Khichdi Recipe (one pot meal)

Khichdi is a fantastic one-pot meal for the whole family for several reasons:

  1. Nutrient-Rich: It combines rice and lentils, making it a balanced dish with proteins, carbohydrates, and fiber. You can easily customize it by adding vegetables like carrots, peas, or spinach to enhance its nutritional value.

  2. Easily Digestible: The combination of rice and lentils is gentle on the stomach, making khichdi a go-to comfort food for people with digestive issues or when recovering from illness.

  3. Quick and Convenient: With minimal preparation, khichdi cooks in one pot, saving time on both cooking and cleaning. It’s a perfect meal for busy days.

  4. Versatile: If cooked for kids, it can be made mild, but if you’re making it for adults, it can be made spicy by adding in green chilies, ginger, garlic. You can also add ghee for richness and taste.

  5. Affordable and Budget-Friendly: The ingredients are inexpensive and widely available, making it a cost-effective meal that doesn’t compromise on taste or nutrition.

  6. Customizable for Different Diets: Khichdi can easily be adapted for vegan, gluten-free, or vegetarian diets, making it suitable for a variety of dietary preferences and restrictions.

In short, khichdi is a wholesome, easy-to-make, and adaptable meal, making it an ideal choice for anyone looking for a satisfying and nourishing one-pot dish.

Simple Vegetable Khichdi Recipe

Ingredients:

  • 1/2 cup rice (preferably basmati or any short-grain rice)

  • 1/2 cup split yellow moong dal (lentils)

  • 1 medium onion, finely chopped

  • 1/2 cup mixed vegetables (carrots, peas, potatoes, spinach, etc.)

  • 1 tablespoons ghee or oil

  • 1/2 teaspoon cumin seeds

  • 1/8 teaspoon (a pinch) turmeric powder

  • 1 teaspoon salt (or to taste)

  • 3 cups water (adjust for desired consistency)

  • Fresh cilantro leaves, chopped (Optional for garnish)

Optional seasonings:

  • 1/2 teaspoon garlic, grated or finely chopped

  • 1/2 teaspoon ginger, grated or finely chopped

  • 1-2 green chilies, chopped

Instructions:

  1. Soak the Lentils: Soak the moong dal after rinsing thoroughly under cold water for 4 - 8hrs. Set aside to drain.

  2. Rinse the Rice: Rinse the rice thoroughly under cold water. Combine with Moong Dal. Set aside to drain.

  3. Prepare the Vegetables: If using vegetables, chop them into small pieces. Set aside.

  4. Tempering the Spices:

    • In a pressure cooker, heat the ghee or oil over medium heat.

    • Add cumin seeds and let them sizzle.

    • OPTIONAL: Add the grated ginger, garlic and green chilies. Sauté for a minute until fragrant.

  5. Add the Onion:

    • Add the chopped onion and sauté until softened and slightly golden (about 2-3 minutes).

  6. Add Vegetables and Spices:

    • Add your chopped vegetables, and turmeric powder. Stir to coat the vegetables with the spices.

  7. Cook the Rice and Lentils:

    • Add the washed rice and moong dal to the pot, stirring them gently for a minute to mix everything.

    • Add water and salt, then bring the mixture to a boil.

  8. Pressure Cook:

    • Close the lid, and pressure cook for 30min. After the pressure settles, open the cooker and stir.

  9. Final Touches:

    • Once the khichdi is cooked, check for consistency. If you prefer a thinner consistency, you can add a little more water.

    • Note: Khichdi soaks up water, so will thicken as it cools.

    • Garnish with fresh cilantro leaves.

  10. Serve:

    • Serve the khichdi hot with a dollop of ghee on top for extra flavor. It pairs wonderfully with yogurt for kids.

Nisha Malani