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Pumpkin Khichdi
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5 from 4 votes

Pumpkin Khichdi

Pumpkin Khichidi : A soothing meal with split yellow moong dal ( lentils) , rice , pumpkin ,spices and clarified butter makes this a nutritious and delicious one pot meal.
Course Main Course
Cuisine Indian
Keyword Diet, Gluten Free, Rice Varities, Vegan, Weight Loss
Prep Time 10 minutes
Cook Time 25 minutes
Soaking Time 7 hours
Total Time 7 hours 30 minutes
Servings 5 People
Calories 274kcal
Author Muktha H S


  • 250 grams Pumpkin grated or chopped
  • 1 Cup Rice
  • ½ Cup Split Moong Dal soaked for 7-8 hours
  • ½ teaspoon Mustard Seeds
  • 1 teaspoon Jeera / Cumin Seeds
  • 2 teaspoon Curry Leaves chopped
  • 1 tablespoon Garlic finely chopped
  • 2 teaspoon Ginger finely chopped
  • 1-2 Green chillies chopped
  • ¼ teaspoon hing / Asafoetida
  • 2 Onion medium size chopped
  • ¼ teaspoon Turmeric Powder
  • 1, Tomato chopped
  • ½ teaspoon Garam Masala
  • 1 teaspoon Coriander Powder
  • 2 teaspoon Salt or as required
  • 5 Cups Hot water
  • 2 tablespoon Coriander leaves to garnish


  • Rinse well Moong Dal and soak for minimum 2 hours or more. It’s always recommended to soak any kind of lentils for 7 to 8 hours . Soaking for more hours helps to remove the anti nutrients from the lentils which interfere on digestion. As soaking grains will neutralize the antinutrients , drain the soaked water. Again rinse grains with fresh cold water , drain and Its ready to cook .
  • Soak 1 cup of rice for minimum 30 minutes. Cooking soaked rice helps for proper assimilation of vitamin B6 nutrients in the body.
  • Heat 2 tablespoon of Ghee/ Clarified butter in a pressure cooker.
  • Add ½ teaspoon of mustard seeds, 1 teaspoon of cumin seeds, let it splutter.
  • Now add in curry leaves, ginger, garlic, green chillies, asafoetida and sauté for a minute till raw smell goes off.
  • Add chopped onions, turmeric powder and sauté till onions turn translucent.
  • Slide in chopped/grated pumpkin , give a nice stir
  • Add in chopped tomatoes, mix well and continue to saute for 1-2 minutes.
  • Now add in garam masala and coriander powder , mix well.
  • Add soaked moong dal and fry for a minute.
  • Add soaked rice and mix well.
  • Pour 4 -5 cups of hot water and salt to taste.
  • Pressure cook for 1-2 whistles. When pressure settles down on its own , remove lid.
  • Mix well and garnish with coriander leaves.
  • Serve hot with ghee/ clarified butter , pickles and papad.



Calories: 274kcal