Khichri
Khichri is a traditional Indian one-pot dish combining split urad dal and basmati rice with warm spices like turmeric and cumin. Its soft, easily digestible texture makes it ideal for nourishing meals and gentle on the stomach.
Khichri is a traditional Indian one-pot dish combining split urad dal and basmati rice with warm spices like turmeric and cumin. Its soft, easily digestible texture makes it ideal for nourishing meals and gentle on the stomach.

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Heat ghee in a large pot over medium-high heat
Add cumin, asafetida and coriander. Sauté for 20 seconds
Add frozen peas and cook for 2-3 minutes
Add rice and rinsed lentils
Add turmeric and salt, and continue to stir
Add water to your pot and bring to a boil for 20 minutes
Once fully cooked, uncover and garnish with cilantro
Drizzle ghee on top and enjoy hot
Store khichri in an airtight container in the refrigerator for up to 4 days; reheat on the stovetop with a splash of water to restore the creamy texture.
Yes, but basmati rice cooks more evenly and has a lighter texture that complements the dal better. Regular rice may result in a mushier dish.
Asafetida (hing) is a pungent spice that aids digestion and adds depth. You can omit it, but the dish will lack its traditional flavor and digestive benefits.
Both the dal and rice should be soft and fully cooked, with the mixture creamy and porridge-like. The grains should break easily when pressed.
Yes, khichri stores well in the refrigerator for 3–4 days. Reheat gently on the stovetop or microwave, adding water to restore the creamy consistency.
Traditional khichri uses ghee, but you can substitute with coconut oil or vegetable oil to make it vegan while maintaining authentic flavor.

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