How to Make Khichadi with Rice and Moong Dal

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HomeArticlesCommunityMy Profile WH.translationData = {};WH.mergeLang({'navlist_collapse': '- collapse','navlist_expand': '+ expand'});EditHome » Categories » Food and Entertaining » Recipes » World Cuisines » Indian Cuisine » Vegetarian Indian DishesHow to Make Khichadi with Rice and Moong DalEdited by Ramani Swarna, Teresa, Flickety, June

Pin ItArticle EditDiscussKhichadi is all time favorite in many Indian homes. It is very healthy and non spicy dish. In this article, you'll learn how to make it at home, using the North Indian style.

Edit Ingredients500 grams/17.6 oz rice400 grams/14 oz moong dal or split green gram2 tablespoons turmeric powder1 teaspoon asafoetida1 tablespoon salt3 tablespoons ghee500 ml/17 fl oz water1 teaspoon cumin seeds

Edit Steps

Cleaning the Rice and Split Pea Gram1Pour the rice into a large mixing bowl.

2Add the split green gram to the rice.





3Clean and wash the mixture of rice and green gram under running water.

Frying with Ghee1Add ghee to the base of a pressure cooker.2Add cumin seeds. Cook over low heat until they splutter.

3Sprinkle asafoetida powder over the seeds. Mix well.

4Add turmeric powder and mix.



5Remove the water from the rice and green gram.



6Add the washed rice and green gram to the pressure cooker.

7Mix well with the spatula. Fry for a few minutes till the ghee covers the rice and green gram.

8Add water. The level should be above the mixture of rice and green gram.

Pressure Cooking1Cover the lid of the pressure cooker. Cook under pressure till there are two whistles (approximately six minutes of cooking under pressure).2Turn off the heat source. Let the pressure settle down.3Open the lid of the pressure cooker. Check whether the rice grains and green gram pulses are cooked enough.



4Add more water to get a thick consistency without separating the grains. Cook for a few minutes more.











5Add salt and mix well.



6Serve with curds or pickle. Add ghee before serving.

Edit TipsAdd red chili or pepper powder to make it spicier.Missvickie.com has tested Indian whistling pressure cookers and estimates that you need to allow about three minutes of pressure cooking per whistle.[1] This is for those of you opting to use a European or American style pressure cook (with jiggle or other type tops that don't whistle).Adding more water aids digestion and can help to fight constipation.

Edit Things You'll NeedSpatulaLadleSpoonPlatePressure cooker (preferably traditional Indian style, otherwise your usual pressure cooker)Utensil

Edit Related wikiHowsHow to Cook Indian KhichdiHow to Make KhichdiHow to Cook PongalHow to Make Simple Split Thoor DalHow to Make Indian Style Basmati RiceArticle Info Featured Article

Categories: Featured Articles | Vegetarian Indian Dishes

Recent edits by: Flickety, Teresa, Ramani Swarna

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