Sindhi Khichdi

1. 1
   prep · ~30 min

   Wash and soak the rice; dry roast the dal.

   1.Wash 1 cup basmati rice in 2-3 changes of water until water runs clear. Soak in fresh water for 30 minutes, then drain.

   2.Heat a pan over medium-low heat and dry roast 0.5 cup moong dal, stirring continuously, until it turns light golden and releases a nutty aroma (3-4 minutes). Set aside to cool.

   TIPDry roasting the dal is the signature Sindhi technique — it deepens the flavor and keeps the grains separate.
2. 2
   temper · ~7 min

   Make the aromatic ghee tadka.

   1.Heat 2 tbsp ghee in a pressure cooker over medium heat.

   2.Add 1 tsp cumin seeds, 6 crushed peppercorns, 3 cloves, and 1-inch cinnamon stick. Sauté for 30 seconds until fragrant.

   3.Add 1 thinly sliced onion and sauté until soft and translucent (4-5 minutes).

   4.Add 1-inch grated ginger and 2 slit green chilies. Cook for 1 minute until the raw aroma disappears.

   TIPKeep the heat at medium — the whole spices need gentle heat to bloom without burning.
3. 3
   saute · ~5 min

   Cook the base with tomatoes and turmeric.

   1.Add 1 chopped tomato and 1 pinch turmeric powder to the cooker.

   2.Sauté until the tomato softens and the mixture looks glossy, about 3-4 minutes.

   3.Add the roasted moong dal and 1 cubed potato. Stir to coat everything with the masala.

   4.Add the drained rice and 0.25 cup green peas. Sauté gently for 1 minute to warm through.
4. 4
   pressure cook · ~10 min

   Pressure cook the khichdi.

   1.Pour in 4 cups of water and add 0.5 tsp salt. Stir well.

   2.Close the pressure cooker lid and cook on high heat until the first whistle.

   3.Lower the heat and cook for exactly 2 more whistles.

   4.Turn off the heat and let the pressure release naturally. Do not force-open.

   TIPNatural pressure release is essential — it allows the rice and dal to finish cooking gently and absorb all the flavor.
5. 5
   assemble · ~2 min

   Finish and fluff the khichdi.

   1.Open the cooker once the pressure has released completely.

   2.Gently fluff the khichdi with a fork, taking care not to mash the rice.

   3.Check consistency — if too thick, stir in 2-3 tbsp hot water to loosen.
6. 6
   garnish

   Garnish with fresh coriander and serve hot.

   Transfer to a serving bowl, sprinkle generously with 2 tbsp chopped coriander leaves, and drizzle a teaspoon of raw ghee on top if you like it extra rich. Serve with papad, curd, or mango pickle on the side.

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