Khichdi
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
35 mins
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Servings
4 people
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Calories
159 kcal
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Course
Main Course
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Cuisine
Indian
Khichdi
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Khichdi is a mix of small grain rice and mung dal, of Indian origin, cooked as a soft porridge with spices as well as ghee.
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Ingredients
- ¾ cup mung dal , with or without skin
- 2 cups short grain rice (or medium grain ric
- 6 cups water
- ½ teaspoon turmeric powder
- ½ teaspoon cumin powder
- ¼ teaspoon asafoetida
- 1 teaspoon salt (or to taste)
- 2 teaspoon ghee , plus more while serving
Equipment
- sieve
Instructions
- In a sieve, mix the mung dal and the rice.
- Wash under running water till the water is nearly clean.
- In a heavy bottom stainless steel pan add 5½ cups (1,4 l) of water.
- Add the washed mung dal and rice to it.
- Set the pan on the stove and bring the water to a boil.
- Skim off the foam 2 to 3 times.
- Lower the heat.
- Add the turmeric, cumin, asafoetida, and salt to the pan. Stir to mix.
- Cover and cook for about 25 to 30 minutes.
- Keep a check that the foam does not overflow, or cover partially, as this depends on the variety of rice used.
- Halfway through, check the water.
- When both the mung dal and rice are soft and creamy, the khichdi is done.
- Add 2 teaspoons of ghee at the end and stir through to glaze the khichdi.
- Serve warm in a bowl, and add a teaspoon of ghee to each serving.
- Serve with a sweet-sour pickle or chutney and yogurt.
Notes
- For extra fiber, use mung dal with the skin. Use short-grain or medium-grain rice. Do not use paella or risotto rice. Adjust water as the absorption depends on the variety of rice and size of dal used. Check once again towards the end, depending if a soft porridge-like consistency or slightly lumpy texture is wanted.
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