Split mung bean kedgeree


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

Different variations of this dish are cooked all over India, and in the 15th century one of them became the inspiration for the British dish kedgeree, which includes hard-boiled eggs and smoked fish. This recipe, Ghau Na Phada Ni Khichdi, is delicious as well as nutritious.


  • 175 g/6 oz skinless split mung beans (mung dhal)
  • 175 g/6 oz cracked wheat (dalia)
  • 50 g/2 oz ghee, plus 15ml/1 tbsp for tempering
  • 5 cm/2 in piece of cinnamon stick, halved
  • 5 cloves
  • 2.5 ml/½ tsp black peppercorns, crushed
  • 1 large onion, finely sliced
  • 10 ml/2 tsp ginger purée
  • 2–3 fresh green chillies, sliced at an angle (deseeded if preferred)
  • 5 ml/1 tsp ground turmeric
  • 5 ml/1 tsp chilli powder, or to taste
  • 5 ml/1 tsp salt, or to taste
  • 200 g/7 oz carrots, scraped and cut like French Fries
  • 150 g/5 oz green beans, cut into 2.5cm/1 in lengths
  • 250 g/9 oz cauliflower, cut into florets 1cm/½in in diameter
  • 5 ml/1 tsp black mustard seeds
  • 5 ml/1 tsp cumin seeds
  • 2.5 ml/½ tsp asafoetida
  • Thickened and Seasoned Yogurt, to serve


  1. Wash the mung beans in a sieve (strainer), then transfer to a large bowl and stir in the cracked wheat. Cover with cold water and leave to soak for 30–40 minutes.

  2. In a heavy pan, heat the ghee over a medium heat and add the cinnamon stick, cloves and black peppercorns.

  3. Let them sizzle for 15–20 seconds, then add the onion. Fry for about 5 minutes, until the onion is soft, but not brown.

  4. Add the ginger and chillies and fry for a further 4–5 minutes, until the onion is brown.

  5. Drain the mung beans and the cracked wheat and add them to the pan. Add the turmeric, chilli powder and salt and cook, stirring, for 2–3 minutes.

  6. Add the vegetables and pour in 900ml/ pints/3 ¾ cups hot water. Bring to the boil, reduce the heat to low, cover and cook for 20 minutes. Switch off the heat and set aside.

  7. Heat the ghee for tempering over a medium-high heat. When almost smoking, add the mustard seeds, switch off the heat and add the cumin and asafoetida. Pour over the khichdi and mix it gently. Serve with Thickened and Seasoned Yogurt.

Per portion Energy 330kcal/1371kJ; Protein 9g; Carbohydrate 42g, of which sugars 7g; Fat 15g, of which saturates 9g; Cholesterol 35mg; Calcium 90mg; Fibre 06.1g; Sodium 523mg.