Moong Kichdi

Cook-curry Nook completed one month today! The response from everyone around me and other fellow bloggers has been overwhelming and really encouraging! Thanks everyone 😀

This morning, I dished up some healthy, protein-packed and easy-to-make breakfast. Thought I’ll put it up for you all to try out.


  • Moong lentils – 2 cups (soak overnight; pressure cook till soft next morning)
  • Green Chillies – 3 nos (slit into half)
  • Grated coconut – 3 tbsps
  • Lime juice – 2 tbsps
  • Water – as required
  • Urad Dal – 1 tsp
  • Mustard Seeds – 1/2 tsp
  • Asafoetida – a pinch
  • Cooking Oil – 1/2 tsp

Serves: 2 persons.


  • In a wok, heat the oil and make a tempering with the asafoetida, mustard seeds and urad dal.
  • Once the mustard seeds have popped and the urad dal has turned golden brown, add the slit green chillies and fry for half a minute.
  • Add the cooked moong lentils.
  • Add some water to adjust the consistency. Cook on a medium flame for 5 minutes till it has the consistency of Pongal/Kichdi.
  • Remove from flame, add the dash of lime juice. Stir well.
  • Garnish with grated coconut and serve hot!


11 responses to “Moong Kichdi

  1. Congrats!!! Im really happy trying out the recipes from here, the reason being that the items are easily available in the near by shops n we need not have to hunt for it n most of them are there at home itself sometimes ..Thx again Madhuri..Keep posting up new new recipes..

  2. For a variation, add a little dalia (broken wheat – roasted) along with the soaked moong before popping in the pressure cooker … makes for a wholesome meal !! Tastes yumm with pickle and curd and any salad of your choice !!

  3. Sure, I’ll try this variation next time. Dalia is my all-time fave! 😉

  4. Tip: Also you could add soaked poha after cooking the lentils to make it poha pongal !!You could make poha pongal with mung dhal as well !!

  5. Already a month old!!! congrats Cook 🙂
    I too make this with Dalia and sometimes with rice ofcourse…but moong dal alone sound interesting!

  6. Hey Rashmi, thanks so much! 😀
    I must try the kichdi with dalia next time. So many people are telling me about it. Just a little note here: My version is not made with moong dal, but the green coloured, whole moong lentil 🙂

  7. I love this kichidi and make it very often 🙂

  8. Try adding 3 to 4 tbspoonfuls chopped onion after udad dal has turned golden brown. Allow the onion also to turn golden brown, then add the steam-cooked moong.
    Try and get the moong to start germinating for a few hours.Germinated moong is one of the best sources of vitamins.This will taste a little different too.
    Thank you

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