Mung Dal Khichdi (Yellow Rice and Lentils)

This very easy-to-digest split mung bean and rice dish is incredibly simple to make, with only a handful of ingredients and hardly any preparation. And when it comes to rice and earthy dal, you aren't sacrificing any flavor either. Pure comfort food, any split dal may be used in place of the mung beans, such as toor dal or red lentils, though I enjoy the sweet earthy flavour of split mung, otherwise known as moong dal. You can even omit the step to soak the dal and rice, though for digestive ease, I do recommend you soak for at least one hour, but if you are really pressed for time, simply rinse and proceed with cooking the dish. Serve with a vegetable side and Indian flatbreads for a complete meal.

Mung Dal Khichdi (Yellow Rice and Lentils)

Recipe by Lisa Turner
Cuisine: Indian
Published on March 21, 2025

Quick, simple and easy-to-digest six-ingredient split mung beans and rice—surprisingly flavorful and almost no preparation time

Preparation: 10 minutes
Cooking time: 20 minutes

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Ingredients:

3/4 cup moong dal (split skinned mung beans)
3/4 cup cup basmati rice
4 tablespoons olive oil
2 cloves garlic, minced or crushed
1/2 teaspoon ground turmeric
1 1/4 teaspoons sea salt

Instructions:

In a strainer, rinse the moong dal and rice under cold water. Transfer to a bowl, cover with water, and let sit for 1 to 2 hours.
Drain the dal and rice. Heat the oil in a large heavy-bottomed suacepan over medium heat. When hot, add the dal and rice and stir for a minute or two. Stir in the garlic, turmeric, and salt, and fry for another minute. Pour in 3 1/4 cups water and bring to a boil. Reduce the heat to medium-low and simmer uncovered for 10 to 12 minutes, until most of the water is absorbed. Reduce the heat to low, cover, and cook for another 5 minutes. Remove from the heat and let sit for another 5 to 8 minutes.
Fluff the dal and rice with a fork and serve hot.

Makes 4 to 6 servings