Traditional Khichdi Recipe Rice, Lentils & Mildly Spiced One-Pot Meal

 

(Serves 2–3)

Ingredients:

• ½ cup rice (basmati or short-grain)
• ½ cup yellow moong dal (split yellow lentils)
• 1 tbsp ghee (or oil)
• ½ tsp cumin seeds
• 1 bay leaf (optional)
• 1 small onion, finely chopped (optional)
• 1 green chili, slit (optional)
• ½ inch ginger, grated or finely chopped
• ¼ tsp turmeric powder
• ½ tsp salt, or to taste
• 4 cups water (adjust for desired consistency)

Optional vegetables (chopped small for even cooking):

• ½ carrot
• ½ potato
• Handful of peas
• 4–5 beans
  

  Instructions:

  Rinse and Soak:
  Wash rice and moong dal together 2–3 times until the water runs clear.

  Soak for 15–20 minutes.

  Sauté the base:
  Heat ghee in a pressure cooker or heavy-bottomed pan.

  Add cumin seeds and let them splutter.

  Add bay leaf, ginger, green chili, and onion.

  Sauté for 2–3 minutes until translucent.

  Add veggies (if using):
  Add chopped vegetables and sauté for another 2–3 minutes.
  Add turmeric and salt. Mix well.

  Add rice & dal:
  Drain the soaked rice and dal.

  Add to the pot.

  Mix everything together.

  Add 4 cups water. Stir it.

  Cook:

  • If using a pressure cooker: Cover and cook for 3–4 whistles on medium heat. Let the pressure release naturally.
  • If using a pot: Cover and cook on low-medium heat for 25–30 minutes, stirring occasionally, until soft and mushy.

  Add hot water to loosen if needed.

  Mash lightly for a porridge-like texture.

  Garnish and Serve:
  Drizzle with ghee, and serve hot with pickle, papad, or curd.
  
  
  
  
  
  
  
  

Tips:

• You can adjust the rice-to-dal ratio (1:2 for more protein, 2:1 for a lighter version).
• Use other lentils like toor dal or masoor dal if desired.
• For a Masala Khichdi, add tomatoes, garam Masala, or a dash of red chili powder.