Naan Sense Grocery
Moong Dal Khichdi with Cauliflower and Cilantro
This Moong Dal Khichdi with Cauliflower and Cilantro is the kind of soft, comforting pot meal that suits a busy weeknight or a quiet lunch. The split moong dal without husk cooks down gently with sona masoori rice, making the khichdi creamy without needing much attention. Cauliflower adds a tender bite, yellow onion gives it a little sweetness, and cumin seeds bring that warm, familiar kitchen smell as soon as they hit the cooking oil. Keep the texture loose and spoonable, not dry — khichdi should feel soothing. Finish with cilantro right at the end so it stays fresh and green.
What you’ll need
Ingredient links lead to real products in the Naan Sense Grocery store. Availability and prices may change.
- 3/4 cup split moong dal without husk split moong dal without huskShop Moong Dal Split Without Husk – Mani (2 Lb)
- 1/2 cup sona masoori rice sona masoori riceShop Sona Masoori Rice Swad – 4 Lb
- 2 cups small cauliflower florets cauliflowerShop Cauliflower
- 1 medium yellow onion, finely chopped yellow onionShop Yellow Onion
- 1 tablespoon ginger paste ginger pasteShop Deep Ginger Paste 10oz
- 1 teaspoon cumin seeds cumin seedsShop Cumin Seeds – Naan Sense Grocery (30g)
- 1 small piece turmeric whole turmeric wholeShop Turmeric Whole – Deep (200g)
- 1/2 cup chopped cilantro cilantroShop Cilantro
- 5 cups water, plus more if needed waterPantry basic
- 1 1/4 teaspoons salt, or to taste saltPantry basic
- 2 tablespoons cooking oil cooking oilPantry basic
Let’s cook
- Rinse the split moong dal without husk and sona masoori rice together in a bowl until the water runs mostly clear, then soak them while you prepare the cauliflower and yellow onion.
- Warm the cooking oil in a deep pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds, just until they smell nutty and warm.
- Add the yellow onion and cook for 5 to 6 minutes, stirring often, until softened and lightly golden at the edges.
- Stir in the ginger paste and cook for about 30 seconds. Add the cauliflower and cook for 2 minutes so the florets get coated in the onion mixture.
- Drain the soaked split moong dal without husk and sona masoori rice, then add them to the pot with the turmeric whole, water, and salt. Stir well, scraping the bottom once.
- Bring to a steady boil, then lower the heat, cover the pot partly, and simmer for 22 to 25 minutes, stirring every few minutes so the dal and rice do not stick.
- When the split moong dal without husk and sona masoori rice are very soft and the cauliflower is tender, stir firmly to make the khichdi creamy. Add a little more water if you like it looser.
- Remove the turmeric whole if it is still visible. Stir in the cilantro, turn off the heat, cover, and let the khichdi rest for 5 minutes before serving warm.
For a softer, porridge-like khichdi, add extra water near the end and simmer a few more minutes.