Wheat-Moong Khichdi

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 cup whole soft wheat
  • 1 cup whole moong
  • 1 tbsp ghee
  • Salt to taste

How to Make Wheat-Moong Khichdi

  • Soak whole wheat and moong separately for 1 hour.
  • Drain wheat and moong in separate colanders till all water is removed.
  • Keep moong aside till required.
  • Pound wheat with a mortar and pestle or run in a small mixie in very short spurts till it is broken coarsely.
  • Take care not to make it too fine or the khichdi will be pasty.
  • Put a pressure cooker without a lid on the flame.
  • Add ghee, melt and add moong beans.
  • Stir and fry for 2 minutes.
  • Add 5 cups boiling hot water.
  • When boiling resumes, add broken wheat.
  • Add salt and stir again till boiling resumes.
  • Cover pressure cooker lid and allow to cook for 3 whistles.
  • Cool and remove lid.
  • Stir and resume cooking further for 5-7 minutes.
  • The grains should be mashed easily when pressed with thumb and finger.
  • Cook further till the texture of the khichdi is like a thick porridge.
  • Cover and keep aside for 10 minutes for flavours to blend.
  • If desired, drizzle 1 tbsp of ghee to add a delightful aroma.
  • Serve piping hot with curds, sugar, milk or as it is.