Khichdi Recipe

Khichdi is a comfort food of India because it’s the food that is easy on the stomach and we all remember having it when our stomach feels uneasy or if we are unwell. But apart from that, Khichdi is a wholesome meal which, if had with ghee provides carbohydrates, proteins, dietary fibre and fats. It’s a recommended food in Ayurveda since it helps in balancing the three doshas – Vata, Kapha & Pitta in the body and provides good health.

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Khichdi is usually prepared with Rice & Moong Dal. It is one of the easiest meals to prepare when you can’t think of anything else to prepare. There are many variations of Khichdi in different parts of India. The Khichdi recipe which I have shown in the video is a basic one. If you like you can add sliced onion/ tomatoes/ beans/ carrots etc. to this recipe and prepare your own variation. Also if you like you can make it spicier by adding whole spices in the tadka or red chilly powder.

For those who are Vegans, you may add oil instead of ghee in this Khichdi recipe. For more vegan recipes visit our YouTube channel.

Khichdi Recipe | How to cook Khichdi in a cooker
Recipe Type: Rice Dish / Main Course
Cuisine: Indian
Author: Shradha
Prep time:
Cook time:
Total time:
Serves: 2-3
Ingredients
  • ½ cup Chawal / Rice
  • ½ cup Green moong dal / green gram dal
  • 1 Hari Mirch / Green chilly chopped
  • ½ inch Adrak / Ginger peeled and chopped
  • 2 cloves of Lasun/ Garlic
  • (Crush green chilly, ginger & garlic in a mortar pestle)
  • 1 small potato chopped (do not peel the skin)
  • 5-6 Kali Mirch / Peppercorns
  • ¼ tsp Haldi / Turmeric powder
  • A generous pinch of Hing / Asafoetida
  • 2 tbsp of Ghee or Oil (for Vegan recipe)
  • 3 cups of water (apart from the water used for soaking the Rice & Dal)
Instructions
Notes
Serve with a spoonful of ghee, pickle, papad &/ kadhi.

 

Procedure:
  1. Heat ghee/ oil in the cooker
  2. Add pepper corns
  3. Add crushed chilly/ ginger/ garlic paste and sauté for a few seconds
  4. Add potatoes, turmeric & asafoetida and sauté for a few seconds
  5. Add Rice & Dal without the water & sauté for a minute
  6. Add water
  7. Add salt and put the cooker lid without the pressure regulator. You can keep the gas flame high at this stage.
  8. Once the steam starts coming out of the cooker vent, keep the pressure regulator on it and cook for 6-7 minutes after the first whistle on a low flame.

 

This is an important tip to save the cooking fuel/ cooking gas. While cooking anything in a cooker when you put the cooker lid, do not keep the pressure regulator (commonly known as whistle) on it. Once the steam starts coming out of the cooker vent, then keep the pressure regulator on it. This helps in saving a lot of cooking gas because the food inside the cooker is getting cooked in pure steam instead of steam plus air which would have been the case had you kept the lid along with the whistle on it right in the beginning. This is a tip which I came to know when I joined a one of the leading cooker manufacturers in India. It’s a tip I have remembered well and always use while cooking J I am sure you all will also benefit from it.

Serve with a spoonful of ghee, pickle, papad &/ kadhi.

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Video Gear used to make this video:
Canon 600D Camera, Canon Lens 50mm f.18