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When I think of the ultimate comfort food, I think of my mom’s khichdi. It’s a rice and mung bean porridge that is mildly spiced and extremely delicious. Khichdi is a very personal dish to many in India. Every state, actually pretty much every family, has its own version of khichdi. People use various lentils, beans and veggies to make it their own.
My mom used to make this for me anytime I was sick, when I got my braces tightened, or wasn’t feeling well in general. After I went to college she taught me how to make it because I was feeling homesick. This recipe is the recipe my mom taught me way back when and it still hits the spot to this day.
You can substitute mung beans for lentils, add more spices, remove spices, add different veggies- it’s so easy to make yours. From my family to yours- try this khichdi recipe, maybe it’ll inspire you to make your own version!
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My Mom’s Khichdi
- Total Time: 45 minutes
- Yield: 3-4 servings 1x
Ingredients
- 1/2 cup basmati rice
- 1/4 cup dried mung beans
- 2 tbsp vegetable oil
- 1/2 tsp mustard seeds
- 1/4 tsp cumin seed
- 1/4 cup red onion, diced
- 2 garlic cloves, minced
- 1/2 inch ginger, minced
- 1/4 tsp turmeric
- 1/4 tsp red chili powder
- 1/4 tsp garam masala
- 1/4 tsp cumin powder
- 3 cups of water
- 1/4 cup peas
- chopped cilantro (optional)
- 1 tbsp toasted cashews (optional)
- pinch of dry garlic chutney (optional)
- plain greek yogurt (optional)
Instructions
- Wash rice and mung beans until water runs clear.
- In a large saucepan or pressure cooker, heat oil on medium-high heat. Add mustard seeds and cumin seeds. When they start to pop, add onions and lower heat to medium-low. Saute onions for 1 minute.
- Add minced garlic and ginger and saute for 30 seconds.
- Add turmeric, red chili powder, garam masala, cumin powder and salt to taste and saute 30 seconds.
- If you’re using a pressure cooker— add water and peas, close the lid and cook for 15 minutes. Turn off stove and let cool before opening.
- If you use a saucepan– add water and bring to a boil. When the water boils, add peas. Cover and simmer on low heat for 30-40 minutes. Be sure to stir the rice once or twice to make sure the bottom doesn’t burn.
- Add additional salt if needed, sprinkle with toasted cashews, chopped cilantro, and dry garlic chutney. Serve with plain yogurt. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 40 minutes
15 Responses
I bet this is delish. Will be making soon!
thank you! hope you enjoy it 🙂
i did not like khichdi while growing up. i think its a textural thing. however, i discovered this ‘shahjahani khichdi’ and ever since im hooked. http://www.foodpleasureandhealth.com/2013/09/shahjahani-khichdi-gluten-free-vegan.html
hahha i feel you- at a certain point I was over it too so my mom put nuts in it for me.will def have to try your shajahani khichdi!
haha my mom put nuts in it for me to keep it from being too mushy—will def have to try you shajahani khichdi!
Khichdi with yogurt is definitely my ultimate comfort desi food as well! I really like your mom’s version with cashews. I’m thinking I might make some this week now!
thanks! yogurt+khichdi = life
This is my first time cooking indian food and I am a bit lost.. do I add the rice and beans with the peas? And if I use frozen peas, do I still add them so early?
yep! I used frozen peas
I make kichdi regularly and even I was lost. Hetal you forgot to mention when to put in rice & mung beans.
And it’s a better idea to soak rice for 30 mins and mung beans for 2-4 hours to remove phytates & starch. Just a healthy tip for ur readers.
This was an absolute YUM! May you pleeeease do a post/recipe on chicken/veggie tikka masala? I know it’s common, but I have yet to come across one online much like the ones I’ve had at authentic Indian restaurants. I miss you on Master Chef!
I really want to try this out, looks delish! Just need to buy some mung beans and I’m ready to go. The rice and mung beans don’t need to soak right?
wow nice recipe
thanks for sharing. look very nice.
http://www.virasatrestaurant.com/
Hi Hetal, I’m in London and currently watching you on Masterchef, I think you’re awesome and loved your line “I think God is punishing me for cooking beef”, had me in stitches!!
I cook khichedi a lot for my toddler, and use a pressure cooker, you inspired me to use a saucepan so I found your recipe and gave it a try, unfortunately, all of my water disappeared and my lentils were still hard in the middle, I added more water and kept the gas on the lowest it can go and within 5mins I started to smell burning. I turned the stove off, and luckily nothing stuck but the khichedi is mush and the lentils still undercooked. Any advice???
Thanks in advance!
Hi Pinal!
I’m so sorry to get back to you so late! Your comment went thru my SPAM filter! I’m glad you saw the humor in my comment haha! I actually parboiled the lentils before using them in the show (they don’t show all the steps!). But try using mung beans instead since they cook at the same rate as the rice 🙂
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