India • National Dish • Side Dish
Khichdi (Rice & Lentils)
A soft, golden bowl of rice and lentils with ghee, cumin and turmeric.
Instructions
- Rinse the rice and moong dal together in a fine-mesh sieve until the water runs mostly clear. Soak for 10 minutes, then drain well.
- Set an Instant Pot or pressure cooker to sauté. Add 1 tablespoon ghee and let it melt. Add the cumin seeds and cook for 20 to 30 seconds, just until fragrant.
- Stir in the ginger, turmeric and asafoetida, if using. Add the tomato and carrot, then cook for 2 minutes until the tomato begins to soften.
- Add the drained rice and dal, water and salt. Stir well, scraping the bottom so nothing sticks.
- Pressure cook on high for 8 minutes, then let the pressure release naturally for 10 minutes before carefully releasing the remaining steam.
- Stir the khichdi well. It should be soft, creamy and loose, almost like a savory porridge. Add a splash of hot water if it looks too thick.
- Stir in the peas and let them warm through for 2 to 3 minutes. Taste and adjust the salt.
- Finish with the remaining 1 tablespoon ghee, cilantro and a little lemon juice if you want a brighter flavor. Serve warm with yogurt, pickle or papad.
Cultural Context
Khichdi holds a special place in Indian cooking because it can be humble, healing, festive or practical, depending on the table. At its simplest, it is rice and lentils cooked until soft, often with turmeric, cumin and ghee. That plain version is the food many people turn to when they want something gentle and easy to digest. But khichdi is not just "sick day food," despite its reputation. Across India, regional versions add vegetables, spices, different dals, fried tempering, pickles, yogurt or papad. In parts of northern and eastern India, khichdi also carries festival associations. It’s one of those dishes that proves comfort food does not need theatrical lighting, a tasting menu or a foam. Just rice, lentils and common sense.
Fun Fact
Khichdi is sometimes called one of the world's oldest one-pot comfort foods because rice-and-lentil combinations have appeared across South Asian cooking for centuries.
Cook’s Tip
Khichdi changes from home to home, so keep the spirit flexible. Use split green moong dal for a slightly earthier version or add a handful of chopped spinach, zucchini or cauliflower for a vegetable-rich bowl. For a thinner, more soothing khichdi, increase the water by ½ to 1 cup. For a stovetop version, simmer the rice, dal, spices, vegetables and water in a heavy pot over low heat for 35 to 45 minutes, stirring occasionally, until the mixture turns soft and creamy. Add more hot water as needed so it stays loose and comforting.
Trivia
Which ingredient gives classic khichdi its warm golden color: saffron, turmeric or paprika?
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