As an Amazon Associate I earn from qualifying purchases. Affiliate disclosure.
At a glance: Khichdi — Rice and Lentils in Ghee: serves 4, cooked in ghee, with no seed oils.
Updated 2 November 2026: we added tips for getting the texture right, two new FAQs (pressure cooker and why the ghee goes in twice), and tidied the history so every claim has a source.
Khichdi is one of the oldest comfort dishes in Indian cooking: rice and split mung lentils (moong dal) cooked together with ghee and warming spices until they collapse into a soft, porridge-like bowl. Travellers wrote about it centuries ago. The Moroccan traveller Ibn Battuta described khichdi, a dish of rice and mung beans, during his stay in India around 1350, and the Anglo-Indian breakfast kedgeree is thought to descend from it (history of khichdi). It is the bowl many Indian families make when someone wants something plain and gentle, and, cooked properly in ghee, one of the most satisfying things you can eat.
The Perfect Texture
Khichdi exists on a spectrum from fairly dry and grainy (where the rice and lentils are distinct) to completely mushed (khichdi of recovery cooking). The standard restaurant version is somewhere in the middle — the rice and lentils cooked soft but not completely dissolved, with the ghee creating a coating that prevents any stickiness. The home version can go further toward the mushy end, which is where the dish is most comforting.
Serves 4 · Prep 10 min · Cook 30 min
Ingredients
- 200g basmati rice
- 100g yellow moong dal (split mung lentils)
- 4 tbsp ghee, divided
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/4 tsp asafoetida (hing)
- 1 tsp turmeric
- 2cm fresh ginger, grated
- 900ml water
- Salt
- To serve: extra ghee, lemon juice, fresh coriander
Method
- Rinse rice and dal together. Soak 20 minutes. Drain.
- Heat 2 tbsp ghee in a pot over medium heat.
- Add cumin and mustard seeds. When they crackle, add asafoetida.
- Add ginger and turmeric. Stir 30 seconds.
- Add drained rice and dal. Stir to coat in spiced ghee.
- Add water and salt. Bring to boil.
- Reduce to lowest heat. Cover and cook 20 minutes.
- The khichdi should be very soft and slightly soupy. Add more water if needed.
- Serve with a generous pour of remaining ghee on top, lemon juice, and fresh coriander.
Tips for success
- Rinse until the water runs clear. Washing off the surface starch from the rice and dal keeps the khichdi creamy rather than gluey.
- Let the mustard seeds pop before the hing goes in. Asafoetida scorches in seconds, so it goes into the hot ghee last and only for a moment.
- Choose your texture with the water. 900ml gives a soft, spoonable khichdi. For the loose, soupy style, add another 200 to 250ml of hot water at the end.
- Stir once halfway. On the lowest heat, a single stir at 10 minutes stops the lentils catching on the base of the pot.
- Finish with ghee off the heat. Spooning the last of the ghee on at the table keeps its nutty, buttery aroma, which long cooking drives off.
What is asafoetida (hing)?
A pungent dried resin used in tiny quantities — a pinch — in Indian tadka cooking. It adds an onion-garlic-like depth. Available at Indian grocery stores.
Can I use any other lentil?
Red split lentils work well. Chana dal (split chickpeas) produce a chunkier result. Yellow moong dal is the most traditional and produces the softest texture.
Is khichdi always vegetarian?
The classic version is vegetarian. Some regional variations add chicken or shrimp. Keema khichdi (with minced meat) exists in some northern Indian traditions.
Can I make khichdi in a pressure cooker?
Yes. Do the tadka in the cooker, add the drained rice and dal with the water and salt, then cook at high pressure for about 8 minutes in an electric pressure cooker, or 3 to 4 whistles on a stovetop cooker. Let the pressure drop on its own, stir, and loosen with hot water if needed.
Why does the ghee go in twice?
The first ghee blooms the cumin, mustard seeds and hing so their flavour spreads through the whole pot. The finishing spoonful is about aroma: fresh ghee on hot khichdi gives the nutty, buttery smell that a long simmer cooks away.
This page contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Affiliate disclosure.
Check price on AmazonFollow Savannah: @theefoodiekitchen · Facebook · All Links
Storage and Reheating
Store refrigerated for up to 3 days. Khichdi thickens significantly when cold as the lentils and rice continue to absorb moisture. Add water or stock when reheating — start with 4 tablespoons and increase to reach your preferred consistency. Reheat over low heat with constant stirring.
Recipe Variations
- Plainest version — this recipe already has no onion or garlic; for the gentlest bowl, leave out the mustard seeds and cook with just cumin, ginger and turmeric
- Vegetable khichdi — add finely diced carrot, peas, and potato in the last 15 minutes of cooking — the most common family-meal variation
- Adjust the fat — this recipe works equally well in ghee, lard, or grass-fed butter if ghee is unavailable. Each fat produces a slightly different flavour profile; ghee gives the most historically accurate result.
What to Serve With Khichdi
Serve khichdi with a substantial spoonful of cold ghee melted on top at the table — this is non-negotiable for us, and it is where most of the flavour comes from. A side of plain yogurt, lime pickle, and papad completes the meal. Khichdi is one of the few Indian dishes where simplicity is the point — resist the urge to add more ingredients.
What is khichdi?
Khichdi (also spelled khichri) is a one-pot dish of rice and lentils cooked together until porridge-soft. It is one of India's classic comfort foods, and the Anglo-Indian dish kedgeree is thought to derive from it.
What type of lentils are best for khichdi?
Yellow moong dal (split mung beans) is the traditional choice — it cooks down the softest and has the mildest, most neutral flavour. Red lentils (masoor dal) are a common alternative with a slightly earthier taste. Both cook in the same time.
How much ghee do I add to khichdi?
A minimum of 1 tablespoon per serving, ideally 2. The ghee carries the cumin, ginger and hing through the pot and gives khichdi its rich, nutty finish; it is the seasoning, not a garnish. Do not reduce it.
Find more in: Indian recipes · Snacks, Dips & Sauces recipes · Ghee recipes · All recipes
African, Hawaiian, Indian, Mediterranean, Asian, Exotic, Chicken, Rice, Cookies, Coffee, Spices, Plants, World Cuisine, 30-Minute Dinners and more.
View All Books on Amazon →