Authentic Khichdi Recipe – Basmati Rice & Mung Dal Comfort Food

Last Updated on 2 months by Neha Deshmukh

Authentic Khichdi Recipe – Basmati Rice & Mung Dal Comfort Food

Hey everyone! If you’re looking for a hug in a bowl, you’ve come to the right place. Khichdi (pronounced kich-ree) is the ultimate Indian comfort food. It’s simple, nourishing, and just… feels like home. I remember my grandmother making this for me whenever I was feeling under the weather, and honestly, it still works its magic today! This recipe uses basmati rice and mung dal, and it’s easier to make than you might think. Let’s get cooking!

Why You’ll Love This Recipe

This khichdi is more than just a meal; it’s a feeling. It’s light yet satisfying, perfect for a quick weeknight dinner or a cozy weekend lunch. Plus, it’s incredibly versatile – you can adjust the spices and add veggies to make it your own. It’s also naturally gluten-free and can easily be made vegan!

Ingredients

Here’s what you’ll need to create this comforting dish:

• 1 cup Basmati rice
• 0.5 cup Mung dal (split yellow lentils)
• 2 tsp Ghee (clarified butter)
• 1 pinch Salt (for the khichdi)
• 2.5 cups Water (for the khichdi)
• 0.5 cup Thick plain yogurt
• 2 cups Water (for the chaas)
• 1 tsp Cumin seeds
• 0.5 tsp Salt (for the chaas)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in your khichdi.

Basmati Rice: Choosing the Right Grain

Basmati rice is key for that lovely fluffy texture. Look for aged basmati – it tends to be less sticky. I usually go for the extra-long grain variety. (Approximately 195g)

Mung Dal: Benefits and Varieties

Mung dal is a powerhouse of protein and easy to digest. You can use split yellow mung dal (the most common) or whole mung beans, but you’ll need to soak whole beans for a few hours before cooking. (Approximately 100g)

Ghee: The Importance of Clarified Butter in Indian Cooking

Ghee adds a beautiful richness and aroma. It’s traditional in khichdi, but you can substitute with vegetable oil if you prefer. (Approximately 10ml)

Cumin: Regional Variations & Roasting for Enhanced Flavor

Cumin seeds add a warm, earthy note to the chaas. Roasting them lightly in a dry pan before using really brings out their flavor! (Approximately 5g)

Water Quality & Its Impact on Khichdi Texture

Believe it or not, the quality of your water matters! Filtered water will give you the best results.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give your basmati rice a good rinse under cold water until the water runs clear. This removes excess starch and helps prevent stickiness. Then, drain it well.
2. Now, in your pressure cooker (or a heavy-bottomed pot if you don’t have one), combine the rinsed rice, mung dal, ghee, a pinch of salt, and 2.5 cups of water.
3. Close the pressure cooker lid and cook on medium-high heat until you hear the first whistle. Then, reduce the heat to low and cook for another 12 minutes (about 6 whistles in total). Let the pressure release naturally.
4. While the khichdi is cooking, let’s make the chaas! In a mixing bowl, whisk the yogurt until it’s nice and smooth.
5. Gradually add the 2 cups of water while whisking constantly to prevent any lumps from forming.
6. Stir in the salt and toasted cumin seeds. Whisk vigorously – you want to create a nice, frothy texture.
7. Once the pressure has released, open the cooker and fluff the khichdi with a fork.
8. Serve the hot khichdi immediately with a glass of chilled chaas.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect khichdi:

Achieving the Perfect Khichdi Consistency

The ideal khichdi is soft and slightly mushy, but not watery. Adjust the amount of water accordingly. If it’s too thick, add a splash more water.

Preventing Sticking & Burning

Using a good quality pressure cooker and enough ghee helps prevent sticking. You can also stir occasionally if you’re cooking it in a pot.

The Role of Pressure Cooking

Pressure cooking speeds up the process and ensures the dal and rice cook evenly. If you don’t have a pressure cooker, you can cook it in a pot, but it will take longer (around 45-60 minutes).

Tips for Flavor Enhancement

A pinch of turmeric powder adds a lovely color and subtle flavor. You can also add a bay leaf or a small piece of cinnamon stick while cooking.

Variations

Khichdi is a blank canvas! Here are a few ways to spice things up:

Vegan Khichdi Adaptation

Simply substitute the ghee with vegetable oil or coconut oil.

Gluten-Free Khichdi (Naturally Gluten-Free)

This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.

Spice Level Adjustment: Adding Green Chilies or Ginger

My friend loves to add a finely chopped green chili or a small piece of grated ginger for a little kick.

Festival Adaptations: Khichdi for Makar Sankranti or Ekadashi

During Makar Sankranti, we often add seasonal vegetables like peas and carrots. For Ekadashi, it’s traditionally made without any spices (except salt).

Serving Suggestions

Khichdi is delicious on its own, but here are a few ideas to complete the meal:

• A dollop of yogurt or a side of raita (yogurt dip)
• A simple salad
• Pickle (achar) – mango pickle is a classic!
• Papadums (crispy lentil wafers)

Storage Instructions

Leftover khichdi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of water to loosen it up.

FAQs

Got questions? I’ve got answers!

What is the best type of rice to use for Khichdi?

Basmati rice is the gold standard! Its long grains and delicate flavor make it perfect for khichdi.

Can I make Khichdi without a pressure cooker?

Yes, absolutely! Just cook it in a heavy-bottomed pot with a lid for about 45-60 minutes, or until the rice and dal are tender.

How can I adjust the consistency of the Khichdi?

Add more water for a thinner consistency, or cook it uncovered for a few minutes to reduce the liquid.

What are the health benefits of eating Khichdi?

Khichdi is easily digestible, nutritious, and a good source of protein and carbohydrates. It’s often recommended for people recovering from illness.

Can I add vegetables to this Khichdi recipe?

Definitely! Peas, carrots, potatoes, spinach – feel free to add your favorites. Just add them along with the rice and dal.

Enjoy this comforting bowl of goodness! I hope this recipe brings a little bit of warmth and happiness to your kitchen. Let me know how it turns out in the comments below!