This Khichdi recipe, made with rice and moong dal, is light and easy-to-digest Indian dish. Serve this healthful, cozy, and satisfying porridge-like Dal Khichdi with curd, raita, or papad for a light meal.

I’ll show you how to make Khichdi in three different methods (more in the post below and the recipe card). The pressure cooker stovetop version includes photographs and thorough directions, as well as the Instant Pot and Pan technique.

Khichdi is a traditional Indian meal consisting of rice and yellow mung lentils. It’s actually a highly healthy meal, so much so that Dalia and moong dal khichdi are frequently provided in India when someone is sick or recovering from illness.

Specifically, small children or senior citizens recovering are often recommended this dish (even by doctors) because it is so nutrient-rich and easy to digest.

The word Khichdi comes from the Sanskrit word “Khicca” which means a dish of lentils and rice. Khichdi is also pronounced and written as khichri, khichuri, khichari.

The simplest khichdi recipe version is made with just ghee (clarified butter), cumin seeds (optional), and turmeric, which is prescribed in Ayurveda for detoxifying the body.

A few herbs or spices like ginger, black pepper, asafoetida, can be added depending on the dosha type.

In Ayurveda, moong is one lentil that is recommended for balancing all three doshas of the body – Kapha, pitta, and Vata.

Even a plain mung dal khichdi without any seasoning or spices is consumed as part of an Ayurvedic detox diet.

About this Recipe:

Dal khichdi’s recipe is flavorful and not at all bland. Though khichdi has the reputation of being bland, it isn’t actually if you include a few spices or herbs.

The kind of spices, herbs, veggies you add make a great difference to the khichdi flavors. In fact in Indian cuisine, there are so many ways we make khichri.

I add onions and tomatoes to my moong dal khichdi – this is my usual, go-to basic recipe for regular, at-home cooking.

Perfect for weeknight dinners, this one-pot rice recipe can be finished in less than an hour and is sure to become a new family favorite in no time.


  • Lentils: I used a half cup of split and husked moong dal, but you can use red lentils (masoor dal) or pigeon pea lentils (tur dal) instead.
  • Rice: You can use any type of non-sticky rice for this recipe — regular, short, or medium-grained rice or even basmati.
  • Veggies: You will need onion, tomato, all finely chopped.
  • Seasonings: I always end up adding green chillies, ginger, cumin seeds, turmeric powder, asafoetida (hing), and salt.
  • Liquids: We use water to thin-out the consistency of the khichri, and oil or ghee to sauté throughout the recipe.

How to Make Khichdi:

Prep Lentils and Rice

1. Rinse ½ cup moong lentils and ½ cup rice together. Then soak both of them for about 30 minutes in water. When the lentils and rice have had time to absorb water, drain, and set aside.

Sautéing spices and onions

2. Now heat 2 tablespoons of ghee or oil in a 3-liter pressure cooker, then add 1 teaspoon cumin seeds or jeera.

3. As soon as the cumin begins to splutter, add the ⅓ cup of finely chopped onions.

4. Sauté until the onions soften and turn translucent.

Sautéing Tomato, Chili, and Ginger

5. When the onions have become translucent, add in ⅓ to ½ cup chopped tomatoes, ½  teaspoon chopped green chili, and 1 teaspoon chopped ginger.

6. Mix well with the sautéed onions.

7. After stirring in the tomatoes, add ¼ teaspoon turmeric powder and a pinch of asafoetida (hing). Adding hing is optional.

8. Sauté until the tomatoes soften, stirring often.

Add Rice and Lentils

9. Next, add the drained rice and moong lentils to the pressure cooker, and stir for about a minute or until all the ingredients are fully combined.

10. Season with salt to taste.

11. Mix and sauté the rice and lentils for a minute.

12. Add 3.5 cups of water and mix really well, deglazing the bottom and sides of the cooker.

Pressure Cook Dal Khichdi

13. Finally, close the lid tightly and pressure cook for 8 to 9 minutes or 7 to 8 whistles on medium-high to high heat. When the pressure falls on its own in the cooker (which takes some minutes), open the lid

14. Stir the khichdi.

Check Khichdi Consistency

15. The below photo shows the consistency of khichdi. If you prefer a thinner version or if it is too thick for your liking, add some hot water and mix. Simmer for a couple of minutes stirring often.

Serve and Enjoy!

16. Serve your delicious dal khichdi hot or warm! You can also top with ghee before serving.

Life tastes like, A plate full of Khichdi. Everything you want or won’t, you have to eat anyway using ingredients in ebounti groceries


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