Feb 18, 2008

Recipe - Khichidi (Khichiri)

Rice and Moong dal cooked together.


Khichidi is very simple to make and can be cooked in a jiffy. It is very easy to digest. Khichidi itself can be served as a meal which really doesn't need a side dish. Some would like to eat it with papad too. Khichidi can also be eaten with yogurt (during summer) or with some spicy pickle/chutney (during winter).


  • Moong dal - 1/2 cup
  • Rice - 1/2 cup
  • Salt - 1 and 1/2 teaspoon (according to taste)
  • Turmeric - 1/4 teaspoon
  • Ghee (clarified butter) - 2 teaspoons
  • Water to pressure cook - 2 and 1/2 cups
  • Cumin seeds - 3/4 teaspoon
  • Ajwain (carom seed) - less than 1/4 teaspoon (optional)
  • Hing (asafoetida powder) - 1/2 a pinch
  • Dry red chilli - 1 (optional)
  • Cilantro to garnish


Wash moong dal and rice together and add 2 and 1/2 cups of water, salt, turmeric and 1/2 teaspoon of ghee.


Pressure cook it at medium high temperature for 3 whistles. If you are cooking without a pressure cooker, cook at a medium high temperature and bring it to a boil. When you notice the khichidi is boiling, simmer the temperature and stir for a minute or two. Cover with the lid, and let it cook for 20 minutes on the lowest setting.


Preheat ghee in a small pan and add cumin seeds, ajwain (optional), dry red chilli (optional) and hing. Let it splutter.

Add the seasoning to the cooked khichidi.

If you would like to change khichidi's consistency, you can always add one or more cups of hot water to your desired consistency.

Khichidi tastes better if served hot.

# Servings : 2 - 3

Recipe by - Priya Pavani

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Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.