Simple & comforting khichdi

There is nothing more comforting than a simple bowlful of khichdi!  Ready in less than 20 minutes this is my go-to dish for when I feel under the weather, down, need comfort, or simply don’t feel like cooking much. Khichdi is a staple dish in Indian cuisine - and there has often been debate about whether it should be considered the 'national' dish of India! At home, mum sometimes makes a dish called 'kedgeree'. This is a British dish which has been heavily adapted from the Indian 'khichdi' and contains rice, fish, hard-boiled eggs and parsley, but no lentils are used. It took me a while to realise that kedgeree is actually based on the Indian khichdi! 

What is khichdi made from? 

Traditional khichdi is made from just three ingredients (minus salt for seasoning). 

• Yellow spilt moong dal - you get these when you spilt the green gram or green moong dal. These are easy to digest and provide a good source of protein. Moong dal is also often used in sweet dishes such as halwa. 
  
  
• Rice - you can use white or brown rice for khichdi. I switch it up and sometimes make the khichdi with brown rice so it is even healthier.  Just make sure the rice is not the sticky variety (like for sushi or desserts). 
  
  
• Ghee - for the best khichdi always add in some ghee at the end. This brings out all the flavours and gives the final dish a delicous taste. 
  

Alongside these three essential ingredients you can also add some optional ingredients to your khichdi for that extra flavour. I like to add turmeric and cumin seeds for some spice. I also like to add a chopped onion, ginger and tomato for an extra depth of flavour. This makes the simple traditional khichdi just that little more exciting! You can also add vegetables like peas, beans, carrots for a vegetable khichdi. Do check out my recipe for a vegetable khichdi here!

Ingredients 
Serves 4
1/2 cup / 110g brown or white rice rinsed
1/2 cup / 110g spilt moong dal rinsed

1/2 tbsp ghee 
1 small red onion finely diced 
1 tomato finely diced
Thumb size piece of ginger finely chopped 
Salt to taste 

Vegetable oil as required 
Water as required 
Handful chopped coriander leaves to garnish

You'll need these spices 
1 tsp turmeric 
1 tsp cumin seeds
Pinch asafoetida 

Method 

Pressure cooker method (20 mins)

• In a large pressure cooker, add a glug of vegetable oil. Add the onion and ginger and saute until translucent and lightly golden. 
  
  
• Next, add the chopped tomato and saute until completely soft. Add the turmeric & asafoetida and saute for a few more minutes. 
  
  
• Add the rinsed dal & rice and mix well to coat with the tomato-onion mixture. 
  
  
• Top up with around 2.5 times the amount of water. Let it come to a simmer and then seal the pressure cooker. 
  
  
• Pressure cook for 3 whistles until the moong dal is cooked through and the rice soft. 
  
  
• Let the pressure release naturally and then give the khichdi a mix to check the consistency. Add more water if desired or needed. Season the khichdi with salt to taste.
  
  
• Next, take a small saucepan and heat the ghee. Add the cumin seeds and let them sizzle until they release their aroma. Pour the cumin seeds & ghee straight into the hot khichdi and mix well. 
  
  
• Finally, mix in the chopped coriander and serve! 

Saucepan (stovetop) method (20-35 mins)

Follow all the steps for the pressure cooker method as listed above until adding the water. Instead of adding 2.5 times the amount, add around 3 times the amount of water. Let the lentils and rice cook on a medium heat until soft, adjusting the consistency if needed. Finish the khichdi with the cumin seeds and ghee!