Photograph of the finished Khichdi

India · Cơm đậu nấu nhuyễn Khichdi

Khichdi

45 min Hands-on time + 30 min waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 12.7 oz
  • Photograph of Red lentils Red lentils 9.9 oz
  • Photograph of Turmeric powder Turmeric powder 0.4 oz
  • Photograph of Cumin seeds Cumin seeds 0.6 oz
  • Photograph of Hing powder Hing powder 0.1 oz
  • Photograph of Ginger Ginger 1.7 oz
  • Photograph of Unsalted butter Unsalted butter 4.2 oz
  • Photograph of Salt Salt 0.7 oz
  • Photograph of Coriander Coriander 2.1 oz

Method

  1. 1 Wash the rice and red lentils, then soak them together for 30 minutes so that both cook evenly.
  2. 2 Cook the rice and beans with 700 ml of water, turmeric, and salt for 25 minutes, stirring frequently.
  3. 3 The ratio of water to dry ingredients is what distinguishes khichdi from rice: this dish must be mushy like thick porridge.
  4. 4 Sauté cumin seeds and hing in ghee butter for 40 seconds until they crackle, then add chopped ginger.
  5. 5 Pour the melted butter into the pot of stir-fry, stir gently, and sprinkle with cilantro.

With an appliance

  • Pressure cooker 30 min

    Replace step 2: cook under high pressure for 8 minutes, then release the pressure naturally; if it's too thick, loosen it with hot water before adding the melted butter.

Start cooking