Khichdi recipe – Dal khichdi is an easy one pot rice & moong lentil dish made under 30 mins. Khichdi also known as khichadi or khichuri is a comfort food that’s most commonly eaten all over India. Most people refer khichdi to be the food for babies and the sick as it is bland in taste. But a well-made khichdi is very delicious, protein packed, healthy and nourishing. It can be served with ghee, papad, and Pickle or achar to spice up your meal.
The name of the dish khichdi is derived from the Sanskrit term “khicca” meaning a dish of rice & legumes. The most common lentil used to make khichadi is moong dal or skinned & split green gram.
According to Ayurveda, moong dal is Tridoshic in nature and can balance all the 3 doshas – vata, pitta & kapha in the body. It is one of the lentils that can balance any kind of disturbances by naturally detoxing the body.
Mung dal is considered to be a light, nourishing, protein packed & easily digestible lentil. So khichdi is also given to babies as a first food, given to the sick during a recovery from illness & is also consumed regularly by normal people as a part of healthy diet.
As such khichdi is not native to any regional cuisine and is made in so many different ways. The simplest way to make dal khichdi is to just cook rice & mung dal with salt to a mushy texture. Then top with ghee and serve hot.
A basic ayurvedic khichdi is made with just rice, moong dal, cumin or jeera, turmeric, ginger, salt & pure cow’s ghee. Ingredients like pepper or any other spice & veggies are optionally used based on the body type.
This simple khichdi is super quick to make so I make it often for my lunch or dinner and serve it with Lassi and pickle.
Preparation – khichdi recipe
1. We usually dry roast dal on a low to medium flame until lightly golden. Cool and store it in a jar. When ever needed rinse the dal and use. This helps to make the khichdi more aromatic. This is an optional step which you can follow if you have enough time.
2. Rinse ½ cup rice and ½ cup moong dal in a pot either separately or together. Soak them until the onions and tomatoes are chopped. Chop onion, tomato, green chili and grate ginger. You can also add more veggies like carrot, potatoes, peas & beans. Set these aside.
3. Heat a cooker or pot with 1 to 2 tablespoons ghee. If you are a vegan, then substitute ghee with oil.
4. When the ghee melts, add ½ to ¾ teaspoon cumin seeds (jeera) and 1 bay leaf (optional). Saute on a low heat until aromatic. Then add 1 pinch of hing.
5. Next add ½ to ¾ teaspoon ginger and saute for a minute.
6. Add 1 small chopped onion and 1 green chili (optional). Saute well until the onions become golden. Skip chili if making for kids.
7. Then add 1 small chopped tomato, ¼ teaspoon turmeric and ½ teaspoon salt. You can also add ¼ teaspoon red chilli powder.
8. Saute until tomatoes turn mushy. You can also use carrots and french beans and saute them for 2 to 3 mins. I did not have any veggies so I have not added.
How to make khichdi
9. Drain the daal completely and add it here. Fry for 3 to 4 mins. Skip frying if you are using roasted dal.
10. Then add the drained rice.
11. Pour 3 to 4 cups water. For porridge like consistency, add 4 cups. Mix well and taste the water. It has to be slightly salty. If needed add more.
12. Pressure cooker: On a medium flame I pressure cooked for 4 whistles to get a soup consistency. To get grainy consistency, 2 whistles would be enough.
Regular pot: If cooking in a regular pot, cook on a low to medium heat until rice and dal are soft cooked. You will need to add more hot water as needed.
13. When the pressure releases naturally, stir well. Taste test and add more salt if you needed. If you like more soupy consistency, boil half cup water in a separate pot and pour it here. Mix it well.
Transfer to a serving bowl and add a tsp of ghee. Serve khichdi with pickle & papad.
Tips to make khichdi recipe
1.Most times I make khichdi with minimum spices i.e cumin or jeera alone. However you can also use bay leaf, cinnamon, cloves & cardamoms during winters or monsoon.
2. I usually make this with just a small onion, tomatoes & carrots as preparing other veggies takes some time. However you can also add your favorite veggies like peas, beans & potatoes. It is all about the flavor of veggies you like.
3.If you are making khichdi for a baby then skip using all the spices & salt. Optionally you can add veggies which you have already introduced & suggested by your pediatrician.
4.If you are making khichdi for a person recovering from illness, then skip spices & add a wide variety of veggies which are suggested by your doctor.
5.I have used hand pound rice as this is what we are currently eating. Sometimes I also make khichdi with whole grains like brown rice, dalia, steel cut oats or millets. You may like to check them here
Other khichdi recipes I make
Oats khichadi
Dalia khichadi
Sabudana khichadi
Millet khichadi.
6. We usually dry roast moong dal until aromatic and store it in a jar. Use it whenever needed to make the dish. This adds a lot of aroma. However I have shown a cut short method below.
More Rice Recipes here
Ghee rice
Veg pulao
Tomato rice
Fried rice
Related Recipes
Khichdi recipe | How to make khichdi | Dal khichdi
For best results follow the step-by-step photos above the recipe card
Ingredients (1 cup = 240ml )
- 1 to 2 tablespoons ghee (clarified butter) or oil
- ½ to ¾ teaspoon cumin seeds
- 1 bay leaf or 1 sprig of curry leaves (optional)
- ½ to ¾ teaspoon ginger grated or ginger paste
- 1 small onion chopped (optional)
- 1 green chili slit or ½ tsp red chili powder
- 1 small tomato deseeded & chopped
- ⅛ teaspoon turmeric
- ⅓ teaspoon salt (adjust to taste)
- ½ cup rice (or quinoa, steel cut oats, millets)
- ½ cup moong dal (skinless petite yellow lentils) (or any other dal)
- 3 to 4 cups water (use 4 cups for porridge consistency)
- 1 pinch asafoetida (hing) (optional)
- ½ tablespoons ghee for topping
optional ingredients
- 1 medium carrot cubed
- 8 french beans cut to 1 inch length
- 1 small potato cubed
Instructions
Preparation
- Add rice and dal to a pot. Wash them at least thrice & drain water completely.
How to make khichdi
- Heat ghee in a pressure cooker or pot on a medium heat.
- Saute bay leaf & cumin on a low flame for 1 min.
- Then fry ginger until fragrant & sprinkle hing.
- Fry onions and green chilies until the raw smell of onions goes away.
- Add tomatoes, carrots, beans, salt and turmeric and saute for 3 to 4 mins.
- Then add drained daal and rice. Saute for 3 to 4 mins.
- Pour 3 cups water for mushy consistency and 4 cups for porridge like consistency.
- Stir well & taste the water. Add more salt if needed.
- Pressure cook for 2 whistles on a medium flame for a mushy khichdi.
- Cook for 4 to 5 whistles on a low to medium flame for porridge consistency.
- If cooking in a pot, cook until soft adding more water if needed.
- Pour 1 tsp ghee on the hot khichdi. Serve with papad and pickle.
Instant pot Khichdi
- Press saute button (medium) & pour ghee.
- When the ghee melts, add in bay leaf and cumin
- When it sizzles then add in onions & chili.
- Fry until transparent. Next add in ginger, hing, tomatoes, all veggies & turmeric.
- Saute for 2 to 3 mins until tomatoes turn mushy.
- Add & saute drained rice & lentils for another 2 to 3 mins.
- Next add in salt & pour water. Deglaze the pot by scraping the bottom with a spatula to remove bits of food stuck in there if any. Mix well & taste the water.
- Add more salt if needed. Secure the lid & move the steam release handle to sealing.
- Press the pressure cook or manual button (high pressure). Set the timer to 8 mins.
- Or you can also press porridge button & set timer to 9 mins.
- Once it is done, the instant pot beeps, then press cancel and switch off.
- Wait for a natural pressure release for 10 minutes & release the rest manually.
- When the float valve drops, open the lid & stir gently.
- If you like soupy khichdi, add some hot water to bring to consistency you like.
- Top with some ghee & serve khichdi with plain yogurt, pickle or papad.
Notes
- Instant pot cook time for other grains – Quinoa – 6 mins, steel cut oats – 20 mins on porridge mode, millets 8 mins pressure cook.
- To make masala khichdi, Just add 3/4 tsp garam masala along with turmeric.
- For vegetable masala khichdi, add 1.5 cups of mixed veggies like carrots, beans and potatoes. Also stir in 3/4 tsp of garam masala.
- To make palak or spinach khichdi – Use about 1.5 to 2 cups of finely chopped spinach and saute for 2 mins. Then add rice and dal.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Video
Video of Khichdi recipe or Dal khichdi
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Kavish Jagia says
Good Work.
Jo says
Hi, how late my to cook in normal pot?
swasthi says
Hi,
to cook in pot add more water and cook until dal and rice become soft
Raghubir Singh says
Excellent.
Krish Mehta says
Hi Swasthi ,
The above Dal Khichdi Receive is for how many serving ? I will try tomorrow
swasthi says
Hi Krish
It makes 2 servings. It is mentioned in the recipe card.
Julie in the USA says
Thank you, Swathi! You are helping to convert this newbie into a proper Indian food cook!!! 🙂 Many thanks – these instructions are very helpful.
swasthi says
Welcome Julie
Glad to know the recipes are helping
🙂
rosemary crosland says
Thank you so much, Swasthi. These are just the kind of recipes I want to make and you make them so simple to follow.
swasthi says
You are welcome
Haider says
I love this recipe!!! I made it for the first time tonight and my mom liked it too 🙂
Tina says
loved it! my hard to please mother asked me to make it again.. haha.. thanks for the recipe…
Shuvo malakar says
Thanks really best recipe
swasthi says
Thank you
Sasikala sugavanam says
Hi swastfhi! today I tried your kichidi exactly the way you have explained.it came out very well.its a simple step by step recepie to arrive at a comforting steaming hot kichidi on my plate it looks so colourfull with all those freshly chopped veggies thank you so much for.making it so easy with your perfect
pictures
Helis says
Thank you for your great blog! I’m new to Indian cooking but love it’s rich and so variable tastes… it’s a skill to learn to get balanced tastes but as we know it’s a matter of practice and a good teacher 😉
I always come to your site for tips and recipes when something new from Indian cuisine comes to my mind I want to cook. And always will be satisfied with tips and advice I get!
And now it’s time to cook khichdi and I wanted to specify if I use Moong dal, does it have to be without green skin?
Thank you in advance 🙏
Helis says
Sorry, this comment was meant for Swasthi but mistakenly was posted as reply for Sasikala sugavanam…
swasthi says
Hello Helis
No problem! Thank you! So glad to know.
Yes usually khichdi is made with yellow moong dal without skin. However if you want to use the green whole dal (not split) then soak them for 3 to 4 hours and follow the same recipe. Hope you enjoy it.
🙂
Michelle says
Beeeeeeesssssssssssstttt
swasthi says
Thank you!
Idk says
Epic
swasthi says
Thank you
Deepa GV says
Tasty, easy
Leah says
Hello ,
What if I dont want a runnie consistancy. Do I just cut the water and pressure cook for 2 whistles or 1 ?
swasthi says
Hi,
For mushy khichdi cut down the water to 3 cups and cook for 2 whistles.
For grainy khichdi (separate grains) cut down to 2 cups water and cook for 1 whistle. Cook on a medium flame.
Shravika Naoghare says
Turned out very good in a normal pot
swasthi says
Glad it turned out good.
Thank you!
madhan says
I never missed an recipe really it’s simple but tastes a good any one can prepare the dish with the help of Ur recipe content thanks a lot mam
swasthi says
You are welcome Madhan
Glad the recipes are helpful.
thank you so much!
Willver goldi says
Hi swasthi, It’s a delicious recipe I have ever gone through….even my kids love the khichdi. They says Papa it’s tasty from the normal khichdi. I have added added few ingredients like cauliflower,whole garam masala spices & a 1/2 cup of curd. Serve with ghee,papad/frymes,mango pickle and fried aloo chokha..plz update me with the non-veg recipe too.
Thank you
swasthi says
Hi Willver Goldi,
Wow! Lovely meal! Glad your kids loved this khichdi. You can find all the non-veg recipes here.
Mi Tu says
I just wanted to say we are very much thankful to you for your recipes. I tried Indian cooking the first time with your butter paneer last month and it came out really great. Since then I have been trying a lot of your recipes. Indian cuisine is amazingly delicious. We spent 5 months in Singapore eating Indian food almost every day and now that we are back to the US we just cannot do without your blog and delicious recipes.
Last night I made this khichdi and served with pickled vegetables. Your recipes came as a life saver for us. Next try will be homemade paneer and rice kheer. Thank you!
swasthi says
Hi Mi Tu,
You are most welcome. I am speechless and very glad to know you have been enjoying the recipes from here. Thank you so much. Hope you enjoy more recipes.
🙂