Dahi Moong Khichdi
Pressure-cooked and yogurt-finished
- Time
- 28 min
- Serves
- 4
- Calories
- 310 kcal
- Protein
- 13 g
0:00 / 1:29
Changes voice accent - Recipe stays in English
About this recipe
Yogurt stirred in at the end adds a tangy, cooling note that brightens the warm spices of this simple khichdi. The yogurt creates creaminess without any added oil or ghee, and its acidity cuts through the mild sweetness of moong dal. This is comfort food with an edge—soothing yet flavorful.
Ingredients
Quantities for 4 servings.
Servings:(recipe makes 4)
Method
- 1Rinse rice and yellow moong dal until the water runs mostly clear; soak 10 minutes if the grain is firm.
- 2Heat ghee in a cooker or deep pot, crackle cumin, then cook ginger with turmeric and spice powder for 30 seconds.
- 3Add rice, moong dal, water and salt; pressure cook until soft and creamy.
- 4Let the pressure drop naturally, then cool 2 minutes and stir in whisked yogurt off heat to keep it smooth.
- 5Add the tempering, finish with coriander and lemon, and serve hot.
About this recipe
Use unsweetened coconut yogurt and oil for a vegan version.
