Name: Khichdi
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 tbsp ghee; 1 tsp cumin seeds; 1 onion; 1 tbsp ginger; 1 tsp ground turmeric; 3/4 cup basmati rice; 3/4 cup split yellow moong dal; 5 cups water; 2 tsp salt; 200 g mixed vegetables; 2 tbsp ghee; 1 tsp cumin seeds; 1 dried red chilli; a pinch asafoetida; 1 tbsp lemon juice; a handful coriander leaves

Prep: 10m
Cook: 30m
Waiting: 5m
Total: 45m
Serves: 4
Effort: Easy

Scale

Units

Method

Khichdi — recipe grid
2 tbsp	1 Fry the aromatics 6m	3 Add the rinsed grains and toss in the fat 3m	4 Simmer covered until soft and porridge-like 25m Stir occasionally and add hot water if it tightens. It should pour off a spoon.	6 Pour the ghee tempering over just before serving 2m
1 tsp
1
1 tbsp
1 tsp
3/4 cup	2 Rinse together until the water runs clear 5m
3/4 cup	2 Rinse together until the water runs clear 5m
5 cups
2 tsp
200 g
2 tbsp	5 Fry until the seeds crackle 2m
1 tsp
1
a pinch
1 tbsp
a handful

Read left to right: ingredients merge into steps, and the rightmost cell is the last thing you do. Steps account for 43m of hands-on and cooking time.

Why moong dal

Split yellow moong is skinless and cooks in about the same time as rice, which is what makes this a genuinely one-pot dish. It also breaks down completely into a creamy background rather than staying as distinct lentils. Any other dal needs a head start.

Notes

Roughly 1 : 4 grain to water by volume for a loose khichdi. Use less for a firmer, pilaf-like version.
It thickens dramatically on standing. Loosen with hot water when reheating.
Ghee at the end is not a garnish here — it is most of the flavour.

Method

Fry the aromatics

Rinse together until the water runs clear

Add the rinsed grains and toss in the fat

Simmer covered until soft and porridge-like

Fry until the seeds crackle

Pour the ghee tempering over just before serving

Why moong dal

Notes