If you’re searching for a nourishing, comfort meal that warms the soul, look no further than classic Khichdi. This versatile, one-pot dish combines rice and split yellow lentils (moong dal) with a touch of turmeric, creating a satisfying and soothing meal that can be ready in under 30 minutes. Whether you’re feeling under the weather or simply want a cozy dinner, this dish has got your back!
Budget Information
The total cost of making this delightful Khichdi is approximately $5.00, which translates to about $1.25 per serving. Here’s a quick breakdown of costs for each ingredient:
- 1 cup Moong Dal: $1.00
- 1 cup Rice (Short-grain or Basmati): $0.75
- 1 tsp Ground Turmeric: $0.10
- 1 tsp Black Pepper: $0.05
- 1 tbsp Salt: $0.01
- 2 tbsp Ghee (optional): $1.00
- 4 cups Water: Free
When you consider how filling and wholesome this dish is, it’s hard to beat the value!
Why This Recipe Works
Khichdi is much more than just a simple dish; it’s a warm hug in a bowl! This recipe shines with its ease and simplicity, creating something beautiful from just a few pantry staples. It’s quick to prepare, making it ideal for busy weeknights or when you want to indulge without much fuss. The combination of rice and lentils not only provides a comforting meal but also packs a protein punch, making it nutritious and satisfying. Plus, let’s be honest—who doesn’t love a dish that practically cooks itself?
Ingredients + Optional Substitutions
Here’s what you’ll need to create your delicious Khichdi. Don’t worry if you don’t have everything on hand; I’ll suggest some substitutions too!
- Moong Dal (1 cup): Split yellow lentils that are easy to digest. You can substitute with red lentils or even quinoa for a variation.
- Rice (1 cup): Go for short-grain (Ambe Mor or Kali Jeera) for ultimate creaminess, or use basmati for a fluffier option. The price for either is around $0.75.
- Ground Turmeric (1 tsp): A vital ingredient that adds color and earthiness—about $0.10. (Curcumin for anti-inflammatory benefits is a bonus!)
- Black Pepper (1 tsp): Just a hint for added warmth—cost is about $0.05.
- Salt (1 tbsp): To taste—basics come cheap at about $0.01.
- Ghee (2 tbsp): For rich, buttery flavor—adds about $1.00 to your cost but takes it to another level. You can use oil if you prefer a vegan option!
- Water (4 cups): Using water is free, but the magic it adds is priceless!
Step-by-Step Recipe Instructions
Step 1: Start by rinsing your rice and moong dal thoroughly. You want to rinse until the water runs clear—this is vital to removing excess starch and ensuring your khichdi doesn’t become too gooey. Drain well and set aside. The act of rinsing teaches patience, and you’ll be rewarded with a perfect texture!
Step 2: Next, add the rinsed rice and moong dal to a pot or Instant Pot, along with 4 cups of water, the ground turmeric, salt, and black pepper. Give everything a quick stir to combine the ingredients. Don’t worry, this step doesn’t require precision—just a gentle mix!
Step 3: If you’re using an Instant Pot, secure the lid, set the valve to “Sealing,” and select the “Rice” setting for 12 minutes at low pressure. If you’re on the stovetop, bring your pot to a boil, then lower the heat to simmer and cover. Cook for about 10-12 minutes and let it rest after removing from heat. Allow the Instant Pot to naturally release its pressure for 10 minutes for the best results.
Step 4: After the cooking time is up, carefully switch to “Venting” to release any remaining steam if you used the Instant Pot. Take a moment to relish the fragrant aroma wafting through your kitchen—it’s a delightful prelude to your meal! Serve the khichdi hot, drizzled generously with ghee (if using) and accompanied by pickles for a zesty punch!
Nutritional Facts
Here’s what you can expect from a serving of wholesome Khichdi:
- Calories: 270 kcal
- Protein: 10 g
- Carbohydrates: 55 g
- Total Fat: 1 g
- Saturated Fat: 0.1 g
- Fiber: 4 g
- Sugar: 1 g
- Sodium: 893 mg
Storage and Reheating Tips
Leftover khichdi? No worries! Once it has cooled down, transfer it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days. When ready to enjoy again, reheat it in the microwave or on the stovetop. Just a splash of water will help revive its creamy texture, as khichdi thickens when it cools.
Serving Suggestions
For a truly comforting meal, serve your khichdi hot, drizzled with ghee and maybe a side of tangy pickle or refreshing yogurt. Roasted papad adds a delightful crunch that completely transforms the dish. You could also toss in some sautéed veggies for a more colorful plate—think peas, carrots, or spinach for a nutritional boost!
Reader Tips or Helpful Notes
Feel free to experiment with the rice-to-dal ratio to find your perfect consistency, whether you prefer it creamy or a bit drier. Depending on your mood, you can make it richer by incorporating sautéed onions, garlic, or fresh herbs like cilantro for a punch of flavor. Remember, khichdi is very forgiving—so tweak it as per your taste!
Recipe FAQs
Can I make khichdi in a slow cooker?
Absolutely! Just combine all ingredients with the appropriate amount of water and cook on low for 4-6 hours.
Is khichdi gluten-free?
Yes! Khichdi is naturally gluten-free, making it suitable for those with gluten sensitivities.
Can I add vegetables to my khichdi?
Yes! Feel free to add chopped veggies like carrots, peas, or spinach to amp up the nutrition and color.
How can I make khichdi vegan?
Simply replace ghee with any vegetable oil or vegan butter for a delicious vegan option!
How long can I store leftover khichdi?
It can be stored in the fridge for up to 3-4 days in an airtight container.
