The hug in a bowl and a staple dish made in all South Asian homes. Dal Khichdi aka Kichdi or Khichdi is a rice dish all Indians have been brought up with. It is one of those dishes that takes minimal effort to eat yet has maximum benefits. This Dal Khichdi recipe is like a thick creamy velvety risotto packed with flavour, yet the ingredients are basic.

What is Khichdi
Khichdi is comforting and enjoyed dry or a porridge like consistency (sounds weird but it’s so delicious).
It is a hug in a bowl and is a healthy Indian dish (well it depends on how much butter and ghee you add on top). Many south Asian families make it because it is substantial yet cheap to make. The mild spices add in flavour and it is believed to aid digestion. Khichari is the national dish of India and even till today you will find it in most South Indian homes.
It has different variations. This is the gujrati family recipe we make at home.
During the colonial times the British made their own take on this and it is called Kedgeree. This has meat in it which is no what South Indians would put in the traditional Dal Khichdi.
How to make Khichdi
The base of the dish is rice and lentils. We use the same amount of both and we use moong dal (split green gram lentil) aka mung dal.
Kichdi is also a concoction of ingredients with rice and lentils being the base. Some people add in potatoes, shallots, peas. It is varied.
To speed up the cooking process and take off any excess starch, rinse then soak the lentil and rice in lukewarm water.


In a pan heat some ghee. Once hot add in cumin seeds and cook for 30 seconds before adding in spring onions, garlic, and ginger. I used a 15 cm stainless steel sauce pan
Stir the above ensuring the garlic down not start to brown. After about 30 seconds, carefully add in boiling water to the pan, turmeric powder, and salt.
Once this is boiling, rinse the rice and lentils for a final time and drain before adding this to the pan.
Cook this on medium heat until most the water has evaporated, then cover the pan, reduce the heat, and let this totally cook.






If you want it extra creamy and velvety and a bit soupy add in some more boiling water and some butter or ghee. We call it Dheeli Khichdi and normally when people are not feeling well or can’t chew this is what they have. It is great for kids too.
What to serve with Khichdi
It can be enjoyed on its own with a lashing of butter or ghee, with most curries, some pickle or with yoghurt.
I am not a big butter lover, but my family are, and I have childhood memories of my sister and cousins have it with butter swimming on the top.
You can also enjoy this with a staple curry, like this Aubergine and Potato Curry ( Rhingda Bateta Shak) or the traditional Indian Kadhi.


Khichdi Recipe
Ingredients
- 1 tbsp Ghee
- 1/4 cup basmati rice
- 1/4 cup moong dal split green gram lentil aka mung dal
- 1 tsp whole cumin seeds
- 2 chopped spring onions & more for garnish
- 2 large chopped garlic cloves
- About 6-8 thinly cut ginger sliced
- 1/4 tsp turmeric powder
- 1 tsp salt or according to taste
- 300-400 ml boiling water
Instructions
- Start by rinsing your rice and moong dal with warm water then soak it in warm water. 15 minutes should be fine.
- Heat a pan then add in a tablespoon of ghee. You can use oil but ghee gives it a buttery velvety taste and texture.
- Add in the cumin, let it sizzle for 30 seconds
- Add in the spring onions, garlic & ginger and stir.
- After 30 seconds add in boiling water to the pan – be careful cause it will splatter especially if your ghee/oil is very hot
- Add in the turmeric powder and salt and let the mixture boil
- Rinse and drain the rice and lentil mix and add it to the water.
- Cook on medium heat and let boil until most the water has evaporated.
- Lightly stir with the fork, reduce heat and cover until it’s all cooked.
- For a more soupy version add in more boiling water and ghee or butter.
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