Khichdi or khichri or khichuri is pure consolation meals. You both LOVE khichdi or hate it. If you’re a hater, I’m right here to vary your thoughts! This model will be made in a standard strain cooker or an Instant Pot.
I swear there’s nothing extra comforting than a piping scorching bowl of khichdi topped with a giant dollop of ghee. Feeling below the climate? A bowl of khichdi it’s. Need one thing to cozy up with when it’s raining? A bowl of khichdi it’s. No matter what you’re feeling, khichdi is at all times the reply!!
This recipe is impressed from my grandma’s kitchen, and it’s acquired complete spices and chunks of potato and different greens that simply soften into the dish. The secret to all that taste lies in roasting the rice and dal in ghee together with the entire spices earlier than strain cooking and that creates essentially the most wonderful nutty aroma and depth. Serve it up with yogurt, fried potatoes, or some tomato chutney and also you’ve acquired your self a bowl of goodness that’s trulyyy good for the soul 🥰
This khichdi is up there on my record of go-to comforting recipes together with my Dal Fry, Rice Bath, and Millet Bise Bele Bath.
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Khichdi Ingredients
- Rice: Small-grain rice works greatest for creamy texture
- Dal: A mixture of toor dal + moong dal
- Ghee: For roasting + that richness of taste. Don’t skip this!
- Whole spices: Cumin, peppercorns, bayleaf, cloves, cardamom
- Aromatics: Ginger and inexperienced chilli
- Veggies: Potato, carrot, beans, cauliflower, peas
- Spices: Turmeric, purple chilli powder, salt
- Water: To cook dinner all of it down till creamy
Frequently Asked Questions
Khichdi is created from rice + dal cooked along with spices and greens. It’s a brilliant comforting dish to make if you want some additional love!
It’s a one-pot meal that’s:
– High in protein (from dal)
– Easy to digest
– Full of fiber and nutritional vitamins (from veggies)
– Naturally gluten-free and nourishing
Moong dal: Light, straightforward to digest, nice for youths or sick days
Toor dal: Adds physique and taste
Mix of dals (like this recipe): Best stability of style + diet
Yes! Skip the veggies and hold it easy with simply rice and dal — it’ll nonetheless be scrumptious.
Add slightly extra water or ghee whereas mixing, or stir in a spoonful of butter on the finish.
Richa’s Top Tips
- Apart from the dals and rice, I like including diced carrots, beans, potatoes, cauliflower and inexperienced peas to my khichdi for many additional texture and diet.
- Unless you’re vegan, don’t skimp on the ghee. It’ll soften throughout and glisten and make each chew additional scrumptious.
- The water ratio is a crucial determinant to the ultimate texture of this recipe. I like my khichdi to have a thick porridge-like consistency, for which I had 5 cups of water for for a complete of 1 cup of rice and lentils. You can simply enhance or lower the quantity of water based mostly in your private desire.
- If you discover that your khichdi seems to be too thick after cooking, merely add slightly extra water and cook dinner for just a few additional minutes to regulate the consistency.
- If you reside outdoors India, each these lentils are simply obtainable at Indian shops and generally even at massive supermarkets.
Serving Ideas
- Add a drizzle of ghee on prime (obligatory 😉)
- Serve with yogurt or raita on the facet
- Pair with a fried potatoes for additional crunch
- Serve together with papad + pickle for tang and texture
- Have it together with some tomato chutney
- Eat it with some curd or plain unsweetened yogurt.
Storage Tips
- Refrigerate leftovers in an hermetic container for 2 days
- Add a splash of water when reheating, khichdi thickens because it cools
- Reheat in a pan or microwave till steaming scorching
This isn’t simply khichdi — it’s a hug in a bowl. With the nutty ghee-roasted base, complete spices, and hearty veggies, this recipe turns a easy consolation dish into one thing extraordinary. Whether you’re below the climate, craving one thing cozy, or simply need a fast, nourishing meal, this khichdi will at all times ship. Try it and ship me your recreations over on my IG @my_foodstory!
Watch Khichdi Recipe Video
Prevent your display from going darkish
Traditional Pressure Cooker:
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Wash the rice and each the dals (lentils) effectively, and soak them in sufficient water to cowl them for not less than half-hour or as much as two hours. This helps them cook dinner quicker.
1/2 cup Small grain Rice, 1/4 cup Arhar Dal, 1/4 cup Dhuli Moong Dal
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Heat ghee within the strain cooker and add cumin seeds, peppercorns, bayleaves, cloves, cardamoms, ginger and inexperienced chilli. Saute for 2 minutes on medium flame.
2 tablespoons Ghee, 1 teaspoon Cumin Seeds, 6-8 Whole Peppercorns, 2 Bayleaves, 4-5 Cloves, 2 Cardamoms, 1 teaspoon Ginger, 1 Green Chilli / Serrano Chilli
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Drain all of the water from the rice and lentils and add them to the cooker. Dry roast them for 4-5 minutes, until you’ll be able to scent a nutty aroma. Don’t fear if among the rice and lentils keep on with the underside of the pan, however watch out to not burn them.
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Add all of the veggies, turmeric, chilli powder, salt and water to the cooker and strain cook dinner for 6-7 whistles. Let the strain launch naturally. Once all of the strain has launched, open the strain cooker and blend effectively. After mixing, the rice and dal ought to have damaged down and may look barely creamy. Check for salt, and serve scorching with ghee, fried potatoes, tomato chutney or simply yogurt.
6-8 Cauliflower Florets, 1 Potato, 1 Carrot, 8-10 French Beans, 1/2 cup Green Peas, 1 teaspoon Turmeric, 1/2 teaspoon Red Chilli Powder / Paprika Powder, 1.5 teaspoons Salt, 5 cups Water
Instant Pot Version:
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Wash the rice and each the dals (lentils) effectively, and soak them in sufficient water to cowl them for not less than half-hour or as much as two hours. This helps them cook dinner quicker.
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Turn on the saute operate and warmth ghee within the pot. Add cumin seeds, peppercorns, bayleaves, cloves, cardamoms, ginger and inexperienced chilli. Saute for 2 minutes or until you’ll be able to scent the spices.
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Drain all of the water from the rice and lentils and add them to the cooker. Dry roast them for 5-6 minutes, until you’ll be able to scent a nutty aroma. Don’t fear if among the rice and lentils keep on with the underside of the pan, however watch out to not burn them.
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Add all of the veggies, turmeric, chilli powder, salt and water to the cooker and cook dinner on excessive strain for half-hour. I desire utilizing the handbook strain operate. Let the strain launch naturally for not less than 10 minutes, after which launch strain manually. Once all of the strain has launched, open the strain cooker and blend effectively. After mixing, the rice and dal ought to have damaged down and may look barely creamy. Check for salt, and serve scorching with ghee, fried potatoes, tomato chutney or simply yogurt.
- Here’s a fairly cool article about dals (lentils) together with their photographs that will help you establish them simply
- The consistency of a khichdi is a private desire. We like ours on the mushier facet, however when you desire it much less mushy, scale back the water by a cup. You may add extra water when you like and cook dinner it additional if you’d like your model mushier.
- To reheat, simply add slightly water and warmth it over a low flame.
- Aloo Fry is wonderful with khichdi. I do a barely totally different model with pores and skin on sliced potatoes and right here’s what you’ll want for it. Follow the directions within the video to make it.
- Potatoes 2 (pores and skin on, thinly sliced)
- 1 tsp chilli powder
- 1 tsp Jeera Powder
- 1.5 tsp Coriander Powder
- 1/2 tsp Turmeric
- 1/2 tsp Salt
- 2 tbsp Mustard Oil
- You may serve khichdi with raita, you’ll be able to take a look at my raita recipe right here – https://myfoodstory.com/indian-raita-recipe/
Calories: 313kcal, Carbohydrates: 49g, Protein: 11g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 19mg, Sodium: 920mg, Potassium: 458mg, Fiber: 8g, Sugar: 3g, Vitamin A: 2875IU, Vitamin C: 31mg, Calcium: 61mg, Iron: 3mg
This article was researched and written by Navya Khetarpal.
