Khichdi is perhaps the most universal comfort food in India, mentioned by medieval travellers such as Ibn Battuta and cooked in some form in nearly every state. It is the first solid food for many babies, the meal for anyone unwell, the Saturday or Makar Sankranti dish in many homes, and the quiet dinner when nobody wants to cook.
Moong dal khichdi is the lightest version: rice and husked yellow moong cooked together with turmeric and salt until soft and porridge-like. A tempering of ghee, cumin, asafoetida, ginger and green chilli gives it warmth. It can be made loose and soupy or thick enough to hold its shape, and a spoon of ghee on top is non-negotiable.
At a glance
| Region | Pan-Indian |
|---|---|
| Cuisine | North Indian |
| Diet | Vegetarian |
| Course | Main course |
| Prep time | 10 minutes |
| Cook time | 25 minutes |
| Total time | 35 minutes |
| Serves | 3 |
| Spice level | Mild |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | rice / moong dal / ghee / turmeric |
Ingredients
For the khichdi
- 1/2 cup short-grain rice
- 1/2 cup yellow moong dal
- 1/2 tsp turmeric powder
- 1 tsp salt
- 4 cups water
For the tempering
- 2 tbsp ghee
- 1 tsp cumin seeds
- A pinch of asafoetida
- 1 tsp grated ginger
- 1 green chilli, slit
- 6 curry leaves (optional)
- 1 small tomato, chopped (optional)
- 1/2 tsp red chilli powder (optional)
Method
- Rinse the rice and moong dal together in several changes of water until the water runs clear. Soak for 15 minutes and drain.
- Put them in a pressure cooker with turmeric, salt and 4 cups water. Cook on medium heat for 3-4 whistles, then let the pressure release naturally.
- Open the cooker and mash the khichdi lightly with a ladle. Add 1/2 cup hot water if you prefer it looser, and simmer for 2 minutes.
- For the tempering, heat the ghee in a small pan on medium heat. Add cumin seeds and let them sizzle for 10 seconds until they darken slightly.
- Add asafoetida, ginger, green chilli and curry leaves and fry for 30 seconds. If using tomato, add it now and cook for 2 minutes until soft.
- Turn off the heat, add the red chilli powder if using, and pour the tempering over the khichdi. Stir and serve hot with more ghee.
Tips
- For a sick-day khichdi, skip the chilli and tomato and keep the tempering to ghee, cumin and asafoetida.
- Khichdi thickens quickly as it cools; always loosen it with hot water before reheating.
- Add diced carrot, peas or spinach with the rice and dal for a more filling vegetable khichdi.
Serve with
Plain curd, papad, pickle and a spoon of ghee.