Ingredients
- 1/2 cup rice, rinsed
- 1/2 cup yellow moong dal, rinsed
- 1 tbsp ghee
- 1/2 tsp cumin (jeera) seeds
- A pinch of hing (asafoetida)
- 1/2 tsp turmeric (haldi)
- 1-inch ginger, finely chopped
- 3 cups water (more for a softer khichdi)
- Salt to taste
Method
- Soak the rice and moong dal together for 10 minutes while you prep.
- Heat ghee in a pressure cooker. Add cumin and hing; let them sizzle.
- Add ginger and turmeric, then the drained rice and dal. Stir for a minute.
- Add water and salt. Pressure cook for 3–4 whistles until very soft.
- Let the pressure release naturally. Stir, adjust water to a soft consistency, and serve warm with a little extra ghee and curd.
Khichdi is the gentlest of foods — soft, warm and easy to digest, which makes it perfect when your appetite is small or your tummy is tender. Moong dal adds protein and a little iron without feeling heavy.
Tip: a spoon of ghee and a side of curd make it more nourishing and even easier to digest. ParentVeda offers gentle, evidence-informed guidance — not medical advice. Always check with your doctor for decisions about your pregnancy.
This article explains; it doesn’t diagnose. If your doctor has told you something different, your doctor is right.
