Description
Khichdi is a classic Indian comfort dish known for its soothing, porridge-like texture and rich flavors. Made with moong dhal and rice simmered with warming spices and finished with a fragrant tempering of ghee, cumin, and ginger, this traditional recipe is both nourishing and easy to prepare. Often enjoyed as a wholesome meal or digestive aid, khichdi is versatile, gentle on the stomach, and perfect for all seasons.
Ingredients
Scale
Main Ingredients
- 1½ tbsp cumin seeds
- 250g moong dhal
- 250g medium or short grain rice (basmati is also fine)
- 1½ tsp ground turmeric
- 1 medium-sized tomato, cut into 1cm cubes
- 150g frozen peas
- ½ tsp asafoetida
- 1 tsp sugar
- 2½ tbsp ghee
- 1 bay leaf
- 1 dried red chilli
- 3 cardamom pods, seeds removed and crushed, husks discarded
- 1 tbsp grated ginger
Instructions
- Toast and Grind Cumin: Toast 1 tablespoon of cumin seeds in a small frying pan over medium heat until aromatic. Let cool, then grind to a fine powder using a spice grinder. Reserve ½ teaspoon of this ground cumin for garnishing later.
- Dry Roast Moong Dhal: Dry roast moong dhal in a frying pan over medium heat for about 5 minutes, stirring constantly to prevent burning. Remove from heat and allow to cool.
- Wash Rice and Dhal: Rinse rice under cold water two to three times to remove excess starch. Add the cooled roasted moong dhal to the rice and wash once more. Drain well.
- Simmer Rice and Dhal: Place rice and roasted dhal in a large ovenproof pan. Add enough water to cover the mixture by about 1½ inches. Bring to a simmer over medium heat, skimming off any scum that rises to the surface.
- Add Turmeric and Tomato: Stir in ground turmeric and diced tomato. Pour in an additional 500ml water and bring back to a rolling simmer. Reduce heat, cover, and simmer gently for 20 minutes or until rice and dhal merge into a porridge-like consistency. Add more water if needed and cook until soft.
- Add Peas and Seasoning: With the heat on low, stir in frozen peas, asafoetida, 1 teaspoon salt, and sugar. Maintain a gentle simmer.
- Prepare Tempering (Tadka): Heat 2 tablespoons of ghee in a small frying pan over medium heat. Add remaining cumin seeds, bay leaf, dried red chilli, and crushed cardamom seeds. Cook for 2-3 minutes until fragrant without burning.
- Add Ginger to Tempering: Add grated ginger to the spices and cook for another 2 minutes, stirring frequently to avoid sticking.
- Combine Tempering with Khichdi: Stir the tempering mixture into the simmering khichdi and cook for an additional 2 minutes. Remove from heat.
- Finish and Serve: Drizzle the remaining ½ tablespoon ghee over the top and sprinkle with the reserved ½ teaspoon of toasted ground cumin (bhaja moshla). Cover and keep warm until serving. Stir well before serving. Serve hot with optional poppadoms and mango chutney.
Notes
- This recipe uses traditional tempering spices for authentic flavor and aroma.
- Adjust water quantity during cooking for desired consistency; khichdi should be porridge-like but not too watery.
- Using fresh roasted and ground cumin enhances flavor, but pre-ground dried cumin can be used as a substitute.
- Khichdi pairs excellently with side condiments such as mango chutney and poppadoms.
- Leftover khichdi can be refrigerated and gently reheated with a splash of water to loosen the texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: khichdi, Indian comfort food, moong dhal recipe, rice and lentil porridge, traditional Indian dish, vegetarian Indian meal, easy khichdi recipe
