Khichdi
A warm, comforting rice and lentil dish cooked until soft with gentle spices, ginger, and a little ghee. This everyday Indian favorite is simple, satisfying, and easy to pair with yogurt, pickle, or papad.
For 4 servings
- prep · ~20 min
Rinse and soak the rice and moong dal.
Wash the rice and moong dal together until the water runs mostly clear. Soak them in fresh water for 20 minutes, then drain well.
TIPSoaking helps the khichdi cook faster and gives a softer texture. - temper · ~2 min
Make the tempering.
1.Heat ghee in a pressure cooker over medium heat.2.Add cumin seeds and let them crackle for 20 to 30 seconds.3.Add asafoetida, grated ginger, and green chili.4.Cook for 30 seconds until fragrant.TIPKeep the heat medium so the spices bloom without burning. - mix · ~1 min
Add the rice, dal, and seasonings.
Add the drained rice and moong dal to the cooker. Stir in turmeric powder and salt, then mix for 30 seconds so everything is coated with the ghee and spices.
- pressure cook · ~15 min
Pressure cook the khichdi.
Pour in the water and stir once. Close the lid and cook on medium heat for 3 whistles, then let the pressure release naturally.
TIPFor a looser khichdi, add another 1/2 cup water before cooking. - mix · ~1 min
Open and stir until creamy.
Open the cooker and gently mash and stir the khichdi with a spoon until soft and creamy. If it looks too thick, stir in a splash of hot water.
- garnish
Garnish with coriander leaves.
- serve
Serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the soaked rice and moong dal well so the tempering coats them instead of turning watery.
- 2Let the cumin fully crackle in ghee before adding ginger; this gives the khichdi a deeper, nuttier base.
- 3After pressure cooking, wait for natural pressure release so the grains finish softening without sticking at the bottom.
- 4Mash only lightly if you want some texture; stir more vigorously for a porridge-like, creamy khichdi.
- 5Use hot water, not cold, to loosen thick khichdi after cooking so it stays creamy and heats evenly.
- 6Khichdi thickens as it sits, so add a splash of hot water and reheat gently before serving leftovers.
Adapt it for your goals.
Vegetable
Add peas, diced carrots, or bottle gourd with the rice and dal for a more filling one-pot khichdi.
veganVegan
Replace ghee with a neutral oil or coconut oil for a dairy-free version that still carries the spices well.
jainJain
Skip the ginger and asafoetida if needed, and keep the tempering simple with cumin, turmeric, and green chili.
low spiceLow-spice
Omit the green chili for a gentler khichdi that is especially good for children or when you want very mild comfort food.
Why this is on our healthy list.
Balanced Grain and Lentil Meal
Rice and moong dal together make this dish satisfying and provide a steadier, more complete meal than plain rice alone.
Easy to Digest
Split yellow moong dal cooks soft and light, and the porridge-like texture is gentle compared with heavier bean dishes.
Digestive Spice Support
Ginger, cumin, and asafoetida are traditionally used in simple Indian meals to add warmth and aid digestibility.
Frequently asked questions
Yes. Cook it in a heavy pot with the same water or a little extra, covered, until the rice and moong dal are very soft, stirring occasionally.
