Simplest Khichdi Recipe

As I stood contemplating the rhythm of my day, I knew the soul-soothing embrace of a steamy bowl of moong dal khichdi was exactly the comfort I needed.

The Khichdi is a basic nutrient-rich dish that serves as comfort food for many Indians. It is generally a blend of rice and lentils cooked together and served as a porridge-like dish with ghee and spices.

“Khichdi” in Sanskrit means something that is mixed together. The idea is that you can throw anything in there and cook it and it will taste alright.

Simplest Khichdi Recipe Ingredients

• Basmati Rice: Provides carbohydrates for energy, with a nutty aroma.
• Split Yellow Moong Dal: Rich in protein and fiber for satiety and digestion.
• Ghee: Adds rich flavor, contains healthy fats, and vitamins A, E, K.
• Cumin Seeds: Enhances digestion, offers earthy, robust flavor.
• Turmeric Powder: Anti-inflammatory, adds subtle warmth and yellow color.
• Asafoetida (Hing): Aids digestion, imparts a unique umami taste.
• Ginger: Contains antioxidants, aids digestion, adds spicy warmth.

Simplest Khichdi Recipe Ingredient Quantities

• 1/2 cup basmati rice
• 1/2 cup split yellow moong dal (mung beans)
• 4 cups water
• 1 tablespoon ghee
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• Salt to taste
• Pinch of asafoetida (hing)
• 1/2 inch ginger, minced
• 1 green chili, chopped (optional)
• Fresh coriander leaves for garnish (optional)

How to Make this Simplest Khichdi Recipe

1. Wash the basmati rice and split yellow moong dal under running water until the water runs clear. This will take 2-3 times of rinsing them with running water, and it is essential to do this step because it removes excess starch that can make the finished dish gummy.

2. In a heavy pot or pressure cooker, heat the ghee over medium heat.

3. Add the cumin seeds, and when they begin to splutter, add the minced ginger and chopped green chili (if using). A brief sauté is in order.

4. Add the asafoetida and turmeric powder, letting them sizzle for a few seconds until they release their pleasing aroma.

5. Stir in the rinsed rice and moong dal, making sure to coat them well with the ghee and spices.

6. Add salt to taste, and then pour in the 4 cups of water, stirring everything together.

7. Heat the mixture until it gently boils, then lower the temperature so that it simmers.

8. When cooking with a pressure cooker, make sure the lid is secured and then cook for approximately 3-4 whistles—this is equivalent to about 8-10 minutes of cooking time at high pressure. If you are using a pot, cover it with a lid and allow it to simmer for about 20-25 minutes, or until the mixture is well combined. Whether using a pot or pressure cooker, you should check the mixture multiple times and stir it occasionally to ensure that it cooks evenly and nothing sticks to the bottom.

9. After cooking, let the pressure cooker release its steam naturally before opening, or check to ensure the food is done in the pot.

10. The khichdi should be served immediately while it is hot. Add fresh coriander leaves as a garnish, if you wish. Partaking of this dish with fresh yogurt and/or sun pickle makes for a cozy meal.

Simplest Khichdi Recipe Equipment Needed

1. Measuring cups
2. Sieve or fine mesh strainer
3. Heavy pot or pressure cooker
4. Wooden spoon or spatula
5. Knife
6. Cutting board
7. Serving spoon
8. Lid for pot or pressure cooker

FAQ

• Can I use a different type of rice?Any white or brown rice works, although cooking times may vary. Adjust the water as necessary.
• Is there a substitute for ghee?You can use butter or neutral oils, such as vegetable or sunflower oil; however, ghee imparts a traditionally rich flavor.
• How do I make this dish spicier?Increase the heat by adding more green chilies or red chili powder.
• Can I add vegetables to the khichdi?Definitely! Usual extras are peas, carrots, and potatoes. Throw them in with the rice and dal while they cook.
• Is it essential to use asafoetida (hing)?If you don’t have any asafoetida, you can omit it. But it really enhances the flavor in this traditional dish.
• What is the purpose of turmeric in this recipe?The khichdi gets its signature golden color and warm, earthy flavor from turmeric.
• How should I store leftovers?Keep leftover food in a sealed container in the fridge for no more than 3 days. When ready to eat, add a little water to the dish and then microwave it for 90 seconds at full power.

Simplest Khichdi Recipe Substitutions and Variations

Substitute jasmine rice or any short-grain rice for basmati rice.
Replace split yellow moong dal with red lentils or with split green mung beans.
Substitute ghee with vegetable oil or butter for a different flavor.
Mustard seeds can be used in place of cumin seeds.
If asafoetida is unavailable, replace it with a pinch of garlic powder or onion powder.

Pro Tips

1. Soak the Rice and Dal For better texture and quicker cooking, consider soaking the rice and split yellow moong dal in water for about 20-30 minutes before cooking. This can help them absorb water and soften a bit, ensuring they cook more evenly.

2. Adjust the Water for Consistency Depending on your preference for the khichdi’s consistency, adjust the water quantity. If you prefer a more porridge-like texture, you can add an additional half cup to one cup of water. For a firmer texture, reduce the water slightly.

3. Infuse the Ghee For enhanced flavor, consider adding a small stick of cinnamon or a few cloves to the ghee while it heats. This will impart a warm, aromatic flavor to the dish.

4. Enhance with Veggies To make the khichdi more nutritious and colorful, add diced vegetables such as carrots, peas, or spinach right after adding the water. They will cook along with the rice and dal, adding nutrients and texture.

5. Finish with Lemon Juice Just before serving, squeeze a little fresh lemon juice over the khichdi. This will brighten the flavors and add a hint of tanginess that complements the spices beautifully.