was about to mention that this looks more like a pulao, what a fantastic way to use moong dal usha. the pictures are so beautiful!
Suma Gandlur says
That makes a filling and wholesome meal, by itself.
Sandhya Ramakrishnan says
My kichdi is always mushy and my kids sort of got used to that. This looks so wonderful and I love your clicks!
Kalyani MomChef says
One pot meals are so comforting ! this makes a wholesome meal , I make it similarly for my husband who loves Khichdi of most kinds π
cookingwithsapana says
Vegetable khichdi looks so colorful and inviting.Love your bright airy pictures.
srividhya says
yummm.. and those clicks amazing man.. love the grainy kichadi.
Harini-Jaya R says
My husband doesn't touch khichdi if it is mushy and so I end up consuming all the khichdis π This version sounds delicious and the pictures are tempting as well.
Priya Suresh says
Have hardly seen such a gorgeous khichdi, lipsmacking dish definitely. Protein packed filling meal.
Gayathri Kumar says
Awesome snaps Usha. This kichdi looks like a perfect filling meal..
PRADNYA says
my husband loves it grainier too...but then i call it pulav, even i make it similar to yours...ur picture is beautiful though
MySpicyKitchen says
Pradnya, I considered naming it a pulao but at home we don't add dal to pulaos. So stuck with khichdi or moong dal rice.. π
Ritu Tangri says
I just love khichdi, but I make a mushy one that too with lot of veggies. Awesome pics n presentation π
Nalini says
We too like the kichdis on a grainy side rather than mushy.This kichdi sounds so healthy and filling,perfect one pot meal.