Khichdi

Khichdi

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

Build a full meal around Khichdi

Get a matched combo of sides and accents

Recipe

Prep: 20 min Cook: 30 min Total: 50 min 2-3 servings

Ingredients

basmati rice 1 cup Basmati rice
Moong Dal 0.5 cup Moong Dal
ghee 1 tablespoon Ghee
Cumin 1 teaspoon Cumin , seeds
asafoetida 1 pinch Asafoetida
turmeric powder 1 teaspoon Turmeric powder
red chili powder 1 teaspoon Red chili powder
Vegetable 1 cup Vegetable , mixed (carrot, peas, potato)
Ginger 1 inch Ginger , grated
Garlic 2 cloves Garlic , minced
water 2 cups Water
salt 1 teaspoon Salt
Cilantro 1 tablespoon Cilantro , chopped

Instructions

  1. 1 Wash and soak the basmati rice and moong dal together for 20 minutes.
  2. 2 Heat ghee in a pressure cooker over medium heat.
  3. 3 Add cumin seeds and let them splutter.
  4. 4 Add asafoetida, grated ginger, and minced garlic, sauté for a minute.
  5. 5 Add turmeric powder and red chili powder, stir well.
  6. 6 Add the mixed vegetables and sauté for 2-3 minutes.
  7. 7 Drain the soaked rice and dal, add them to the cooker, and stir to mix.
  8. 8 Add 2 cups of water and salt, stir well.
  9. 9 Close the lid of the pressure cooker and cook for 2-3 whistles.
  10. 10 Allow the pressure to release naturally, then open the lid.
  11. 11 Gently fluff the khichdi with a fork and garnish with fresh coriander leaves.
  12. 12 Serve hot with yogurt or pickle.

Tips

For a richer taste, you can add a teaspoon of ghee on top before serving.