Name: Comforting Indian Khichdi Recipe (For Sick Days, Surprisingly Tasty!) Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Indian
Ingredients: 1 cup aged, long-grain basmati rice; 1/2 cup split (dhuli) moong dal (split and skinned mung beans); 1/4 cup neutral oil (such as grapeseed); 1 small yellow onion, quartered and thinly sliced; 3-4 garlic cloves, crushed or very finely chopped; 3/4 inch fresh ginger, crushed or very finely chopped; 1 1/2 tsp cumin seeds; 2 cups vegetable or chicken broth (See Note 1); 3 cups water (for mushy Khichdi as pictured, See Note 2 for intact rice); 1 tsp ground black pepper; 1/4 tsp turmeric powder; 1 3/4 tsp kosher salt (may need adjustment according to stock); Salted butter; Plain whole-milk yogurt

Jump to Recipe· 4.1 from 11 reviews

If you’re feeling under the weather or simply crave something wholesome and soul-soothing, look no further than this Comforting Indian Khichdi Recipe (For Sick Days, Surprisingly Tasty!) Recipe. It’s a humble one-pot dish blending fragrant basmati rice and moong dal into a warm, tender porridge-like delight packed with gentle spices and nourishing ingredients. This recipe is beloved across Indian households for its simplicity, ease on the stomach, and surprisingly satisfying flavor that brightens even the gloomiest of sick days.

Ingredients You’ll Need

A white shallow bowl holds a serving of yellow rice mixed with small grains, with a small pat of butter melting in the center, showing a soft, fluffy texture; the rice fills most of the bowl's base in one even layer. There is an old metal spoon resting in the rice on the right side of the bowl. Behind it, a white pot with two handles contains more of the yellow rice topped with a dollop of white sauce, with the inside texture of the pot showing bits of rice stuck to the sides. To the left, a small white bowl filled with white sauce and a spoon stands on a white marbled surface. In the bottom left corner, a small white dish contains another dollop of butter. A woman’s hand is partly visible holding a fork near the bowl. A yellow and black striped cloth lies folded to the right on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are not only simple and everyday staples but each brings its own magic to this dish, creating its unique balance of flavor, texture, and color. Nothing fancy, just nourishing goodness that comes together effortlessly.

Basmati rice (1 cup): The fragrant, long grains give khichdi a light texture while soaking up flavors beautifully.
Split moong dal (1/2 cup): This mild yellow lentil cooks quickly and adds protein and creaminess.
Neutral oil (1/4 cup): Using grapeseed or any light oil helps sauté spices and onions without overpowering taste.
Yellow onion (1 small, quartered and sliced): Adds sweetness and depth when caramelized to a golden brown.
Garlic cloves (3-4, crushed): Introduce savory warmth and aroma.
Fresh ginger (3/4 inch, crushed): Gives a gentle zing and aids digestion.
Cumin seeds (1 1/2 tsp): Toasting these seeds releases an earthy, nutty aroma crucial for authentic flavor.
Vegetable or chicken broth (2 cups): Provides a rich, savory base enhancing the overall taste.
Water (3 cups): Used to achieve the perfect mushy texture characteristic of comfort khichdi.
Ground black pepper (1 tsp): Brings subtle heat and depth.
Turmeric powder (1/4 tsp): Imparts beautiful color and added health benefits.
Kosher salt (1 3/4 tsp): Essential for balancing all the flavors but adjust according to your broth’s saltiness.
Salted butter (for serving): Adds richness and a luscious finish.
Plain whole-milk yogurt (for serving): Its cool tang complements the warm grains and spices perfectly.

How to Make Comforting Indian Khichdi Recipe (For Sick Days, Surprisingly Tasty!) Recipe

Step 1: Prepping the Rice and Dal

Begin by washing the basmati rice and split moong dal together in a bowl. Rinse gently under cool water until it runs mostly clear, then soak in warm water as you gather the other ingredients. This step helps remove excess starch and softens the grains for a creamy, smooth texture once cooked.

Step 2: Sautéing Aromatics

Heat your neutral oil in a nonstick Dutch oven over medium to medium-high heat. Add the sliced yellow onions and sauté, stirring often, until they turn a lovely golden brown after about seven minutes. Then add ¼ cup water to deglaze the pan, lifting all the caramelized bits from the bottom. Once the water evaporates, toss in the crushed garlic, fresh ginger, and cumin seeds. Sauté for 1–2 minutes until the kitchen fills with that irresistible warm, earthy aroma and the onions deepen even further in color.

Step 3: Adding Liquids and Spices

Pour in the vegetable or chicken broth alongside the measured water. Stir in the ground black pepper, turmeric powder, and kosher salt. Crank up the heat to high and cover the pot to bring the mixture to a boil. Meanwhile, drain the soaked rice and dal thoroughly.

Step 4: Cooking the Khichdi

Once the liquid boils, gently fold in the drained rice and dal, giving it a quick stir. Taste the broth for salt—it should be a little saltier than you want the final dish since the flavors mellow during cooking. Cover and let it come back up to a boil. Once boiling again, reduce to medium heat, cover partially, and simmer undisturbed for 10 to 12 minutes. You’ll notice the water level drop and the dal begins to soften but still retains a slight bite.

Step 5: Sealing and Slow Cooking

Now here’s a smart trick—take a clean kitchen cloth or thin tea towel, fold it over the inside rim of the pot’s lid, then seal the pot tightly to trap steam. Lower the heat to low and continue cooking for 13 to 15 minutes. Stir gently; it should be a little watery still. Cover and cook for an additional 5 to 7 minutes until the khichdi becomes softly mushy and creamy but not soupy. Switch off the heat, serve into bowls, and add a generous knob of salted butter on top—all that roasted onion and spices meld with the butter beautifully.

How to Serve Comforting Indian Khichdi Recipe (For Sick Days, Surprisingly Tasty!) Recipe

A white round plate holds one layer of yellowish rice mixed with herbs, giving it a slightly textured look. On top of the rice, there is a small white dollop of sour cream or yogurt near the center, and a small piece of light yellow butter melting into the rice close by. A silver spoon rests at the bottom right of the plate, partially dipped in the rice. In the top right corner, part of a white pot filled with the same yellow rice is visible, with a blue spatula inside. Surrounding the plate are a few small white bowls, one with some light yellow butter and another with white sour cream, all placed on a wrinkled pale blue cloth, which is on a white marbled surface. A mustard yellow cloth with black stripes is folded neatly near the bottom right of the image. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes take this humble khichdi up a notch. A spoonful of plain whole-milk yogurt adds a cool creaminess that perfectly balances the warm spices and rich butter. Fresh cilantro or a sprinkle of chopped green chilies can add brightness and a touch of heat if you like. Some even love a drizzle of ghee instead of butter for a more indulgent finish.

Side Dishes

While khichdi is a complete meal on its own, pairing it with crispy papadums or a tangy pickle creates an exciting contrast of textures and flavors. In Indian homes, it’s often enjoyed with carrot salad or a simple cucumber raita that adds refreshing crunch. These sides help elevate the dish without overwhelming the gentle, comforting vibe.

Creative Ways to Present

If you’re feeling adventurous, serve the khichdi in cute individual bowls, each crowned with a small swirl of yogurt and a sprinkle of toasted cumin seeds or a few golden raisins for subtle sweetness. For a fun twist, turn it into a vegetarian “risotto” by stirring in some sautéed spinach or peas just before serving. This Comforting Indian Khichdi Recipe (For Sick Days, Surprisingly Tasty!) Recipe offers so many ways to tailor it to your mood and taste buds.

Make Ahead and Storage

Storing Leftovers

Your leftover khichdi can be safely stored in an airtight container in the refrigerator for up to three days. As the moisture settles, it may thicken, so keep a little extra broth or water handy to loosen it up when reheating.

Freezing

You can freeze khichdi for up to one month. Portion it out into freezer-safe containers or zip bags, leaving some space for expansion. Thaw overnight in the fridge before reheating for best texture.

Reheating

Reheat gently over low heat on the stove or in the microwave, adding a splash of water or broth to restore the creamy consistency. Stir occasionally to prevent sticking and ensure even heating. Top freshly with butter and yogurt to revive that fresh-from-the-pot taste.

FAQs

Can I make this khichdi without soaking the rice and dal?

Yes, you can skip the soaking step if you’re in a hurry, but soaking helps the rice and dal cook more evenly and results in a softer, creamier texture, which is the hallmark of this khichdi.

Is khichdi suitable for vegans?

The base dish is vegan-friendly if you skip the butter and yogurt or substitute with plant-based alternatives like coconut yogurt and vegan margarine. The spices and ingredients are naturally plant-based.

Can I use other types of lentils or rice?

Moong dal and basmati rice are classic for this recipe because they cook quickly and create the desired creamy texture. Other lentils or rice types may change the cooking time and texture, but you can experiment if you like.

How spicy is this khichdi?

This recipe is on the mild side, perfect for sensitive stomachs or sick days, with just a hint of black pepper and cumin. You can adjust spices to your taste by adding green chilies or extra pepper if you prefer more heat.

Can I prepare this in a pressure cooker or Instant Pot?

Absolutely! Khichdi is a favorite pressure cooker recipe. Use similar ingredient ratios, sauté the aromatics first, then pressure cook for about 10 minutes with natural release. It’s even faster and just as comforting.

Final Thoughts

This Comforting Indian Khichdi Recipe (For Sick Days, Surprisingly Tasty!) Recipe truly transforms simple pantry staples into a heartwarming bowl of goodness that feels like a loving hug from the inside out. Whether you’re nursing a cold or craving a nourishing meal, this dish promises to uplift your spirits and nourish your soul effortlessly. Give it a try—you might just find your new favorite comfort food!

Comforting Indian Khichdi Recipe (For Sick Days, Surprisingly Tasty!) Recipe

Ingredients You’ll Need