Khichdi is a timeless classic Indian Comfort food full of simple and pantry friendly inexpensive ingredients. This iconic Indian dal khichadi recipe seamlessly combines golden moong dal, fragrant basmati rice, and an exquisite blend of spices. Our step-by-step guide ensures even kitchen novices can master the art of creating a wholesome, protein-packed Dal Khichadi meal in no time.
Khichadi also spelled as khichri, is Indian Soul Food. When served with kadhi, it is epitome comfort food similar to Rajma Chawal or Chole Puri. This Indian Lentil and rice porridge is gentle on the digestive system with healing Ayurvedic properties.
This easy khichadi recipe is vegan and gluten-free. Stove top and Instant Pot instructions are included.
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Recipe Inspiration
Growing up in India, my mom made dal khichdi pretty often especially on the weeknights. We used to enjoy it with the side of raw onions, lemon, papad and pickle. Mom used to add dollop of ghee on top for everyone. Now I love seeing my kids enjoy eating it just like we did. Few things brings back such a terrific nostalgia. Memories and comfort associated with khichadi is second to none.
What is Indian Khichdi?
The literally meaning of word Khichadi in Hindi means “Mixture”. It’s a delicious mixture of rice, mung daal and spices. All of this is cooked together eliminating the need to multiple dishes and thereby making it super simple preparation. It is full of warming and earthy flavors.
For any one pot meal, the spices and taste take the center stage. Masala khichdi recipe is no exception. You can add or change it with different spices if you so wish. However, basic combination works just as well if you make it simple spices.
As with any authentic, traditional Indian recipes, there are variations and few ingredients do change from region to region. Dal and rice is staple Indian food. This version below is how I learnt to make it and how my kids eat it.
🍽️Ingredients
- Moong Dal: The heart of the dish, these petite yellow lentils bring a creamy texture and a nutty flavor to the khichdi, enriching it with protein and essential nutrients.
- Basmati Rice: The fragrant long-grain rice, when paired with moong dal, creates a harmonious balance of textures and absorbs the aromatic blend of spices, elevating the dish to a culinary symphony.
- Basic Spices : Khichadi is cooked with warm oil tempering called tadka. You need cooking oil, bay leaves, cumin seeds, turmeric powder, cumin-coriander powder, red chilli powder and garam masala.
- Optional Ingredients : Feel free to add pinch of asafoetida (hing) , green chili, fresh curry leaves, goda masala and grated coconut , cinnamon and cloves for additional flavors. I often add mix of different vegetables to make it more wholesome. Spinach leaves, cauliflower, green peas, potatoes, carrots and beans are excellent additions.
💡💡💡Traditionally ghee ( clarified butter) was used in making moong dal khichdi recipe. I also use black pepper along with turmeric for better absorption. This moong dal khichdi can also be made with mix of mung, toor dal and masoor dal. You can also make it with brown rice or quinoa.
How To Make
Combine the rice and mung dal. Wash and rinse in cold water. Drain the excess water. Keep it aside.
Add oil/ghee to a medium pot on low heat. Once it warms up, add cumin seeds. When the seeds start to splutter, add bay leaves and spices. Stir for about 30 seconds so the spices bloom.
Add washed moong dal and rice. Stir and mix well for few minutes. Add the veggies ( if using) Sauté well. Add water and salt and do the taste test to see if the seasoning is to your liking. Adjust accordingly.
When the water comes to a boil, turn the heat down to low. Let it simmer for 20 minutes, on medium flame, stirring occasionally. Towards the end, when water is starting to evaporate, cover the pot and let it cook. Make sure the rice and moong dal are cooked through.
The watery texture should become bit soft and mushy. If not, you may need to let it cook a little longer. Turn off the heat. Adjust seasoning, if needed, and stir well again. Garnish with fresh cilantro, lime wedges and onion. Serve and Enjoy.
How to Make Instant Pot Khichdi Recipe
Start the Instant Pot to Sauté on high. Add oil/ghee. Make sure it coats the bottom on main pot well. Once it warms up, add the cumin seeds. When the they sizzle, add the bay leaves and spices. Stir for about 30 seconds.
Add washed moong dal and rice. Stir and mix well for few minutes. Add the veggies ( if using) Saute well. Add water and salt and do the taste test to see if the seasoning is to your liking. Adjust accordingly.
Cancel Sauté. Close the lid of the InstantPot. Valve to SEALING and Choose RICE Mode. Let it cook per preset timing. Once it is done cooking, let the NPR. Natural Pressure release.
Open the lid. Stir the cooked Moong Daal Khichadi made in pressure cooker. Adjust the salt and seasoning if necessary. Garnish with fresh cilantro, lime wedges and onion. Serve and enjoy.
Storage
Moong Dal Khichdi is a dish that holds up well for leftovers, making it an excellent choice for meal prepping. Store any remaining khichdi in airtight containers in the fridge or refrigerator. It can last for 2-3 days. When reheating, add a splash of water to restore the dish's original consistency.
❓Recipe FAQs
Moong Dal Khichdi holds a special place in Indian cuisine as a quintessential comfort food. Known for its simplicity, the dish combines moong dal (yellow lentils) and basmati rice with aromatic spices, offering a well-balanced, nutritious, and easily digestible meal.
Achieving the ideal consistency for Moong Dal Khichdi is key to its appeal. Ensure a balanced dal-to-rice ratio and monitor the cooking time to achieve a creamy yet not overly mushy texture. Adjust the liquid content as needed and stir occasionally to prevent sticking. Remember, the khichdi may thicken upon standing, so factor that into your desired consistency.
Absolutely! Moong Dal Khichdi is an excellent candidate for meal prepping. After cooking, let it cool before transferring it into airtight containers. Refrigerate for up to 2-3 days. When reheating, add a splash of water to restore the original consistency. This makes it a convenient and delicious option for those busy days when you crave a homemade, wholesome meal without the fuss.
Yes. Khichdi is a nutritious dish, offering complete proteins and carbohydrates from lentils and rice. Its easy digestibility makes it suitable during illness or for those with digestive concerns. With a low glycemic index, rich fiber content, and customization options, Khichdi provides balanced nutrition.
Khichdi is a comforting Indian dish made by simmering lentils and rice with aromatic spices. It's versatile, easy to prepare, and enjoyed plain or with vegetables. Often considered the ultimate comfort food, Khichdi recipe offers simplicity, nourishment, and is a staple in Indian households.
Serving Suggestions
We also love Sabudana Khichdi made with spiced tapioca pearls.
- Accompaniments: Serve Moong Dal Khichdi recipe with a dollop of ghee on top for extra richness. Pair it with plain yogurt or a cooling cucumber raita to balance the warmth of the spices.
- Pickles and Chutneys: Enhance the flavor profile with a side of mango pickle, lemon pickle, or mint chutney. The tanginess and spiciness of these condiments complement the mellow nature of the khichdi.
- Papad or Pooris: For a more indulgent meal, consider serving khichdi with crispy papads or freshly fried pooris. The contrasting textures make for a delightful culinary experience.
Pickles and Chutney that pair well with Khichadi
- Tomato Chutney
- Flaxseed Chutney
- Carrot Ginger Pickle
- Sweet lemon Pickle
- Green Tomato Salad
- Apple Ginger Chutney
- Peach Chutney
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📖 Recipe
Khichdi Recipe ( Instant Pot option)
Equipment
Ingredients
- 1 cup moong dal split mung beans washed and rinsed
- 1 cup rice I prefer Basmati rice
- 3 cups water for cooking
- 1 Tablespoon oil
- 2-3 bay leaves
- ½ teaspoon cumin seeds
- ½ teaspoon Turmeric Powder
- 1 teaspoon garam masala
- 1 teaspoon cumin coriander powder
- ½ teaspoon red chili powder adjust per taste
- ½ teaspoon salt adjust per taste
- ⅛ teaspoon ground black pepper
Optional Garnishes
- chopped fresh coriander or cilantro
- chopped onion, lime/lemon wedges for garnish
Instructions
Preparation
- Combine the rice and moong dal. Wash and rinse in cold water. Drain the excess water. Keep it aside.
How to make Khichdi on Stove top
- Add oil to a medium pot on low heat. Once it warms up, add cumin seeds. When the seeds start to splutter, add bay leaves and spices. Stir for about 30 seconds so the spices bloom.
- Add washed moong dal and rice. Stir and mix well for few minutes. Add the veggies ( if using) Sauté well. Add water and salt and do the taste test to see if the seasoning is to your liking. Adjust accordingly.
- Let the water come to a boil on high heat, turn the heat down to low. Let it simmer for 20 minutes, on medium flame, stirring occasionally. Towards the end, when water is starting to evaporate, cover the pot and let it cook. Make sure the rice and moong dal are cooked through.
- The watery texture should become bit soft and mushy. If not, you may need to let it cook a little longer. Turn off the heat. Adjust seasoning, if needed, and stir well again. Garnish with fresh cilantro, lime wedges and onion. Serve and Enjoy.
How to make Instant Pot Khichdi Recipe
- Start the Instant Pot to Sauté on high. Add oil. Make sure it coats the bottom on main pot well. Once it warms up, add the cumin seeds. When the they sizzle, add the bay leaves and spices. Stir for about 30 seconds.
- Add washed moong dal and rice. Stir and mix well for few minutes. Add the veggies ( if using) Saute well. Add water and salt and do the taste test to see if the seasoning is to your liking. Adjust accordingly.
- Cancel Sauté. Close the lid of the InstantPot. Valve to SEALING and Choose RICE Mode. Let it cook per preset timing. Once it is done cooking, let the NPR. Natural Pressure release.
- Open the lid. Stir the cooked Moong Daal Khichadi made in pressure cooker. Adjust the salt and seasoning if necessary. Garnish with fresh cilantro, lime wedges and onion. Serve and enjoy.
Notes
- Moong Dal Khichdi is a dish that holds up well for leftovers, making it an excellent choice for meal prepping. Store any remaining khichdi in airtight containers in the fridge or refrigerator. It can last for 2-3 days. When reheating, add a splash of water to restore the dish’s original consistency.
- You can add up-to 1 cup of different vegetables in the mix. Spinach leaves, cauliflower, green peas, potatoes, carrots and beans are excellent additions. A pinch of asafoetida (hing) , 2 chopped green chili, few fresh curry leaves, 1 teaspoon goda masala and 1 Tablespoon grated coconut , 1 cinnamon stick and 4-5 cloves are all excellent additions.
- Adjust the water quantity based on your texture preference. Khichdi is often served mushy, porridge like texture. If you want to make it like a soup, add more water.
Nutrition
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✨✨This recipe was originally published on June 27, 2018. It was modified in January 10, 2025 with photos, step by step Instant Pot instructions and recipe questions. It is republished on 2/6/2024.
Sheela Chandrashekhar
It was so delicious even my children who never use to like khichdi loved this one. Can u post receipe in my gmail.
admin
Thank you . Happy to hear that. Email sent
cl
Don't you need to use less water in an IP version than a stove-top recipe since the water doesn't evaporate?
admin
Khichadi is more porridge like consistency. So you can adjust the water accrodingly.
Megan
@admin, when do I add in the water for the instant pot ? And how much?
admin
Add at least 3 cups of water. Khichdi is more like soft porridge like consistency. So you can also add 4 cups of water. Add it just before closing the lid.
Caroline
This was so delicious, it is now my favorite food and I will be making it over and over, I ate three helpings!!! Thank you so much!! I am so grateful for this recipe and this delicious food!!
admin
So happy to hear that. Thank you so very much.