Khichdi/ Kitchari, wholesome and nutritious

Introduction

Khichdi is a buttery delight, filled with lentils and rice, this makes it a nutritious and comforting meal. Pakistani Khichdi is a delicately flavoured dish and very much something that’s easy to whip up when you are low on groceries. This moong dal recipe always feels like a healthy dish to eat, it is easy on the digestive system and perfect food for weaning little ones. I loved this dish when I did baby lead weaning for my little ones. Although cleaning up rice off the floor does get a little messy!

Khichdi’s can be made with pretty much any lentils, spices, and vegetables of your choice. However I always stick to moong daal when making this one-pot dish.

Why make Pakistani Khichdi

Kitchari is comfort food at it’s finest. The soft, creamy texture of well-cooked kitchari is soothing, making it a great option to eat when ill.

The moong dal recipe is also known for its digestive properties. The combination of rice and lentils provides a good balance of carbohydrates and protein, while the gentle spices aid digestion.

Additionally, the rice lentil dish is a budget-friendly meal that’s easy to prepare in large quantities, making it ideal for feeding a crowd or for meal prepping. The fact that you can also cook it in one pot is another bonus in my book, who does not appreciate less washing up!

History of Khichdi

Khichdi is a traditional dish in South Asian cuisine, and has a long history dating back thousands of years.

During the Mughal period, the dish evolved further. The Mughals, always known for their elaborate dishes, introduced spices to the traditional Indian Khichdi, which took the dish to another level. (See my recipes for Nihari , koftay and chicken pilau for more Mughal influenced dishes).

What are some variations of Khichdi?

• Vegetable Khichdi: You can add carrots, peas or spinach for added nutrition.
• Spiced Khichdi: You can add whole spiced like cinnamon or bay leaves for a further flavourful twist.
• Protein- Packed Khichdi: You can add lentils like masoor dal or add shredded chicken for extra protein.

What are the health benefits of Khichdi?

• Easy Digestion: As it is made with moong dal and rice, it’s gentle on the stomach
• Nutrient-Rich: It provides essential carbs, proteins and fibre.
• Comfort Food: Perfect for recovering from illness or boosting immunity.

My take on Khichdi

This is my quick go to dish for the family, a superb vegetarian dish you can have cooked on the hob within 30 minutes. Then pop it in the oven for steaming “dham” for another 30 minutes. I like to keep the dish simple with just spicing with cumin seeds and cooking with ghee, the flavours sing beautifully. The ghee makes the dish seem indulgent, and definitely elevates it beyond mere rice and lentils. Serve it with spring rolls and kebabs and enjoy this easy comfort food dish.

See my video on Instagram or TikTok to see how to make this dish!

Ingredients for Khichdi/ Moong Dal Khichdi/ Kitchari

Feeds 4-6

Time 1 hour

• 1 mug or 250 grams of basmati rice ( I like to use Tilda basmati rice)
• 1 onion finely chopped
• 1400ml of boiling water
• 1 1/2 mugs or 325 grams of moong daal washed (I like to use East End’s moong daal)
• 4 tablespoons of ghee
• 125 grams of unsalted butter
• 2-3 teaspoons of salt (to taste)
• 1 teaspoon of cumin seeds

Method for Khichdi/ Moong Dal Khichdi/ Kitchari

1. Wash the lentils and rice thoroughly, you will probably need to rinse them both 5-6 times until the water runs clear. Then soak the lentils and rice for at least 30 minutes. Put the oven on 50-60 C, fan assisted.

2. Heat the ghee in the saucepan and add the onions. Cook the onions until lightly browned.

3. Add the boiling water to the pan, then add the drained rice and lentils to the pan and stir through. Next add the salt and cumin seeds. Stir through again. Cover with the pan lid and cook on medium heat, keep stirring gently at regular intervals to make sure the mixture is not sticking to the pan.

4. When around half of the water has evaporated from the pan, add half of the butter in the pan. Stir into the rice and lentils gently.

5. When the rest of the water has evaporated, add the remaining butter in lumps on top of the rice spread out as evenly as possible. Do not stir at this point. Let the butter melt into the rice and lentils. Then cover pan with the lid again.

6. Finally put the pan in the oven for 30 minutes to do dham (steam) the rice. This makes the rice and lentils have a lovely fluffy texture before serving. (You could alternatively do this on the hob, lift the pan lid and cover the pan with a thin tea towel. Put the lid over the top of the saucepan, make sure it is covered tightly. Then put the pan on the lowest heat on your hob and let it steam for 30 minutes).

7. Once the dham has been done, serve with a dollop of plain yoghurt, salted cucumber sticks, achar (pickle) and enjoy!