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A comforting and savory rice and lentil porridge from Hyderabad, slow-cooked with fragrant whole spices and ghee. Unlike other versions, this one uses masoor dal for a uniquely soft texture, making it a perfect breakfast or light meal.
For 4 servings
Wash and soak the rice and dal. In a large bowl, combine the basmati rice and masoor dal. Rinse them together under cool running water 3-4 times until the water runs clear. Add fresh water to cover and let them soak for at least 30 minutes. After soaking, drain completely and set aside.
Sauté aromatics and build the flavor base. Heat ghee in a 3-liter or larger pressure cooker over medium heat. Once hot, add the cinnamon stick, cloves, and green cardamom pods. Sauté for 30-45 seconds until they become fragrant. Add the thinly sliced onions and fry for 8-10 minutes, stirring frequently, until they turn a deep golden brown (birista). This step is crucial for the authentic flavor. Add the ginger-garlic paste and slit green chilies, and sauté for another minute until the raw aroma disappears.
Pressure cook the khichdi. Add the turmeric powder and stir for 10 seconds. Add the drained rice and dal mixture to the cooker. Gently sauté for 1-2 minutes, being careful not to break the grains. Pour in 4.5 cups of water and add salt. Stir everything well and bring the mixture to a rolling boil. Secure the lid of the pressure cooker, place the weight on, and cook on medium-high heat for 4 whistles (approximately 12-15 minutes).
Rest, garnish, and serve. Turn off the heat and allow the pressure to release naturally (NPR), which will take about 10-15 minutes. Once the pressure has fully subsided, open the cooker. The khichdi should be soft and well-cooked. Gently fluff with a fork. If you prefer a mushier consistency, use the back of a spoon to mash it slightly. Transfer to serving bowls, garnish with freshly chopped coriander leaves and optional fried onions. Serve hot with yogurt, pickle, or traditional Hyderabadi 'Khatta'.
A comforting and savory rice and lentil porridge from Hyderabad, slow-cooked with fragrant whole spices and ghee. Unlike other versions, this one uses masoor dal for a uniquely soft texture, making it a perfect breakfast or light meal.
This hyderabadi recipe takes 45 minutes to prepare and yields 4 servings. At 381.17 calories per serving with 9.91g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
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Add 1 cup of mixed vegetables like diced carrots, peas, and beans along with the rice and dal for a more nutritious meal.
Add 1/4 teaspoon of red chili powder along with the turmeric powder for an extra kick of heat.
Use a mix of dals like toor dal and moong dal along with masoor dal for a different flavor profile and added protein.
The soft, mushy texture of this khichdi makes it very easy on the digestive system, making it an ideal comfort food during illness or for a light meal.
Combining rice (a cereal) with masoor dal (a lentil) creates a complete protein profile, providing all the essential amino acids your body needs for muscle repair and growth.
The complex carbohydrates from rice and lentils are digested slowly, providing a steady release of energy and keeping you full for longer.
Hyderabadi Khichdi is unique because it primarily uses masoor dal (red lentils), is cooked to a softer, porridge-like consistency, and gets its deep savory flavor from deeply fried onions and whole spices. It's traditionally a breakfast dish, often served with tangy 'khatta' and 'keema'.
Yes. In a heavy-bottomed pot, follow the same steps. After adding water and bringing it to a boil, cover with a tight-fitting lid, reduce the heat to low, and simmer for 20-25 minutes, or until the rice and dal are completely cooked and soft. You may need to stir occasionally to prevent sticking.
Yes, it's a balanced and wholesome meal. The combination of rice (carbohydrates) and lentils (protein) provides complete protein. It's easily digestible and provides sustained energy. The amount of ghee can be adjusted to control the fat content.
One serving (approximately 350g) of this Hyderabadi Khichdi contains around 450-500 calories, primarily from carbohydrates, protein, and fats from the ghee. The exact count can vary based on the amount of ghee used and serving size.
Store leftover khichdi in an airtight container in the refrigerator for up to 2-3 days. It will thicken upon cooling. Reheat in a pan or microwave, adding a splash of hot water to loosen it to your desired consistency.
This recipe goes great with these complete meals
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