Dhal khichdi


Khichdi is another comfort food.It is usually given for people recovering from illness as it is supposed to be soothing and healthy. I have always loved this hearty comforting dish. You can add veggies if your choice to make it a complete meal. I have not added any veggies in the recipe today. But peas, carrots and beans are a good addition to this recipe. I love eating a hot bowlful of khichdi on a cold day. Eat it with a dollop of ghee and papad to enjoy it at its best 🙂


  • 1/2 cup rice soaked in water for 20 mins or more
  • 1/2 cup  yellow moong dhal soaked in water along with the rice
  • 1 tsp chilli powder
  • 1 tsp haldi / turmeric powder
  • 1 split green chilli
  • 1/2 tsp red chilli powder
  • salt to taste
  • 3 cups water
  • 1 tomato chopped
  • 1/4 tsp asafoetida
  • 5 to 6 curry leaves
  • 1tsp cumin seeds
  • 1 tsp mustard seeds
  • 2 tsp ginger garlic paste
  • 2 tbsp ghee
  • finely chopped coriander for garnish


Take a deep pan and cook the dhal and rice with 3 cups of water. Add salt, slit green chilli turmeric powder, redchilli powder to it.

As the rice and dhal gets cooked, take out a pan and add ghee,cumin seeds, mustard seed, asafoetida and curry leaves.

Once they splutter add, ginger garlic paste( or finely chopped ginger and garlic), chopped green chillies and saute well for a minute until the raw smell of ginger garlic is gone.

Add 1/2 tsp turmeric powder and tomatoes to it and let it cook for 2 to 3 mins.

Keep an eye on the rice. Once the rice and dhal gets cooked 80% add this thadka  (the tomato and ghee seasoning) to the rice and dhal and let it cook for some more time till they are cooked fully. Since this is kichdi the rice should be watery and a little mushy. (You can add more water if you like to bring it to the consistency you prefer.)

once they are cooked, serve hot with a dollop of ghee and freshly chopped coriander! They taste best when they are eaten hot!

Alternatively you can also cook the rice and dhal along with turmeric powder, red chilli powder, salt and green chilli in a pressure pan and add the tomato and ghee thadka (seasoning) in the end.

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