Khichdi
A wholesome and comforting one-pot meal made from rice and moong dal. Lightly spiced and cooked to a soft, porridge-like consistency, it's the ultimate Indian comfort food, perfect for any day.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare Rice and Dal
- b.In a medium bowl, combine the basmati rice and moong dal.
- c.Rinse them together under cool running water 3-4 times, until the water runs mostly clear.
- d.Soak the rinsed mixture in fresh water for at least 20-30 minutes. This step is optional but helps in even cooking. Drain thoroughly before use.
- 2
Step 2
- a.Prepare the Tempering (Tadka)
- b.Place a 3-liter or larger pressure cooker on the stove over medium heat. Add the ghee and let it melt.
- c.Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which takes about 30 seconds.
- d.Add the hing, followed by the grated ginger and slit green chilies. Sauté for another 30-45 seconds until the raw smell of ginger disappears.
- 3
Step 3
- a.Sauté and Pressure Cook
- b.Add the drained rice and dal mixture to the pressure cooker. Stir gently and sauté for 1 minute to lightly toast the grains.
- c.Add the turmeric powder and salt. Mix well to combine with the rice and dal.
- d.Pour in 4.5 cups of water and give everything a final stir.
- e.Secure the lid of the pressure cooker. Cook on medium-high heat for 4-5 whistles (approximately 10-12 minutes).
- f.After the whistles, turn off the heat and let the pressure release naturally. This is crucial for a soft texture and takes about 10-15 minutes.
- 4
Step 4
- a.Finish and Serve
- b.Once the pressure has completely subsided, carefully open the cooker lid.
- c.Stir the khichdi well. It should have a soft, porridge-like consistency. If it appears too thick for your liking, add 1/2 cup of hot water and mix until you reach the desired consistency.
- d.Garnish with freshly chopped coriander leaves.
- e.Serve hot with an extra dollop of ghee on top. It pairs wonderfully with plain yogurt (curd), pickle (achar), and roasted papad.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The ratio of water to the rice-dal mixture determines the final consistency. For a soupier khichdi, use 5 cups of water; for a thicker, pulao-like consistency, use 3.5 cups.
- 2Always allow the pressure to release naturally. This ensures the dal and rice are cooked to a perfectly soft and mushy texture.
- 3Don't skip the final dollop of ghee when serving; it enhances the flavor and provides healthy fats.
- 4Khichdi tends to thicken as it cools. When reheating, add a splash of hot water to restore its original consistency.
- 5For added nutrition, you can add finely chopped vegetables like carrots, peas, and beans along with the rice and dal.
Adapt it for your goals.
Masala Khichdi
Add 1 chopped onion, 1 chopped tomato, 1/4 tsp red chili powder, and 1/2 tsp garam masala along with the ginger and green chilies for a spicier, more flavorful version.
Vegetable KhichdiVegetable Khichdi
Incorporate 1 cup of mixed vegetables like carrots, peas, potatoes, and cauliflower. Sauté them for a few minutes after the tempering before adding the rice and dal.
Dal VariationDal Variation
You can make khichdi with other dals like toor dal (split pigeon peas) or masoor dal (red lentils), or a mix of dals for a different flavor and texture.
Why this is on our healthy list.
Easy to Digest
The combination of rice and moong dal is very light on the stomach and easy to digest, making it an ideal food for babies, the elderly, and those recovering from illness.
Complete Protein Source
When rice (a cereal) and dal (a legume) are combined, they provide all the essential amino acids, forming a complete protein source, which is especially beneficial for vegetarian diets.
Detoxifying and Balancing
In Ayurveda, Khichdi is considered a tridoshic food, meaning it balances all three doshas (Vata, Pitta, Kapha). It's often used in Ayurvedic cleanses to detoxify the body and reset the digestive system.
Naturally Gluten-Free
Made from rice and lentils, Khichdi is naturally gluten-free, making it a safe and nutritious option for individuals with celiac disease or gluten sensitivity.
Frequently asked questions
Yes, Khichdi is considered very healthy. It's a balanced meal containing carbohydrates from rice and protein from dal. It is light, easy to digest, and gluten-free, making it a go-to meal during illness or for a light dinner.