GHDS Diversity & Inclusion - International Recipe of the Month

The GHDS Diversity & Inclusion Committee features our  International Recipe of the Month - Moong Dal Khichdi for January 2022 that you can try in your own kitchen!

Makar Sankranti JanuaryBACKGROUND
Featured is the South Asian Indian culture with its annual Hindu festival called Makar Sankranti. It is celebrated this year on Friday, January 14, 2022. This festival is held honoring and giving thanks to deities of the sun, marking the harvest of winter crops. Farmers across India pay their gratitude and wish for a good crop. Wishes for optimal health and prosperity are abundant at this time.

Makar Sankranti is observed with social festivities such as colorful decorations, children going house to house, singing and asking for treats in some areas, fairs, dances, kite flying, bonfires and feasts. Sankranti literally means "movement." Everything that we recognize as life is movement. Sankranti to suggest the movement of the planet, to understand that our life is sustained and nourished by this movement.

During Makar Sankranti, a popular dish is Khichdi, which is made and served to everyone, including the deity. A majority of Indians consider Khichdi to be their national dish. The most common and basic khichdi is a Moong Dal Khichdi - it is a popular comfort food!  Please view the recipe below.

Moong Dal Khichdi   (From Cook With Manali

PREP TIME: 20 mins  - COOK TIME: 20 mins  - TOTAL TIME: 40 mins


  • 1/2 cup rice
  • 1/2 cup moong dal I used moong dal dhuli
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon salt
  • 1/8 teaspoon hing powder also know as asafoetida


  • 1 teaspoon ghee
  • 1 teaspoon oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon finely chopped ginger
  • 1 green chili finely chopped
  • 1 large tomato chopped
  • 1/4 cup green peas
  • salt to taste

Moong Dal Khichdi


  1. Use only 2 cups of water if you want a more pilaf/pulao like consistency for your khichdi. This recipe is for a porridge like khichdi.
  2. You may use other veggies in the khichdi like spinach, carrots, onion.
  3. To make it vegan, simply skip the ghee and use oil only.
  4. The khichdi tastes best when it's warm. It will become thick once you keep it inside the refrigerator. Simply add more water and little salt and bring it to a desired consistency when heating it up again.


  • Take 1/2 cup rice and 1/2 cup moong dal in a bowl.
  • Soak it in enough water for 20 minutes. After 20 minutes, drain the water and set aside.
  • Add the rice and dal to a pressure cooker and add around 3.5 to 4 cups water.
  • Add salt, turmeric powder and asafoetida and pressure cook on high heat for 5- whistles.
  • The rice and dal will cook and be very soft and mushy, set aside.
  • To another pan on meidum heat, add ghee and oil. You may use only oil to keep it vegan.
  • Once the oil & ghee is hot, add cumin seeds and mustard seeds. Wait till cumin seeds start sizzling and mustard seeds pop up.
  • Add chopped ginger and green chili. Saute for 30 seconds or so or till the ginger starts turning light golden brown in color.
  • Add chopped tomatoes and green peas. Cook for 2 minutes, you don't want the tomatoes to get too mushy.
  • Add the cooked rice and dal to the pan.
  • Mix till well combined, add salt and adjust to taste.
  • Garnish with cilantro and serve the moong dal khichdi with some extra ghee on top. Also it's usually served with some papad, achar (pickle) and yogurt on the side.