Recipe Photo
🍽️ Indian
⏱ 30 min
👥 4
Instructions
1
Rinse the Basmati rice and yellow moong dal together thoroughly under cold running water until the water runs clear. Drain well and set aside.
2
Heat ghee or vegetable oil in a pressure cooker or a heavy-bottomed pot over medium heat.
3
Add cumin seeds and let them splutter. If using, add asafoetida (hing) and sauté for a few seconds until fragrant.
4
Add the grated ginger and green chili (if using) and sauté for about 30 seconds until the raw smell disappears.
5
Stir in the turmeric powder and mix well.
6
Add the rinsed and drained rice and dal mixture to the pot. Sauté for 1-2 minutes, stirring gently, to lightly toast the grains.
7
Pour in the 5 cups of water and add salt to taste. Stir everything together.
8
If using a pressure cooker: Close the lid and cook on high heat until the first whistle, then reduce heat to low and cook for 8-10 minutes (or 2-3 whistles). Let the pressure release naturally before opening the lid.
9
If using a pot: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice and dal are tender and the water is absorbed. Stir occasionally to prevent sticking.
10
Once cooked, gently fluff the Khichidi with a fork. If it appears too thick, you can add a little hot water to reach your desired consistency.
11
Garnish with fresh chopped cilantro before serving.
Notes
Serve hot with a dollop of ghee, a side of plain yogurt, pickle, or papad. For a vegetable-rich Khichidi, you can add finely chopped carrots, peas, or potatoes along with the rice and dal before adding water. Adjust green chili quantity to your spice preference.