Khichdi
Veg
Soft-cooked rice and split moong dal simmered together into a comforting, slightly soupy one-pot meal seasoned with turmeric, cumin, and ghee. The definitive Indian comfort food — eaten plain when ill, or dressed up with vegetables and ghee for a wholesome daily meal.
Cuisines
Malvani
Gujarati
Kutchi
Kathiyawadi
Rajasthani
Awadhi
Bihari
Mughlai
Sindhi
Maharashtrian
Surati
Marwari
Odia
Nagpuri
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 1 cup | basmati rice |
| 0.5 cup | moong dal (split yellow gram) |
| 1 tablespoon | ghee |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 cup | mixed vegetables (carrot, peas, potato) |
| 1 inch | ginger, grated |
| 2 cloves | garlic, minced |
| 2 cups | water |
| 1 teaspoon | salt |
| 1 tablespoon | fresh coriander leaves, chopped |
Instructions
- 1 Wash and soak the basmati rice and moong dal together for 20 minutes.
- 2 Heat ghee in a pressure cooker over medium heat.
- 3 Add cumin seeds and let them splutter.
- 4 Add asafoetida, grated ginger, and minced garlic, sauté for a minute.
- 5 Add turmeric powder and red chili powder, stir well.
- 6 Add the mixed vegetables and sauté for 2-3 minutes.
- 7 Drain the soaked rice and dal, add them to the cooker, and stir to mix.
- 8 Add 2 cups of water and salt, stir well.
- 9 Close the lid of the pressure cooker and cook for 2-3 whistles.
- 10 Allow the pressure to release naturally, then open the lid.
- 11 Gently fluff the khichdi with a fork and garnish with fresh coriander leaves.
- 12 Serve hot with yogurt or pickle.
Tips
For a richer taste, you can add a teaspoon of ghee on top before serving.