📝 About This Recipe
Rooted in ancient Indian tradition, Khichdi is the quintessential 'hug in a bowl' that perfectly balances nutrition with gentle digestion. This savory porridge features a harmonious blend of fragrant Basmati rice and split yellow moong dal, simmered until creamy and infused with warming turmeric and ginger. It is a soul-warming breakfast that provides sustained energy and a sense of calm to start your day.
🥗 Ingredients
The Grains & Legumes
- 1 cup Basmati Rice (long-grain, rinsed until water runs clear)
- 1/2 cup Yellow Moong Dal (split yellow lentils, rinsed)
- 5 cups Water (use 6 cups for a thinner, porridge-like consistency)
The Aromatics
- 2 tablespoons Ghee (clarified butter; use coconut oil for vegan option)
- 1 teaspoon Cumin Seeds (whole)
- 1 inch Ginger (freshly grated or minced)
- 1/2 teaspoon Turmeric Powder (for vibrant color and anti-inflammatory benefits)
- 1 pinch Hing (Asafoetida; aids digestion)
- 1.5 teaspoons Sea Salt (adjust to taste)
The Morning Tempering (Tadka)
- 1 tablespoon Ghee (for finishing)
- 1-2 pieces Green Chili (slit lengthwise; optional for heat)
- 8-10 pieces Curry Leaves (fresh)
- 1/2 teaspoon Black Peppercorns (cracked)
For Garnish
- 1/4 cup Fresh Cilantro (finely chopped)
- 1/2 piece Lemon (cut into wedges for squeezing)
👨🍳 Instructions
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1
Place the rice and moong dal in a large bowl. Rinse them together under cold running water 3-4 times until the water shifts from cloudy to clear.
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2
Soak the rinsed rice and lentils in 2 cups of water for about 15-20 minutes. This ensures even cooking and a creamier texture.
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3
In a heavy-bottomed pot or pressure cooker, heat 2 tablespoons of ghee over medium heat until it shimmers.
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4
Add the cumin seeds and hing. When the seeds begin to sizzle and turn a golden brown (about 30 seconds), add the grated ginger and sauté for another minute until fragrant.
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5
Drain the soaked rice and dal and add them to the pot. Stir gently for 2 minutes to toast the grains in the spiced ghee; this adds a lovely nutty depth.
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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 5 cups of water. Increase the heat to high and bring the mixture to a rolling boil.
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8
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20-25 minutes. If using a pressure cooker, cook for 3 whistles.
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9
Turn off the heat and let the pot sit, covered, for 5 minutes. Open the lid and check the consistency; the grains should be very soft and the mixture should look like a thick porridge.
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10
In a small separate pan, prepare the 'Tadka' (tempering). Heat the remaining 1 tablespoon of ghee. Add the curry leaves, slit green chilies, and cracked black pepper. Fry for 30 seconds until the leaves are crisp.
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11
Pour this aromatic hot tempering directly over the cooked khichdi and stir gently to incorporate.
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12
Garnish generously with fresh cilantro and a squeeze of lemon juice to brighten all the flavors.
💡 Chef's Tips
For a more vegetable-forward breakfast, add finely diced carrots or peas during the simmering stage. Always rinse your dal and rice thoroughly to remove excess starch, which prevents the dish from becoming unpleasantly sticky. If the khichdi becomes too thick as it sits, simply stir in a splash of boiling water to loosen it back to a creamy consistency. Use grass-fed ghee if possible; it provides the authentic 'nutty' aroma that defines a great khichdi. Avoid over-stirring while it simmers to keep some texture in the rice grains.
🍽️ Serving Suggestions
Serve hot with a dollop of cool, plain Greek yogurt or homemade curd. Pair with a side of spicy lime or mango pickle (Achar) for a punchy flavor contrast. Enjoy with 'Papadum' (crispy lentil wafers) for a satisfying crunch in every bite. A warm cup of Masala Chai is the perfect beverage accompaniment for this breakfast. Top with a teaspoon of extra ghee just before eating for a truly decadent experience.