Recipe Khichdi in the pressure cooker made with rice and split green mung beans
Simple, wholesome, light, fast, easy, comfort, meal-in-a-pot- I was toying with all the above adjectives while thinking of a name for this dish and each one was as fitting as the other.
You can resort to a Khichdi when:
~you have to cook something just for yourself
~you have come home late after a shopping spree and have no interest in searching through take-away menus
~ you’re feeling low in spirits
~you’re recovering from an illness
~you’re feeling homesick
~your maid is on leave/ or the dishwasher has conked off
Khichdi is a simple gruel of a lentil and rice which can be made bland / spicy, with/ without vegetables. It’s very versatile and can be made in a matter of 10 minutes if you have a pressure cooker and in 20 if you don’t. It’s also very forgiving-because you don’t need each grain of rice to be separate as in a pulao. You just throw in the ingredients and it take care of itself.
Also try: A Bengali Khichdi with roasted yellow mung dal – Bhoger Khichuri
I’m sure everyone has their own recipe of Khichdi reserved for the times mentioned above. Here’s my recipe.
- 1/2 cup rice
- 1/3 cup split green moong
- 1 medium onion sliced
- 1/4 cup green peas optional
- pinch turmeric powder
- 1/2 tsp salt
- 1 tsp cumin seeds
- 1 tsp curry powder (optional )
- 2 tsp ghee (clarified butter )
- To prepare khichdi, mix the split moong and rice in a bowl. Wash it three to four times with water. Soak the mix in water for around 20 minutes.
- In the cooker, heat a teaspoon of ghee. Add the cumin seeds and let them crackle. Fry the sliced onions until translucent.
- Add turmeric powder, rice and lentils, and stir to combine. Season with salt and curry powder. Add frozen peas (if using) and water. Water must be 3-4 times the quantity of the rice-lentil mix. In this case, roughly 3 cups. Let it come to a boil. Close the lid of the cooker, with the weight. Get the flame to SIM after 3 whistles. Switch of the flame in 3-4 minutes.
- Open the cooker lid after pressure has dropped. Serve the khichdi onto a plate and top with a little ghee for that absolutely divine aroma. Eat it piping hot, with your favourite pickles and a bowlful of yogurt.
Yes Nandita, u r very right about each ones pet recipe. My method is different from yours, will post mine when i get time. Personaly I love khichadi and I myself make 2-3 varieties but as V is not a rice person I dont make it that often. loved ur version too
Hi Nandita,I liked your version of kichadhi.
I made this kichdi yesterday and it came out well. But I wanted to make a vegetable dish to go with it but was not sure what to make. Any suggestions?
Hey Nandita,The khichidi sure is a sumptuous and nutritious treat for cooks on the run, and for women seeking a quick fix for their hungry toddlers. Being a mom of a 3 and a half year old, that recipe would definitely come in handy for me. I also admire your attention to detail in illustrating how it could be cooked- with and without a pressure cooker. The rice and dal spruced with a coupla veggies like carrot, beans and cauliflower would probably add to its visual appeal!Meenakshi at PRITYA
I definitely agree with your ideas of when it is best to eat khichdi (or khichari)- for me it is pure comfort food. You can see pictures of my khichari on my blog, if you like: http://mangosoup.blogspot.com/2009/08/cauliflower-and-pea-khichari.html
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Excellent recipe, worked out great (was looking for one sans cooker). Thanks!
Tried this recipe and it came out yumm. My family loved it too. Thanks Nandita, for the very detailed recipe.
A wholesome hearty meal! Made this recipe today and it tastes delicious 🙂
glad you liked it xx