Khichdi is one of the simplest and most nutritious meals of the Indian vegetarian kitchen. While I did not enjoy khichdi growing up and treated it only as a forced meal when I fell sick, I do enjoy different versions of khichdi now. I cook it more than a few times in a week as it is the easiest way of making a wholesome one pot meal.
This recipe is the most commonly cooked moong dal khichdi made with rice, de-husked split green gram, and vegetables. There is no rule to what vegetables you would want to add; I almost always have french beans, carrots, and peas in my fridge and that’s what I have used in this recipe. The basic khichdi would have no vegetables at all.
This is a pressure cooker recipe that serves one very hungry stomach. I have used very little ghee to cook this khichdi to keep it healthy, I do like adding some more ghee just before serving as it enhances the taste of the dish.
- Raw rice: 50gms (I used white basmati rice, any other white rice can be used)
- Yellow moong dal: 50gms
- Chopped vegetables: about 1 cup (I used french beans, carrots, and peas)
- Ghee: 1/2 tsp to cook + 1/2 tsp before serving
- Cumin seeds: 1/2 tsp
- Grated/finely chopped ginger: 1/2 tsp
- Water: 350ml
- Turmeric powder: 1/4 tsp
- Chili powder: 1/4 tsp
- Salt to taste
- Rinse and wash rice and dal 4-5 times and soak in 350ml water for about 20-30 minutes.
- In the pressure cooker, add ghee. Once hot, add cumin seeds and let it brown. Add ginger and saute for another minute or so on low flame until fragrant.
- Add the soaked dal and rice along with the water and washed chopped vegetables.
- Add turmeric powder, chili powder and salt to taste.
- Close the pressure cooker. Cook on high flame until the first whistle and then lower the flame. Turn off 5 minutes after the first whistle. Let all the air from the cooker disperse.
- Serve topped with ghee. Serve as it is or with some pickle/chutney.
- If you are using a pot instead of a pressure cooker, increase the quantity of water by about 100ml (more if required). Add extra water as the khichdi cooks till you get the desired consistency.