Comforting Kichari (Khichdi)
This comforting one-pot Kichari (Khichdi) is a nourishing and easily digestible meal made from yellow split moong dal and basmati rice, gently spiced and cooked to a creamy, porridge-like consistency. Perfect for a light yet satisfying meal.
For 4 servings
Rinse the yellow split moong dal and basmati rice together thoroughly under cold running water until the water runs clear. Drain well. (Optional: For faster cooking and improved digestibility, soak the dal and rice for 15-20 minutes before draining).
In a pressure cooker or a heavy-bottomed pot, heat the ghee over medium heat. Once hot, add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.
Add the grated ginger and asafoetida (if using) to the pot. Sauté for 30-60 seconds until fragrant, being careful not to burn the ginger.
Add the rinsed dal and rice mixture, turmeric powder, and salt to the pot. Stir well to coat everything evenly with the ghee and spices.
Pour in 6 cups of water. Stir again to ensure nothing is sticking to the bottom of the pot.
**If using a Pressure Cooker**: Close the lid and cook on high heat until the first whistle. Then, reduce the heat to low and cook for 15-20 minutes, or until the dal and rice are very soft and mushy. Let the pressure release naturally before opening the lid. **If using a Pot**: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, stirring occasionally to prevent sticking, until the dal and rice are completely soft and the mixture has a porridge-like consistency. Add more hot water if it becomes too thick.
Once cooked, open the pressure cooker (after pressure release) or remove the lid from the pot. Stir the kichari well. If the kichari is too thick for your preference, add a little hot water (1/4 to 1/2 cup at a time) and stir to reach your desired consistency.
Ladle the hot kichari into bowls. Garnish with fresh cilantro and, if desired, a small dollop of extra ghee for added richness and flavor. Serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Consistency Control: Kichari naturally thickens as it cools. If you prefer a thinner consistency, simply add a splash of hot water and stir well before serving or reheating.
- 2Thorough Rinsing: Don't skip rinsing the dal and rice thoroughly. This removes excess starch, which helps prevent stickiness and contributes to a smoother, more desirable texture.
- 3Ghee vs. Oil: While ghee (clarified butter) adds a distinct nutty flavor and is traditional, you can substitute it with a neutral cooking oil like avocado or sunflower oil for a vegan version.
- 4Soaking Dal: Soaking the moong dal for 15-20 minutes before cooking can significantly reduce cooking time and make the kichari even more digestible.
Adapt it for your goals.
Vegetable Kichari
Sauté finely chopped vegetables like carrots, peas, spinach, or bottle gourd along with the ginger in step 3 for added nutrition, color, and flavor.
Spicy KichariSpicy Kichari
For those who prefer a spicier kick, add 1-2 chopped green chilies and a pinch of red chili powder along with the turmeric in step 4.
Different DalsDifferent Dals
Experiment with other easily digestible dals like masoor dal (red lentils) or a mix of moong and masoor for a slightly different flavor and texture profile.
Why this is on our healthy list.
Easy Digestion
The combination of split moong dal and rice, cooked to a soft, mushy consistency, makes kichari incredibly easy for the digestive system to process, often recommended during illness or for sensitive stomachs.
Complete Protein Source
Moong dal is rich in plant-based protein, and when combined with rice, it forms a complete protein, providing all essential amino acids necessary for body repair, muscle growth, and overall health.
Rich in Fiber
Both dal and rice contribute dietary fiber, which aids in maintaining a healthy digestive system, regulating blood sugar levels, promoting satiety, and supporting gut health.
Frequently asked questions
Yes, you can cook it in a heavy-bottomed pot. It will take longer, typically 30-40 minutes of simmering after coming to a boil. You'll need to stir occasionally to prevent sticking and monitor water levels, adding more hot water if it dries out too quickly.
