खिचडी (Khichadi)

Updated September 18, 2025•15 ingredients•7 steps

About This Recipe

Cook authentic Nepali khichadi—order rice, maas ko dal, ghee and spices with fast delivery from Sewapoint’s online grocery.

1
1 cup (≈190 g), rinsedRice (basmati or Nepali medium-grain)
Base grain for the dish
2
½ cup (≈100 g), rinsed & soaked 30 minBlack gram lentils (maas ko dal / urad, split with skin)
Traditional dal for Maghe Sankranti khichadi
3
3½–4 cups (adjust for texture)Water
Cooking liquid; add more for porridge-like finish
4
2 TbspGhee or mustard oil
Tempering fat and finishing drizzle
5
½ tspFenugreek seeds
Classic Nepali jhaneko (tempering) note
6
1 tspCumin seeds
Earthy aroma that perfumes khichadi
7
1 tspGinger-garlic paste
Savory base flavour
8
1Green chili, slit
Gentle heat; optional
9
½ tspTurmeric powder
Golden colour and mild warmth
10
⅛ tspAsafoetida (hing) (optional)
Aids digestion; classic with lentils
11
1–1¼ tsp (to taste)Salt
Seasons rice and lentils
12
½ cupGreen peas (optional)
Adds sweetness and colour
13
1 smallPotato, diced (optional)
Hearty add-in
14
1 cupSpinach or saag, chopped (optional)
Nutritious leafy greens
15
2 Tbsp, choppedFresh coriander leaves
Herbal finish

1
1 cup (≈190 g), rinsedRice (basmati or Nepali medium-grain)
Base grain for the dish
2
½ cup (≈100 g), rinsed & soaked 30 minBlack gram lentils (maas ko dal / urad, split with skin)
Traditional dal for Maghe Sankranti khichadi
3
3½–4 cups (adjust for texture)Water
Cooking liquid; add more for porridge-like finish
4
2 TbspGhee or mustard oil
Tempering fat and finishing drizzle
5
½ tspFenugreek seeds
Classic Nepali jhaneko (tempering) note
6
1 tspCumin seeds
Earthy aroma that perfumes khichadi
7
1 tspGinger-garlic paste
Savory base flavour
8
1Green chili, slit
Gentle heat; optional
9
½ tspTurmeric powder
Golden colour and mild warmth
10
⅛ tspAsafoetida (hing) (optional)
Aids digestion; classic with lentils
11
1–1¼ tsp (to taste)Salt
Seasons rice and lentils
12
½ cupGreen peas (optional)
Adds sweetness and colour
13
1 smallPotato, diced (optional)
Hearty add-in
14
1 cupSpinach or saag, chopped (optional)
Nutritious leafy greens
15
2 Tbsp, choppedFresh coriander leaves
Herbal finish

1
Rinse rice and black gram separately until water runs clearer. Soak the dal for 30 minutes; drain.
2
Heat ghee/mustard oil in a pressure cooker or heavy pot. Temper fenugreek until deep brown, then add cumin; let it crackle.
3
Stir in ginger-garlic paste and slit green chili; sauté 30 seconds. Add turmeric and optional hing.
4
Add drained rice and dal; sauté 1–2 minutes to coat with spices. Mix in salt and any optional peas/potato/spinach.
5
Pour in 3½–4 cups water (more for softer khichadi). For pressure cooker: cook on medium for 2–3 whistles; let pressure release naturally. For pot: simmer covered 20–25 minutes, stirring occasionally and adding hot water as needed.
6
Open, stir and adjust consistency (looser for porridge, thicker for moundable). Finish with 1 tsp ghee if desired.
7
Garnish with chopped coriander. Serve hot with achar, yogurt, papad and extra ghee.

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