Treat yourself to the delicious simplicity of our traditional Indian dish, Khichdi. This healthy lentil-based preparation not only satisfies your taste buds but also offers numerous Ayurvedic benefits. Our carefully compiled recipe ensures a hassle-free cooking experience and pampers your taste buds with a taste explosion. Enjoy the soothing blend of spices and rich flavors with every bite, transporting you to the heart of India’s culinary heritage. Indulge in this nutritious and delicious khichdi that promises an exquisite dining experience full of authentic Indian charm.
- 1½ tbsp cumin seeds
- 250g Moong Dhal
- 250 g medium or short-grain rice (basmati also works well)
- 1½ tsp ground turmeric
- 1 medium tomato, cut into 1cm cubes
- 150g frozen peas
- ½ tsp asafoetida
- 1 tsp sugar
- 2½ tbsp ghee
- 1 bay leaf
- 1 dried red chili
- 3 cardamom pods, seeds removed and crushed, shells discarded
- 1 tbsp grated ginger
This is a classic Indian comfort dish that is prepared in all parts of India. It is known for its Ayurvedic properties and there are different versions of this dish that also use different dhals and vegetables. This version is traditional, easy to prepare, comforting and full of flavor.
If you don’t have a spice grinder, use dried cumin – it affects the flavor a little, but you’ll still get a tasty dish.
- Toast 1 tablespoon cumin in a small skillet over medium heat until flavors develop.
- Allow the roasted cumin seeds to cool and then grind them into a fine powder using a coffee or spice grinder.
- Dry-roast the mong dhal in a frying pan over medium heat for about 5 minutes, being careful not to burn it.
- Remove the roasted moong dhal from heat and let it cool.
- Rinse the rice two to three times under cold water to remove the starch.
- Add the dry roasted moong dhal to the rice and wash again.
- Place both the rice and moong dhal in a large ovenproof pan and fill with enough water to rise 1.5 inches above the mixture.
- Bring the mixture to a boil over medium heat, removing any foam that forms on the water.
- Stir in ground turmeric and tomato and then add 500 ml water.
- Bring the mixture back to a boil, reduce the heat and simmer with the lid closed for another 20 minutes.
- Check if the dhal and rice are cooked and have a porridge-like consistency. Add more water if necessary and simmer longer.
- Keep the mixture on low heat and, stirring well, add frozen peas, asafoetida, 1 tsp salt and sugar.
- In a small skillet, heat 2 tablespoons ghee over medium heat.
- Add the remaining cumin seeds, bay leaf, dried chilies and crushed cardamom seeds to the pan and allow the flavors to release, about 2-3 minutes.
- Add ginger to the pan and cook, stirring constantly, for 2 minutes.
- Stir the ginger-cumin mixture into the khichdi and simmer for another 2 minutes.
- Remove the khichdi from heat and add half a tablespoon of ghee over it.
- Sprinkle half a teaspoon of the roasted and ground cumin seeds (bhaja moshla) over the khichdi.
- Cover the pan with a lid until ready to serve.
- Just before serving, stir the khichdi well one last time.
- Serve hot, with papadums and mango chutney if desired.
Equipment and tools
To prepare khichdi you will need the following equipment and tools:
- Spice grinder or dried cumin
- cutting board
- Mixing spoon
Please note that khichdi may contain allergens. The main allergens in this recipe are:
Storage and leftovers
If you have leftovers or want to save khichdi for later, follow these guidelines:
- Allow the dish to cool completely.
- Transfer it to an airtight container.
- Store in the refrigerator for up to 3 days.
- To reheat, microwave for a few minutes or heat on the stove.
The Health Benefits of “Khichdi”
Khichdi is a classic Indian comfort food made in all parts of India. Not only is it delicious but it also has several health benefits. Known for its Ayurvedic properties, this traditional dish is easy to prepare, soothing and full of flavor.
1. Good source of protein and fiber
The combination of moong dal (green chickpea lentils) and rice in khichdi provides a good amount of protein and fiber. Moong Dal is packed with plant-based proteins that are easy to digest and help maintain muscle mass. The high fiber content promotes a healthy digestive system and prevents constipation.
2. Nutrient-rich ingredients
The ingredients used in khichdi like cumin, turmeric, tomatoes, peas and ginger are all nutrient-dense. Cumin seeds are a good source of iron and can aid digestion. Turmeric is known for its anti-inflammatory properties and contains a compound called curcumin, which has many health benefits. Tomatoes provide vitamins and antioxidants, while peas are a good source of vitamin C and fiber. Ginger is used as a natural remedy for various ailments and helps with digestion.
3. Ayurvedic properties
Khichdi is often considered a “healing food” in Ayurveda, the traditional Indian medical system. It is considered light, easy to digest and balancing all three doshas – Vata, Pitta and Kapha. The combination of spices used in khichdi such as cumin, asafoetida and cardamom is believed to have medicinal properties and can aid digestion and overall well-being.
4. Low fat and calories
Khichdi is a low-fat and low-calorie dish and is therefore suitable for anyone who is watching their weight or wants to eat healthily. If you use ghee in moderation and opt for healthier cooking methods, khichdi can be a nutritious meal.
5. Versatility and customization
One of the great things about khichdi is its versatility. There are different versions of this dish, using different types of lentils and vegetables. You can customize khichdi according to your taste and dietary preferences and add your favorite vegetables or spices.
To sum up, khichdi is a healthy and nutritious dish that not only satisfies the taste buds but also offers several health benefits. Incorporating khichdi into your diet can be a great way to enjoy a nutritious and comforting meal.