INDIAN · COMFORT FOOD
Khichdi
“The one dish I make when I want to feel taken care of — by myself.”
| SERVES
2, generously |
TIME
~30 mins |
BEST ON
Any day, really |
INGREDIENTS
| For the pot | For the tadka |
| – ½ cup dal (yellow moong) | – 1 tbsp ghee/ olive oil |
| – ½ cup rice (Surti Kolam or any) | – 1 medium onion, chopped |
| – ½ tsp turmeric | – 6–8 curry leaves |
| – Salt, to taste | – ½ inch chopped ginger |
| – 3 cups water | – 1 green chilli, chopped |
| – ½ tsp hing | – ½- 1 tsp red chilli powder |
| – 1 tsp ajwain (carrom seeds) | – 1 tsp jeera (cumin seeds) |
| – 1 tsp methi seeds (fenugreek seeds) | |
| For the GARNISH | |
| 1-2 tsp fresh chopped coriander leaves |
HOW TO MAKE IT
- Wash rice and dal together until water runs clear.
- Add to a pressure cooker with water, salt, turmeric, hing, ajwain and methi seeds. Cook for 2 whistles. Let it rest — it’ll turn soft and porridge-like, exactly as it should.
- Once khichdi is cooled down, heat ghee in a small tadka pan until it shimmers. Add jeera, then curry leaves — let them crackle.
- Add chopped onion. Cook on medium until golden at the edges, about 4–5 minutes. Add ginger and green chillies, sauté for a minute more.
- Turn off the flame and now add red chill powder to the tadka and let it release colour and flavours.
- Pour the tadka over the khichdi. Stir gently, taste for salt, and serve immediately — while the ghee is still pooling on top.
- Pro Tip: If you feel Khichdi needs to be runny, just add warm water to it and mix well. Do not add room temperature water at this point.
- Serving Suggestion: Serve it with lots of ghee on top. Enjoy it with your choice of pickle, roasted papad and curd.
The tadka is everything here. Don’t rush the onions — that golden colour is what gives it depth.
