📝 About This Recipe
A soul-warming staple of the Indian subcontinent, Khichdi is a masterclass in the 'Slow-Cooked & Braised' method, where rice and lentils meld into a creamy, porridge-like consistency. This version features fragrant Basmati rice and split yellow moong dal, gently simmered with warming turmeric and ginger until they reach a buttery softness. Finished with a 'tadka'—a tempering of aromatic spices in hot ghee—it is a nourishing, protein-rich dish that represents the pinnacle of home-cooked culinary therapy.
🥗 Ingredients
The Grains & Lentils
- 1 cup Basmati Rice (rinsed until water runs clear)
- 1/2 cup Split Yellow Moong Dal (washed and soaked for 15 minutes)
- 5 cups Water (warm, for a creamy consistency)
The Slow-Cook Base
- 2 tablespoons Ghee (clarified butter)
- 1 inch piece Ginger (finely grated)
- 1/2 teaspoon Turmeric Powder (for a vibrant golden hue)
- 1.5 teaspoons Salt (or to taste)
- 1/2 cup Green Peas (fresh or frozen)
The Tadka (Tempering)
- 2 tablespoons Ghee (extra for finishing)
- 1 teaspoon Cumin Seeds (whole)
- 1/4 teaspoon Asafoetida (Hing) (optional but highly recommended)
- 2 pieces Dried Red Chilies (whole)
- 1/2 teaspoon Kashmiri Red Chili Powder (for color and mild heat)
For Garnish
- 1/4 cup Fresh Cilantro (finely chopped)
- 1/2 piece Lemon (cut into wedges)
👨🍳 Instructions
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1
Rinse the rice and moong dal together in a fine-mesh sieve under cold running water until the water is no longer cloudy. Soak them in a bowl of fresh water for 15-20 minutes to ensure even softening.
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2
In a heavy-bottomed pot or Dutch oven, heat 2 tablespoons of ghee over medium heat until it shimmers.
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3
Add the grated ginger and sauté for 30 seconds until the raw aroma disappears, being careful not to brown it.
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4
Drain the soaked rice and dal and add them to the pot. Stir gently for 2 minutes to toast the grains in the ghee; this prevents the khichdi from becoming unpleasantly sticky.
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5
Stir in the turmeric powder and salt, ensuring the grains are evenly coated in the golden spice.
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6
Pour in the 5 cups of warm water. Increase the heat to medium-high and bring the mixture to a gentle boil.
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7
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer. This slow-braising process should take about 25-30 minutes.
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8
Halfway through cooking, around the 15-minute mark, stir in the green peas. If the mixture looks too dry, add an extra half cup of hot water.
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9
Check the consistency after 30 minutes; the rice and dal should be completely soft and starting to break down into a thick, porridge-like texture.
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10
While the grains rest off the heat, prepare the 'Tadka'. In a small pan, heat the remaining 2 tablespoons of ghee over medium-high heat.
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11
Add the cumin seeds. When they begin to sizzle and turn brown, add the dried red chilies and asafoetida.
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12
Turn off the heat for the tadka and immediately stir in the Kashmiri red chili powder. This prevents the spice from burning while releasing its vibrant red oil.
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13
Pour the hot, aromatic tadka over the cooked khichdi. You should hear a satisfying sizzle.
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14
Gently fold the tempering into the grains and garnish generously with fresh cilantro.
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15
Serve immediately while steaming hot, with a final squeeze of lemon juice for brightness.
💡 Chef's Tips
For the creamiest texture, always use a 1:3 or 1:4 ratio of grains to water; khichdi should be thick but pourable. If you prefer a more vegetable-forward dish, add diced carrots or cauliflower florets at the same time as the rice. Don't skip the soaking step—it helps the lentils cook at the same rate as the rice, avoiding 'crunchy' bits in your porridge. Always use high-quality ghee; it provides the primary fat and flavor profile that defines an authentic khichdi. If the khichdi thickens too much as it sits, whisk in a splash of boiling water to loosen it before serving.
🍽️ Serving Suggestions
Serve with a side of spicy lime or mango pickle (Achaar) for a tangy contrast. A bowl of fresh, cold plain yogurt or a cucumber raita balances the warmth of the spices. Crispy papadums (lentil crackers) provide a necessary crunch to the soft texture of the dish. Pair with a simple side of 'Aloo Bhaji' (spiced sautéed potatoes) for a more substantial meal. A glass of salted lassi (yogurt drink) makes for a refreshing beverage pairing.