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    Masala & Chai » Recipes » Indian Main Dishes

    Published: Mar 14, 2022 · Modified: Jun 15, 2022 by Shweta Garg · This post may contain affiliate links

    Khichdi

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    a bowl of khichdi with classic toppings like ghee, dahi, achaar, and papad

    The simplest dish can also be the most comforting. Masala Moong Dal Khichdi is an easy one pot dish made with rice, lentils, and a few basic spices that is ready in under 30 minutes. It's arguably India's most classic, hearty dish rooted in Ayurvedic traditions.

    a bowl of khichdi with classic toppings like ghee, dahi, achaar, and papad

    You know how just about every country has that one dish that even the worst home cook can make? For the Indian diaspora, it's Khichdi.

    In my Indian household, we enjoy Khichdi many times throughout the month. It was an easy dish for us to eat as young children - since it's supposed to be gentle on the stomach - and then became a quick hearty dish for my mom to throw together on busy or even lazy days.

    We had it when we were sick along with haldi doodh or ginger honey water. We had it with a fat spoon of ghee on days when we needed comfort. It's commonly compared as our version of porridge or congee.

    Now, it's still the easiest dish I can make with ingredients I already have in my pantry and anything in my fridge... all within half an hour. What's funny is that basically all of my friends that can't cook but want to hang out will offer a quick Khichdi for dinner! It's quite possibly the one fail proof dish that anyone from the Indian diaspora can claim to make super well.

    Jump to:
    • What is Khichdi?
    • Ayurvedic Traditions in Khichdi
    • Ingredients - Notes and Substitutions
    • How to make Khichdi
    • Variations
    • Equipment
    • Instant Pot Instructions
    • More Indian Main Dishes to try
    • Recipe

    What is Khichdi?

    Khichdi, derived from the Sanskrit term khicca meaning "rice and legumes", is simply a dish composed of basmati rice, moong dal, and often times spices. There are several variations of it, some including fresh vegetables or tadkas of tempered spices. It's commonly served with achaar, dahi, papad, or an extra dollop of ghee. This quick and easy one pot dish has references that can be traced back over thousands of years ago.

    We see khichdi served most often when sick or to the eldery due to its nutritious value, easy digestion, and it can be made bland without spices. However, it can also be served for breakfast, lunch, or dinner!

    It's most comparable to porridge, congee, and even koshary.

    Note: Sometimes, you'll see khichdi (खिचड़ी) spelt like "kitchari". This is an incorrect transliteration from Hindi to English, because our "d" sound rolls off the top of the mouth, producing something between a "d" and a "r".

    Ayurvedic Traditions in Khichdi

    Something I want to touch on is that Khichdi is the preferred dish for those following Ayurvedic, self-healing diets. According to Ayurvedic traditions, moong dal can keep the Tridosha - Vata, Pitta, and Kapha - in balance and is regarded as a superfood. It's said to balance the body by naturally cleansing or detoxifying the system.

    Khichdi is incredibly accessible in terms of finding the ingredients and price point. In terms of ingredients, it's simply rice and moong dal which can be found at any grocery store.

    The rest of the ingredients like vegetables and spices are customizable. It can easily be made at home in whatever pot you have with anything that is in your pantry or fridge.

    So, if someone on the internet tries to sell you a $300 Ayurvedic Khichdi cleanse... run the other way. I promise you can DIY this one for a fraction of the cost.

    Ingredients - Notes and Substitutions

    As mentioned several times, I can't emphasize enough how simple it is to make Khichdi! It's a great dish to make with what's in your pantry, and any fresh vegetables you may have in your fridge.

    flatlay of khichdi ingredients with labels
    • Lentils - For lentils, my mom has always used Green Split Moong Dal. Split moong beans is green gram that has been split but the skin isn't removed which retains the green color. You can also use Moong Dal or Masoor Dal as substitutes.
    • Rice - Use long grain rice, like basmati rice. However, short grain is also perfectly fine but may result in a mushier Khichdi.
    • Ghee - Ghee is clarified butter with the milk solids removed. It makes Khichdi a "cleaner" dish, but you can substitute with unsalted butter or olive oil. The ghee adds a tonnn of flavor to khichdi, which can sometimes be bland depending on how it's made. It also rounds out the dish with healthy fats.
    • Spices - My mom uses whole cumin seeds, turmeric, ground coriander, garam masala, chili powder, and a pinch of asafoetida (hing). The asafoetida replaces garlic and onion, which those who follow Hindu or Jain diets do not consume. You can also use crushed black peppercorns, a bay leaf, and fenugreek seeds. Khichdi is sometimes made without spices to make it bland and easily digestible when sick.
    • Chilis - Ultimately optional, but adds a bit of extra spice.
    • Additional Mix-ins - If you want some additional fiber and vegetables, you can also toss in fresh green beans, corn, tomatoes, peas, etc

    For toppings, I recommend microgreens, fresh vegetables, papad, achaar, ghee, and curd. It mostly depends on if you're enjoying Khichdi for a quick lunch or if you're sick. If you're sick, you may want extra vegetables for nutrition and ghee for fat to keep you full.

    How to make Khichdi

    I think everyone's favorite part about making Khichdi is how low effort it is! It's a one pot recipe that can be made in any pot you have at home, a rice cooker, a pressure cooker, or an electric pressure cooker.

    The only thing you have to prep is washing the rice and lentils. Use equal amounts of rice to lentils, and wash it 4-7 times until the water runs clear. If you have some extra time on hand, it's also great to soak the rice and lentils for up to 30 minutes because it softens them and cooks faster.

    lentils and split green mung beans in a bowl on a platter with spices and surrounded by more khichdi ingredients and a pot
    1. In a pot on medium heat, melt the ghee. Once hot, add chilis and your spices. This is also a great place to add other aromatics, like ginger, garlic, or onions. Hold off on adding the ground coriander and garam masala until later, because adding it directly into the fat and tempering will most likely cause it to burn.
    2. Once the spices have been tempered, add the lentils, rice, salt, coriander, garam masala, bay leaf, and any additional vegetables you want.
    3. Pour 4-5 cups of water into the pot and give everything a good stir. Bring the water to a boil, and then lower it a simmer. Stir the Khichdi every 5 or so minutes to allow the starches to move around, making it creamy.
    4. After about 25 minutes of simmering, the lentils and rice will have broken down into a creamy, lush mixture and is ready to serve with your favorite toppings!

    If you've pre-soaked the rice and lentils, it only takes about 10 minutes for them to fully cook through. If you prefer the Khichdi to be less mushy, add only 2-3 cups of water and cook on a low to medium heat until the water has completely evaporated.

    Variations

    Just about every household has their own small variations on making Khichdi. Here's a few to try out!

    • Lentils - As mentioned above, you don't have to use Split Green Moong Dal. You can also give it a try with Masoor Dal (red lentils) or Yellow Moong Dal (split yellow moong beans with the husk removed).
    • Mix-ins - Get some extra nutrition in by adding vegetables into the Khichdi as it cooks. Fresh vegetables are highly preferred, but the pre-packaged mixed vegetables you can get at a grocery store with green beans, corn, carrots, and peas is a great addition. You can also add fresh tomatoes.
    • Spices - If you're sick and can't taste anything, you can skip all the spices and just add turmeric for the ant-inflammatory benefits! You can also add more spices, like black pepper, aamchur, etc. There are also readymade Khichdi masalas.
    • Toppings - Adding fresh or fried vegetables is also great for making Khichdi a bit more hearty. I love microgreens, tomatoes, cucumbers, fried masala potatoes, and more. Papadum is also another favorite! I love breaking off pieces and scooping up the Khichdi as if it is chips and dips. Other classic toppings are achaar (pickled fruits and vegetables) and homemade dahi (curd).
    • Tadka - Everyone loves a good tadka! Personally, I'd recommend ghee with garlic, chili powder, and maybe curry leaves to top.

    Equipment

    Khichdi can be made in just about anything you have at home! Whether it's your grandma's pot, a Dutch oven, a rice cooker, a pressure cooker, or an Instant Pot, it'll all work.

    Personally, my mom and I love our Always Pot from Our Place for a quick meal. I also love my Staub 4qt Dutch Oven. And my mom is a big fan of her Instant Pot and the lentil / bean mode.

    Instant Pot Instructions

    To make Khichdi in an Instant Pot:

    1. On the Sauté mode, melt the ghee and add chilis and your spices. Sauté for about a minute. This is also a great place to add other aromatics, like ginger, garlic, or onions. Hold off on adding the ground coriander and garam masala until later, because adding it directly into the fat and tempering will most likely cause it to burn.
    2. Add in the lentils and rice, ground coriander, garam masala, salt, and bay leaf. Add any fresh vegetables or diced tomatoes here as well.
    3. Cover everything with 2 cups of water. Give it a stir.
    4. Set the Instant Pot to the Bean/Chili mode for 25 minutes.
    5. Remove the lid, stir, and top off with additional ghee.
    khichdi in a bowl with pools of ghee with fresh fruit

    More Indian Main Dishes to try

    • Puri
    • Dosa Waffles
    • Curd Rice
    • Saag Paneer

    I love seeing when you share my recipes! Tag me on Instagram @masalaandchai so I can enjoy them virtually with you! You can also find me on Pinterest, Facebook, Tik Tok, and YouTube.

    I'd love to know what you thought of this recipe! Don't forget to leave a comment and ⭐️ star rating below!

    Recipe

    khichdi in a bowl with a spoon garnished with fresh vegetables

    Khichdi

    The simplest dish can also be the most comforting. Masala Moong Dal Khichdi is an easy one pot dish made with rice, lentils, and a few basic spices that is ready in under 30 minutes. It's arguably India's most classic, hearty dish rooted in Ayurvedic traditions.
    5 from 4 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Cook Time: 25 minutes
    Total Time: 25 minutes
    Servings: 4 servings
    Calories: 201kcal
    Author: Shweta Garg

    Equipment

    • Dutch Oven

    Ingredients
      

    • 2 teaspoon ghee
    • ½ cup basmati rice
    • ½ cup green split moong dal
    • 1 green chili, halved
    • pinch of asafoetida
    • ½ teaspoon cumin seeds
    • ¼ teaspoon chili powder
    • ½ teaspoon turmeric
    • 1 teaspoon ground coriander
    • ½ teaspoon garam masala
    • 1 bay leaf
    • salt, to taste
    • ghee, papad, achaar, dahi, for toppings
    Text Ingredients

    Instructions

    • Pour the dal and rice into a large bowl. Wash it in cold water until the water runs clear. (Optional) Soak the rice and lentils for up to 30 minutes. Then drain it of extra water.
    • In a Dutch Oven on medium heat, melt the ghee. Once hot, add the green chili, cumin seeds, asafoetida, chili powder, and turmeric. Temper in the hot ghee for about a minute.
    • Add the washed lentils and rice into the pot. Give it a stir and roast in the oil for another minute. Cover with 5 cups of water.
    • Add the ground coriander, garam masala, bay leaf, and salt into the pot. Give everything a stir. Bring the water up to a boil, then reduce the heat to a simmer.
    • Simmer the khichdi for 25 minutes, checking on it in 5 minute intervals to stir and add more water if necessary. The khichdi is done when the lentils and rice have lost most of their structure and the excess water has evaporated.
    • Remove the pot from heat. Discard of the bay leaf. Serve the khichdi hot with a dollop of ghee, papad, achaar, or dahi.

    Notes

    To make Khichdi in an Instant Pot:
    1. On the Sauté mode, melt the ghee and add chilis and your spices. Sauté for about a minute. This is also a great place to add other aromatics, like ginger, garlic, or onions. Hold off on adding the ground coriander and garam masala until later, because adding it directly into the fat and tempering will most likely cause it to burn.
    2. Add in the lentils and rice, ground coriander, garam masala, salt, and bay leaf. Add any fresh vegetables or diced tomatoes here as well.
    3. Cover everything with 2 cups of water. Give it a stir.
    4. Set the Instant Pot to the Bean/Chili mode for 25 minutes.
    5. Remove the lid, stir, and top off with additional ghee.

    Nutrition

    Serving: 1serving | Calories: 201kcal | Carbohydrates: 35g | Protein: 8g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 11mg | Potassium: 46mg | Fiber: 3g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
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    ABOUT SHWETA

    Shweta at the Glenfinnan Viaduct in Scotland

    I’m Shweta, a self taught recipe developer and food photographer living in New York City. I’m a full time cloud consultant who also enjoys eating out at restaurants, discovering and supporting small business, and cozying up with a cup of chai.

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