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Khichdi Recipe

Khichdi

A comforting, easy-to-digest Indian porridge made with rice, split yellow moong dal, and warming spices.
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Prep Time 10 minutes
Cook Time 25 minutes
Soaking Time 20 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Comfort Food, Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup rice Basmati or ordinary white rice, rinsed and drained
  • 1/2 cup split yellow moong dal Rinsed and drained
  • 4 cups water Plus extra if needed for adjusting consistency
  • 1/2 teaspoon turmeric powder Standard ground turmeric
  • 1 teaspoon salt Or to taste
Tempering
  • 2 tablespoons ghee Clarified butter
  • 1 teaspoon cumin seeds Whole
  • 1 teaspoon ginger Freshly grated
  • 1 pinch asafoetida Hing, optional

Equipment

  • 1 Heavy-bottomed pot or pressure cooker Used for simmering the rice and lentils until soft.

Method
 

  1. Combine the rice and split yellow moong dal in a bowl. Wash them in several changes of water until clear, then soak in fresh water for 20 minutes before draining.
  2. Heat the ghee in a heavy-bottomed pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
  3. Stir in the grated ginger and pinch of asafoetida, cooking for about 30 seconds until the raw aroma fades.
  4. Add the drained rice and dal mixture, turmeric powder, salt, and 4 cups of water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally, until the grains break down into a soft porridge consistency.
  5. Remove from heat, check consistency, add a splash of warm water if too thick, and serve hot with an extra spoonful of ghee.

Notes

Khichdi naturally thickens as it cools, so loosen it with a splash of hot water before serving if needed.