Sat 14 Apr 2007
The ultimate Indian comfort food, Khichdi is an easy, healthy and satisfying dish. Try it with Gujarati Kadhi – Yum!!
Ingredients:
Basmati rice – 1 ¼ cups
Mung Daal – 1 ¼ cups
Water – 5 cups
Salt – 1 tsp
Haldi (turmeric) – ¼ tsp
Hing (asofoetida) – 1 pinch
Method:
- Wash Rice and Mung Daal with water until water runs clear.
- In a pressure cooker, add Rice, Mung Daal, Water, Salt, Haldi and Hing – mix well.
- Pressure cook until one whistle sounds and immediately turn off heat.
- Wait until pressure from cooker is gone before opening cooker lid.
Serves 4-5
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July 25th, 2007 at 11:59 am
Hello, Your site is great. Regards, Valintino Guxxi
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January 3rd, 2008 at 4:08 pm
Very authentic recipes. Thoroughly enjoying the site. Sherbanoo
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January 24th, 2008 at 12:50 am
Hi
i like this recipe. except I do a vagar first with some oil heat it up then add some dried pepper, mustard seeds, fenugreek seeds and hinge. once done i saute some onions into the mixture. finally i add it to the rice.
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January 24th, 2008 at 12:56 am
Thanks for your version of the khichadi…sounds delicious! We plan to have a video for “vagaareli khichadi” some time in the future. It will definitely be spiced up! This one’s for the kiddos and people under the weather.
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March 31st, 2008 at 5:39 pm
hi. when i make this khichadi i also fry onions,tomatoes ,potatoes ,beans etc first and then proceed further.i dont know wether this is the right way or not but it sure tastes yummy and is very filling.
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Sam Reply:
October 30th, 2010 at 1:35 pm
The good thing in cooking is “there is no wrong way”…your version is good because it adds veggies and given the protein and carb of dal and rice, makes it a complete meal.
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April 1st, 2008 at 2:37 am
Hi TopChef,
Your’s is a perfectly delicious way to make khichadi. We geared this one specially for kids/babies and people who are not feeling well.
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November 4th, 2008 at 10:15 pm
Hi Mam!
Awesome recipe!! Im going to make it the next time im sick!!!
Just a varitaion if u like…
Just make a seasoning of finely chopped ginger & cumin seeds and cashewnuts(optional) seperately in oil/ghee. Add it to rice-moong dal mixture along with salt,pepper pwdr and pressure cook. This coverts this dish to Ven-Pongal..the famous south indian breakfast.
Thanks again,
Priya.
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November 29th, 2008 at 11:42 pm
Hello Ladies, just wanted to drop you a big thanks, I’m a mom of a 15 month old, and have noone around to actually guide me with indian cooking. I really wanted to make this for my son, but never knew how…and now thanks to you, I am for sure going to try it out tonight. Thanks again, and looking forward to your next video….
Raz
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March 5th, 2009 at 8:57 pm
How can you make this recipe without the pressure cooker?
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April 24th, 2009 at 2:02 pm
i use to make this kichdi for my 9 month old baby but i used put all types of dal(moong urad …)then powderd cashew pista badam then veggies tooo. is it ok?
thnaks again preethi
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hetal Reply:
April 24th, 2009 at 8:53 pm
Hi Preethi,
Sure, you can add different daals. For really young babies, mung daal is lighter on the stomach than other daals. Also, you have to be careful about introducing nuts to babies in case of food allergies.
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May 4th, 2009 at 11:34 pm
Hi Hetal and Anuja,
Thanks for the simple yet mouth watering recipe. Its a perfect one for babies and people not feeling well. Can we make it in the microwave oven? Are the measurements the same? Similar question asked by one of the viewers is not yet answered.
Thanks again,
Riya
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hetal Reply:
May 7th, 2009 at 3:15 am
Hi Riya,
Sorry, we have not made this recipe in the microwave before. The quirky thing about mung daal is that is foams up. Cooking it in a pressure cooker contains that foam. I’m thinking if you put it in the microwave, it’s going to overflow. Just my thoughts on it.
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November 6th, 2009 at 1:44 pm
Hi ladies
You can make this kichidi in the rice cooker also if you don’t have pressure cooker. Just keep watching it after 10 or 12 mts so that it doesn’t stick to the bottom. I had a glass top stove in my old house and it got shattered into pieces when I experimented to roast the eggplants. Then I used my rice cooker to cook my entire food for days (sambar, kichidi and rasam, etc.,) it came out so perfect and yummy. Sorry for the long story, but rice cooker definitely does the trick if you don’t have a pressure cooker.
Love
Subha.B
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hetal Reply:
November 6th, 2009 at 2:13 pm
Hi Subha,
Thanks for the feedback. It is very helpful to those who don’t own a pressure cooker.
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Krits Reply:
October 24th, 2010 at 7:08 am
Hi Subha,
Can you please share me the receipes / links which will guide me in preparing rasam, vegetables, curry in rice cooker, am planning for an outing with my 2 yr son, am not sure, whether he will be liking outside food at north…, so planning to carry rice cooker along.. is there any option for boiling milk too… pls guide me na..
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November 13th, 2009 at 10:19 pm
If this is made with brown rice then how much water is needed and how many whistles in the pressure cooker? Thanks.
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hetal Reply:
November 14th, 2009 at 4:25 am
We have never tried this recipe with Brown rice, but you may find that the rice will have too much texture compared to the Daal which will be mushy. If you don’t mind that, the ratio of water to rice/daal will still be 2:1 with one whistle.
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January 14th, 2010 at 1:14 pm
Hello,
I recently discovered your site and it has made me feel confident to try cooking Indian recipes (great, as I am vegetarian and Indian food has to be the best vegetarian food in the world).
I would like to try this recipe, but was wondering if the vegetables you add should be cooked first or if you add them raw to the pressure cooker?
Thank you so much for posting these useful recipes with video. It really helps us newbies!
Dianne
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anuja Reply:
January 14th, 2010 at 2:10 pm
Hi Dianne,
What a compliment! Thanks!
You do not need to cook the vegetable prior to adding them to the pressure cooker…the pressure cooker will take care of that! That is one of the reasons it’s such an easy recipe!
Enjoy
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July 18th, 2010 at 1:09 pm
Nice recipe!! I used 2 cups moong dal and 1 cup rice and the result came out awesome..
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October 15th, 2010 at 12:35 am
Hi Anuja and Hetal,
The other day, me and my hubby both were down with fever. I prepared this easy recipe. This meal made us much more comfortable. I added cumin and pepper too. Thanks for posting.
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hetal Reply:
October 15th, 2010 at 2:52 pm
Your welcome Ramya. Hope you two are feeling better now.
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December 30th, 2010 at 1:15 am
Hi,
I love your recipes. Have tried many of them. Just wanted to know in this recipe do I use yellow moong dal?
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hetal Reply:
December 30th, 2010 at 2:59 am
Hi Sunita,
Yes, this recipe uses yellow split mung daal but you can easily replace it with the one that has the green shell (split).
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February 2nd, 2011 at 8:29 pm
Hi. My Name is Rohan can u let me know if there is a way to make this recipe in a pan. Thanks
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April 2nd, 2011 at 2:25 pm
Hetal and Anuja can u let me know how to make this dish in a pan. Thanks
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October 3rd, 2011 at 10:54 pm
Such a delightfully simple recipe and one of my favorite comfort foods for all seasons! I usually use brown rice or himalayan red rice for an even healthier dish.
http://blog.veenasmarket.com/2011/09/28/kicchdi-for-the-soul/
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November 4th, 2011 at 5:11 am
[...] Source : Quinoa Dal Khichadi (Replaced basmati rice with quinoa , mung dal with toor dal , added one small onion , two serrano [...]
January 9th, 2012 at 11:33 pm
Hi, didn’t see this question…
What is hing (asafetida) ?
I live in Vegas and would like to find these ingredients to make indian food at home
ie: dal/split yellow mung beans, whole cardamon pods, etc.
Thank you…smells delish!
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hetal Reply:
January 11th, 2012 at 7:46 pm
Hi Wendy,
Asafoetida is a very pungent spice. It is used in very small quantities but really adds a bunch of flavor to certain dishes. You can find it and many of the other items at an Indian grocery store in your area or online.
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