Entree: India – Bihar & Jharkhand – खिचड़ी ➤ Khichdi (Comforting seasoned rice and lentil porridge cooked with ghee and mild spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1 cup (200 g) basmati or short-grain rice
- 1/2 cup (100 g) yellow moong dal (split yellow mung lentils)
- 4 cups (960 ml) water
- 2 tbsp (30 ml) ghee
- 1 tsp (2 g) cumin seeds
- 1 pinch (approx. 0.5 g) asafoetida (hing)
- 1/2 tsp (1.5 g) turmeric powder
- 1 tsp (6 g) salt, or to taste
- 1 small (about 6 oz / 170 g) potato, peeled and diced (optional, traditional in some regional versions)
- 1 small (about 4 oz / 115 g) tomato, chopped (optional)
- 1 green chili, slit (optional)
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- 1–2 tbsp (15–30 ml) ghee or clarified butter to serve (optional)

Instructions

1. Rinse rice and moong dal separately under cold water until water runs clear. Drain and set aside.
2. In a heavy-bottomed pot or pressure cooker, heat 2 tbsp ghee over medium heat. Add cumin seeds and let them sizzle, then add a pinch of asafoetida.
3. Add turmeric, diced potato (if using), chopped tomato, and green chili. Sauté 1–2 minutes until tomatoes soften.
4. Add the rinsed rice and moong dal, stir to coat with ghee and spices for 1 minute.
5. Pour in 4 cups water and add salt. If using a pot, bring to a boil, then reduce heat, cover, and simmer 20–25 minutes until rice and dal are soft and porridge-like, stirring occasionally. If using a pressure cooker, cook on medium-high until 2 whistles, then lower heat and simmer 5 minutes before releasing pressure naturally.
6. Adjust consistency with a little hot water if too thick. Taste and adjust salt. Stir in 1–2 tbsp ghee for richness if desired.
7. Garnish with chopped cilantro and serve hot with pickles, yogurt, or an extra spoonful of ghee.