📝 About This Recipe
Rooted in the ancient traditions of Ayurveda, Khichdi is the quintessential Indian soul food, celebrated for its incredible digestibility and warming flavors. This one-pot masterpiece harmonizes protein-rich split yellow moong dal with fragrant basmati rice, gently simmered until they meld into a creamy, porridge-like consistency. Infused with tempered spices and golden turmeric, it is a nourishing embrace in a bowl that proves plant-based eating can be both profoundly simple and deeply satisfying.
🥗 Ingredients
The Grains and Lentils
- 1/2 cup Basmati Rice (rinsed until water runs clear)
- 1/2 cup Split Yellow Moong Dal (skinless, rinsed thoroughly)
- 4 cups Water (use 5 cups for a thinner, soupier consistency)
The Aromatic Base
- 2 tablespoons Ghee or Avocado Oil (use oil for a strictly vegan version)
- 1 teaspoon Cumin Seeds (whole)
- 1/4 teaspoon Asafoetida (Hing) (optional, but aids digestion)
- 1 inch Ginger (finely grated or minced)
- 1-2 pieces Green Chili (slit lengthwise; Thai or Serrano work well)
The Spices and Vegetables
- 1/2 teaspoon Turmeric Powder (for that iconic golden hue)
- 1/2 cup Green Peas (fresh or frozen)
- 1 medium Carrot (finely diced)
- 1 teaspoon Salt (adjust to taste)
The Final Tempering (Tadka)
- 1 tablespoon Ghee or Oil (for the finishing touch)
- 1/2 teaspoon Kashmiri Red Chili Powder (for color and mild heat)
- 1/4 cup Fresh Cilantro (chopped)
- 1/2 piece Lemon (juiced)
👨🍳 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 is no longer cloudy, then soak them in fresh water for 15-20 minutes.
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2
In a heavy-bottomed pot or pressure cooker, heat 2 tablespoons of ghee or oil over medium heat until shimmering.
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3
Add the cumin seeds. When they begin to sizzle and turn fragrant (about 30 seconds), add the asafoetida, grated ginger, and slit green chilies.
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4
Stir in the diced carrots and green peas. Sauté for 2-3 minutes until the vegetables soften slightly around the edges.
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5
Drain the soaked rice and dal and add them to the pot. Stir gently for 1 minute to toast the grains and coat them in the aromatic fat.
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6
Add the turmeric powder and salt, stirring well to distribute the golden color evenly.
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7
Pour in 4 cups of water. Bring the mixture to a rolling boil over high heat.
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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 or 8 minutes on high pressure.
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9
Turn off the heat and let the pot sit undisturbed for 5-10 minutes. This allows the steam to finish the cooking process and creates a creamy texture.
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10
Open the lid and use a whisk or a sturdy spoon to gently mash some of the grains against the side of the pot; this releases starches for a porridge-like consistency.
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11
In a small separate pan, heat the remaining 1 tablespoon of ghee or oil. Once hot, turn off the heat and stir in the Kashmiri red chili powder.
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12
Immediately pour this vibrant red 'tadka' over the khichdi.
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13
Stir in the fresh lemon juice and half of the chopped cilantro.
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14
Garnish with the remaining cilantro and serve steaming hot.
💡 Chef's Tips
For the best texture, always soak your dal and rice; it ensures even cooking and better digestion. If the khichdi becomes too thick as it cools, simply stir in a splash of boiling water to loosen it up. Don't skip the final 'tadka' (tempering); adding the spices at the end preserves their volatile oils and provides a fresh punch of flavor. For a gut-healing version, you can omit the vegetables and increase the ginger and turmeric slightly. If using a different lentil like Masoor Dal (red lentils), the cooking time may be slightly shorter, so monitor closely.
🍽️ Serving Suggestions
Serve with a generous dollop of plain Greek yogurt or a traditional Indian Raita. Pair with 'Achar' (Indian spicy mango or lime pickle) for a sharp, tangy contrast. Accompany with crispy roasted papadums for a necessary crunch factor. A side of Kadhi (a savory yogurt-based gravy) is a classic regional pairing. Enjoy with a warm cup of Masala Chai for the ultimate rainy-day meal.