on Jul 07, 2021, Updated Oct 12, 2021 Disclaimer: I had originally written this post in June, 2018 when I was going through a difficult time. I’ve updated it on 7 July, 2021 with new photos and a new step by step video with no changes to the recipe. Most people’s opinions on khichdi are usually pretty divided. You either love it or you hate it; there’s no in between And if you’re in the hate it camp, then this recipe is just about to change your mind. I know because I have been on both sides of the camp. My mom’s khichuri was often pretty blah, but this recipe is inspired by the way my grandma made it, which was always delicious had me eating it by the bowl. My grandma’s version of khichdi has whole spices, chunks of potatoes and other vegetables that become so soft, they almost melt into the dish. Plus a secret tip where she roasts the moong dal, arhar dal and rice before she adds the water. This khichdi actually tastes good. It’s not sick food, it’s not weird and gloopy; this one’s healthy, nutritious and comforting. And it’s a dish that you share with family because it’s a meal everyone will enjoy.
Top Tips To Make Delicious Khichdi
Apart from the dals and rice, I love adding diced carrots, beans, potatoes, cauliflower and green peas to my khichdi for lots of extra texture and nutrition. Unless you’re vegan, don’t skimp on the ghee. It’ll melt all over and glisten and make every bite extra delicious. The water ratio is an important determinant to the final texture of this recipe. I like my khichdi to have a thick porridge-like consistency, for which I had 5 cups of water for for a total of 1 cup of rice and lentils. You can easily increase or decrease the amount of water based on your personal preference. If you notice that your khichdi looks too thick after cooking, simply add a little more water and cook for a few extra minutes to adjust the consistency. If you live outside India, both these lentils are easily available at Indian stores and sometimes even at large supermarkets.
Serve Khichdi with
Tomato Chutney: We always make a sweet, spicy, jammy tomato chutney to go with khichdi. It makes the whole meal even more exciting. Recipe coming up tomorrow!Papad: Papad is definitely a must have with khichdi. My personal favourite is the OG Lijjat papad which I crush all over the khichdi. Roasted not fried.Aloo Fry or Aloo Bhujiya: Made slightly differently than usual, my version is really fast and easy. I marinate sliced potatoes (skin on) in some spices and mustard oil for a few minutes and then just lay them out in one layer on the pan to cook till crispy on both sides. You can easily do this in the oven. My version of masala roasted potatoes I guess. Curd and Pickle: Some people swear by it. Curd or just plain unsweetened yogurt pairs really well with khichdi. And pickle adds a little spice to an otherwise non spicy meal.
Khichdi also pairs really well with cucumber raita and aloo fry(I’ve shared my quick recipe the in notes). I love making this for easy weeknight dinners, and my family really loves it!
Watch the Video
This recipe was originally published on June 21, 2018 and updated on July 7, 2021 with new images, a step by recipe video. No changes were made to the recipe.
More Indian Comfort Food:
Dhaba Dal TadkaBulgur Wheat DaliyaEasy Rice KheerLemon Rice (Yellow Rice)
