One of the first recipes I ever learned was a simple yet heartwarming dish called Khichdi. It is a traditional Indian comfort food made with rice and lentils, often seasoned with gentle spices like cumin and turmeric. Not only is it incredibly nourishing, but it’s also easy to digest, and more importantly easy to cook!
When my son was just starting with rice, I prepared a soft and creamy Khichdi for him, introducing him to the flavors of our home. My version of Khichdi for my little one was simple and gentle, free from overpowering spices. I relied on the natural flavors of rice, lentils, and vegetables to create a mild and comforting dish that would appeal to delicate palates. Just before serving, I would drizzle a spoonful of ghee over the Khichdi, adding a touch of richness and enhancing its creamy texture.
To my delight, this minimalist approach of my version of khichdi turned out to be so delicious that even my husband couldn’t resist indulging in it. Since then, this humble dish has become a beloved staple in our household. Even now, as my son has grown to be 11 years old, Khichdi remains a bowl of comfort food for my family, evoking memories of those precious early days of motherhood.
Khichdi Recipe
Preparation Time: 5 minutes
Cooking Time: 25-30 minutes
Serving Size: 1 serving
Ingredients:
- 1/2 cup rice
- 2 tablespoons split yellow lentils (moong dal)
- 1/4 cup mixed vegetables (potato, carrot, and beans)
- 1 shallot, chopped
- 1 green chili (optional)
- 1.5 cups water (for pressure cooker) / 2 cups (for saucepan)
- 1/4 teaspoon turmeric powder
- Salt, to taste
- 1 teaspoon ghee (clarified butter)
- 1/4 teaspoon cumin seeds
![Khichdi ingredients](https://platefullofyum.com/wp-content/uploads/2024/05/Khichdi-Ingredients-1-1024x485.jpg)
Instructions:
- Rinse the rice and split yellow lentils under cold water until the water runs clear. Then, drain well and set aside.
- Next, chop the mixed vegetables (potato, carrot, and beans).
- Meanwhile, heat the ghee in a pressure cooker or a saucepan.
- Once the ghee is hot, add the cumin seeds and heat until aromatic and they start to splutter.
- After that, add the chopped vegetables, rice, and lentils to the cooker or saucepan and sauté for a minute.
- Then, add the turmeric powder, green chili (if using), and salt.
- For the Pressure Cooker Method: Add 1.5 cups of water, close the lid, and cook for 4 whistles. Open the cooker after the pressure has settled.
- For the Saucepan Method: Add 2 cups of water, bring the mixture to a boil, then reduce the heat to low and cover with a lid. Let it simmer for about 20-25 minutes or until the rice and lentils are cooked through and the Khichdi has a creamy consistency, stirring occasionally.
- Finally, transfer to a serving bowl, drizzle ghee over it if you prefer, and mix it in.
- Garnish with fresh cilantro leaves, if desired, and serve hot.