What is Khichdi
Khichdi, Khichadi, or Kitchari is a nourishing porridge-like dish cooked with lentils and rice. Referred to as the Indian “comfort food", it is often used for babies and the elderly as a hearty meal that is also good for the body. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry I grew up eating khichdi for a LOT of dinner meals. My mom cooked this soft, lightly spiced dish that was so comforting and light that it always made a perfect dinner. She had many variations of this dish, so when someone asks me about khichdi, there are so many different recipes that come to my mind.
Ingredients
Rice - short grain white rice is usually used to make khichdi so it is soft and cooks faster. I highly recommend trying Ambe Mor or Kali Jeera variety that is readily available in Indian grocery stores. You can also use other white rice such as basmati rice. Lentils - a combination of moong, masoor, toor, and chana dal works great in this recipe adding a perfect nutty flavor and texture to the khichdi Vegetables - a variety of veggies can be added to this khichdi recipe. I love to load up the khichdi with cauliflower, cabbage, potato, carrot, tomatoes, green peas, green beans, tomatoes, and spinach. Spices - turmeric, red chili powder, and cumin seeds add the perfect spice, early flavors, and color to the khichdi.
This khichdi recipe was developed over the years, adding and changing the combination of vegetables and spices so as to not overpower the dish. I now have a recipe that I love and is my signature dish! If you are looking for a perfect accompaniment with khichdi do try the mouthwatering homemade Mango Pickle Recipe.
How to Make Mix Lentils Khichdi
Turn Instant Pot to Saute Mode and heat ghee. Add cumin seeds and ginger. Cook for 30 seconds. Add all the vegetables (carrots, beans, peas, tomato, potato, cauliflower, cabbage, and spinach). Mix well.
Add turmeric, red chili powder, and salt. Mix well. Add rice and mixed lentils. Add 6 cups of water. Give everything a quick stir and close the Instant Pot lid with the pressure valve to sealing. Press the rice button (12 mins) followed by natural pressure release.
Open the Instant Pot and garnish the khichdi with cilantro. Serve hot with roasted papad and pickle.
Serving
Serve hot khichdi with yogurt, pickle, and roasted papad. I also recommend adding a spoonful of ghee while serving.
Storing
Although Khichdi tastes best when served fresh, it can also be easily refrigerated for up to 5 days. As the khichdi cools down it will get thicker and a bit dry as the rice and dal continues to soak the moisture. To reheat simply microwave the khichdi and serve with ghee.
Variations
Substitute the 4 different lentils I used with any lentils you may have on hand. It could be just 1 cup of moong daal or ½ cup of moong daal and ½ cup of chana daal. Just make sure you take 1 cup of lentils. You can use any combination of vegetables. Just make sure to add about 4 cups of chopped veggies. Frozen mixed vegetables also work well in this recipe. To make this khichdi with brown rice, simply increase the pressure cook time to 20 minutes. To make this recipe vegan, simply substitute ghee with cooking oil. The water ratio in this recipe is 3 times the rice and lentils together which makes a soft, porridge-like consistency for the final dish. To make dry-ish khichdi reduce the water to 4 cups.
Did you enjoy this Indian vegetarian dish? Here are some more family-friendly recipes that will also be good for babies, toddlers, or even elderly family members:
Dal Dhokli Dill Dhokli Spinach Dal & Rice Moringa Dal Cabbage Rice
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Recipe
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