Khichdi is a great one-pot


Indian dish full of goodness and flavor. It can be made in several variations. I make a slightly runny porridge-like khichdi when I am sick, khichdi full of veggies in winters and khichdi full of ghee (clarified butter) when I am full mood to relish the taste but too lazy to make anything else.

Isnt it the ultimate comfort food?

COOKING TIME: 12-15 minutes



  1. Broken green gram (toote hare moong) – 2/3 cup
  2. Rice – 1/3 cup
  3. Ghee or clarified butter – 2 tablespoons
  4. Cumin seeds – 1 teaspoon
  5. Green chilli – 1-2
  6. Asafetida or hing – a pinch
  7. Turmeric powder -1 teaspoon
  8. Coriander powder – 2 tablespoons
  9. Salt – to taste


  1. Mix the green gram and rice and wash them thoroughly and let them soak in water for 10-12 minutes. Wash the lentils properly and soak for 10 minutes or so.
  2. Add ghee in a pressure cooker and allow it to melt.
  3. Add cumin seeds after that and allow them to crackle.
  4. Split the Green chillis into 2 and add it to the cooker.
  5. Add the soaked green gram and rice to the cooker.
  6. Add the asafetida, turmeric powder and coriander powder and salt to it.
  7. Add 4 cups of water to 1 cup of lentil-rice mix.
  8. Close the lid and allow one whistle and then keep the flame on low and allow it to cook for 2-5 minutes.
  9. Take it off the flame and allow the steam to release.
  10. Serve hot with mango pickle and curd.