Khichdi or khichri or khichuri is pure comfort food. You either LOVE khichdi or hate it. If you are a hater, I'm here to change your mind! This version can be made in a traditional pressure cooker or an Instant Pot.
Disclaimer: I had originally written this post in June, 2018 when I was going through a difficult time. I've updated it on 7 July, 2021 with new photos and a new step by step video with no changes to the recipe. But I've kept the original narrative as is if you'd like to read it, or you can scroll down directly to the recipe.
The last few weeks have been difficult and here's why. But I've been eager to get back to work, because it helps take my mind off things and gives me a chance to do something that I love doing.
When I was thinking about the first recipe I want to share when I get back to the blog after a long two month stint, I couldn't think of anything else except khichdi. It's the first thing I made when I got back to my own kitchen. It's what we've eaten the last two days for three meals straight. And it's what comforts my soul best.
It also reminds me of how I would demand that my grandma make me khichdi every time we were having lunch at her place. Those were simpler days.
I also remember not liking khichdi sometimes. That's because pretty much every house in India has their own version of khichdi or khichri. And my moms version was always super blah. Sorry ma!
The way my grandma makes it is definitely a favourite. This version has whole spices, chunks of potatoes and other vegetables that become so soft they almost melt into the dish, and a secret tip where she roasts the moong dal, arhar dal and rice before she adds the water. This recipe actually tastes good. It's not sick food. It's not weird and gloopy. It's healthy, nutritious and comforting. And it's a dish that you share with family. Its a meal that everyone will enjoy.
I use a combination of rice and two variety of lentils (dals) - moong dal and arhar/ toor dal. I love this combination the best because both the dals cook down to mix well with the rice. This version is more like a porridge, instead of grains which are separate. And that's the beauty of khichdi - because everything breaks down so well, it's really easy to digest, but can keep you feeling full longer. I love adding diced carrots, beans, potatoes, cauliflower and green peas to make this a vegetarian khichdi and topping it with extra ghee. Unless you are vegan, don't skip the ghee. It'll melt all over and glisten and make every bite extra delicious. It also goes really well with cucumber raita and aloo fry(I've shared my quick recipe the in notes).
If you live outside India, both these lentils are easily available at Indian stores and sometimes even at large supermarkets.
Serve Khichdi with:
- Tomato Chutney: We always make a sweet, spicy, jammy tomato chutney to go with khichdi. It makes the whole meal even more exciting. Recipe coming up tomorrow!
- Papad: Papad is definitely a must have with khichdi. My personal favourite is the OG Lijjat papad which I crush all over the khichdi. Roasted not fried.
- Aloo Fry or Aloo Bhujiya: Made slightly differently than usual, my version is really fast and easy. I marinate sliced potatoes (skin on) in some spices and mustard oil for a few minutes and then just lay them out in one layer on the pan to cook till crispy on both sides. You can easily do this in the oven. My version of masala roasted potatoes I guess.
- Curd and Pickle: Some people swear by it. Curd or just plain unsweetened yogurt pairs really well with khichdi. And pickle adds a little spice to an otherwise non spicy meal.
More Indian Comfort Food:
Watch the Video
This recipe was originally published on June 21, 2018 and updated on July 7, 2021 with new images, a step by recipe video. No changes were made to the recipe.
The Khichdi Recipe that's actually tasty!
Ingredients
- ½ cup Small grain Rice
- ¼ cup Arhar Dal Toor dal/ Split Pigeon Peas
- ¼ cup Dhuli Moong Dal skinless Petite Yellow Lentils
- 2 tablespoons Ghee
- 1 teaspoon Cumin Seeds
- 6-8 Whole Peppercorns
- 2 Bayleaves
- 4-5 Cloves
- 2 Cardamoms whole
- 1 teaspoon Ginger grated
- 1 Green Chilli / Serrano Chilli split lengthwise
- 6-8 Cauliflower Florets
- 1 Potato quartered
- 1 Carrot peeled and cut into 1 inch pieces (large )
- 8-10 French Beans cut into 1 inch pieces
- ½ cup Green Peas frozen or fresh
- 1 teaspoon Turmeric
- ½ teaspoon Red Chilli Powder / Paprika Powder
- 1.5 teaspoons Salt
- 5 cups Water
Instructions
Traditional Pressure Cooker:
- Wash the rice and both the dals (lentils) well, and soak them in enough water to cover them for at least 30 minutes or up to two hours. This helps them cook faster.
- Heat ghee in the pressure cooker and add cumin seeds, peppercorns, bayleaves, cloves, cardamoms, ginger and green chilli. Saute for two minutes on medium flame.
- Drain all the water from the rice and lentils and add them to the cooker. Dry roast them for 4-5 minutes, till you can smell a nutty aroma. Don't worry if some of the rice and lentils stick to the bottom of the pan, but be careful not to burn them.
- Add all the veggies, turmeric, chilli powder, salt and water to the cooker and pressure cook for 6-7 whistles. Let the pressure release naturally. Once all the pressure has released, open the pressure cooker and mix well. After mixing, the rice and dal should have broken down and should look slightly creamy. Check for salt, and serve hot with ghee, fried potatoes, tomato chutney or just yogurt.
Instant Pot Version:
- Wash the rice and both the dals (lentils) well, and soak them in enough water to cover them for at least 30 minutes or up to two hours. This helps them cook faster.
- Turn on the saute function and heat ghee in the pot. Add cumin seeds, peppercorns, bayleaves, cloves, cardamoms, ginger and green chilli. Saute for two minutes or till you can smell the spices.
- Drain all the water from the rice and lentils and add them to the cooker. Dry roast them for 5-6 minutes, till you can smell a nutty aroma. Don't worry if some of the rice and lentils stick to the bottom of the pan, but be careful not to burn them.
- Add all the veggies, turmeric, chilli powder, salt and water to the cooker and cook on high pressure for 30 minutes. I prefer using the manual pressure function. Let the pressure release naturally for at least 10 minutes, and then release pressure manually. Once all the pressure has released, open the pressure cooker and mix well. After mixing, the rice and dal should have broken down and should look slightly creamy. Check for salt, and serve hot with ghee, fried potatoes, tomato chutney or just yogurt.
Video
Notes
- Here's a pretty cool article about dals (lentils) along with their images to help you identify them easily
- The consistency of a khichdi is a personal preference. We like ours on the mushier side, but if you prefer it less mushy, reduce the water by a cup. You can also add more water if you like and cook it further if you want your version mushier.
- To reheat, just add a little water and heat it over a low flame.
- Aloo Fry is amazing with khichdi. I do a slightly different version with skin on sliced potatoes and here's what you'll need for it. Follow the instructions in the video to make it.
- Potatoes 2 (skin on, thinly sliced)
- 1 teaspoon chilli powder
- 1 teaspoon Jeera Powder
- 1.5 teaspoon Coriander Powder
- ½ teaspoon Turmeric
- ½ teaspoon Salt
- 2 tablespoon Mustard Oil
- You can also serve khichdi with raita, you can check out my raita recipe here - https://myfoodstory.com/indian-raita-recipe/Â
Nutrition
Carol says
Hi Richa,
I am an ardent fan of your blog and have tried so many of your recipes.
I usually steer far away from eating, let alone cooking Khichdi, but I followed your recipe blindly and I must say that I was blown away! When you say 'Khichdi recipe that's actually tasty', you really mean it.
Thank you for yet another flavor bomb!