When Indian families want something warm and easy, millions reach for khichdi: rice and lentils cooked together with turmeric, cumin and ghee until soft and porridge-like. It is closer to a thick porridge than a pilaf, and it is delicious with a squeeze of lemon. It is one of my favorite dishes from my childhood.
What’s awesome here is that everything goes in one pot, and it is ready in about 40 minutes after a short soak. Absolutely lovely.
Tips for Making Khichdi
Rinse the rice and dal until the water runs clear. This keeps the khichdi from turning gluey. Soak them together for 20 minutes while you chop.
Use equal parts rice and dal, and 4 cups of water. That ratio gives a soft, spoonable khichdi that holds together without being stiff.
Bloom the spices in the ghee. Let the cumin sizzle for 30 seconds before the onion goes in. It is where the flavor starts.
Finish with a spoonful of ghee. Stir it in at the end, right before serving. It makes the khichdi silky.
Khichdi: Indian Rice and Lentil Comfort Food with Ghee and Cumin
Total Time: 1 hour
Yield: Serves 4
Description
When Indian families want something warm and easy, millions reach for khichdi: rice and lentils cooked together with turmeric, cumin and ghee until soft and porridge-like. It is closer to a thick porridge than a pilaf, and it is delicious with a squeeze of lemon.
Ingredients
Units
- 1/2 cup (100 g) basmati rice
- 1/2 cup (100 g) split yellow moong dal
- 2 tbsp ghee, plus 1 tbsp for finishing
- 1 tsp cumin seeds
- 1/4 tsp asafoetida (hing)
- 1 tbsp grated fresh ginger
- 1 green chili, slit lengthwise
- 1 medium onion, finely chopped
- 1 medium tomato, chopped
- 1/2 tsp ground turmeric
- 1 cup mixed vegetables, such as diced carrots and peas
- 4 cups (960 ml) water
- 1 tsp salt
- 2 tbsp chopped fresh cilantro
- Lemon wedges, for serving
Instructions
Rinse the rice and dal together in several changes of water until it runs clear. Cover with water and soak for 20 minutes, then drain.
Heat 2 tbsp of the ghee in a heavy pot over medium heat. Add the cumin seeds and let them sizzle for 30 seconds. Stir in the asafoetida, ginger, green chili and onion and cook for 4 minutes.
Add the tomato and turmeric and cook for 3 minutes, until the tomato softens.
Add the rice, dal, vegetables, water and salt. Bring to a boil, then cover and simmer over low heat for 25 minutes, stirring once or twice, until the rice and dal are completely soft and the khichdi is thick and porridge-like.
Stir in the remaining 1 tbsp ghee and the cilantro. Serve hot with lemon wedges.
Notes
- Keeps 3 days in the fridge. It thickens as it sits, so add a splash of hot water when you reheat it.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Category: Comforting Soups
Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Fat: 12 g
- Carbohydrates: 40 g
- Protein: 9 g
Frequently Asked Questions
My khichdi is too watery, or too thick. How do I fix it?
For watery, simmer it uncovered for 5 to 10 minutes, stirring. For too thick, stir in hot water a quarter cup at a time. Khichdi also thickens quickly as it cools, so it looks looser in the pot than it will be in the bowl.
Can I use toor dal instead of moong dal?
Yes, but toor dal takes longer, about 40 minutes, and works best soaked for an hour first. Moong dal cooks faster and gives a softer, more porridge-like result.
Can I make khichdi without onion and garlic?
Yes. This recipe has no garlic, and you can leave out the onion. Cook the tomato a minute longer, and add a pinch more asafoetida for depth.
Can I make khichdi in an Instant Pot?
Yes. Sauté the spices, onion and tomato in the pot, add the rinsed rice, dal, vegetables, water and salt, and cook at high pressure for 8 minutes. Let the pressure release naturally for 10 minutes.
The post Khichdi: Indian Rice and Lentil Comfort Food with Ghee and Cumin appeared first on Honest Cooking and Travel.
