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Best Khichdi Recipes

Best Khichdi Recipes

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Khichdi Shopping Tips

Indian food is loaded with many herbs and spices. Make sure you have a stocked spice cabinet and a big appetite.

Khichdi Cooking Tips

As delicious as Indian food is, the smells are strong and they linger. Make sure to have your stove vents running and a window open if you don't want your furniture to smell like spices for a week.

How To Make Masala Khichdi (Vegetable Khichdi Recipe)

Learn How To Make Masala Khichdi | Vegetable Khichdi Recipe with a simple video tutorial. This is a nutritious, comfy, spicy and tasty wholesome one-pot meal. This balanced one-pot dish is a combination of rice, lentils, vegetables and some essential spices. The combination of lentils (dal), rice (chawal), and veggies make Khichdi a complete meal. This no-fail dish is the epitome of comfort foods all over India.


  • 1 ¼ cups s dried split yellow mung beans (such as Pride of India)
  • ¾ cup uncooked white basmati rice
  • ½ cinnamon stick (about 1 1/2 inch)
  • 6 whole cloves
  • 1 ½ teaspoons s ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon ground turmeric
  • ½ teaspoon fennel seeds
  • ½ teaspoon ground fenugreek seeds
  • Generous pinch of cayenne pepper
  • 2 garlic cloves, finely chopped
  • 2 teaspoons finely chopped peeled fresh ginger
  • 6 ½ cups water
  • 2 fresh bay leaves
  • Pinch of kosher salt, plus more to taste
  • Whole-milk yogurt and fresh cilantro leaves, for serving

Place mung beans and rice in a fine wire-mesh strainer rinse under cold water, stirring with your hands, until water runs clear, about 3 minutes.

Place cinnamon stick, whole cloves, cumin, coriander, mustard seeds, turmeric, fennel seeds, fenugreek, and cayenne in a large heavy-bottomed pot or a medium Dutch oven. Heat over medium, stirring constantly with a wooden spoon, until very fragrant, about 3 minutes. Add garlic and ginger cook, stirring constantly, 1 minute. Add mung bean mixture stir to coat in spices. Add 6 1/2 cups water, bay leaves, and salt.

Bring mixture to a vigorous simmer over medium-high, stirring occasionally. Cover and reduce heat to low simmer, stirring and running spoon along bottom of pot occasionally, until mung bean mixture is tender but rice still holds it shape, 12 to 15 minutes. (Mixture will be slightly runny, but it will thicken as it sits.) Remove from heat. Remove and discard cinnamon, whole cloves, and bay leaves. Gently stir in salt to taste. Divide evenly among bowls dollop with yogurt, and sprinkle with cilantro.

Best khichdi recipe Bhuna khichdi with peas

Best khichdi recipe-khichdi is one of the most ancient dishes. It is undoubtedly one of Indian’s favorite comfort food. Moong dal khichdi one of the most popular kinds of khichdi could be called a complete source of protein. Khichdi is easily digestible and full of nutrition. When we talk about ‘Khichdi’ the first thing that comes to our mind is that someone is unwell. It is another name is ‘Bimari wala khana’.Khichdi is an unofficially national dish of India.

About khichdi

The dish is made in many variants. In Maharashtra, it is made with prawns. In Bengal, the dish is considered a rich gourmet delicacy. In Bihar, it is eaten during Makar Sankranti. Haryana’s best khichdi recipe is made from bajra and moong dal. Odisha has many varieties of khichdi, Ada hengu khichdi is a popular dish in Puri Jagannath Temple. It is also one of the most relished delicacies during Makar Sankranti in India. So, the Indian khichdi recipe is the best khichdi recipe.

What is khichdi?

Khichdi is a healthy Indian Dish made with the goodness of rice and lentils. The rice and lentil dish is one of the easiest homemade preparations. Various other ingredients like ghee, cumin seeds, chili, herbs, vegetables, onion, ginger, and whole garam masala. It is served with ghee, pickles, and curd. Khichdi is a healthy breakfast dish.

Different types of best khichdi recipe

preparation of best khichdi recipe

Ingredients for best khichdi recipe

  • 2 cups rice
  • 1 cup moong dal
  • 1 tbsp white cumin paste
  • 1 tbsp ginger paste
  • ½ tbsp. red chili paste
  • 1 tbsp turmeric powder
  • ½ cup coconut finely grated
  • 3-4 green cardamoms crushed
  • Garam masala powder (2 cardamoms, ½ inch of cinnamon stick, and a couple of cloves)
  • ½ cup whole cumin
  • ½ cup fresh peas
  • 2 bay leaves
  • A pinch of sugar
  • 3 tbsp ghee
  • Salt to taste
  • Water

How to make the best khichdi recipe?

  1. Heat a Kadai, dry roast the moong dal till they are deep red in colour. Take the moong dal out in a bowl and keep aside.
  2. Wash the moong dal under running water and then keep it aside.
  3. Wash and dry the rice. Add crushed cardamoms and keep them aside.
  4. Heat ghee in an open vessel, add the bay leaves and whole cumin. When they start to splutter, add turmeric powder and ginger, cumin, and chili paste. And fry for some time.
  5. Once they start to give out the aroma, add rice and fry more.
  6. Add dal. No need to fry as dal has already been dry roasted.
  7. Mix well the two ingredients and add enough water to cook, taking care to see that both the rice and dal remain a little dry and not overcooked.
  8. Adjust water accordingly.
  9. Add fresh peas and grated coconut. The coconut should be finely grated.
  10. Add seasoning with the help of salt and sugar.
  11. Cover the bhuna khichdi with a lid and reduce the flame to low. Let the khichdi cook on low flame. Keep one cup of hot water.
  12. Adjusting the water from time to time.
  13. After 10-15 minutes, chick the khichdi, if you notice the bottom is sticking and the rice is not cooked then add some hot water accordingly.
  14. This dish has a pulao consistency.
  15. When the rice grain has cooked, add two tbsp. of ghee and garam masala powder. Using a spatula to mix everything without breaking the rice grain.

Rice – You can use Gobindabhog rice, it is sticky rice. But I prefer basmati rice for bhuna khichdi. It is best for bhuna khichdi.

Moong dal – Moong dal is popular in many Asian cuisines. We can be made different recipes by moong dal like soup, curry, pancake, dosa, and even dessert. It is extremely light and high in protein.

  • If you are using fresh peas, then you add these peas along with the rice. If you are using frozen peas, then you add these in the last.
  • You can fry the grated coconut in a little oil.
  • You can be made khichdi by the pressure cooker, khichdi will cook faster in a pressure cooker than in an open vessel.
  • Rice kept soaked in water for some time, cooks faster, and does not increase in volume.

Recipe Summary

  • 1 cup brown basmati rice
  • ½ cup whole green mung beans
  • ¼ cup split yellow dal
  • 1 ½ teaspoons cumin seeds
  • 1 ½ teaspoons brown mustard seeds
  • 8 tablespoons ghee, divided (Optional)
  • 1 shallot, sliced
  • 1 tablespoon minced fresh ginger root
  • 1 tablespoon goda masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground black pepper
  • ½ teaspoon salt
  • 6 cups water

Rinse rice and mung beans. Cover with water and soak for 15 minutes. Rinse split yellow dal and add to the rice and mung beans to soak for 15 minutes. Drain and set aside.

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Saute cumin and mustard seeds in 2 tablespoons ghee until fragrant, about 2 minutes. Add shallot and ginger and cook until shallot is tender and translucent, about 5 minutes. Add the drained rice and legumes stir to combine. Turn off Saute function.

Stir in goda masala, turmeric, pepper, and salt. Add water stir well. Close and lock the lid. Select high pressure and set timer for 18 minutes according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.

Allow pressure to release naturally for 15 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Stir khichdi and divide between 6 bowls. Top each with 1 tablespoon of remaining ghee.

Khichdi – A Simple, Pakistani Style Recipe

Here’s a super simple and basic Khichdi recipe – something for those lazy days when you don’t really want to go all-out in the kitchen, but still want hug-in-a-bowl kinda comfort food in your belly.

Khichdi for my family has always been something that’s made when someone is ill, has an upset stomach or for babies being weaned onto solid food. The reasoning is that Khichdi is easier to take in and digest since it has a very mild flavour, isn’t heavy on the spices and is very soft.

I remember my Mother cooking a small pot of Khichdi on the daily for my little brother seven years my junior when he was being weaned onto solids. This Khichdi was super soft, moist and buttery. Occasionally my Mother would add small chunks of potatoes that looked like they were melted into the rice, or chicken. I won’t lie, I would wait for my brother to (inevitably) have some leftovers for me to devour.

Come to think of it, I’ve no clue why I just didn’t ask my Mother to make some for me too. Kids, eh?

To this day, I love myself a bowl of Khichdi anytime I’m not in the mood for a full-blown taste-bud experience. Cooked in my style, with a slightly heavy hand on the black pepper and an emphasis on the delectable aroma of cinnamon, Khichdi makes for an ideal lunch on a lazy day.

Khichdi is also a fantastic meal for your little ones – my daughter particularly has been a complete Khichdi lover ever seen we were weaning her onto food. You can keep a light hand on the black pepper if your child is new to food or sensitive to spice. My girl has an impressively good tolerance to spice, so I use the same amount of black pepper as I would for myself.

You can use any type of lentils for Khichdi. I used masoor and moong daal, however black and green daal can also be used – green is used quite commonly. Additionally, the ratio of rice:lentils is also up to you. I used 50% rice and 50% daal however I’ve found some people prefer 30% daal and 70% rice – it’s purely your own choice and fear not, messing up the ratio will not mess up your Khichdi! Any changes you can make are listed in the ‘notes’ section below the recipe.

Khichdi is best deserved with a knob of butter and a dollop of yogurt. In fact, never have I seen a plate of Khichdi in my family without a side of yogurt. It seems quite unthinkable.

Today we have compiled 10 interesting Khichdi recipes.

1. Moong Dal Khichdi

This is the usual variant as I mentioned above. Check out the recipe right below.

2. Oats Khichdi

Are you looking for a more nutritious variant? Then look no further. Prepare oats khichdi with help of this video guide.

3. Sabudana Khichdi

This type of Khichdi stands out from the crowd as it looks and tastes totally different, however, quite popular.

4. Masala Khichdi

Don't like the bland taste of normal khichdi and want something masaledar, then you should include this.

5. Restaurant-style Khichdi

Khichdi, especially of restaurant-style ones, is absolutely lip-smacking. Here's how you can make it at home.

6. Hyderabadi Khichdi

Check out the video to know how to prepare authentic Hyderabadi Khichdi and its side dish Khatta.

7. Bengali style Khichuri

The Bengali variant of khichdi is usually made from roasted moong dal and fragrant gobindobhog rice. The ghee laden Khichuri you will always find during festive occasions.

8. Kathyawadi Khichdi

This is another Gujarati style variant that you should try at least once. Check out the recipe to know more.

9. Bajra Khichdi

Bajra khichdi which is made from pearl millet is a warm and nutritious recipe that is usually eaten during winters.

10. Pav Bhaji Khichdi

Love Pav Bhaji? Now you can add the zaika of it in khichdi as well. How? Check out this video to know more.

How to Make Khichdi

Khichdi is made in different ways in different parts of the country. The place I belong to, it’s made like a porridge. So we add extra water with rice and dal and cook it to a porridge like consistency.

In some parts of the country, it’s made almost like a pulao, so if you want your khichdi like that, add only double the amount of water, I added around 4 times.

Also different lentils can be used in khichdi, the most common one in my home is moong dal. It’s actually the most easily digestible dal and so used in khichdi.

The funny thing is that since khichdi is generally assumed to be bland and boring, people don’t really like it. I know my brothers would never eat it unless and until they were ill!

Luckily me and hubby love it, so I make it whenever we want to eat something light and homemade. Hope you guys like this simple Indian recipe.

The Khichdi Recipe that’s actually tasty!

Khichdi or khichri is an Indian one pot lentil and rice dish that’s vegetarian, easy to digest and wholesome. Done right, it can be incredibly tasty and may become your favourite comfort food. This version can be made in a traditional pressure cooker or an Instant Pot.

The last few weeks have been difficult and here’s why. But I’ve been eager to get back to work, because it helps take my mind off things and gives me a chance to do something that I love doing.

When I was thinking about the first recipe I want to share when I get back to the blog after a long two month stint, I couldn’t think of anything else except khichdi. It’s the first thing I made when I got back to my own kitchen. It’s what we’ve eaten the last two days for three meals straight. And it’s what comforts my soul best.

It also reminds me of how I would demand that my grandma make me khichdi every time we were having lunch at her place. Those were simpler days.

I also remember not liking khichdi sometimes. That’s because pretty much every house in India has their own version of khichdi or khichri. It’s one of those recipes that get passed down, and you learn to make it your own as you go. The way my grandma makes it is definitely a favourite. This version has whole spices, chunks of potatoes and other vegetables that become so soft they almost melt into the dish, and a secret tip where she roasts the lentils (dal) and rice before she adds the water. This recipe actually tastes good. It’s not sick food. It’s not weird and gloopy. It’s healthy, nutritious and comforting. And its a dish that you share with family. Its a meal that everyone will enjoy.

I use a combination of rice and two variety of lentils (dals) – moong dal and arhar/ toor dal. I love this combination the best because both the dals cook down to mix well with the rice. This version is more like a porridge, instead of grains which are separate. And thats the beauty of khichdi – because everything breaks down so well, its really easy to digest, but can keep you feeling full longer. I love adding diced carrots, beans, potatoes, cauliflower and green peas to make this a vegetarian khichdi and topping it with extra ghee. Unless you are vegan, don’t skip the ghee. It’ll melt all over and glisten and make every bite extra delicious. It also goes really well with cucumber raita.

If you live outside India, both these lentils are easily available at Indian stores and sometimes even at large supermarkets.

How to make perfect non-sticky Sabudana Khichdi / tapioca pearl pilaf

Love Sabudana khichdi ? but somehow can&rsquot get it right . Does it turn mushy or sticky and completely unappetizing then today&rsquos post- How to make perfect non-sticky Sabudana Khichdi / tapioca pearls pilaf has got you covered .

This delicious dish is vegan and gluten-free too.

Sabudana Khichdi is one of the most popular comfort food in India. It&rsquos also know by sago khichdi and tapioca pearl pilaf. Beautiful tender tapioca pearls coated with crunchy roasted peanuts and sautéed with potatoes using spices with generous squeeze of lemon. A true humble meal for folks of all ages.

It&rsquos mostly made during fasting/vrat/upvaas season like Navratri , Shivratri , Ekadashi but not limited to the same. Sabudana khichdi makes an appetizing and filling breakfast , lunch , dinner or a snack and with few minutes of pre preparation ,this delicious meal comes together in a flash.

We absolutely love it with a side of chilled yogurt. Simple pleasures of life right!

I have had my share of making sticky , lumpy , mushy Sabudana khichdi when I was a rookie years back but not anymore. I have learnt how to make this delicious khichdi from my mother in law and it turns out amazing every time.

Given below is step by step pictorial followed by the recipe and tips for making the perfect non &ndash sticky sabudana khichdi . It is important to go through the tips for a successful khichdi so please do not skip them.

Why does my Sabudana Khichdi turn so sticky and lumpy ?:(

Well , if you soak Sabudana/ tapioca in more water than required then it will turn mushy and sticky.

so how to make perfect non-sticky Sabudana Khichdi / tapioca pearl pilaf ?

Solution &ndash Place Sabudana in a colander .Wash Sabudana under cold tap water until clear water appears. This takes off most of the starch and prevents sticking. Soak sabudana by adding just enough water to cover them . Just 1/4 inch more than sabudana level.

Secondly after the sabudana have fluffed up , drain off excess water if any before cooking.

Thirdly , less is more. Don&rsquot use a lot of oil to cook sabudana .

How do I know when sabudana is soaked well and ready to cook ?

There is a wide range of sabudana available in the market with different quality. Some are ready instantly , some need 3-4 hours of soaking and some need more time. I suggest soaking for 5-6 hours ,preferably overnight for non instant ones.

Always do the smash test mentioned below to know that sabudana is ready or not for cooking.

Pick up a soaked pearl and mash it between your finger and thumb. It should squish easily .

Do the smash test and if not ready , sprinkle some water and give a quick stir and let it sit for 2 more hours.

Smash test again, drain any excess water.

Now you are all set to make the khichdi.

Steps given below for how to make perfect non-sticky Sabudana Khichdi / tapioca pearl pilaf.


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