Here's a simple recipe for plain moong dal khichdi, made in a microwave. I'm excited to share this recipe because khichdi is the ultimate comfort food in Indian cuisine, loved around the world. What makes this even better is that we'll be using a microwave, which aligns perfectly with my series on easy Indian dishes that can be cooked quickly in a microwave. This series wouldn't be complete without a recipe for dal khichdi! So, let's dive into the recipe.
Jump to:
- Khichdi vs. Khichuri
- Epitome of Indian Comfort Food - Khichdi
- About the recipe - basic moong daal khichdi in a microwave
- Ingredients to make plain khichdi in a microwave
- Step-by-step instructions - Khichdi in Microwave Recipe
- Substitutions and Variations
- Frequently Asked Questions
- Related Comfort Food Recipes
- Different Khichuri Recipes that are not essentially Khichdi
- Recipe Card
- Serving Suggestion
- Have you tried the Khichdi in Microwave Recipe from Debjanir Rannaghar!
- Here's the Khichdi in Microwave Recipe Pin for your Pinterest Board
Khichdi vs. Khichuri
I believe we all know how famous and beloved khichdi is, so there's no need to elaborate further. However, I'd like to share something amusing. As a Bengali, I can tell you that in Bengali cuisine, "khichuri" is quite similar to khichdi in terms of its main ingredients-rice and lentils-but its purpose is different. Basic khichdi is the ultimate comfort food, often served to toddlers, adults, and especially those feeling unwell. In contrast, Bengali khichuri-whether it's a rich bhoger khichuri, a flavorful bhuni khichuri, or a comforting masoor dal khichuri- highlights the richness and delicious flavors of Bengali food.
Here's a picture of typical Bengali Khichuri for your reference.
Bengali cuisine features a dish called Chale-Daale, which is not quite the same as khichuri. I discovered this difference when we were living in Gurgaon in 2014. Our daughter, Pasta, had just been born, and we were preparing to introduce her to solid foods when she turned six months old. When friends suggested I give her khichdi, I was quite surprised and wondered why khichuri! Then I realized they were referring to something similar to our Chale-Daale.
Here's what we call khichdi, the plain one.
Epitome of Indian Comfort Food - Khichdi
Personally, I enjoy eating khichdi when I'm traveling for work, especially after checking into my hotel for the night. Over the years, I believe I've had khichdi from more than 40 hotels, and I've loved every single one. It's simple, tasty, easy on the stomach, and offers a nice change from heavier meals. That's what khichdi is all about.
The plain moong daal khichdi recipe I'm sharing is the exact same dish, but I cook it in a microwave. I do this often at home because it actually works better for me than using a pressure cooker.
About the recipe - basic moong daal khichdi in a microwave
A few days ago, I began a series on basic microwave cooking, focusing on simple dishes that are easy to prepare in a microwave oven.
My plan for this moong daal khichdi is to keep it truly plain. I don't use onions, tomatoes, or other additions. Instead, it features a simple tempering of asafoetida - hing and cumin seeds, along with dry red chilies. I particularly like to use basmati rice with hulled split green gram (dhooli moong dal) for this khichdi. Of course, it also includes some salt, turmeric, green chilies, and ghee as the cooking medium. It's a very basic recipe, isn't it? If you're looking for richer versions of similar rice and lentil dishes, you can find other khichuri recipes I've already shared on Debjanir Rannaghar. However, this particular one is a basic version that's perfect for introducing solids to a baby or for a toddler; just reduce the amount of chilies. I will discuss these variations in more detail later.
Ingredients to make plain khichdi in a microwave
- Basmati Rice
- Dhooli Moong Dal
- Green Chili
- Coriander Leaves
- Ghee
- Dry Red Chili
- Cumin Seed
- Asafoetida
- Turmeric Powder
- Salt
See recipe card for quantities.
Jump to RecipeStep-by-step instructions - Khichdi in Microwave Recipe
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Let's see how to cook basic plain daal khichdi in a microwave oven.
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I like to make plain khichdi using basmati rice and dhooli moong dal. (For other options, see below.) I use equal parts rice and lentils; for example, one cup of rice needs one cup of lentils. Use the same cup to measure the water. So, for two cups of rice and lentils combined, you'll need four cups of water.
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First, wash both the rice and the lentils together under running water until the water becomes clear. This is very important. If you're not washing them under running water, change the water 3-4 times to clean them properly.
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After washing, soak the rice and lentil mixture in water for 30 minutes before you start cooking.
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Since this is a microwave recipe for plain khichdi, I'll explain the steps for that. Get a microwave-safe bowl or handi with a handle and lid, similar to the one I showed.
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Warm this bowl with 2 teaspoons of ghee and spices - 1 teaspoon of cumin seeds, and a quarter teaspoon of asafoetida in the microwave for 30 seconds on high, leaving the lid off.
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Next, drain the water from your rice and lentil mixture, then add the mixture to this bowl or pot.
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Stir in 1 teaspoon of turmeric powder.
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Now, add 1 teaspoon of salt, adjusting the amount to your taste.
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Then, toss in the chopped green chilies.
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After that, pour in the hot water - for 2 cups of rice and lentils, use 4 cups of hot water. Remember, do not use cold or room temperature water.
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Give everything a good, thorough stir.
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If you're using chopped cilantro (dhone pata/dhaniya), add it now and mix well.
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Place the covered bowl into the microwave and cook on high for 10 minutes.
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The mixture will be partly cooked at this stage.
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Remove it from the microwave, stir it to ensure even cooking, and then return it to the microwave without the lid. Cook on medium heat (60%) for another 10 minutes.
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Take the bowl out and stir again.
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At this point, if you wish, you can stir in about a third of a cup of hot water. This step is optional. I recommend it, though.
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Then, cook it on high heat without covering the bowl with the lid in the microwave for five minutes.
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This final step makes the khichdi wonderfully soft, which I prefer over a dry consistency. Now, your plain khichdi, cooked quickly in the microwave, is ready to be served! Enjoy this simple, comforting, and light meal with fried or roasted papad, some pickle, and a dollop of yogurt.
Substitutions and Variations
- Rice - For the basic khichdi recipe, non-sticky rice is ideal. I like using long-grain basmati rice. If you prefer short-grain rice, sonamasoori or a similar type works well. However, Bengali varieties like gobindobhog rice are better suited for Bengali khichuri, not North Indian khichdi.
- Lentil - For plain khichdi, I typically use dhooli moong dal, which is yellow lentil without the husk. You can also use whole green moong or even red lentil (masoor dal).
- Vegetables - In this plain khichdi recipe, I don't include onions, tomatoes, or ginger. If you choose to add them, you should sauté them on high in the microwave for 5 minutes after preparing the tempering, but before adding the rice and lentil mixture.
- Cooking medium - I cook this dal khichdi with ghee. However, you can substitute ghee with unflavored oil if you prefer.
- Tempering - My tempering is simple, consisting of cumin seeds, asafoetida, and dry red chilies. You can leave out the red chilies if you wish.
- Spices - I use both green chilies and fresh coriander leaves to create a balanced flavor. Feel free to adjust these to suit your taste.
- To make Khichdi vegan - Replace ghee with oil, and you are good to go!
Frequently Asked Questions
Plain khichdi is the most basic kind of khichdi, a classic Indian comfort food. It's made with rice, lentils, and simple spices, and it's very easy on the stomach.
I use an equal amount of lentils and rice to make a balanced khichdi.
For plain khichdi, yellow split moong dal or whole moong dal works best.
To cook perfect khichdi, you need to soak the rice and lentils properly, use the right amount of water, and cook it for the correct amount of time.
Yes, it does. Try this recipe, and you'll see for yourself.
Yes, khichdi is a wonderfully healthy and balanced comfort food, packed with nutrients. Many even consider it a superfood because it brings together lentils and rice. This combination provides a full range of proteins, healthy fats, fiber, and vital nutrients such as iron and calcium. Additionally, it's low in fat, easy to digest, and beneficial for your gut health.
Related Comfort Food Recipes
Looking for other recipes like this? Try these:
Different Khichuri Recipes that are not essentially Khichdi
Recipe Card
Plain Moong Daal Khichdi in Microwave Recipe
Equipment
- 1 microwave-safe handi / bowl with lid
- 1 Spoon
Ingredients
- 1 cup basmati rice 150g
- 1 cup yellow lentil / dhooli moong dal 150g
- 4 green chilies
- ½ bunch coriander leaves/ dhania/ dhonepata optional
- 2 teaspoon ghee
Tempering
- 2 dry red chili
- 1 teaspoon cumin seed
- ¼ teaspoon asafoetida/ hing
Spices
- 1 teaspoon salt
- 1 teaspoon turmeric powder
Instructions
- I like to make plain khichdi using basmati rice and split yellow lentils (dhooli moong dal). You can find suggestions for other ingredients below.
- To prepare, combine equal parts rice and lentils; for example, use one cup of rice and one cup of lentils. Measure the water with the same cup. For two cups of the rice and lentil mix, you will need four cups of water.
- It's very important to wash the rice and lentils together under running water until the water runs clear. If you can't wash them under running water, change the water 3-4 times to clean them properly.
- After washing, soak the rice and lentil mixture in water for 30 minutes before cooking.
- For this recipe, I only use green chilies and, optionally, fresh coriander leaves (dhania/dhonepata). I don't include onions or tomatoes in my plain version. So, chop 3-4 green chilies and about half a bunch of coriander leaves if you're using them.
- Since this is a microwave recipe for plain khichdi, I'll explain the steps accordingly. Start by taking a microwave-safe bowl or pot with a handle and a lid, similar to the one I've shown.
- Heat this bowl with 2 teaspoons of ghee and the tempering - dry red chilies chilies (optional), one teaspoon of cumin seeds, and a quarter teaspoon of hing/asafoetida in the microwave on high for 30 seconds, leaving the lid off. The aroma will be wonderful.
- Next, drain the water from the rice and lentil mixture, then add the rice and lentils to this bowl or handi.
- Stir in one teaspoon of turmeric powder.
- Now, add one teaspoon of salt, adjusting it to your taste.
- Then, add the chopped green chilies.
- After adding the chilies, pour in the hot water as per the earlier instructions. For two cups of rice and lentil mixture, use four cups of hot water; do not use cold or room temperature water.
- Mix everything thoroughly.
- If you are using chopped cilantro, add it now and mix well.
- Place the bowl with the lid on into the microwave and cook on high for 10 minutes.
- At this point, the mixture will be partly cooked.
- Take it out, stir for even cooking, then return it to the microwave without the lid and cook on 60% or medium heat for another 10 minutes.
- Remove the bowl and stir again.
- You can optionally add about one-third cup of hot water and mix it in now.
- Then, cook it on high for five minutes.
- This final step makes the khichdi wonderfully soft, which I prefer over a dry consistency. Now, your microwave-cooked plain khichdi is ready to be served!
Serving Suggestion
- Enjoy this simple, comforting, and light meal with fried or roasted papad, pickle, and yogurt.
Notes
- Rice - sticky rice. I personally like long-grain basmati, but if you prefer short-grain, sonamasoori, or a similar type works well. Bengali varieties like gobindobhog rice are better suited for Bengali khichuri, not this North Indian style.
- Lentil - Regarding lentils, for a simple khichdi, I prefer using dhooli moong dal, which is yellow lentil without the husk. However, you can also use whole green moong or even red lentils (masoor dal).
- Vegetables - I don't include onions, tomatoes, or ginger in this particular plain khichdi recipe. If you decide to use them, add them after you've heated the tempering and cook them in the microwave for 5 minutes before adding the rice and lentil mix.
- Cooking medium- I cook this dal khichdi with ghee, but you can certainly use unflavored oil instead.
- Tempering - For the tempering, I keep it simple with cumin seeds, asafoetida, and dry red chilies. You can skip the red chilies if you prefer.
- Flavourings - To balance the flavor, I use both green chilies and fresh coriander leaves. Feel free to adjust these amounts to your liking.
Nutrition
Have you tried the Khichdi in Microwave Recipe from Debjanir Rannaghar!
Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here's the Khichdi in Microwave Recipe Pin for your Pinterest Board
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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