Khichdi is a very basic and healthy food. You can make with many different vegetables, rice and lentils.


  • 1 cup rice
  • ½ cup moong dal
  • ½ cup masoor dal 
  • 1 cup small florets of cauliflower (1”x ½ “)
  • ½ cup small cubes of potatoes (½ “x ½ “)
  • ½ cup green peas   
  • 1 tablespoon clarified butter (ghee) if you are vegan replace the ghee with oil
  • 1 teaspoon whole cumin seeds 
  • 1 bay leaf
  • 1 dry red chili 
  • 2 teaspoon of toasted cumin, coriander and red chili powder
  • 1-1/4 teaspoon salt
  • ½ teaspoon of turmeric powder
  • 2 teaspoon ginger finely grated
  • 1 med sized red onion very finely chopped 
  • 3-1/2 cups water

For serving

  • 2 tablespoons hot clarified butter (ghee) (optional)


  1. In a pan add 1 tablespoon of whole cumin seeds, 1 tablespoon of whole coriander seeds and 1 red dry chili, toast on med heat with no oil, once you get nice aroma transfer to a plate and grind them using a spice grinder. NEVER BURN YOUR SPICES. 
  2. Heat the clarified butter in a pressure cooker over medium high heat. When butter is moderately hot, add cumin seeds, bay leaf and red chili. After the seeds crack add onion and fry for 1-2min then add grated ginger and the rice and two dals, cauliflower, potatoes and peas and stir for 1-2 min in med heat. 
  3. Add the toasted spice mix that you prepared and stir for 1-2 min and add water. 
  4. Close the pressure cooker and seal the exhaust, or put the weight.
  5. After the pressure cooker start steaming lower the heat to medium and cook for about 7 minutes.
  6. Turn off the heat and wait until steam has stopped before opening the cooker.
  7. Mix the khichdi well, dal and rice should be very soft and a little mushy. Consistency of the khichdi should be like a runny dough. As khichdi cools it will become a little thicker. If needed, add boiling water too adjust the consistency to your liking.
  8. Traditionally ghee is poured over khichdi before serving, but this is optional.
  9. Serve the khichdi hot with pickles, yogurt and papadam.


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