Khichdi is a dish found all over India and it is prepared in different ways. It is made from rice and dal (lentils) and is commonly considered an easy to cook comfort food. I find this recipe to be simple and delicious.
While in some parts of India khichdi is served for dinner once a week, in Punjabi households, it is served rarely and only if someone is unwell. It contains loads of protein and carbs that are both healthy and easily digestible. So if you’d like to eat something light after too many heavy meals then this is a perfect dish for you.
Khichdi is best served with mango pickle, punjabi papad or plain curd.
It is a hit in my household and I am sure it will be at yours as well!
- 1 cup khichdi rice (or any rice)
- 1 cup split urd dal (black)
- 1 medium tomato – finely chopped
- 1 medium onion – finely chopped
- 2 tbs clarified butter
- 1 tsp cumin seeds
- 1 tsp red chili powder
- 2 tsp dry coriander powder
- 3 tsp salt
- 1/2 tsp garam masala
- 11 cups water
- Wash rice and dal together and let it stay in clean water.
- On a high flame, heat the pressure cooker and put in clarified butter.
- Once the butter has melted, add in cumin seeds and let them turn brown.
- Add in onions and stir them gently until they turn light brown.
- Turn the heat to medium, add in the spices, and stir them well.
- Add in chopped tomatoes and keep stirring until they blend well with the onions.
- Now drain the rice/dal and add them into the pressure cooker along with water.
- Stir once again and close the lid of the pressure cooker.
- After the first whistle, turn the heat to low and put a timer for 50 minutes.
- After 50 minutes turn the heat off and let it cool.
- Open the lid when it is safe to do so and stir once again. The texture of the Khichdi will be thicker than a soup.
- Serve hot Khichdi with a spoon full of clarified butter, papad and pickle.
PS – I use a pressure cooker as it cooks faster than a regular pot. You can use a pot instead, but be advised that it may take longer.
Serves: 5-6 people