Best 6 Khichdi Recipes

KHICHDI

Steps:

• Soak the lentils and rice together in water in a medium bowl for 30 minutes; drain and rinse well.
• Heat 2 tablespoons of the butter in a medium pot over medium heat. Add the cumin seeds and stir until they just start to fizzle, about 1 minute. Add the onion and cook, stirring, until translucent, about 4 minutes. Add the turmeric, tomato, jalapeno and ginger. Cook, stirring, until the tomato softens, about 1 minute. Add the lentils, rice, 1/2 teaspoon salt and 3 cups water. Bring to a boil, lower to a simmer, cover and cook until the rice is tender and the lentils have broken down completely, about 15 minutes. Stir in the remaining tablespoon of butter and season with salt. Stir in the cilantro.

INSTANT POT® KHICHDI

Steps:

• Rinse rice and mung beans. Cover with water and soak for 15 minutes. Rinse split yellow dal and add to the rice and mung beans to soak for 15 minutes. Drain and set aside.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Saute cumin and mustard seeds in 2 tablespoons ghee until fragrant, about 2 minutes. Add shallot and ginger and cook until shallot is tender and translucent, about 5 minutes. Add the drained rice and legumes; stir to combine. Turn off Saute function.
• Stir in goda masala, turmeric, pepper, and salt. Add water; stir well. Close and lock the lid. Select high pressure and set timer for 18 minutes according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
• Allow pressure to release naturally for 15 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Stir khichdi and divide between 6 bowls. Top each with 1 tablespoon of remaining ghee.

INSTANT POT KHICHDI

Steps:

• In a medium bowl, combine the dal and rice. Add water until covered.
• Set the electric pressure cooker to sauté and melt 2 tablespoons ghee. Add the onion, ginger, cumin, coriander and turmeric to the pressure cooker and cook, stirring often, until the onion is translucent, about 5 minutes.
• Add the tomatoes and cook, stirring occasionally, until softened, about 4 minutes. Season with 2 teaspoons salt.
• Drain the dal mixture and add it to the pressure cooker. Add 4 cups water, cover, and set the electric pressure cooker for 15 minutes on low pressure. It will take a couple of minutes for it to come to pressure.
• When the time is up, immediately release the pressure. Carefully open the lid and season to taste with salt.
• Divide among bowls. Drizzle with ghee, then top with yogurt and cilantro to serve.

SABUDANA KHICHDI (MAHARASHTRIAN TAPIOCA PILAF)

Steps:

• Place tapioca in a large bowl and cover with water. Swirl to release starch, then drain. Repeat a few times until water runs mostly clear, then drain well. Return tapioca to bowl, along with 3/4 cup water. Soak for 4 to 5 hours, or until water is mostly absorbed and tapioca pearls are easily squashed when pressed between your thumb and forefinger. Drain well, and place into a large microwave-safe bowl.
• Place whole potatoes in a small pot and cover with water. Season generously with salt and set over high heat. Bring to a boil, then reduce to a simmer and cook until completely tender, about 25 to 35 minutes, depending on size. Remove potatoes from water, allow to cool, then peel, and dice into 1/2-inch cubes. Add to tapioca.
• Set a frying pan over medium heat and add peanuts. Swirling constantly, toast them until shiny, aromatic and golden brown, about 4 minutes. Pour immediately onto a plate to prevent overcooking. Wipe pan, and return to stove.
• In a food processor, pulse chiles and ginger together until finely minced, stopping to scrape down the sides with a rubber spatula once or twice. (If you don't have a food processor, you can do this step by hand.) Remove 1 tablespoon chile-ginger mixture, and set aside. Add cooled peanuts to food processor, and continue to pulse just long enough to roughly chop nuts. Scrape peanut-chile mixture into tapioca-potato mixture.
• Heat frying pan over a medium flame and add oil. When oil shimmers, add cumin. When cumin begins to sizzle, stir in reserved chile-ginger mixture, and allow to sizzle but not brown, then immediately pour into tapioca mixture. Add 1 teaspoon sugar, toss and season with salt to taste.
• Microwave tapioca mixture on high for 2 minutes, then stir. Continue cooking for another 2 minutes, then stir again. Cook for another 1 to 2 minutes in 15-second increments, until tapioca is translucent and chewy, but not quite transparent and clumpy.
• Taste and adjust seasoning with salt, sugar and lemon juice. Garnish with cilantro, and serve hot.

VERY TASTY YELLOW MOONG DAL (YELLOW LENTILS) AND RICE KHICHDI

Steps:

• Heat oil in a skillet.
• Add cumin seeds.
• Allow to splutter.
• Fold in yellow lentils and rice.
• Stir in salt and water.
• Bring to a boil.
• Lower flame, partially cover and cook till the water has evaporated and rice is cooked.
• Serve hot.
• This can be served all by itself, though, the actual combination is this khichdi with plain yogurt.

KHICHDI

Steps:

• Soak mung beans in water for at least 4 hours. Soak basmati rice for at least 10 minutes. Drain and rinse mung beans and rice, separately, until water runs clear.
• Place mung beans in a large pot. Cover with 8 cups water; bring to a gentle boil. Cook for 10 minutes. Add rice, salt, fenugreek, pepper, turmeric, and asafoetida powder. Reduce heat, cover, and simmer gently until water is absorbed, about 30 minutes. Remove from heat; keep covered and let stand for up to 30 minutes before serving.