Comforting Indian Khichdi Recipe (For Sick Days, Surprisingly Tasty!) Recipe
This comforting and nutritious Khichdi recipe is perfect for sick days or when you want a simple, wholesome meal. Made with aged basmati rice and moong dal, sautéed with aromatic spices and cooked slowly to a soft, mushy texture, it delivers warmth and ease in every spoonful. Served with butter and yogurt, this traditional Indian dish is both soothing and surprisingly tasty.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
Main 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)
For Serving
- Salted butter
- Plain whole-milk yogurt
Instructions
- Prepare the rice and dal: Place the basmati rice and moong dal in a medium bowl and fill with water. Gently wash the grains until the water runs mostly clear. Soak the mixture in warm water while you proceed with the next steps.
- Sauté aromatics: Heat the neutral oil in a nonstick Dutch oven over medium to medium-high heat. Add the sliced onion and sauté, stirring often, until golden brown, about 7 minutes. Deglaze the pan with ¼ cup water. Once the water evaporates, add the garlic, ginger, and cumin seeds. Sauté for 1-2 minutes until fragrant and the onions have deepened in color.
- Add liquids and spices: Pour in the vegetable or chicken broth, along with 3 cups of water, ground black pepper, turmeric powder, and kosher salt. Increase the heat to high and cover the pot to bring the mixture to a boil. Meanwhile, drain the soaked rice and dal thoroughly.
- Cook rice and dal: Once the liquid reaches a boil, stir in the drained rice and dal. Taste the broth for saltiness; it should be slightly saltier than desired as flavors mellow during cooking. Cover again to maintain boiling.
- Simmer on medium heat: When the rice and dal come back to a boil, reduce the heat to medium and partially cover with the lid. Let it simmer undisturbed for 10-12 minutes. The water level will reduce, and the rice and dal will rise to the surface. At this stage, the dal will be mostly cooked but still slightly firm.
- Seal the pot: Place a thin kitchen cloth or tea towel underneath the lid and seal the pot tightly. This helps trap steam for even cooking.
- Slow cook on low heat: Lower the heat to low and let the Khichdi continue cooking for 13-15 minutes. Gently stir; you’ll notice the mixture is still slightly watery.
- Finish cooking: Cover again and keep cooking on low heat for an additional 5-7 minutes, until the Khichdi is lightly mushy with no excess water. Turn off the heat.
- Serve: Scoop the Khichdi into bowls, top with salted butter, and serve with plain whole-milk yogurt on the side for a creamy balance.
Notes
- Use either vegetable or chicken broth depending on your dietary preference; both add depth of flavor.
- For a mushier Khichdi like the photo, use 3 cups of water; reduce the water for more intact rice grains.
- Adjust salt quantity based on the saltiness of the broth used.
- Using a kitchen cloth under the lid ensures better steam retention and slow cooking.
- This recipe is excellent for digestion and gentle on the stomach, making it ideal for convalescence.
