Khichdi
Khichdi is a simple and comforting dish that is made in many homes, especially when someone is feeling unwell or needs light food. It is often prepared when there is stomach discomfort or when a gentle, easy-to-digest meal is needed. In my kitchen, I like to make khichdi in a way that is not bland or boring, but still light, tasty, and full of comforting flavor. It is soft, nourishing, and always feels warm and satisfying.
Ingredients
- •1 cup Basmati Rice (rinsed)
- •1 cup Lentils (you can use any dal of your choice) (rinsed and soaked)
- •2 tbsp Ghee or Vegetable Oil
- •1 tsp Cumin Seeds
- •1 tsp Asafoetida (Hing)
- •1 tsp Turmeric Powder(optional)
- •4 cup Water
- •to taste Salt
- •2 tbsp Fresh Coriander (chopped, for garnish)
Instructions
- 1
Wash the rice and lentils well with water and keep them aside.
- 2
Heat ghee in a pressure cooker over medium flame.
- 3
Add a pinch of hing and cumin seeds. Let them crackle for a few seconds.
- 4
If using onion, add it now and sauté for a minute. In many homes, onion is skipped in khichdi for a simpler taste.
- 5
Add the washed rice and lentils to the cooker and mix well.
- 6
Add salt and a little turmeric powder if using. Mix everything properly.
- 7
Pour in 3 to 4 cups of water, depending on how soft or thick you want the khichdi.
- 8
Close the lid and cook until the rice and dal are soft and fully done.
- 9
Once cooked, open the cooker and gently mix. Add fresh coriander leaves on top and finish with a little extra ghee.
- 10
Serve hot and fresh.Khichdi tastes best when served with: Curd Pickle Papad Extra ghee on top
Chef's Tips
- 💡For softer khichdi, add a little extra water.
- 💡A spoon of ghee on top gives better flavor and comfort.
- 💡Khichdi tastes best when served warm and fresh.
- 💡You can keep it plain or add vegetables depending on your preference.
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