Coconut Moong Dal Khichdi
Pressure-cooked with coconut tempering
- Time
- 30 min
- Serves
- 4
- Calories
- 335 kcal
- Protein
- 12 g
0:00 / 1:33
Changes voice accent - Recipe stays in English
About this recipe
Thin coconut milk creates a silky, pale khichdi with moong dal providing earthiness that balances coconut's richness. The tempering of mustard seeds and cumin seeds adds savoury contrast to the creamy base. This is a khichdi that tastes slightly luxurious despite its simple ingredient list.
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 coconut oil in a cooker or deep pot, crackle cumin, then cook ginger with turmeric and spice powder for 30 seconds.
- 3Add thin coconut milk, rice, yellow moong dal, water and salt; stir well so nothing sticks to the base.
- 4Pressure cook until soft and creamy, then let the pressure drop naturally before opening.
- 5Stir to a soft khichdi texture, finish with coriander and lemon, and serve hot.
About this recipe
Already vegan; coconut milk gives creaminess without dairy.
