Preparation Timeline

• Washing rice & dal: 2 minutes
• Cooking: 20 minutes
• Total time: ~22 minutes

Ingredients

Instructions

1. Step 1 — Wash & cook (≈20 mins): Rinse rice and moong dal until water runs clear. Add rice, dal, 4 cups water, turmeric, and salt to a pressure cooker. Cook for 3 whistles or until soft and porridge-like. Mash lightly if desired.
2. Step 2 — Tempering (≈2 mins): Heat ghee in a small pan. Add cumin seeds and let them splutter. Pour the hot ghee and cumin over the cooked khichdi. Sprinkle moringa powder and mix well.
3. Serve hot with pickle, papad, or plain curd.

Tips

• Adjust water to get your preferred khichdi consistency—more water for a softer porridge-like texture.
• Add a pinch of asafoetida (hing) in the tempering for added flavor if desired.
• For a one-pot meal, sauté cumin and vegetables in ghee before adding rice and dal.

Shop the essentials

Buy Moringa Powder