Ingredients
Equipment
Method
Prep
- Rinse the rice and moong dal together until the water runs mostly clear. Soak for 15–20 minutes if you have time, then drain.
Make the tadka
- Heat ghee in a heavy-bottomed pot (or pressure cooker) over medium heat.
- Add cumin seeds and let them sizzle for 20–30 seconds until fragrant.
- Add hing, ginger, and green chilli (if using). Stir for 30 seconds.
- Add the drained rice and dal. Stir to coat with the tadka for 1 minute.
Cook — stovetop
- Add turmeric, salt, and 3 to 3½ cups water. Bring to a boil.
- Reduce heat to low, cover, and simmer for 25–30 minutes, stirring occasionally. The khichdi is done when the rice and dal are soft and the mixture is thick and creamy.
- If it gets too thick before the grains are tender, add a splash of hot water and stir.
Cook — pressure cooker / Instant Pot
- After adding water in the tadka step, pressure cook for 3–4 whistles on medium heat (stovetop cooker), or set Instant Pot to High pressure for 8 minutes.
- Let the pressure release naturally for 10 minutes, then open.
- If too thick, add a splash of hot water and stir.
Finish and serve
- Drizzle the remaining ghee over the khichdi.
- Garnish with fresh coriander and serve hot with kadhi, papad, and pickle.
Notes
- Vegan option: replace ghee with coconut oil or any neutral oil.
- Water ratio: use 3 cups for firmer grains, 3½ cups for a looser, porridge-like consistency.
- Soaking the rice and dal for 15–20 minutes shortens cook time and improves digestibility.
- Storage: refrigerate in an airtight container for up to 2 days. Reheat on the stovetop with a splash of water, stirring until smooth.
- For babies: skip salt, hing, and green chilli. Cook until very soft and mashable.