Khichdi is a traditional Indian one-pot rice and lentil dish made with ghee and spices that's naturally vegetarian, easy to digest, and becomes incredibly creamy and flavorful when properly seasoned with cumin, cardamom, and other warm spices.
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Wash the rice and both the dals (lentils) well, and soak them in enough water to cover them for at least 30 minutes or up to two hours. This helps them cook faster.
Heat ghee in the pressure cooker and add cumin seeds, peppercorns, bayleaves, cloves, cardamoms, ginger and green chilli. Saute for two minutes on medium flame.
Drain all the water from the rice and lentils and add them to the cooker. Dry roast them for 4-5 minutes, till you can smell a nutty aroma. Don't worry if some of the rice and lentils stick to the bottom of the pan, but be careful not to burn them.
Add all the veggies, turmeric, chilli powder, salt and water to the cooker and pressure cook for 6-7 whistles. Let the pressure release naturally. Once all the pressure has released, open the pressure cooker and mix well. After mixing, the rice and dal should have broken down and should look slightly creamy. Check for salt, and serve hot with ghee, fried potatoes, tomato chutney or just yogurt.
Wash the rice and both the dals (lentils) well, and soak them in enough water to cover them for at least 30 minutes or up to two hours. This helps them cook faster.
Turn on the saute function and heat ghee in the pot. Add cumin seeds, peppercorns, bayleaves, cloves, cardamoms, ginger and green chilli. Saute for two minutes or till you can smell the spices.
Drain all the water from the rice and lentils and add them to the cooker. Dry roast them for 5-6 minutes, till you can smell a nutty aroma. Don't worry if some of the rice and lentils stick to the bottom of the pan, but be careful not to burn them.
Add all the veggies, turmeric, chilli powder, salt and water to the cooker and cook on high pressure for 30 minutes. I prefer using the manual pressure function. Let the pressure release naturally for at least 10 minutes, and then release pressure manually. Once all the pressure has released, open the pressure cooker and mix well. After mixing, the rice and dal should have broken down and should look slightly creamy. Check for salt, and serve hot with ghee, fried potatoes, tomato chutney or just yogurt.
Store covered in the refrigerator for up to 4 days; reheat gently on the stovetop with a little water or broth to restore creaminess.
pressure cooker or Instant Pot
Yes, this recipe includes instructions for both traditional pressure cookers and Instant Pots with the same ingredient ratios and spicing.
Arhar dal provides earthiness and body while moong dal adds creaminess and faster cooking. Together they create a well-rounded, easily digestible texture.
Use a 1:2 ratio of rice and lentil mixture to water (1 cup rice/dal to 2 cups water) for a creamy consistency; adjust slightly based on your preferred texture.
Yes, this recipe is naturally gluten-free since it uses only rice, lentils, ghee, and spices.
Khichdi keeps refrigerated for 3–4 days and reheats well on the stovetop or microwave with a splash of water to restore creaminess.
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