Khichdi Recipe

Indian · Main course · 40 min total

A comforting one-pot meal of rice and lentils, gently spiced and cooked until soft, perfect for a light and nourishing dinner.

Ingredients

• 1/2 cup basmati rice
• 1/2 cup split yellow moong dal (dhuli moong)
• 4 cups water
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt, or to taste
• 1 tablespoon ghee or oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon asafoetida (hing)
• 1 inch ginger, grated
• 2 green chilies, slit (optional)

Instructions

1. Wash rice and moong dal together until water runs clear. Soak in water for 15 minutes, then drain.
2. In a large pot, combine drained rice and dal with 4 cups water, turmeric, and salt. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until rice and dal are soft and mushy. Add more water if needed for desired consistency.
4. In a small pan, heat ghee over medium heat. Add cumin seeds and let them sizzle, then add asafoetida, grated ginger, and green chilies. Sauté for 30 seconds until fragrant.
5. Pour the tempering over the cooked khichdi and stir well. Serve hot with a dollop of ghee, yogurt, or pickle.

Tips

• For a thinner consistency, add extra water while cooking.
• Leftover khichdi can be refrigerated for up to 2 days; add water while reheating.
• Serve with a side of roasted papad or pickled onions for crunch.

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