Khichdi Recipe (Dal Khichdi)

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This Khichdi recipe is a light and easy to digest Indian dish made with rice and moong dal. Nutritious and light on the tummy, serve this healthy, comforting and nourishing porridge-like Dal Khichdi with curd, raita or papad. I share three ways of making Khichdi (more in the post below and the recipe card). The pressure cooker stove-top version with step-by-step photos and the Instant Pot and Pan method with detailed instructions.

close up shot of dal khichdi in a bowl with a spoon inside with partial view of sides of curd, mango pickle in white bowls and roasted papad served in a white plate

What is Khichdi

Khichdi is a simple, classic Indian dish made with rice and yellow mung lentils. It is actually a very healthy recipe — so much so that in India, when someone is ill or recovering from illness, Dalia and moong dal khichdi are often served.

Specifically, small children or senior citizens recovering are often recommended this dish (even by doctors) because it is so nutrient-rich and easy to digest.

The word Khichdi comes from the sanskrit word “Khicca” which means a dish of lentils and rice (source wikipedia). Khichdi is also pronounced and written as khichri, kichuri, khichari.

The simplest khichdi recipe version is made with just ghee (clarified butter), cumin seeds (optional), and turmeric, which is prescribed in Ayurveda for detoxifying the body.

A few herbs or spices like ginger, black pepper, asafoetida, can be added depending on the dosha type.

In ayurveda, moong is one lentil that is recommended for balancing all three doshas of the body – kapha, pitta and vata.

Even a plain mung dal khichdi without any seasoning or spices is consumed as part of an Ayurvedic detox diet.

About This Recipe

My dal khichdi recipe is flavorful and not at all bland. Though khichdi has the reputation of being bland, it isn’t actually if you include a few spices or herbs.

The kind of spices, herbs, veggies you add make a great difference to the khichdi flavors. In fact in Indian cuisine, there are so many ways we make khichri.

I add onions and tomatoes to my moong dal khichdi – this is my usual, go-to basic recipe for regular, at-home cooking.

Perfect for weeknight dinners, this one-pot rice recipe can be finished in less than an hour and is sure to become a new family favorite in no time.

top shot of khichdi served in white bowl with sides of curd, mango pickle in white bowls and roasted papad served in a white plate

Ingredients You Need

  • Lentils: I used a half cup of split and husked moong dal, but you can use red lentils (masoor dal) or pigeon pea lentils (tur dal) instead.
  • Rice: You can use any type of non-sticky rice for this recipe — regular, short, or medium-grained rice or even basmati.
  • Veggies: You will need onion, tomato, all finely chopped.
  • Seasonings: I always end up adding adding green chillies, ginger, cumin seeds, turmeric powder, asafoetida (hing), and salt.
  • Liquids: We use water to thin-out the consistency of the khichri, and oil or ghee to sauté throughout the recipe.
Step-by-Step Guide

How to Make Khichdi

Prep Lentils and Rice

1. Rinse ½ cup moong lentils and ½ cup rice together. Then soak both of them for about 30 minutes in water. When the lentils and rice have had time to absorb water, drain and set aside.

Top shot of soaked rice and lentils soaking in a white bowl

Sautéing spices and onions

2. Now heat 2 tablespoons ghee or oil in a 3 litre pressure cooker, then add 1 teaspoon cumin seeds or jeera.

Cumin seeds frying in hot oil in the pressure cooker

3. As soon as the cumin begins to splutter, add the ⅓ cup finely chopped onions.

Top shot of onions added in cooker

4. Sauté until the onions soften and turn translucent.

NOTE: You do NOT need to sauté the onions until they are light or golden brown.

top shot of onions softened in cooker

Sautéing Tomato, Chili, and Ginger

5. When the onions have become translucent, add in ⅓ to ½ cup chopped tomatoes, ½  teaspoon chopped green chili and 1 teaspoon chopped ginger.

Top shot of chopped tomatoes, ginger and chilis in pressure cooker

6. Mix well with the sautéed onions.

top shot of mixed tomatoes in cooker

7. After stirring in the tomatoes, add ¼ teaspoon turmeric powder and a pinch of asafoetida (hing). Adding hing is optional.

TIP: For a gluten free khichdi, skip the asafoetida or use a gluten-free asafoetida.

Turmeric powder on mixed tomatoes in pressure cooker

8. Sauté until the tomatoes soften stirring often.

Top shot of sautéd tomatoes and khichdi ingredients in pressure cooker

Add Rice and Lentils

9. Next, add the drained rice and moong lentils to the pressure cooker, and stir for about a minute or until all the ingredients are fully combined.

Rice and lentils in the pressure cooker

10. Season with salt to taste.

pink salt crystals on rice and lentils in pressure cooker

11. Mix and sauté the rice and lentils for a minute.

rice and lentils mixed with rest of khichdi ingredients

Add Water

12. Add 3.5 cups water and mix really well, deglazing the bottom and sides of the cooker.

3.5 cups of water will give you a porridge like consistency. For a thinner consistency, add 4 to 4.5 cups water.

TIP: Check the taste of water and it should be slightly salty. If the water does not taste salty, then add a few pinches of salt and mix. Check the taste again.

Water added in pressure cooker

Pressure Cook Dal Khichdi

13. Finally, close the lid tightly and pressure cook for 8 to 9 minutes or 7 to 8 whistles on medium-high to high heat. When the pressure falls on its own in the cooker (which takes some minutes), open the lid.

khichdi cooked inside the cooker

14. Stir the khichdi.

khichdi consistency in the cooker

Check Khichdi Consistency

15. The below photo shows the consistency of khichdi. If you prefer a thinner version or if is too thick for your liking, add some hot water and mix. Simmer for a couple of minutes stirring often.

khichdi consistency being shown with a spoon

Serve and Enjoy!

16. Serve your delicious dal khichdi hot or warm! You can also top with ghee before serving.

top shot of moong dal khichdi in a bowl with a spoon inside with sides of curd, mango pickle in white bowls and roasted papad served in a white plate

What to Eat with with Khichdi

There is a phrase in Hindi – “Khichdi ke chaar yaar“. Literally translated it means “the four friends of Khichdi“.

Are you wondering who are these four friends of khichdi?

The four friends are the sides that you serve with khichdi and which make it a satisfying complete meal. They are:

  1. Curd (yogurt)
  2. Papad (roasted or fried)
  3. Pickle (any Indian pickle, like mango, lemon, green chili or vegetable)
  4. Ghee which we drizzle in bits on top of the khichdi.

So you can serve moong dal khichdi with either or all of these four sides. You can also pair it with a raita or salad.

One of my personal favorite ways to enjoy khichdi is to drizzle it with some lemon juice and serve either with Eggplant Fries or Potato Fries and with a finely chopped vegetable salad. Also don’t forget to top it with a spoon of ghee while serving!

Storage and Leftovers

Because khichdi can become dry and lumpy, I always prefer to eat and serve this delicious recipe fresh.

If you do end up with leftovers, however, you can store in the refrigerator in an air-tight container for up to 1 day.

I also prefer to reheat the dish in a saucepan instead of the oven so that I can add some water to thin it a bit and ensure everything is evenly heated before serving.

On cooling khichdi does thicken and becomes lumpy, so you have to add some water to it while reheating.

Tips

Instant Pot Khichdi

  1. Frying spices: Press the sauté function of your IP. Let the display read ‘hot’. Add ghee or oil. Fry cumin seeds until they splutter.
  2. Sautéing onions and tomatoes: Add onions and sauté until they soften. Tip in the tomatoes, ginger, green chillies and and sauté stirring often until tomatoes soften. Stir in the turmeric powder and asafoetida.
  3. Mixing rice and lentils: Add soaked rice and lentils. Stir deglazing the steel insert.
  4. Pouring water: Add 3.5 cups water and salt. Deglaze if needed.
  5. Pressure cooking: Seal with the IP lid and set the valve to the sealing position. Pressure cook on high pressure for 9 minutes. When you hear the beep sound, wait for 10 minutes and then do a quick pressure release lifting the valve carefully.
  6. Doneness: Check the khichdi consistency. If it is too thick, add some hot water and sauté for 1 to 2 minutes using the sauté function. If khichdi has a thin consistency, sauté for some more minutes until you get the desired consistency. Serve hot or warm.

Dal Khichdi in a Pan on Stove-top

To make khichdi in a pan or pot, follow all the directions as listed for the pressure cooker version in a pan until you add rice and lentils.

After you add the rice and lentils, give a good stir and sauté for a minute. Add 4 to 4.5 cups water and season with salt. Cover the pot and cook on a medium-low to medium flame until the lentils are softened and mushy.

Keep a check while cooking and if the water has dried up with undercooked lentils, add some hot water and combine well. Cover and continue to cook.

When the khichri is cooked, check the consistency. If thick, add some hot water and simmer for 1 to 2 minutes. For a thin consistency, continue too cook for some more minutes.

Expert Tips

Ingredient Notes and Variations

  • Vegetables: You can add mixed veggies to the recipe, like in my Masala Khichdi where mixed vegetables are added. Sometimes I add green peas, carrots and french beans to this dal khichdi to make it more healthier. Various vegetables can be added to make the khichdi rich in nutrients and fibre – like green peas, potatoes, carrots, beans, cauliflower, capsicum, fenugreek leaves and brinjal. I also add spinach and make Palak Khichdi with peanuts.
  • Lentils: Moong dal is the lentils that is used traditionally. Red lentils (masoor dal) and pigeon pea lentils (tur dal) also make a good dal khichdi. You can even make khichdi with a combination of these three lentils.
  • Rice and millets: Though white rice is used commonly to make khichdi, you can make it with brown rice, broken rice. There are some more khichdi variations made with millets, oats and cracked wheat (dalia). You can check my recipes of Oats Khichdi and Dalia Khichdi which are healthy and easy.
  • Spices: For a rich flavor of the spices, you can add tej patta, cloves, cinnamon, black pepper, green cardamom. If making dal khichdi for small kids then you can skip or reduce the spices and omit the green chilli.
  • Ghee: Clarified butter aka ghee gives a better flavor in khichdi than the oil.
  • Vegan and Gluten-free: To make vegan and gluten-free khichdi, use a neutral tasting oil and skip asafoetida.

Cooking Notes

  • Consistency: Unlike other rice-based dishes like pulao or biryani, in khichdi the rice grains are not as separated. You can increase or decrease the water quantity to vary the consistency of the moong dal khichdi. Some prefer a khichdi with a thick porridge consistency, but if you want a slightly thinner or more soupy consistency, you can increase the amount of water.
  • Stovetop: I usually prepare khichdi in the pressure cooker or instant pot, but if you do not have one, then you can still make the dal khichdi in a pan or pot. It’s important to note that you will have to add more water when cooking in a pot.

FAQs

Does khichdi really help with stomach aches?

Yep! Moong beans are healthy and easy to digest, so when your stomach is upset then it is best to have khichdi to get your everyday dose of protein and nutrients without further irritating your system.

Is khichdi good for you?

Yes – so much so that in India, khichdi is often served when someone is ill or recovering from illness, especially for small kids or older people. Even doctors recommend it to patients!

Will khichdi help me lose weight?

Traditionally, khichdi is made using moong dal and is a great way to get your protein. The rice gives you some carbs. So while it may not be a “weight loss recipe,” it can certainly help if you increase the proportion of mung lentils and reduce the rice.

Can I serve khichdi to my small child or baby?

Absolutely! It has a porridge-like consistency and can help kids and even small babies who are struggling to digest certain foods. It is important to note, that if you are making dal khichdi for babies then skip adding salt and all of the spices and herbs.

How is this a detox recipe?

Ayurveda mentions that moong lentils balances all three doshas (kapha, pitta & vata). A simple, plain mung dal khichdi without any seasoning or spices is had as part of a detox diet.

More Delicious Rice Recipes to Try!

If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

top shot of khichdi in a bowl with a spoon inside

Khichdi Recipe (Dal Khichdi)

Khichdi recipe is a delicious one pot meal of rice and moong lentils. Moong Dal Khichdi is light and easy to digest healthy food. Stove-top pressure cooker, Instant Pot and Stove-top Pan instructions are included in the recipe card.
4.73 from 76 votes
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Cuisine Indian
Course Main Course
Diet Vegan, Vegetarian
Difficulty Level Easy
Servings 2
Units

Ingredients

For soaking lentils and rice

  • ½ cup moong dal (split and husked mung lentils)
  • ½ cup rice – you can add any rice, regular short or medium grained rice or even basmati
  • water – as required

Other ingredients

  • 2 tablespoons Ghee (clarified butter) or oil – any neutral oil
  • 1 teaspoon cumin seeds
  • cup finely chopped onions or 1 small to medium-sized
  • ⅓ to ½ cup chopped tomatoes or 1 medium-sized
  • ½ teaspoon chopped green chillies or serrano peppers or 1 small green chilli
  • 1 teaspoon finely chopped ginger or grated – 1 inch ginger
  • ¼ teaspoon turmeric powder (ground turmeric)
  • 1 pinch asafoetida (hing) – optional
  • 3.5 cups water – for a more thin consistency, add 4 to 4.5 cups water
  • salt as required

Instructions
 

Soaking rice and lentils

  • Rinse and wash moong lentils and rice together. 
  • Soak both rice and lentils for 30 minutes in water.
  • After 30 minutes, drain all the water and set aside.

Sautéing onions, tomatoes, spices

  • Heat ghee or oil in pressure cooker. Add cumin seeds. When cumin splutters then add onions.
  • Sauté onions until translucent. No need to make onions light brown or golden brown.
  • Once the onions become translucent, then add tomatoes, green chilli and ginger.
  • Mix and add turmeric powder and asafoetida. Mix again and sauté until the tomatoes softens.
  • Add the rice and moong lentils to the pressure cooker.
  • Stir and sauté for a minute. Add water and season with salt.
  • Mix well. Check the taste of the water and it should be slightly salty.

Cooking khichdi

  • Close the lid tightly and pressure cook on a high heat for 7 to 8 whistles or 8 to 9 minutes on medium-high to high heat.
  • Switch off heat and wait. Let the pressure fall naturally in the cooker.
  • When there is no pressure in the cooker, remove the lid and check the consistency. If khichdi looks too thick, add some hot water and mix well.
  • Keep on sim or low heat to simmer for a few minutes until you get the right consistency.
  • The consistency of khichdi can be adjusted as per your choice by adding less or more water. Some people prefer thick and some thin consistency.
  • While serving drizzle 1 to 2 teaspoons of ghee on top while serving. Optional step.
  • Serve moong dal khichdi hot or warm with curd (yogurt) and accompanying salad.

Instant Pot Khichdi

  • Press the sauté function of your IP. Let the display read 'hot'. Add ghee or oil. Fry cumin seeds until they splutter.
  • Add onions and sauté until they soften. Tip in the tomatoes, ginger, green chillies and sauté stirring often until tomatoes soften. Stir in the turmeric powder and asafoetida.
  • Add soaked rice and lentils. Stir deglazing if needed.
  • Pour 3.5 cups water and salt. Deglaze removing any stuck ingredients from the bottom of the pan.
  • Seal with the IP lid and set the valve to the sealing position. Pressure cook on high pressure for 9 minutes. When you hear the beep sound, wait for 10 minutes and then do a quick pressure release lifting the valve carefully.
  • Check the khichdi consistency. If it is too thick, add some hot water and sauté for 1 to 2 minutes using the sauté function. If khichdi has a thin consistency, sauté for some more minutes until you get the desired consistency. Serve hot or warm.

Dal Khichdi in a Pan (stove-top)

  • To make khichdi in a pan, follow all the directions as listed for the pressure cooker version in a pan until you add the rice and lentils.
  • After you add the rice and lentils, give a good stir and sauté for a minute. Add 4 to 4.5 cups water and season with salt. Cover the pan and cook on a medium-low to medium flame until the lentils are softened and mushy.
  • Keep a check while cooking and if the water has dried up with undercooked lentils, add some hot water and combine well. Cover and continue to cook.
  • When the khichri is cooked, check the consistency. If thick, add some hot water and simmer for 1 to 2 minutes. For a thin consistency, continue too cook for some more minutes.

Serving suggestions

  • The sides that that pair great and make khichdi a satisfying complete meal are Curd (yogurt), Papad (roasted or fried), Pickle and Ghee – a teaspoon or two drizzled on top of the khichdi
  • You can also serve it with any raita or salad. I like to to enjoy khichdi drizzled with some lemon juice and served with Eggplant Fries or Potato Fries and with a finely chopped vegetable salad.

Storage and Leftovers

  • I always prefer to eat and serve khichdi fresh as it can become dry and lumpy on cooling or after some hours.
  • If you do end up with leftovers, you can store in the refrigerator in an air-tight container for up to 1 day.
  • I also prefer to reheat the dish in a saucepan instead of the oven so that I can add some water to thin it a bit and ensure everything is evenly heated before serving.
  • On cooling khichdi does thicken and becomes lumpy, so you have to add some water to it while reheating.

Video

Notes

Ingredient Notes and Variations

  • Consistency: Unlike other rice-based dishes like pulao or biryani, in khichdi the rice grains are not as separated. You can increase or decrease the water quantity to vary the consistency of the moong dal khichdi. Some prefer a khichdi with a thick porridge consistency, but if you want a slightly thinner or more soupy consistency, you can increase the amount of water.
  • Stovetop: I usually prepare khichdi in the pressure cooker or instant pot, but if you do not have a one, then you can still make the dal khichdi in a pan or pot. It’s important to note that you will have to add more water when cooking in a pot.
  • Vegetables: You can add mixed veggies to the recipe. Sometimes I add green peas, carrots and french beans to this dal khichdi to make it more healthier. Various vegetables can be added to make the khichdi rich in nutrients and fibre – like green peas, potatoes, carrots, green beans, zucchini, spinach, fenugreek leaves, cauliflower, broccoli, capsicum and brinjal.
  • Lentils: Moong dal is the lentils that is used traditionally in a khichdi recipe. Red lentils (masoor dal) and pigeon pea lentils (tur dal) also make a good dal khichdi. You can even make khichdi with a combination of these three lentils.
  • Rice, other grains and millets: Though white rice is used commonly to make khichdi, you can make it with brown rice or broken rice. There are some more khichdi variations made with millets, oats and cracked wheat (dalia).
  • Spices: For a rich flavor of the spices, you can add tej patta, cloves, cinnamon, black pepper, green cardamom.
  • Ghee: Clarified butter aka ghee gives a better flavor in khichdi than the oil.
  • Vegan and Gluten-free: To make vegan and gluten-free khichdi, use a neutral tasting oil and skip asafoetida.

Nutrition Info (Approximate values)

Nutrition Facts
Khichdi Recipe (Dal Khichdi)
Amount Per Serving
Calories 482 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 33mg11%
Sodium 632mg27%
Potassium 177mg5%
Carbohydrates 73g24%
Fiber 7g29%
Sugar 3g3%
Protein 17g34%
Vitamin A 326IU7%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 6mg7%
Vitamin E 1mg7%
Vitamin K 2µg2%
Calcium 65mg7%
Vitamin B9 (Folate) 13µg3%
Iron 3mg17%
Magnesium 25mg6%
Phosphorus 72mg7%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This dal khichdi recipe post from the archives (July 2014) has been republished and updated on 23 February 2021.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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166 Comments

  1. Hi Dassana – I have tur dal. Can I use that instead of moong in this recipe and also in your kachori recipe?

    1. Hi Tammy, yes you can use use tur dal in khichdi. Tur dal will take more time to cook, so you can increase the cooking time to 5 minutes more and add half cup more water – total of 3.5 cups water.

      For kachori, I would not suggest to use tur dal. Instead you can use green peas (fresh or frozen) or urad dal or moong dal.

  2. Soul food on a winter night accompanied by pappad, pickle and yogurt ????5 stars

    1. thanks a lot paras. glad to read your comment. welcome and happy cooking.

  3. It was really tasty. Thanks. I only altered the dhal to rice ratio. I made it with 1/4 cup dhal to 1/2 cup rice.5 stars

  4. I have tried this recipe twice so far. Thanks for sharing an easy and different way to make this simple yet delicious dal khichdi.5 stars

    1. thanks urmila. there are many ways khichdi can be made. in fact, you can even add your favorite spices and vegetables in khichdi. welcome and happy cooking.

  5. I prefer to add cinnamon, cloves, 1 black cardamom & bay leaf too to the list of spices to make it more aromatic, in the khichdi I cook. To make it healthier I add any other vegetable available like peas & and a potatoes cut in small cubes so that they cook well and get mashed. Thank You!4 stars

    1. thanks for sharing the suggestion ketan. yes whole spices can be added. i have also shared a mix vegetable khichdi recipe which is similar to your method, where i add whole spices and mix vegetables.

  6. Delicious easy recipe and the kids loved it too! I topped it with some fried garlic slices and added a squeeze of lemon juice. Thank you.5 stars

  7. Hello Dassana, thanks for sharing these wonderful recipes!! They are really yummy and well explained by you!! I wish you had a non-vegetarian recipes of India site too!! God bless,

    Manisha

    1. thanks a lot manisha for the lovely comment as well as your best wishes. happy cooking and wish you a nice dusshera festival.

  8. Dear Dassanaji,

    Thanks so much for this video and blog.

    Only recently i have started learning cooking. This article of yours inspired me to cook kichdi and followed your instructions. It came out very well. Thanks so much. You have explained everything in minute detail.

    Have thesesmall – may be silly? – questions: 1. You say while heating on cooker, cook on high sim and wait for 6-7 whilstels. Instead, why not cook on low sim and wait for 3 whistles, usually meant for dhal? Of course, it takes more time, but will it affect taste? Would be happy to hear your take on it.

    I did not use cooker as i was eager to see how all that water gets absorbed. I cooked it in a vessel with lid, waited until it becomes solid. Tasted rice and dhal to see that it cooked before putting off the fire.

    Regards,
    Madhurananda (Madhu)5 stars

    1. thanks madhu. i usually cook dals on medium to high flame as it works best for me. whenever i have tried to cook dals on low flame, i usually get a browned or burnt dal. slow cooking can create a burnt bottom layer. so thats why i always cook dals on medium to high flame. taste in a pressure cooker will be same whether cooked on low or high flame. when dal is cooked in a pot or pan, their taste is different.

      1. Thanks Dassanji for the reply. It is good to know that dhal gets burnt when cooked in low flame. Taste is different when cooked in pot? Which is more tasty, in cooker or pot?5 stars

        1. welcome madhu. cooking lentils in a pot or pan gives a better taste as compared to cooker.

    1. just cook dal first. add oil, sautΓ© all the ingredients. add water as required and cook dal. once the dal is cooked, then add leftover cooked rice. mix well. add water if required and simmer the entire khichdi mixture till its hot. stir at intervals. you can vary the proportion of dal depending on the cooked rice.

  9. Hi Dassana, Thanks for these wonderful recipes. Coming from the south, I had never cooked khichdi before I fell ill last month. It turned out so tasty that I made it for my partner last week. He is from Delhi and did not want me to cook khichdi for him. However, since he tried it, he is a great fan of your khichdi and has asked me to cook it for the second time in a week! The only extra thing I added is a few cloves of garlic. I was new to cooking when I discovered your Website, and have grown a lot since then. If you live in Delhi, my partner and I would like to invite you to our wedding later this year, as you, more than anyone else, has taught me to cook delicious food.

    1. Thanks Geetha for this sweet and touching feedback. I am touched with your invitation. I don’t stay in delhi. I would have loved to be a part of your happiness and this new beginning in your life. I wish both of you all the best for your future and a happy and fulfilling married life.

      1. Thanks Dassana. My partner also wishes to thank you for getting me interested in cooking! I plan to try your creamy mushroom pasta recipe today. What I like best about your recipes is that you keep complete beginners in mind and provide instructions accordingly.

        1. Welcome Geetha. Please convey my thanks and regards to your partner. I am glad to know that the blog inspired your interested in cooking. Thanks to both of you for your sweet comment and gesture.

  10. This is one of the yummiest khichdi i ever had and made. Very well done. God bless you

    1. Thanks Shivani for your positive feedback on khichdi and for your best wishes.

  11. Tried moong daal khichadi using pressure cooker, and am super happy and satisfied relishing it!! Thank you very much for this simple yet delicious recipe.5 stars

  12. this recipe was so tasty I have tried this at home☺????????????????????????????????????????????????
    my sisters and brother loved it.
    today also I am going to make this because I am having cold so with hot khicdi it is good

  13. Hi! Such a simple recipe and easy to follow! Thank you πŸ™‚ turned out really well!5 stars

  14. Tried it .. Loved it !!
    Have tried many khichri recipes before but urs is way yummier than any ghee versions ????????5 stars

  15. Being a veggie, I always refer your site for trying something new veg recipes. Tried khichdi today. Turned out very tasty. Simple n easy recipe. My mom in law also enjoyed it. Thanks !5 stars

  16. Hi, I’m a big fan of this site, I have cooked many, many recipes from it, and they always turn out reliably delicious. It’s my go-to site for Indian food. Thank you for all the hard work and effort you put into it.

    I was supposed to make this khichdi today, but I got very busy. However, I had already soaked the rice and dal by then. I have put the rice-dal mixture in the fridge overnight so that it doesn’t soak any further. Is this ok? Will my khichdi still be fine tomorrow? Or should I start afresh with new rice-dal mix (and do something else with the one which is already soaked?). Please advise. Thank you.

    1. thanks a lot. its fine. you can still make the khichdi tomorrow. no worries. when refrigerated the dal and rice do not get spoiled. they can be used. just drain all the water and then keep the dal & rice in fridge. do not keep with the soaked water.

  17. Hii I tried ur khichdi recipe and it turn out wow,actually my grand mother in law was not well and I was making khichdi for her searching for khichdi recipe saw ur recipe n turn out good thnx alot every one liked it.

  18. Made it.It is awesome.Thank you so much for the recipe.
    Can this method be followed for making Split Green Moong Dal or Chilka Moong Dal Khichdi?
    Please do share the recipe of making Khichdi with Split Green Moong Dal.

    1. welcome sheeja and thanks for the feedback. you can use the same method for making khichdi with split green moong dal. you will just need to add 1/2 cup more water. i will add the recipe of making khichdi with split green moong dal. i also make one khichdi recipe with whole moong dal. will add this one too.

  19. Hi…I Hav made this once n my son liked it…so m making it once again tonite

    1. glad kejal your son liked the khichdi πŸ™‚ surely make and thankyou.

  20. Many thanks for the recipe.
    Can you tell the time for pressure cooking instead of the whistles?
    My pressure cooker does not whistle…

    Thank you

  21. All your recipes are delicious nd love the way of step by step instructions ur a genius l wud advice to add curry leaves in tadka nd coriander leaves at the end Tis will make khichdi more tasty

    1. thanks a lot komal. also thanks for sharing the tips. will try πŸ™‚

    1. welcome punam glad our food blog could help you πŸ™‚ and all the best.

  22. Thank you verry much for detailed recipe πŸ™‚
    Turned out super duper hit @ my place. My wife is too much happy with my progress these days in cooking happening only because of your blog.5 stars

  23. There was a time i couldn’t even boil an egg, let alone cook. My best friend told me that i was a person who can never have the gift to cook. Well let my bestie come over the next month and i can show her the awesome food i can cook. All thanks to you. Your step by step photos are awesome guide for beginners. Everyday i look for new healthy recipes to cook. Also thanks to all the ppl who comment on your post. They give alternative ways to make it much more healthy.5 stars

    1. very pleased to know this indu thankyou for your kind, honest and positive words πŸ™‚ god bless you.

  24. I bought a pressure cooker today just to cook this recipe. Delicious, simple recipe!

    Question: Is it supposed to get completely mushy? In India, khichdi always seemed to have solid rice in it. Mine came out in one giant porridge looking thing. Could I be cooking it for too long? My pressure cooker doesn’t have the “whistles” so I cooked it for 30 minutes on high.5 stars

    1. thanks haley. the consistency can vary from the grains being visible to being completely mushy. for small kids and convalescing people, the consistency is mushy. thus the digestion is easy. 30 minutes is a long time for cooking khichdi in the pressure cooker. you can cook for about 12 to 15 minutes in your pressure cooker.

  25. Hi Dassana, thank you for sharing this recipe. I tried this yesterday. A tasty and comfortable food ?

  26. Great Recipe. It tastes awesome.
    Cooking time is really less. You really ROCK πŸ™‚5 stars

  27. Hello Dassana πŸ™‚ Thank you for this lovely recipe it turned out awesome πŸ˜› and yummy. Only I burned out the lower portion of the rice πŸ™ Never mind it still tastes lovely.
    I have tried lots of recipes from your site. YOU REALLY ROCK!4 stars

    1. thankyou harshali πŸ™‚ for your positive words take care next time when you make khichdi. Place them on low heat so the lower portion doesn’t burn. you are always welcome.

  28. Whn ever I am looking fr a recipe ur website is the first I surf… and my search ends thr…. Thank u … fr making the cooking experience so simple and fun4 stars

    1. hey anuprita πŸ™‚ glad to know this keep having fun while cooking.

  29. Dear Dassana,
    I can’t express how much of an influence you have been in my life. From someone who used to loathe entering the kitchen to an enthusiastic chef, you have been the sole reason for this change. Thank you for the wonderful recipes – each presented so clearly and beautifully. A big thank you and looking forward to more recipes. God bless.

    1. thats so good to know sophia. thanks for sharing your experience. means a lot to me πŸ™‚

  30. I tried your moong kichdi recipe,loved it.so simple to make and yet soo yummy.I will try a few more of ur recipes too.thank-you.Lovely site.5 stars

    1. pleased to know radha you liked the moong dal khichdi recipe. surely try more recipes and keep us updated πŸ™‚

  31. This turned out perfect! Hubby nd i really enjoyed it….thanks for the receipe πŸ™‚ btw this was ur first receipe i tried…lovely…5 stars

  32. How long would this be cooked on an electric stovetop? I know they have come a long way but those pressure cookers make me a little nervous.

    1. jeanne, i don’t know. never tried. you have to keep a check until the water is absorbed and lentil and rice have cooked.

  33. Hi i have tried many of your recepies its simply awesome…..loved this one too. To try anything i simply type the dish name and your name and google it. Thanks for the wonderful recepie. Keep up the work.4 stars

  34. I hate khichri. But this one was special because this was the first recipe that i cooked and it was nice actually. So thanks a lot for it. I cooked it when i was alone in my house n i didn’t know anything else to cook. This really helped me. Thank you very much. 4 stars

  35. It is gud and yummy to eat and very fast to cook i really enjoyed cooking it and eating it5 stars

  36. Love Dis site. Has de most spot- on recipes. For a first time cook like me, the worlds become easier. Special mention to dassanna amit. Ur recipes never go wrong!! Brilliant n thank u!! πŸ™‚

  37. I tried to make it first time today and it was perfectly made. I got a good help from pictures. Thanks and also give some more receipes.

  38. Thanks for the beautiful recipe
    now I am trying it first time.
    hope it will full fill my required expectation.4 stars

  39. Just made this tonight… I added a half of a carrot I had laying in the fridge too. This recipe was perfect one pot meal, tasty, and nutritious! Love your blog, recipes, and pics! Thank you for sharing!! 5 stars

    1. welcome rachel. glad to know this. thanks for sharing your positive feedback.

  40. I Have tried a few of your recipes and they have turned out very nice. The pictures are very helpful and makes it easy to understand how a dish looks at different stages of cooking.5 stars

  41. its nutritious and needed to growing children. moreover fast cooking receipe to working mothers. thank u.4 stars

  42. This is a lovely, easy to make recipe. As a cooking novice, I have tried many of your recipes and they all have turned out really well! Thank You! πŸ™‚5 stars

    1. welcome karishma. glad to know this. thanks for sharing positive feedback on recipes.

  43. This recipe looks delicious and sounds easy. I am going to try it out today.5 stars

  44. Great. Enjoyed but underestimated water and it burnt but still enjoyed unburnt.

    1. thanks ravi. water content needed also depends upon quality of rice also. next time add some more water, if using same brand/quality of rice.

  45. Hi Dassana,

    What is the ratio of rice and daal you take coz i tried it and results were not satisfactory. I took 1 cup rice and 1 cup Moong daal. Please suggest

    1. deepti, i take rice and dal in 50:50 proportion. since you have taken double the rice and dal as mentioned in the recipe. so you have to proportionally increase the ingredients like water and spices.

  46. Hi Dassana,
    Am a big fan of your site and all the recipes I have tried have turned out really good.This kichdi too was really good and made a nice heartwarming meal.Keep up the good work.5 stars

        1. will take about 25 to 30 minutes. adjust water accordingly in the pan. better to soak both the rice and mung lentils for 30 minutes. this will make them cook faster.

  47. Thanks! Being a beginner, your recipes are very encouraging & simple to follow. Fingers crossed for the khichdi that is now in the cooker…but slight pressure on me that it turns out fine πŸ˜‰ Natasha

  48. I love ur recipes especially dal makhni. Personally i dont like khichdi but as my stomach is upset today so i m left with only this option.. Lets hope it turn out to b yummy so dat i can hav something good to eat today.. Rating 5 star in advance due to pervious experience with dal makhni.5 stars

    1. thanks jatin for this positive feedback and for rating the recipe. i hope you enjoy the khichdi.

  49. Great comfort food…I always make this for my daughter when she feels a bit low and feverish.

  50. Yes u r right dassana… my husband’s stomach was severly upset few days back i made moong dal khichdi day n night but was really bimaaron wali khichdi…ginger …tomatoes are a good add ons.. khichdi turns out really delicious… yummy…thnx4 stars

    1. thanks monika. i have had the bimaron wali khichdi when i was sick and admitted in hospital during my childhood. the way they make khichdi in that, there is no salt, no spice and no oil. one of the most blandest and salt-less khichdi i was served there. in this recipe, ginger adds to the spice and tomatoes give a bit of sourness.

      1. Such an easy n yummy recipe. My husband was a little under the weather today and I used this recipe. Served it with curd n salad. He loved it πŸ™‚ thank you Dassana.

      2. hiiiii mam the recipes are beautiful and good. very nice posting complete indian recipes.
        I love this site. it is boring time I’ll check ur website and my time going then perfectly good and fresh. have good day mam and all keep new recipes coming. all the best

        1. thanks swapnali for sharing this motivating feedback. nice to know that you liked the website so much.