Easy Khichdi {Perfect for Cozy Evenings or Recovery Days}

This simple Khichdi is my go-to comfort meal, especially when I’m not in the mood to cook something elaborate, after returning from a vacation, or when someone in the family is feeling under the weather. It’s made with simple pantry ingredients that I always have on hand—rice, dal, turmeric, and a few spices. The best part? It takes minimal effort and is incredibly nourishing for the body. Whether I need something light, soothing, or just a cozy, feel-good dish, khichdi is always the perfect solution!

If you love cozy meals, try mixing it up with variations like Mixed Vegetable Khichdi, Palak Khichdi, Pav Bhaji Khichdi, Masoor Khichdi, or Gujarati Khichdi—each one offers its own comforting twist!

Khichdi (or Kitchari) is the ultimate comfort food. A cozy, nourishing dish made with yellow mung dal and rice, khichdi is a simple yet versatile one-pot meal prepared from basic pantry staples. Ready in under 30 minutes, it’s perfect for those days when you want something hearty without the fuss.

In Ayurveda, khichdi holds great significance as a cleansing and balancing meal, promoting digestion and overall well-being. Recently, it has gained popularity in the US as a detox meal for its wholesome and light qualities.

Why We Love Khichdi

• Quick & Convenient: An easy, one-pot recipe that delivers warmth and comfort with minimal effort.
• Gentle on the Stomach: Perfect for all ages, especially on sick days or when you're craving something light, soothing, and easy to digest.
• Everyday Ingredients: Made with rice, lentils, and a handful of common spices.
• Customizable: Add veggies like carrots or peas, or pair with ghee, yogurt, papad, or tangy pickle for extra flavor.

Naturally gluten-free and easily made vegan, khichdi is a wholesome meal that brings comfort, nourishment, and versatility to your table!

Ingredients

Note: A recipe card with exact ingredient measurements and instructions is available at the end of this post. The ingredient photo and details included here are just to give you a clear visual reference of what you’ll need for the recipe, ensuring you know exactly what to gather before you start.

• Moong Dal: These split, hulled mung beans are easy to digest and make for a light, soothing meal, ideal for anytime comfort food.
• Rice: For the best texture and flavor, short-grain varieties like Ambe Mor or Kali Jeera add a mild aroma and soft texture, but basmati rice also works great if that’s what you have on hand.
• Ground Turmeric: Adds a warm, earthy flavor and beautiful golden color to the khichdi.
• Other Staple Ingredients: A pinch of black pepper adds subtle spice, while homemade ghee gives richness and depth, and salt balances all the flavors perfectly.

How to Make Simple Khichdi

• Add the rice, moong dal, water, salt, turmeric, and black pepper to the Instant Pot.

• Give a quick stir. Secure the lid and set the valve to "Sealing." Select the "Rice" setting, adjust it to cook for 12 minutes at low pressure, and let it release pressure naturally for 10 minutes.
• Move the valve to "Venting" to release the remaining steam. Serve khichdi hot, drizzled with ghee and a side of pickle.

Serving

Serve plain khichdi hot, drizzled with ghee, a side of pickle, yogurt, and roasted papad if you like.

Storing

Once the khichdi has cooled, transfer it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days. To serve, reheat refrigerated khichdi in the microwave or on the stovetop. Add a splash of water to bring back the creamy texture, as khichdi tends to thicken as it cools down.

Notes & Tips on Khichdi Textures

I like using short-grain rice for khichdi and typically stick to a 1:3 ratio of rice and dal to water for a soft, sticky consistency that’s neither too dry nor too porridge-like. However, you can easily tweak the texture to suit your preference by following the tips below!

1. Rice Choice – Short Grain vs. Basmati:
   • Short Grain Rice: Short grain rice, such as Sona Masoori, Ambe Mor, or KaliJeera, has a higher starch content and tends to cook up softer, giving the khichdi a creamier, more porridge-like texture. It’s ideal if you prefer a more comforting, soft consistency. The grains also stick together a bit more, adding to the thick, homely feel.
   • Basmati Rice: Basmati rice, known for its long, slender grains, produces a fluffier texture and tends to remain more separate. It can help the khichdi get a lighter, drier consistency that’s closer to a pilaf or pulao. This rice type is ideal if you prefer your khichdi with distinct, separate grains while still maintaining a mild creaminess.
2. Adjusting Consistency with Water:
   • Porridge-like Consistency: For a thick, creamy khichdi (resembling a porridge), you can add more water (1:4 ratio of rice and dal to water). The rice and dal will soften more and absorb the extra water, creating a rich, smooth texture.
   • Dry Pulao-like Consistency: If you prefer a drier, more pulao-style khichdi where the grains stay more separate, use less water (around 2 to 2.5 cups for 1 cup of rice and dal). This will result in a firmer texture with less liquid remaining after cooking.
3. Personal Preference:
   • Adjust as per taste: Khichdi is versatile, and the texture can be tailored to personal taste. If you prefer a thinner consistency, simply add more water. If you want it more like a pulao, use less water and let it cook until all the liquid is absorbed.
   • Cooking Tip: After cooking on the stovetop, let the khichdi rest covered for a few minutes. This helps the grains set and makes it easier to control the final texture.

With these simple adjustments, you can easily customize your khichdi to suit your preferred texture – whether creamy and comforting or light and fluffy!