Khichdi (India)

Cooking Time: 45 minutes

Khichdi is thought to be one of the oldest recipes in Indian cuisine, with references dating back to ancient texts. It’s made across regions and known by different names, with each state adding its own twist. Traditionally, khichdi is a simple, wholesome meal often made when people need something easy to digest, such as when recovering from illness. It’s seen as both nourishing and healing.

---

Ingredients (Serves 4)

• 1 cup basmati rice

• ½ cup moong dal (yellow split lentils)

• 1 tablespoon ghee or vegetable oil

• 1 teaspoon cumin seeds

• 1 small onion, finely chopped

• 1 small tomato, chopped

• 1–2 green chilies, slit lengthwise (optional)

• ½ teaspoon turmeric powder

• 1/2 teaspoon ginger, grated

• Salt, to taste

• 4–5 cups water (adjust depending on desired consistency)

  
  

Optional Vegetables (for added flavor and nutrition)

• ½ cup chopped carrots

• ½ cup green peas

• 1 small potato, diced

• ½ cup chopped spinach or green beans

  
  

For Garnish

• Fresh cilantro leaves, chopped

• Ghee for drizzling (optional)

---

Instructions

Rinse the Rice and Lentils

• Rinse the rice and moong dal in cold water until the water runs clear. Soak them together for 15–20 minutes, then drain.

  
  

Sauté the Aromatics

• Heat the ghee or oil in a large pot or pressure cooker over medium heat. Add cumin seeds and let them sizzle for a few seconds.

• Add the chopped onion and cook until golden brown, about 5 minutes.

• Stir in the green chilies (if using) and chopped tomato, cooking until the tomato softens.

  
  

Add Spices and Vegetables

• Add turmeric powder and salt, stirring to combine with the onions and tomatoes.

• Add any optional vegetables at this stage, stirring well.

  
  

Add Rice and Lentils

• Add the drained rice and moong dal to the pot, stirring to coat them in the spices and aromatics.

  
  

Cook the Khichdi

• Pour in 4–5 cups of water. For a thicker khichdi, use less water; for a softer, porridge-like consistency, use more.

• If using a pressure cooker, cook for 3–4 whistles on medium heat. For a regular pot, cover and cook on low heat for 25–30 minutes, stirring occasionally, until the rice and lentils are soft.

  
  

Check Consistency and Serve

• Once cooked, check the consistency and add a little water if you prefer it thinner. Let it simmer for a few more minutes if needed.

• Garnish with chopped cilantro and an extra drizzle of ghee if desired.

Serving Suggestions

• Classic Pairings: Serve khichdi with yogurt, pickle, or papad (crispy lentil wafers) for added flavor.

• Comforting Finish: A spoonful of ghee on top enhances the flavor and adds a luxurious touch.

  
  

Tips

• Adjust Spices: If making for kids or those who prefer mild flavors, omit or reduce the green chili.

• Customizable: Feel free to add or substitute vegetables based on preference.