Khichdi – a recipe I never expected to share here. It’s known to be pretty plain and some might dare say boring, but it’s what I consider the most comforting meal ever. And if done right, I don’t think it’s even possible to ever call it boring again.
When I was younger, I never complained about eating khichdi, but I definitely didn’t approach it with the same excitement I’d express for paneer. I don’t know what it is about taste buds that changes from childhood to now, but there are few meals that make me feel as warm and cozy on the inside as khichdi does.
What it is
A fragrant one-dish meal featuring lentils, spices, veggies, and a grain. It goes way back – all the way back to ancient India when people still spoke Sanskrit, but the dish hasn’t changed much. Most of the time the grain in it is rice, but my mom often likes to use dalia – cracked wheat. Every part of India has a different way of doing it; for example, I LOVE the South Indian counterpart known as bisi bele bhat. The version my family makes is made with moong dal and has a porridge-like consistency.
What it isn’t
A western food trend that is meant to reset your digestion. Like one of those detox tea cleanses, but with “kitchari.” Honestly, it probably will reset your digestion to some extent because it’s easy on the stomach and just that good for you, but khichdi doesn’t exist for popular food magazines to flaunt it as a diet trend. Instead, I’d encourage you to throw your ingredients in a pot, gather around the table, and inhale this traditional dish I like to call a hug in a bowl.
Recipe Breakdown
STEP 1: Prep your veggies.
We used cauliflower, peas, carrots, and green beans, but feel free to only use what you have on hand or add your own additions!
STEP 2: Cook your veggies and spices.
There are a few spices you may not have, but I’m sure it will still taste heavenly if you omit them, so I’ve labeled them as optional in the recipe below.
STEP 3: Add your dalia (cracked wheat) and moong dal.
If substituting for cracked wheat with rice, keep in mind that it will be done earlier. If you’re using a pressure cooker that whistles, cook for about 5 minutes past the first whistle.
STEP 4: Add water and let the pressure cooker do the job.
Dalia Khichdi
Ingredients
- 1/2 cup skinned moong dal
- 1/2 cup dalia (cracked wheat)
- 2 tbsp ghee
- 4 cups water
- 1 tsp salt
Spices
- 1/2 tsp cumin
- 1 tbsp grated ginger
- 1/2 tsp turmeric
- 1 pinch hing (asafetida) optional
- 1 tsp red chili powder reduce to 1/2 tsp for less heat
- 1/4 tsp garam masala optional
Vegetables
- 1 tomato, chopped
- 1/4 cup cauliflower, chopped into small pieces
- 1/4 cup peas
- 1/4 cup carrot, chopped into small pieces
- 1/4 cup green beens, chopped into small pieces
Instructions
- Soak dalia and moong dal in cold water for 20 minutes.
- Heat ghee in a pressure cooker over medium-high heat.
- Add cumin. Stir until cumin starts to brown and the mixture is fragrant.
- Add ginger, tomato, turmeric, asafetida/hing (optional), red chili powder, garam masala (optional), and salt. Stir for 2-3 minutes.
- Add moong dal and dalia. Lower the heat slightly, and mix well for about 5 minutes.
- Add water, bring heat to medium, and pressure cook for 15 minutes, or until you hear two whistles.
- Top with cilantro and ghee!
Thank you. Hope I make it taste good.
Yes! You can use any of those. Cooking time will be a little different but this site has a super helpful time chart to figure out substitutions: https://indiaphile.info/guide-indian-lentils/
Can I use split yellow pigeon peas, toor dal, or masoor dal? I have whole moong but not moong dal.