Nowadays, I see many videos of restaurants serving different types of khichdi. Why spend so much money when you can easily prepare it at home? Khichdi is the easiest food you can prepare.
Khichdi is a staple food in India and it’s prepared at least once a week in most of the household. Traditionally, our grand parents used to eat this for dinner as it digest easily at night. It is very light dish with almost no spices. Whenever someone is sick in the family, we always prepare khichdi. We feed the khichdi to small kids too. There are many variation in preparing this dish, we prepare using split moong beans or lentils or mixed beans with vegetables. My family likes with mix of split moong bean, lentils and rice. Also, people use half split beans and half rice, we like 2/3 split beans and 1/3 rice so it has more protein in it.
Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
1/3 cup basmati or sona masuri or broken rice
1/3 cup toor dal (lentils)
1/3 cup moong dal with skin
1 tsp methi dana (fenugreek seeds)
Salt to taste
½ tsp haldi (turmeric powder) (optional)
Small pinch of hing (asafoetida)
½ tsp jeera (cumin seeds)
½ tsp ajwain (carom seeds)
Small pinch of hing (asafoetida)
Ghee (clarified butter)
1 bunch spring (green) onion thinly sliced
1 tsp grated ginger
½ tsp red chili powder
1. Mix rice, both dal (split beans) and fenugreek seeds in a bowl, wash it 2-3 times with water. If you have time then soak it for 15-20 minutes, if not then you can cook immediately.
2. Drain the water from the rice dal mixture. Then add the mixture to small pressure cooker with 3 and 1/2 cup water, salt, turmeric powder and asafoetida. Khichdi consistency should be soft so you need to add lot more water than making rice. You can also use pot which can fit in pressure cooker. If you are cooking directly in pressure cooker (without pot) then cook on medium heat until 4 whistle. Once you turn off the heat move cooker on the side or khichdi will stick to the bottom and burn.
3. When cooker cools down, open it and wisk the khichdi thoroughly with spatula. It will be smooth and soft.
4. Heat 2 tbsp ghee in a pan. Add cumin and carom seeds. In 30 seconds or so, cumin will start turning brown, lower the heat. Add asafoetida and chopped green onion, ginger and ½ tsp red chili powder. Cook on low to medium heat for 2-3 minutes until onion starts to soften. Then add cooked khichdi, mix well. Adjust the salt if necessary and then turn off the heat.
5. Khichdi is now ready to serve. You can add some ghee before serving and serve it with kadhi, yogurt, onion mango chutney (Thecho) and papad on the side. We also love to eat Baingan Bharta with khichdi. Because I used ghee in tempering, it takes this humble khichdi to the next level. If you are following vegan diet, you can use oil instead of ghee. This khichdi is delicious! Try it to believe it!
Try this dish and send me your feedback. I would love to hear from you 🙂
Try other traditional Gujarati recipes.
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