खिचडी (Khichadi)

About This Recipe

Ingredients

• 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

Instructions

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