Khichdi (India)
Khichdi is a beloved Gujarati dish, and since I’m Gujarati myself, I enlisted my mum to help with this recipe. It’s a staple in our home, perfect for when you’re feeling under the weather, need a quick meal, or just want some comforting food. It’s a simple yet flavourful mix of rice and lentils, cooked with aromatic spices. I love how khichdi has many variations around the world, like congee in China, koshari in Egypt, and fakes mostzentra in Cyprus.
I prefer mine with ghee and milk, and a bit on the watery side. Sometimes, I mix it in with whatever curry we’re having for dinner that night.
Ingredients
- 200g split mung beans (washed)
- 200g basmati rice (washed)
- 1l water (just enough to cover the grains 1 cm)
- 1/2 tsp turmeric
- 1 tsp salt
- ghee as desired, I put in about 4 tbsp into the whole pot plus more in my bowl
Step 1
Pressure cook all the ingredients (except the ghee) for 20 minutes, or until the grains are very soft.
Step 2
Stir in the ghee and enjoy the khichdi hot, whether with curry, milk, or on its own.
