Description
A comforting one-pot dish made from rice and lentils, flavored with spices.
Ingredients
Scale
- 1 tbsp Ghee
- 2 – 3 Cloves
- 2 inch Cinnamon
- 4 – 5 Black peppercorns
- 1 tsp Cumin seeds
- 1/2 cup Onion (Thinly sliced)
- 2 Green chilli (Slit into half)
- 1/2 cup Rice
- 1/2 cup Dhuli Moong Dal / Split hulled green gram
- 1/2 tsp Turmeric powder
- Salt to taste
- 4 cups Water
- 1/2 Lemon (sliced)
- 1/2 cup Onions (Golden Fried)
- Fresh coriander
- 1 tbsp Ghee for tempering
- 1/2 tsp Cumin seeds for tempering
Instructions
- Wash and soak rice and lentil in enough water for 20 minutes.
- Heat ghee in a pressure cooker.
- Add cloves, cinnamon, peppercorns and cumin seeds and let them crackle for a few seconds.
- Add onion and green chili and fry till onions turn slightly brown.
- Drain the lentil and rice and add in the pressure cooker along with turmeric powder, salt and water.
- Cook until rice and lentils are nicely cooked. (Cook for approximately one whistle on high heat and then 3 whistles on low heat)
- Add more water if required.
- Heat ghee for tempering in a pan.
- Once the ghee is hot, add cumin seeds and let them crackle for a few minutes.
- Pour the tempering over khichdi.
- Garnish with lemon slices, golden fried onions and fresh coriander.
- Pour some more ghee on top.
- Serve it with papad, coriander chutney, curd and pickle.
Notes
- Adjust water based on the desired consistency of khichdi.
- It’s a versatile dish and can be served with various sides.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg