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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat ghee in a pan and roast the moong dal on medium-low flame for 7–8 minutes until aromatic and lightly roasted.
Add the soaked rice and hot water. Cook until the rice and dal are completely cooked, with a texture that is slightly grainy yet soft.
Add grated jaggery and gently mix until it completely melts.
Add grated coconut and cardamom powder. Mix well and simmer for 2 minutes.
Turn off the flame and pour the sweet khichdi onto a serving plate, spreading it evenly.
Arrange banana slices on top and serve warm.
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Roast the moong dal patiently on medium-low heat until aromatic.
Don’t overcook the rice and dal into a mush. For this preparation, a slightly grainy yet soft texture is ideal.
Add jaggery only after the dal and rice are completely cooked.
The khichdi will continue to thicken as it cools, so keep it slightly looser than your desired final consistency.
Can I use any other type of ghee?
Yes, you can use any type of ghee, but cow ghee is traditionally used for its flavor.
Is it necessary to soak the rice?
Yes, soaking the rice helps it cook evenly and faster.
Can I substitute jaggery with sugar?
Yes, but jaggery gives a unique flavor that sugar cannot replicate.
How can I make it vegan?
Use coconut oil instead of ghee to make it vegan.
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