📝 About This Recipe
Considered the ultimate Indian soul food, Khichdi is a harmonious one-pot melody of fragrant Basmati rice and protein-rich yellow Moong lentils. This Ayurvedic-inspired dish is celebrated for its gentle digestibility and deeply warming flavors, enhanced by a tempering of nutty ghee and aromatic spices. Whether you are seeking a restorative meal or a cozy weeknight dinner, this creamy, golden porridge offers a perfect balance of nutrition and sheer culinary comfort.
🥗 Ingredients
The Grains & Lentils
- 1 cup Basmati Rice (long-grain or short-grain, rinsed until water runs clear)
- 1/2 cup Yellow Moong Dal (split husked mung beans, rinsed)
- 4.5 cups Water (use 5 cups for a thinner, porridge-like consistency)
The Aromatics
- 2 tablespoons Ghee (clarified butter; substitute with oil for vegan version)
- 1 teaspoon Cumin Seeds (whole)
- 1/4 teaspoon Asafoetida (also known as Hing)
- 1 inch Ginger (finely grated or minced)
- 2 pieces Green Chilies (slit lengthwise; adjust to heat preference)
- 1/2 teaspoon Turmeric Powder (for that iconic golden hue)
- 1.5 teaspoons Salt (or to taste)
The Tadka (Tempering Finish)
- 1 tablespoon Ghee (for the final infusion)
- 2 pieces Dry Red Chilies (whole)
- 1/2 teaspoon Kashmiri Red Chili Powder (for color and mild warmth)
- 1/4 cup Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
Combine the Basmati rice and Moong dal in a large bowl. Rinse them together under cold running water 3-4 times until the water is no longer cloudy, then soak in fresh water for 15-20 minutes.
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2
Drain the soaked rice and dal thoroughly. In a heavy-bottomed pot or pressure cooker, heat 2 tablespoons of ghee over medium heat.
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3
Once the ghee is shimmering, add the cumin seeds. Wait for them to sizzle and become fragrant (about 30 seconds).
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4
Add the asafoetida (hing), grated ginger, and slit green chilies. Sauté for 1 minute until the raw aroma of the ginger disappears.
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5
Add the drained rice and dal to the pot. Stir gently for 2 minutes to toast the grains in the ghee; this prevents the khichdi from becoming overly sticky.
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6
Stir in the turmeric powder and salt, ensuring the grains are evenly coated in the golden spice.
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7
Pour in 4.5 cups of water. Stir well to scrape any bits off the bottom of the pot.
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8
If using a regular pot: Bring to a boil, then reduce heat to low, cover with a tight lid, and simmer for 20-25 minutes until the rice and lentils are completely soft and mushy.
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9
If using a pressure cooker: Close the lid and cook for 3-4 whistles on medium heat. Allow the pressure to release naturally before opening.
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10
Once cooked, open the lid and use a whisk or spatula to gently mash some of the grains against the side of the pot to achieve a creamy consistency.
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11
Prepare the 'Tadka': In a small tempering pan, heat the remaining 1 tablespoon of ghee. Add the dry red chilies and turn off the heat. Stir in the Kashmiri chili powder (don't let it burn!).
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12
Immediately pour this sizzling aromatic ghee over the cooked khichdi.
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13
Garnish generously with fresh cilantro and serve while piping hot.
💡 Chef's Tips
For the best texture, always soak your rice and dal; it ensures they cook evenly and achieve that signature melt-in-the-mouth feel. If the khichdi thickens too much as it sits, simply stir in a splash of boiling water to loosen it back to your desired consistency. To make it a complete vegetable meal, add chopped carrots, peas, and cauliflower during the sautéing stage. Don't skimp on the ghee! It is essential not just for flavor, but for the traditional Ayurvedic benefits and smooth texture. If you prefer a smokier flavor, you can dry-roast the Moong dal in a pan for 2-3 minutes before washing it.
🍽️ Serving Suggestions
Serve with a side of cool, plain yogurt or a refreshing cucumber raita to balance the warmth. Pair with 'Aloo Chokha' (spiced mashed potatoes) or a crisp 'Papadum' for a satisfying crunch. A dollop of spicy mango pickle or lime pickle is the traditional way to add a tangy punch. Serve alongside a simple Kadhi (savory yogurt gravy) for the ultimate 'Kadhi-Khichdi' experience. A tall glass of salted buttermilk (Chaas) makes for a perfect digestive accompaniment.