📝 About This Recipe
Khichdi is the quintessential Indian comfort food, a harmonious one-pot blend of fragrant basmati rice and protein-rich yellow moong lentils. This recipe elevates the humble dish with a bloom of aromatic spices like cumin and turmeric, finished with a luxurious tempering of ghee. It is celebrated across India for its gentle digestibility, warming earthy flavors, and its ability to soothe the soul on a rainy day or during a quiet night in.
🥗 Ingredients
The Grains
- 1 cup Basmati Rice (long-grain or short-grain Sona Masuri)
- 1/2 cup Yellow Moong Dal (split husked mung beans)
The Base & Aromatics
- 2 tablespoons Ghee (clarified butter; can substitute with oil for vegan)
- 1 teaspoon Cumin Seeds (whole)
- 1/4 teaspoon Hing (Asafoetida powder)
- 1 medium Onion (finely chopped)
- 1 tablespoon Ginger-Garlic Paste (freshly crushed)
- 1-2 pieces Green Chili (slit lengthwise)
- 1 medium Tomato (finely chopped)
Spices & Liquids
- 1/2 teaspoon Turmeric Powder
- 1/4 teaspoon Red Chili Powder (Kashmiri for mild heat)
- 1.5 teaspoons Salt (to taste)
- 4.5 cups Water (use 5 cups for a porridge-like consistency)
The Tadka (Final Tempering)
- 1 tablespoon Ghee
- 2 pieces Dried Red Chilies (whole)
- 1/4 cup Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
Combine the rice and moong dal in a large bowl. Rinse them under cold running water 3-4 times until the water runs clear. Soak in fresh water for 20 minutes, then drain.
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2
Heat 2 tablespoons of ghee in a heavy-bottomed pot or pressure cooker over medium heat.
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3
Add the cumin seeds and let them sizzle for 10 seconds. Stir in the hing (asafoetida) to release its savory aroma.
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4
Add the chopped onions and green chilies. Sauté for 4-5 minutes until the onions become translucent and soft.
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5
Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
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6
Add the tomatoes and cook for 2-3 minutes until they soften and start to break down.
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7
Sprinkle in the turmeric powder, red chili powder, and salt. Give it a quick stir to toast the spices.
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8
Add the drained rice and dal to the pot. Sauté for 2 minutes, allowing the grains to be coated in the spiced ghee.
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9
Pour in 4.5 cups of water. Stir well, scraping the bottom of the pot to ensure nothing is sticking.
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10
If using a pressure cooker, seal the lid and cook for 3-4 whistles on medium heat. If using a regular pot, bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the grains are very soft.
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11
Once cooked, turn off the heat and let the pressure release naturally (or let the pot sit covered for 10 minutes).
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12
Open the lid and gently mash some of the grains with the back of a spoon to achieve a creamy, porridge-like consistency.
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13
In a small separate pan, heat the final tablespoon of ghee. Add the dried red chilies and fry for 30 seconds until they darken slightly.
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14
Pour this hot 'Tadka' over the khichdi and garnish generously with fresh cilantro.
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15
Serve immediately while steaming hot for the best experience.
💡 Chef's Tips
For a healthier twist, you can use brown rice, but increase the soaking time to 1 hour and add an extra cup of water. Do not skip the soaking step; it ensures the dal and rice cook evenly and provides the signature creamy texture. If the khichdi becomes too thick as it cools, stir in a splash of boiling water to loosen it up before serving. Always use high-quality ghee for the most authentic flavor—it provides the 'soul' of the dish. You can add chopped carrots, peas, or beans at the tomato-cooking stage for a vegetable-packed version.
🍽️ Serving Suggestions
Serve with a side of cooling Plain Yogurt or Raita to balance the warmth. Pair with crispy fried Papadums (lentil crackers) for a necessary crunch. Add a spoonful of spicy Indian Mango Pickle (Achaar) for a tangy kick. A side of simple Aloo Fry (spiced potatoes) makes this a complete, hearty meal. Enjoy with a hot cup of Masala Chai for the ultimate rainy-day experience.