Khichdi

Khichdi is a soothing one-pot dish of rice and yellow lentils cooked until creamy and softly spoonable. Fragrant with ghee, cumin, ginger, and turmeric, this version is simple, comforting, and deeply satisfying while remaining light and nourishing.

Nutrition · per serving

393kcal

13.2gProtein

48.7gCarbs

16.1gFat

5.8gFiber

2 servings

Ingredients

12 items

Khichdi base

short-grain rice100 g

yellow moong dal, split and hulled80 g

water900 ml

ghee20 g

cumin seeds1 tsp

bay leaf1

fresh ginger, finely grated10 g

ground turmeric1/2 tsp

salt6 g

Finishing

ghee5 g

fresh coriander, chopped5 g

black pepper1/8 tsp

Tips

•For a looser, more soupy khichdi, add 100-150 ml extra hot water during the last 5 minutes of cooking.
•If you like, serve with plain yogurt, pickle, or a simple sautéed vegetable on the side.
•Moong dal cooks quickly, which makes this version ideal for beginners and for a 30-minute meal.
•A pressure cooker or instant pot can shorten the active cooking further, but this stovetop method gives excellent control over texture.

Steps

1
Rinse the short-grain rice and yellow moong dal together in several changes of cold water until the water runs almost clear. This removes excess starch and helps the khichdi cook up soft rather than gluey. Drain well.
100 g short-grain rice80 g yellow moong dal, split and hulled
2
Heat a medium heavy-bottomed pot over medium heat. Add 20 g ghee; when melted and lightly hot, add the cumin seeds and bay leaf. Let the cumin sizzle for 10-15 seconds until fragrant but not dark. Stir in the grated ginger and turmeric and cook for another 15 seconds to bloom the spices.
20 g ghee1 tsp cumin seeds1 bay leaf10 g fresh ginger, finely grated1/2 tsp ground turmeric
3
Add the drained rice and dal to the pot and stir for 30-60 seconds so the grains are coated in the spiced ghee. Pour in the water and add the salt. Bring to a boil over medium-high heat, skimming any foam if needed.
100 g short-grain rice80 g yellow moong dal, split and hulled900 ml water6 g salt
4
Reduce to low, cover partially, and simmer for 18-20 minutes, stirring once or twice so nothing catches on the bottom. The khichdi is ready when the rice and dal have broken down and the texture is soft, spoonable, and porridge-like. If it thickens too much before the grains are fully tender, add a splash of hot water.
5
Turn off the heat and let the khichdi rest, covered, for 3 minutes. This short rest evens out the texture and finishes hydration.
6
Remove the bay leaf. Stir in 5 g ghee and a pinch of black pepper for a glossy finish. Spoon into bowls and scatter with chopped fresh coriander before serving hot.
5 g ghee1/8 tsp black pepper5 g fresh coriander, chopped

Origin & History

Khichdi is one of the oldest and most widely loved comfort foods in the Indian subcontinent, made from rice and lentils cooked together until soft. It appears in many regional forms, from very simple home-style versions for everyday meals to richer festive variations with vegetables and spices. Its gentle flavor and digestibility have made it a classic dish for both children and convalescents.

indian khichdi rice lentils vegetarian one-pot comfort-food beginner

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Steps

Rinse the short-grain rice and yellow moong dal together in several changes of cold water until the water runs almost clear. This removes excess starch and helps the khichdi cook up soft rather than gluey. Drain well.

100 g short-grain rice80 g yellow moong dal, split and hulled

Heat a medium heavy-bottomed pot over medium heat. Add 20 g ghee; when melted and lightly hot, add the cumin seeds and bay leaf. Let the cumin sizzle for 10-15 seconds until fragrant but not dark. Stir in the grated ginger and turmeric and cook for another 15 seconds to bloom the spices.

20 g ghee1 tsp cumin seeds1 bay leaf10 g fresh ginger, finely grated1/2 tsp ground turmeric

Add the drained rice and dal to the pot and stir for 30-60 seconds so the grains are coated in the spiced ghee. Pour in the water and add the salt. Bring to a boil over medium-high heat, skimming any foam if needed.

100 g short-grain rice80 g yellow moong dal, split and hulled900 ml water6 g salt

Reduce to low, cover partially, and simmer for 18-20 minutes, stirring once or twice so nothing catches on the bottom. The khichdi is ready when the rice and dal have broken down and the texture is soft, spoonable, and porridge-like. If it thickens too much before the grains are fully tender, add a splash of hot water.

Turn off the heat and let the khichdi rest, covered, for 3 minutes. This short rest evens out the texture and finishes hydration.

Remove the bay leaf. Stir in 5 g ghee and a pinch of black pepper for a glossy finish. Spoon into bowls and scatter with chopped fresh coriander before serving hot.

5 g ghee1/8 tsp black pepper5 g fresh coriander, chopped

Origin & History