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PAKISTANI FLAVOUR. SHARED EVERYWHERE.
Vegetables & lentils

Moong Dal Khichdi

A soft one-pot rice and lentil meal with gentle spices.

South AsianMildVegetarian
Prep10 min
Cook30 min
Soak / rest20 min
Total1 hr
Times are estimates, including soaking or resting where shown.
Let’s get cooking
Moong Dal Khichdi
AI-generated serving illustration. Your finished dish may vary.

Let’s get cooking.

  1. 01

    Rinse rice and lentils together and soak for 20 minutes. Drain well. Finely grate ginger.

  2. 02

    Warm ghee in a deep pot. Add cumin and ginger for 30 seconds, then drained rice and lentils, turmeric, salt and water. Bring to a boil.

  3. 03

    Cover loosely and simmer 25–30 minutes, stirring regularly, until rice and lentils are soft and creamy. Add hot water to reach your preferred consistency.

A little kitchen care

Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.

Cooking temperature guide ↗
Ingredients & allergy notes

Includes: Milk

This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.

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COOKING VIEW

Moong Dal Khichdi

Step 1 of 3

Rinse rice and lentils together and soak for 20 minutes. Drain well. Finely grate ginger.