Vegetarian Indian dishes never seem to stop impressing me. Just when I think that I can’t find any more tasty Indian veg recipes, Indian cuisine keeps surprising me. One such dish that I recently discovered is khichdi. If you’re a fan of Indian food and enjoy vegetarian dishes, keep reading; in this post, we’ll share the traditional khichdi recipe and teach you everything there is to know about this delicious Indian dish.
But first things first…
What Is Khichdi?
khichdi is an Indian version of porridge normally made of rice, lentils (dal), and vegetables (usually potatoes, cauliflower, carrots, green peas, and cabbage). It’s one of the easiest Indian dishes to make, which can be found in restaurants and also prepared in most people’s homes. An interesting fact about this dish is that it’s often one of the first solid foods that babies try in India. Because of its easy preparation and easy-to-get ingredients, khichdi is one of the most popular dishes across the Indian subcontinent.
History
The first mentions of the khichdi recipe actually date back to ancient times. The dish was first mentioned in around 300 B.C. by Greek King Seleucus who mentioned that ancient Indians were quite fond of pulses and dishes made of pulses. According to written sources from ancient travelers, khichdi was also quite popular within the Mughals empire, and it was one of the favorite dishes of the Mughal king Jahangir.
The Mughals experimented with this dish, trying out many different ingredients and combinations, including musk, rose water, nutmeg, raisins, silver leaves, etc. Therefore, it can be said that even though this dish originates from ancient times, the version that is beloved across the Indian subcontinent today was mastered to perfection by the Mughals.
Khichdi Variations
Khichdi is prepared all over India as well as the neighboring countries such as Nepal, Bangladesh, and Pakistan. In India, Khichdi is usually made of vegetables and pulses and is extensively prepared with cauliflower, cabbage, potato, green peas, and carrots. You can also find a non-vegetarian version of khichdi which is called khatta keema khichdi. This variation is most popular within the Hyderabadi Muslim community and is prepared with rice, lentils, ground beef, and tamarind sauce. The khatta keema khichdi is usually eaten as a breakfast dish, and unlike the vegetarian version, it is slightly tangy in taste and hence the name “khatta keema khichdi” which means tangy ground beef khichdi.
Serving
Khichdi is one of those Indian dishes that can be eaten for breakfast, lunch, and dinner and can be enjoyed throughout the day. This dish is usually eaten on its own as a main dish but it can also be combined with pakoras or some other potato-based dishes like honey chili potatoes, aloo chaat, or sides like Indian Pickles, curd, raita, papadam (lime pickle), or fresh salads. You can round up your meal with a tasty creamy pudding like mishti doi.
Do you like Indian veg dishes? Then you may want to check out our jhal muri recipe and our pani puri recipe.
Preparation Tips
1. Khichdi can be cooked with any kind of lentil- red lentil (masoor dal),Moong dal, or tur dal (pigeon pea). However, Moong dal should be your preferred choice.
2. The same goes for rice, Khichdi can be made with any kind of rice; Basmati rice, brown rice, puffed rice, etc. It can also be made with other kinds of grain like millets, oat, etc.
3. Khichdi can be made without any veggies and if you prefer that, then skip steps 2 and 6 from our khichdi recipe card. As tomato gives the dish a dense texture, you can 1/4 cup of tomato puree.
4. If the Khichdi is made for kids or a sick person then avoiding the dried red chili and red pepper powder is advisable. Instead, you can increase the quantity of black pepper powder.
5. For vegans, the substitute for ghee/butter are coconut butter, nut butter, mustard oil, sunflower oil, etc.
6. Unlike some other rice-based dishes like biryani, for the khichdi recipe, the rice grains are not separated. Instead, you can increase/decrease the water quantity to adjust the consistency of the moong dal khichdi.
7. If you have a pressure cooker or an instant pot, we suggest using it for this recipe. But if you don’t have one, you can still make khichdi in a regular pan or pot.
8. If you would like to add more vegetables to enrich your khichdi, you can experiment with French beans, capsicums, fenugreek leaves, and brinjal (if you find something else that goes well with this recipe, feel free to share it in the comments below).
9. In addition to the spices we mention in the khichdi recipe card, you can also experiment with tej patta, green cardamom, or even cinnamon.
Frequently Asked Questions
Does it help with stomach aches?
Khichdi has a reputation in India for helping with stomach aches and cramps. Moong beans are easy to digest and are one of the best natural remedies for an upset stomach. The dish is also served to people who are sick or recovering from a previous illness.
Can it help me lose weight?
Moong dal is a great way to get your protein without consuming a lot of fats and carbs and rice is a staple that can fill your tummy. I wouldn’t say it’s great for weight loss but it’s better than many other oily, Indian dishes.
Can toddlers or babies eat it?
Khichdi has a porridge-like consistency and even toddlers and babies can easily digest it. However, if you’re cooking for a baby or a toddler, don’t add a lot of salt and avoid spices and herbs that can make the dish too hot.
Is khichdi a detox recipe?
Actually, Ayurveda mentions that moong lentils can help balance all three doshas (Vata, Pitta, and Kapha). Therefore, if consumed without any seasonings or spices, khichdi can easily be a part of a detox diet.
More Indian Recipes
A Few Things You Might Need
Khichdi Recipe
In this post, we'll share the traditional khichdi recipe and teach you everything there is to know about this delicious Indian dish, including its history, variations, and more...
Ingredients
- 1 tablespoon Ghee (alternatives Oil or butter)
- 2 tablespoons Garlic Powder
- 2 tablespoons Ginger Powder
- 1 chopped red onions
- 1/3 Cauliflower
- 2 small Potatoes
- 1 Tomato
- 1 cup Red Lentil /Yellow Lentil (or you can use both)
- 1/2 carrot
- 4 dried Red Chilies
- A few cilantro leaves
- 1 tablespoon Cumin Seeds
- 2 Dried Bay Leaves
- 3 cups Rice
- 1 tablespoon Turmeric
- 1 tablespoon Red Pepper Powder
- 1 tablespoon Salt
- 1 tablespoon Garam Masala (or Curry Powder)
- 1 tablespoon Black Pepper.
Instructions
Cooking Khichdi in a pressure cooker
1. Soak up the lentil to loosen the texture for at least 20-30 mins.
2. Chop the potatoes, tomato, carrot, and cauliflower, and mince the red onion.
3. Cook the rice in a pressure cooker. After the rice is cooked, drain the rice with a strainer and prepare for the next step.
4. Heat up some ghee/ butter onto a pressure cooker for 1-2 mins in low heat.
5. Add some cumin seeds, ginger and garlic powder, dried bay leaves, minced red onions, and red dried chili. Stir-fry the mix until the onions turn golden brown for 2=3 mins in low heat.
6. After the onions turn translucent, add the other vegetables and stir well. Let it cook for 5-7 mins on medium heat.
7. Once the chopped potatoes and carrots seem slightly cooked pour 1 cup of water and add the rice and lentil into the mix.
8. Add 1 tbsp turmeric, 1 tbsp red pepper powder, 1 tbsp salt,1 tbsp garam masala ( curry powder), 1 tbsp black pepper.
9. Close the lid of the pressure cooker and cook it for 15-20 mins on medium heat.
10. Wait for the 7th or 8th whistle from the pressure cooker
11. Adjust the consistency of the dish and salt according to your taste.
12. Garnish the Khichdi with cilantro leaves and add a few drops of lemon juice (if you don't mind the slightly tangy flavor).
Cooking Khichdi in a pan
1. Soak up the lentil to loosen the texture for at least 20-30 mins.
2. Chop the potatoes, tomato, carrot, and cauliflower, and mince the red onion.
3. Cook 3 cups of rice in low heat.
4. Heat some ghee or butter in a pan for 2 mins
5. When the pan is warm enough add ginger and garlic powder/paste, 2 red dried chilies, the minced red onion, and some cumin seeds. Stir the mix until the chopped onions turn golden-brown.
6. After the onions turn brown, add the lentil and other vegetables to the pan. Pour 2-3 cups of water and let it cook in medium heat for 15-20 mins.
7. When the potatoes and carrots seem cooked, add the cooked rice with all the other spices from the recipe card.
8. Stir everything well, close the pan with a lid, and let it cook for 10-12 mins or 15-20 mins if you want a porridge texture.
9. Garnish the Khichdi with cilantro leaves and lemon juice (optional).
10. Serve with some Indian Mango pickle (or any Indian Pickle), Yogurt, papadum, and fresh vegetable salad, and enjoy.
Nutrition Information:
Serving Size:
200 gramsAmount Per Serving: Calories: 245Total Fat: 2.85gSaturated Fat: 0.25gTrans Fat: 0.19gUnsaturated Fat: 0gCholesterol: 0mgSodium: 106mgCarbohydrates: 48gNet Carbohydrates: 48gFiber: 7gSugar: 2.9gProtein: 9.5g
Did you ever try khichdi? How did you like it? What do you think of our recipe? If you tried to make it at home, don’t forget to leave us a rating and if you have any questions, feel free to share them below.
Like it? Pin it.
