The Softest, Creamiest Khichdi — No Pressure Cooker Needed!

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat option while vegetable oil is often more affordable.

basmati rice

🥗Healthier: brown rice

💰Cheaper: regular white rice

Brown rice adds fiber and nutrients, while regular white rice is usually less expensive.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers provide sweetness and color without heat, while jalapeños are often cheaper.

turmeric

🥗Healthier: curcumin supplements

💰Cheaper: saffron

Curcumin supplements can provide similar benefits, while saffron is a more luxurious alternative.

Rinse mung dal and white rice together until the water runs clear.

Soak the rinsed dal and rice in water for 15-20 minutes.

Drain the soaked dal and rice and set aside.

Heat ghee in a pan over medium heat.

Add cumin seeds, bay leaf, and a dried chili to the ghee and cook for 20 seconds.

Add chopped red onion and sauté for 3-4 minutes until softened.

Add minced garlic, ginger, and a smacked green chili; sauté for 1 minute.

Add chopped tomatoes and cook until they soften, adding a pinch of salt to draw out moisture.

Mix in turmeric, Kashmir chili, and coriander powder; cook for 1 minute.

Add diced potatoes and carrot to the mixture.

Stir in the drained mung dal and rice, mixing well.

Add approximately 2 liters of water to the pan and bring to a boil.

Reduce heat to a simmer and cook for 30-35 minutes, stirring occasionally.

Add frozen peas in the last 10-12 minutes of cooking.

Stir in chopped coriander towards the end of cooking and reserve some for garnish.

Serve with a drizzle of ghee and accompaniments like papad, red onion, and mango chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens