Khichdi

Ingredients

Instructions

1. 1

   Rinse the short-grain rice and yellow moong dal together in several changes of cold water until the water runs almost clear. This removes excess starch and helps the khichdi cook up soft rather than gluey. Drain well.

2. 2

   Heat a medium heavy-bottomed pot over medium heat. Add 20 g ghee; when melted and lightly hot, add the cumin seeds and bay leaf. Let the cumin sizzle for 10-15 seconds until fragrant but not dark. Stir in the grated ginger and turmeric and cook for another 15 seconds to bloom the spices.

3. 3

   Add the drained rice and dal to the pot and stir for 30-60 seconds so the grains are coated in the spiced ghee. Pour in the water and add the salt. Bring to a boil over medium-high heat, skimming any foam if needed.

4. 4

   Reduce to low, cover partially, and simmer for 18-20 minutes, stirring once or twice so nothing catches on the bottom. The khichdi is ready when the rice and dal have broken down and the texture is soft, spoonable, and porridge-like. If it thickens too much before the grains are fully tender, add a splash of hot water.

5. 5

   Turn off the heat and let the khichdi rest, covered, for 3 minutes. This short rest evens out the texture and finishes hydration.

6. 6

   Remove the bay leaf. Stir in 5 g ghee and a pinch of black pepper for a glossy finish. Spoon into bowls and scatter with chopped fresh coriander before serving hot.

Nutrition per serving

Notes

• •For a looser, more soupy khichdi, add 100-150 ml extra hot water during the last 5 minutes of cooking.
• •If you like, serve with plain yogurt, pickle, or a simple sautéed vegetable on the side.
• •Moong dal cooks quickly, which makes this version ideal for beginners and for a 30-minute meal.
• •A pressure cooker or instant pot can shorten the active cooking further, but this stovetop method gives excellent control over texture.

Background