Quick & Easy Khichdi: Perfect for Cozy Evenings or Recovery Days
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Quick & Easy Khichdi: Perfect for Cozy Evenings or Recovery Days
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This simple khichdi recipe makes for a nourishing, delicious meal that’s sure to become a family favorite. Sharing both Instant Pot and Stove Top methods.
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Ingredients
- 1 cup short-grain rice ambe mor or kali jeera
- ½ cup moong dal split mung beans
- 4½ cups water ***
- 1½ teaspoons kosher salt
- ⅓ teaspoon ground turmeric
- Pinch of black pepper
To Serve:
- ghee
- pickle
- PLAIN yogurt
Instructions
- Rinse the rice and moong dal thoroughly until the water runs clear. Drain the water,
- Add the rice, moong dal, water, salt, turmeric, and black pepper to the Instant Pot insert and give a quick stir.
- Secure the lid and set the valve to "Sealing." Select the "Rice" setting, adjust to cook for 12 minutes at low pressure, and let it release pressure naturally for 10 minutes. (See notes for Stovetop instructions)
- Move the valve to "Venting" to release remaining steam, then serve your khichdi hot, drizzled with ghee and a side of pickle.
Equipments used:
Notes
- How to Adjust Khichdi Consistency
- I usually go with a 1:3 ratio of rice and dal to water for a soft, sticky texture that’s just right—not too dry or overly porridge-like. But khichdi is super adaptable! Here’s how you can tweak the consistency to match your mood:
- Stovetop Recipe
- Drain the water.
- Stovetop Pressure Cooker Recipe
- Drain the water.
- Porridge-like Comfort: Add more water (try a 1:4 ratio of rice and dal to water).
- Dry, Pulao-like Texture: Use less water (around a 1:2.5 ratio of rice and dal to water).
- Rinse the rice and moong dal thoroughly until the water runs clear. Drain the water.
- In a medium pot, combine the rice, moong dal, water, salt, turmeric, and black pepper. Add an extra cup of water to account for some of the evaporation when cooking on the stovetop. Give a quick stir.
- Bring to a boil over medium heat. Lower the heat to a gentle simmer, cover the pot with a lid, and cook for 10 minutes. Turn the heat off and keep the pot closed for an additional 10 minutes before serving.
- Rinse the rice and moong dal thoroughly until the water runs clear. Drain the water.
- Add all ingredients to the pressure cooker and cook for 3 whistles. Allow the khichdi to rest for 10 minutes before opening the pressure cooker.
Nutrition Information
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Calories
270kcal
(14%)
Carbohydrates
55g
(18%)
Protein
10g
(20%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.1g
Sodium
893mg
(37%)
Potassium
42mg
(1%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
50IU
(1%)
Vitamin C
0.04mg
(0%)
Calcium
20mg
(2%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 55g | 18% |
| Protein | 10g | 20% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 893mg | 37% |
| Potassium | 42mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 20mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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