Methi Moong Dal Khichdi

Serves: 4


  • 1 1/2 cups Basmati rice
  • 1/2 cup split moong dal 1/4 cup methi leaves (picked, washed, chopped)
  • 1 med. Onion (peeled and chopped)
  • 2 green chillies (split)
  • 1 inch fresh ginger (peeled and grated/paste)
  • 3 cloves fresh garlic (minced)
  • 1/4 tsp turmeric powder
  • 1 tsp cumin seeds
  • 1 cardamom (lightly crushed)
  • 2 cloves
  • 4 black peppercorns
  • 1 small cinnamon stick
  • 2 tbsps ghee or vegetable oil
  • Salt to taste
  • Water as required


  1. First, mix the washed and chopped methi leaves with a pinch of sugar, a little salt and let it soak for about 15 mins. Drain out the water by squeezing the methi leaves. Set aside.
  2. Combine the rice and moong dal. Wash and soak them for about 15-20 mins. Drain and set aside.
  3. Heat the pressure cooker body with oil or ghee till hot. Reduce heat to med. flame.
  4. Add cardamom, cloves, cinnamon and peppercorns. Let them splutter.
  5. Drain with a slotted spoon & set aside to cool down. Bundle the cooled spices in a piece of muslin cloth (potli).
  6. In the same oil, add in cumin seeds and allow it to splutter; sauté on low heat for a few seconds.
  7. Slide in the slit green chillies, onions and sauté till the onions are translucent.
  8. Sauté the ginger, garlic and turmeric till rawness disappears.
  9. Add the reserved squeezed methi leaves and sauté for about 2-3 mins.
  10. Next, add in the reserved drained rice and dal. Sauté for about 5-7 mins.
  11. Pour in 6 cups water and mix well. Add more water if you like your khichdi soft and mushy.
  12. Add salt to taste and the reserved spice bundle (potli). Give it a good stir.
  13. Pressure cook for about 3-4 whistles if you like it really soft and 2 whistles if you prefer it slightly firm. To retain firmness, release steam immediately after you switch off the flame. If you like it soft and mushy like the way we do then open the lid of the cooker only when you are ready to eat/serve.
  14. Discard the whole spice potli/bundle.
  15. Serve the hot kichdi topped with a spoonful of liquid desi ghee/clarified butter, curds, pickles, raita, papad and/or with your favorite side dish.



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Methi Moong Dal Khichdi