Khichadi means a mix/combination of rice and dal as the main ingredients. Some veggies are added as well. It is easy to cook, does not require much effort and/or ingredients either and is perfect when you just want quick Indian comfort food!

Since the weather was nice and warm, I wanted to spend some time at Union Square with Rahul relaxing and chatting with him. We both wanted to eat Indian food, but did not want to eat that greasy restaurant food. So I decided to make some khichadi and bengan aloo sabji (eggplant and potatoes) when we returned home. It took me 30 mins to prepare and lay the table, but the satisfaction you get is worth million dollar. Khichadi can be eaten with sabji, Kadhi or yogurt. This recipe is very simple with few ingredients, yet tasty. Hope you all enjoy it as well!

Preparation time:20 minutes

Serves:4 people


  • 1 cup rice
  • 1/2 cup toor dal
  • 2-3 table spoons ghee
  • 1 tea spoon cumin seeds
  • pinch of asofotedia (optional)
  • 1/4 tea spoon turmeric powder
  • 1/2 tea spoon red chilly powder (adjust as per taste)
  • 2-3 cloves
  • 2/3 cup frozen veggies (carrots and peas)
  • 1 3/4 th cup water
  • 1 tea spoon salt (adjust as per taste)


  1. Take the rice and dal in a bowl and rinse it with water 2-3 times.
  2. In a pressure cooker , heat the ghee and then add cloves, cumin seeds and asafotedia, and sautee until it all turns golden-brown.
  3. Now add turmeric powder, red chili powder, frozen veggies and stir for for a minute.
  4. Add salt, water, rice and dal mix and stir well.
  5. Close the pressure cooker lid and switch off the gas flames and let the rice and dal saok for 10 minutes.
  6. Turn on the flames and cook up to 1 whistle and then switch off the flames again.
  7. Once the pressure cooker cools down, ENJOY!


  1. Kichadi can be eaten with pickles (Indian style achaar), chaas (buttermilk) or Yogurt.
  2. While serving add a spoonful of ghee for more ehananced taste, if you like it.

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