ISKCON TEMPLE STYLE VEGETABLE MOONG DAL KHICHDI PRASADAM RECIPE

There is something truly special about eating a simple meal that has been prepared with devotion and offered to the Lord Krishna. In the Vaishnava tradition, food is not merely something we eat—it is lovingly prepared, offered to the Lord Krishna, and then honored as prasadam.

This ISKCON Temple Style Vegetable Moong Dal Khichdi is a beautiful example of such a simple yet deeply satisfying meal. Made with wholesome moong dal, fragrant basmati rice, and an abundance of fresh vegetables, this comforting khichdi is nourishing, flavorful, and wonderful breakfast meal to start the day.

Khichdi is one of those humble dishes that needs very little to make it special. A handful of rice and dal, fresh seasonal vegetables, aromatic spices, and the richness of cow ghee come together beautifully in one pot. The result is a soft, hearty, and wholesome meal that feels both comforting and satisfying.

What makes this vegetable khichdi particularly special is its sattvic simplicity. It is prepared without onion and garlic, using fresh, wholesome ingredients and gentle spices. The colourful combination of potatoes, pumpkin, carrots, beans, cauliflower, cabbage, spinach, and tomatoes makes it healthy and delicious. Serve this hot khichdi with curd or a lemon wedge or a drizzle of ghee & enjoy.

Whether enjoyed as a wholesome breakfast, a light lunch, or a comforting meal at any time of the day, this vegetable moong dal khichdi is a wonderful way to bring the simplicity of temple-style cooking into your own home.

So, let us cook this simple and delicious ISKCON Temple Style Vegetable Moong Dal Khichdi, offer it with love, and enjoy the divine taste of prasadam with our family and loved ones.

Hare Krishna! 🙏
Jai Jagannath! 🙏

ISKCON TEMPLE STYLE VEGETABLE MOONG DAL KHICHDI – STEP BY STEP RECIPE

1. Wash and Cook Moong Dal

• Take ½ cup of moong dal in a bowl. Add enough water to wash the dal thoroughly, then drain and discard the water.
• Heat 3 cups of water in a clay pot and add the washed moong dal.
• Add ½ teaspoon of turmeric powder and mix well.
• As the dal begins to cook, foam will form on the surface. Skim off and discard the foam.

2. Adding the Spices

• Add the following spices to the dal:
  • 2 bay leaves
  • 1-inch cinnamon stick
  • 1 teaspoon crushed coriander seeds
  • 1 teaspoon kasuri methi (dried fenugreek leaves)
  • 1 tablespoon grated ginger
  • 2–3 chopped green chillies
• Give everything a nice stir to combine the spices with the dal.
• Cover the clay pot with a lid and cook until the dal is about 80% cooked.

3. Wash the Rice

• Take 1 cup of Basmati Rice in a bowl.
• Wash the rice thoroughly and discard the water. Repeat this process 2–3 times, or until the water runs clear.
• Soak the washed rice in water for 30 minutes.

4. Adding the Rice and Vegetables

• When the moong dal is about 80% cooked, add the soaked basmati rice along with the soaking water.
• Next, add the vegetables one by one, in your preferred quantities :
  • Potatoes
  • Pumpkin
  • Carrot
  • French Beans
  • Cauliflower Florets
  • Cabbage
  • Fresh Spinach Leaves
• Gently mix the vegetables with the dal and rice, ensuring everything is evenly combined.
• Cover with a lid and cook on low to medium heat until the rice, dal, and all the vegetables are completely cooked and tender.

5. Tempering the Khichdi

• Heat 2 tablespoons of cow ghee (clarified butter) in a small tempering pan.
• Add 1 teaspoon of cumin seeds and allow it to splutter and release aroma.
• Pour the hot tempering over the cooked khichdi and gently mix.
• Cover and simmer the khichdi on low to medium heat for another 10–15 minutes, allowing the flavors to blend nicely.

6. Final Touches

• Once the khichdi is completely cooked, add the chopped tomatoes.
• Gently mix them into the khichdi and cook for another 5–10 minutes, allowing the tomatoes to soften and blend with the flavours.
• Finally, add a handful of freshly chopped coriander leaves and 1 tablespoon of cow ghee.
• Gently mix everything together, then switch off the heat.

Your divinely delicious, ISKCON Temple-style, vegetable-loaded Moong Dal Khichdi Prasad is ready!!