30 mins
Khichadi
Recipe by Mamtha Sunil Kumar
Khichadi in Hindi (the Indian national language) literally translates as "a mixture of everything". The uniqueness of Khichadi is that it has different versions right across India. However, in the all its various incarnations the key ingredients of rice and Mung dal have been retained. This version of Khichadi is from southern India.
Khaman Dhokla 
Kidney Beans Curry (Rajma Curry) Ingredients for Khichadi
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
Currently displaying quantities in US Imperial Measurements
How to Cook Khichadi
- Soak the rice and Split Green gram together in cold water for 15 minutes. Meanwhile, peel and finely chop the onions and garlic
- Place a deep pan over a medium-high heat and pour in 7-8 tablespoons of cooking oil. Once the oil is hot, drop in the spices - bay leaves, cinnamon, cardamoms, curry leaves and chilies. Stir, then add the chopped onions and garlic. As soon as the onions turn golden brown add the turmeric and stir again. Drain the water from the rice and pulses and add these to the pan, stirring slowly and carefully for 2 minutes to coat the rice in the oil and spices.
- Add the water and salt to taste, and cook over a moderate heat until the rice is tender and all the water is absorbed. Once the rice becomes tender, transfer to a serving dish and serve hot with a cup of spicy sauce.
MAMTHA SUNIL KUMAR'S HOT TIP:
Adding water to the pan will overcook the rice without spoiling the taste of the Khichadi. This is ideal for infants and healthy too.
Reviews of Khichadi
| May 14 2014 This kichdi too was really good and made a nice heartwarming meal. It's also very good for settling an upset tummy. Kids just loved it. Great comfort food. I always make this for my daughter when she feels a bit low and feverish. jatin (1 review) |
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