Khichdi Kadhi Recipe- Authentic Indian Comfort Food

Last Updated on 3 months by Neha Deshmukh

Khichdi Kadhi Recipe: Authentic Indian Comfort Food

Hello friends! Today, I’m sharing a recipe that’s incredibly close to my heart – Khichdi Kadhi. It’s the ultimate Indian comfort food, a hug in a bowl, and something my grandmother always made when I was feeling under the weather. It’s simple, nourishing, and bursting with flavour. Trust me, once you try this, it’ll become a regular in your kitchen too!

Why You’ll Love This Recipe

This Khichdi Kadhi isn’t just a meal; it’s an experience. It’s a beautiful balance of textures – the soft, fluffy khichdi paired with the tangy, smooth kadhi. It’s incredibly satisfying and easy to digest, making it perfect for a cozy night in or when you need a little bit of home-style goodness. Plus, it’s a complete meal in itself!

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup Rice
• ½ cup Toor Daal
• 3 cups Water (for soaking)
• 1 Tbsp Oil
• 1 Tbsp Clarified Butter (ghee)
• ½ tsp Cumin Seeds
• 1 inch piece Cinnamon Stick
• 2 Tbsp Raw Peanuts
• ½ tsp Turmeric Powder
• ¼ tsp Asafoetida (Hing)
• ½ tsp Black Pepper
• ¼ tsp Ground Cloves
• 1 medium Onion
• 1 Tbsp Ginger (grated)
• 1 Tbsp Garlic (minced)
• Green Chilies (to taste, chopped)
• 1 medium Potato (diced)
• ½ cup Frozen Green Peas
• Salt (to taste)
• Red Chili Powder (to taste)
• 1 tsp Garam Masala
• 1 cup Yogurt
• ¼ cup Chickpea Flour (Besan)
• 1 tsp Ginger (grated, for kadhi)
• 1-2 Green chilies (for kadhi, chopped)
• 1 tsp Sugar
• 1 Tbsp Ghee (for kadhi tempering)
• 1 small piece Cinnamon (for kadhi tempering)
• 4 Cloves (for kadhi tempering)
• 1 Whole red chili (for kadhi tempering)
• ½ tsp Cumin Seeds (for kadhi tempering)
• ½ tsp Mustard seeds (for kadhi tempering)
• 10 Fenugreek Seeds (Methi) (for kadhi tempering)
• ⅛ tsp Asafoetida (Hing) (for kadhi tempering)
• 1 sprig Curry leaves
• 5 sprigs Cilantro (chopped, for garnish)

Ingredient Notes

Let’s talk ingredients! Good quality ghee is essential for that rich, aromatic flavour. Don’t skimp on this one! Traditionally, khichdi recipes vary across India. Some use moong dal instead of toor dal, or even a mix. Toor dal gives this version a lovely, slightly nutty flavour and a beautiful texture. And don’t be shy with the spices – they’re what make this dish sing!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the rice and toor daal together until the water runs clear. This gets rid of excess starch. Then, soak them in 3 cups of water for about 15-20 minutes.
2. Now, heat the oil and ghee in a pressure cooker. Once hot, add the cumin seeds and let them sizzle for a few seconds.
3. Add the cinnamon stick and raw peanuts. Toast them until the peanuts turn a lovely golden brown. This adds a wonderful nutty aroma.
4. Stir in the asafoetida, turmeric powder, ground cloves, and black pepper. Mix quickly – you don’t want anything to burn!
5. Add the chopped onion and sauté until it becomes translucent.
6. Next, sauté the garlic, green chilies, and ginger for about a minute until fragrant. Your kitchen should be smelling amazing right about now!
7. Add the diced potatoes, peas, salt, red chili powder, and garam masala. Mix everything well to coat the veggies in the spices.
8. Drain the soaked rice-daal mixture and add it to the pressure cooker along with the remaining water. Give it a good stir, adjust the seasoning if needed, and bring it to a boil.
9. Close the pressure cooker lid and cook for 1 whistle. Then, turn off the heat and let the pressure release naturally. This is important for perfectly cooked khichdi!
10. While the khichdi is cooking, let’s make the kadhi. In a bowl, whisk together the yogurt, chickpea flour, and water until it’s completely smooth. Add salt, sugar, turmeric powder, ginger, and green chilies.
11. Cook the kadhi on medium heat, stirring constantly to prevent it from sticking or curdling. Continue until it thickens and comes to a boil.
12. In a separate small pan, heat ghee. Add the cinnamon, cloves, whole red chili, cumin seeds, mustard seeds, and fenugreek seeds. Let them splutter and release their flavours.
13. Take the pan off the heat and add the asafoetida and curry leaves. They’ll sizzle beautifully! Immediately pour this tempering into the kadhi and simmer for about 2 minutes.
14. Fluff the khichdi gently with a fork. Serve it hot with the kadhi, and garnish with plenty of fresh cilantro.

Expert Tips

• Don’t overcook the khichdi! You want the rice and daal to be soft but still hold their shape.
• Stir the kadhi constantly – seriously, don’t walk away! This is the key to a smooth, creamy kadhi.
• Adjust the amount of green chilies to your liking.

Variations

• Vegan Khichdi Kadhi: Substitute the ghee with vegetable oil and use plant-based yogurt for the kadhi.
• Gluten-Free Khichdi Kadhi: This recipe is naturally gluten-free! Just double-check your asafoetida (hing) to ensure it hasn’t been processed with wheat flour.
• Spice Level Adjustments: For a milder flavour, reduce the amount of red chili powder and green chilies. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: We often make this during Makar Sankranti, a harvest festival, and enjoy it with til (sesame) laddoo. It’s considered very auspicious!

Serving Suggestions

Khichdi Kadhi is a complete meal on its own, but you can also serve it with a side of papadums or a simple vegetable stir-fry. A dollop of ghee on top of the khichdi is always a good idea!

Storage Instructions

Leftover khichdi and kadhi can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

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

Basmati rice is a popular choice for its aroma and fluffy texture, but you can also use sona masoori or any other short-grain rice.

Can I make Khichdi in an Instant Pot?

Absolutely! Use the same ingredients and instructions, but cook on high pressure for 6-8 minutes, followed by a natural pressure release.

How can I adjust the consistency of the Kadhi?

If the kadhi is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes, stirring constantly.

What are the health benefits of Khichdi?

Khichdi is easily digestible and packed with nutrients. It’s a great source of protein, carbohydrates, and fiber.

Can I freeze leftover Khichdi and Kadhi?

Yes, you can! Freeze them separately in airtight containers for up to 2 months.