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Khichdi

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Being a vocal advocate of mushy foods, khichdi holds a special place in my heart. This South Asian dish, in its most fundamental form, consists of rice, pulses, turmeric, and salt, making it a highly nutritious and easily digestible Ayurvedic food that aims to balance the body's three doshas. However, the beauty of khichdi lies in its versatility, with endless variations and customizations depending on the region, family, and cook.
In this particular version, I've incorporated a delightful medley of additional spices to enhance the aromatic savoriness of the dish. Additionally, fresh garlic, ginger, and tomato are optional but contribute to the overall flavor profile. As long as you maintain the four essential ingredients, you can rest assured that you'll create a comforting and straightforward bowl of khichdi.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Breakfast
Cuisine world cuisine
Servings 4

Ingredients
  

  • 1/2 c. moong dal (split mung beans)
  • 1/2 c. white rice
  • 1 tsp. fenugreek seeds
  • 2 tbsp. coconut oil
  • 6 cloves garlic, thinly sliced
  • 1/2 tsp. ajwain seeds
  • 1/2 tsp. nigella seeds
  • 1/2 tsp. cumin seeeds
  • 1/2 tsp. fennel seeds
  • 1/2 tsp. ground coriander
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground white pepper
  • 1 tsp. ground turmeric
  • Pinch asafetida (optional)
  • ½" piece ginger, minced
  • 1 tsp. kala namak or kosher salt
  • 1 small plum tomato, finely diced
  • 4 1/2 c. water, divided
  • Cilantro, for serving 

Instructions
 

  • In a large bowl, rinse moong dal and rice until water runs mostly clear, about three times. Add in fenugreek and cover mixture with cold water by 2”. Let sit for 30 minutes to 1 hour. 
  • In a medium pot over medium heat, heat oil. Add garlic and fry until lightly golden, stirring frequently to prevent burning, 2 to 3 minutes. Transfer garlic pieces to a plate and retain oil in pot.
  • Add all seeds, coriander, pepper, cinnamon, white pepper, turmeric, asafoetida, ginger, and kala namak, stirring until toasty, about 1 minute. Add in tomato and cook until they begin to fall apart, 4 minutes.
  • Add drained rice, moong dal, fenugreek, and 4 cups water and bring to a boil. Reduce heat to low, cover with a lid, and let simmer, stirring occasionally, until rice and dal are soft and falling apart, 25 minutes. Optionally, stir in remaining ½ cup water to loosen khichdi to desired consistency.
  • Serve with garlic chips, and cilantro if desired.
Keyword Khichdi
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