Khichdi | How to make Rajasthani Style Plain Khichdi | Detox Food | Breakfast Recipes by Masterchefmom

Hi Supermoms,

'Khichdi' is a popular dish and for many, it is also a 'comfort food' . It is the tried and tested food made especially when a dear one is little under the weather. Many do not like khichdi as they associate it as 'Fever food'. But, Khichdi is Satvik,  healthy and extremely tasty when cooked right. 

Many often confuse between Pongal and Khichdi and assume that they are the same. But there is a wide difference between both these dishes. For example, the spices and herbs  that are used in pongal like ginger, curry leaves, peppercorns are not used in Khichdi. Similarly turmeric powder is generously used in Khichdi, whereas in Pongal, we do not use turmeric powder and that is the reason the Pongal is also called  'Ven ' Pongal ( 'Ven' in Tamil means 'white'). More than all this, the proportion of rice : dal is so different in both these dishes. 

Though you can add vegetables like potato and carrot to the khichdi, I make a plain Khichdi to get the authentic feel. A tasty, wholesome and nourishing dish that can be served for breakfast/lunch or dinner. Tawa roasted Masala papad is a great accompaniment to this Khichdi. 

Khichdi :

Preparation time : 5 minutes

Cooking time : 20 minutes

Serves :4

1 cup = 250 ml 

Special Vessel : pressure cooker 

Ingredients:

1 cup raw rice ( I used sona masoori , do not use sticky rice or basmati rice)

1/2 cup toor dal/arhar dal/tuvar dal/pigeon peas

1/2 cup moong dal/husked and split green gram

6 cups of water

1/2 teaspoon turmeric powder

salt to taste

For tempering :

1 tablespoon ghee/clarified butter

1 & 1/2 teaspoons cumin seeds/jeera

1-2 dry red chillies ( halved) ( optional)

Method :

1. Mix the rice and dals  at least 2-3 times and pressure cook them along with salt and turmeric powder for upto 3-4 whistles and switch off.

Chef tip : Cook over low to medium flame.

2. Once the pressure releases , check the consistency of the Khichdi. 

Note : It should not be too thick , but in pouring consistency.

3. Heat the khichdi over low flame, add a cup of water ( adjust) and mix so that the khichdi is of loose consistency and switch off.

Note: This step will take just 2 -3 minutes.

4. Heat a small pan with ghee and temper with cumin seeds, dry red chillies ( optional) and pour it into the Khichdi. 

Serve hot with papad and enjoy !

Happy Cooking !

With love,

Masterchefmom