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Ayurvedic nutrition for digestive health

Basic Khichdi Recipe (Instant Pot)

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Khichdi—pronounced kitch-er-ee — is a soothing stew made with basmati rice, lentils, ghee, spices, and sometimes vegetables, that has been revered as a healing food in India since ancient times for its wonderful virtue of being extremely easy to digest. 

Khichdi on a bowl

It also happens to be extremely tasty, as well as extremely easy to make. This basic recipe is made with just 4 superfood ingredients: basmati rice, moong dal, ghee, and spices.

People with digestive issues especially appreciate how good eating khichdi makes them feel. Khichdi is the chicken soup of India, and the congee of China. 

Khichdi is recommended for anyone who’s looking to support their health with real, healthy, home-cooked food, as well as children, the elderly, and the ill.

how to make khichdi assignment

Khichdi health benefits 

  • Soothes an irritated digestive tract
  • Anti-inflammatory and alkaline
  • Mildly cleansing 
  • A complete vegetarian protein
  • High in fiber (moong dal)
  • Low in fat, yet still incredibly satisfying

Khichdi on a spoon

What is Khichdi made with?

Khichdi is a well-cooked porridge consisting of moong dal and basmati rice cooked in single pot, and flavored with ghee and gentle spices like ginger, coriander, and cumin. 

There are many, many variations of khichdi. 

You can enjoy it as is, with vegetables cooked right into the porridge, or with cooked vegetables prepared separately and served on the side. 

You can also top khichdi with shredded raw veggies, or other goodies, such as seeds, nuts, chutneys, sauces, and more. 

This is why I created this post for you. There are so many tasty ways to customize this healthy meal for yourself, and your family. 

To get started, you’ll want to get familiar with khichdi ‘s four superfood ingredients: basmati rice, moong dal, ghee, and spices. 

how to make khichdi assignment

1. Basmati rice

Ayurveda recommends white basmati rice for regular consumption because it is very easy to digest with a relatively low glycemic index. 

Although white rice may have fewer nutrients than brown rice, Ayurveda prioritizes the digestibility of foods.

If you struggle to fully digest and assimilate the nutrients from what you eat, then it is literally going down the toilet. 

If your digestion is strong, you can experiment with using brown rice in khichdi. If you really don’t want to eat rice, you can experiment with quinoa, millet, or even oats instead. 

The best source for basmati rice is rice grown in India. Look for aged basmati rice .

Basmati rice

Aging intensifies the natural taste, aroma, digestibility, and cooking characteristics of the rice grains, and it is the highest quality.

In addition to using basmati rice for khichdi, the impossibly long-grained basmati rice is the best complement for Indian curries and dals of all sorts. 

If you don’t have basmati yet, substitute with Jasmine rice, or any long-grained white rice. 

My basmati recommendations: 

Silver Basmati Rice, by Asian Kitchen

Indian White Basmati, by Pride of India

Dehraduni Basmati Rice, by SWAD (this is what I use, but I get it from my local Indian store, and it is not this costly.)

Yellow moong dal

2. Moong dal

Moong dal is the split, hulled form of mung bean. It is tiny and yellow in color. 

Moong dal is the most commonly used dal for khichdi. 

This split form is preferred because it cooks faster, and it is the easiest to digest.

Whole mung beans are tiny and moss-colored. They are also frequently used.

Mung beans tend to be more widely available in grocery stores. 

Yellow moong dal and mung beans

Mung dal is cited in ancient Vedic texts (over 5,000 years ago) as the “king of dal” for its superb digestibility and balancing properties. 

If you are someone who has trouble digesting beans and lentils, then moong dal and mung beans are your best choice.

If you want to experiment, you can substitute with yellow lentils or red lentils first. Both of these are hulled, so they break down and get mushy. 

If you use the brown or green lentil, these are unhulled, so be aware that they will not break down.  

My moong dal recommendations

Moong dal (SWAD) – this is the one I use

Mung Bean Khichdi (with the tiny moss-colored beans)

Ghee is another one of India’s ancient healing foods. It is made by a process that clarifies butter to remove the water and solid milk proteins from the butterfat, so it is shelf stable and practically lactose free. 

Ghee has an extremely high smoke point (485 degrees) and a heavenly nutty flavor that comes from the caramelization of the milk solids in the process of making ghee.

When making khichdi, spices are cooked in the ghee to release their flavor, aroma, and medicinal properties. 

If you do not have ghee, you can substitute with avocado oil, coconut oil, olive oil, or another vegetable oil of your choice. For a neutral oil, I like organic sunflower or sunflower because it is light. 

Khichdi on a spoon

The ghee that offers the most health benefits is cultured ghee . If you can’t find cultured ghee, choose organic and grass-fed. A cultured ghee is a little more costly than regular ghee, but it also has far more health benefits .

My ghee recommendations

My top recommendation for ghee is Pure Indian Foods . 

Next, I’ll recommend Ancient Organics Ghee , or Spring Sunrise . 

If you can’t find these brands, start with what you can find. 

For a vegan khichdi, substitute with olive, avocado or coconut oil.

Khichdi spices

Spices are essential for khichdi, and they are essential for a healthy diet. Spices play the role of supporting your body to digest and assimilate the nutrition from your food. Without spices, your food may feel cold in the body, dull, heavy, and stagnant. 

Knowledge of how to use spices to support your individual body type is at the heart of Ayurveda, and what I do as a health coach. The spices listed in this basic recipe are common and safe for anyone. 

If you have a spice masala from an Ayurvedic source, you can use that to replace the spices listed in any recipe.

Where to buy your spices

The very best place to buy spices is at an Indian grocery store, because this is where they will be the freshest, and the least expensive.

Of course, you can also find spices at any grocery store.

If you go to Amazon, I recommend SWAD brand or LAXMI brand spices. 

Sometimes it makes sense to purchase the seeds of coriander, cumin, and fennel, and then you can grind them yourself into powder using a coffee grinder reserved for that purpose . 

Khichdi with vegetable topping

Vegetable topping

My very favorite way of enjoying khichdi is with a vegetable topping .

A vegetable topping adds texture, flavor, and nutritional variety to the dish.

green beans and fennel bulb

Chutneys & other toppings

The most common chutney to have with khichdi is cilantro chutney. The cilantro supports digestion, while also bringing in a cooling effect for the spices.

Cilantro chutney also has lemon, ginger, a bit of honey, coconut, salt and pepper.

I also enjoy a prepared Indian chutney for that authentic taste. Mango and lime is my favorite combination, and not the sweet kind!

See my best pickle recommendation here . I assure you, a condiment like this can be life-changing! Just be sure to only use a little due to the strong taste.

how to make khichdi assignment

  • Instant pot

Ingredients

  • 1/3 cup moong dal (soaked; see notes)
  • 1/3 cup basmati rice
  • 2 teaspoons ghee
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon coriander powder
  • 1/4 teaspoon fennel powder
  • 1/4 teaspoon salt or to taste
  • 1 teaspoon lemon freshly squeezed
  • 1/4 cup cilantro roughly chopped
  • freshly ground black pepper to taste

Instructions

Method for instant pot.

  • Combine moong dal, basmati rice, ghee, and spices in the Instant Pot, along with 3 cups of cold water. Cover with the lid and select “PRESSURE COOK” on “HIGH.” Set the timer for 8 minutes.
  • Allow the pressure to release naturally for 15 minutes, check for residual pressure, then open the lid.
  • Hit "CANCEL," then select "SAUTE" and add in your salt, fresh lemon, and cilantro. Stir, simmer 1-2 minutes, then taste. Does it need more salt? Does it need more lemon? Hit CANCEL again as your khichdi is done.
  • Serve in a bowl with a sprinkle of black pepper, an extra spoon of ghee, and/or lemon. Enjoy!

Method for Saucepan

  • Combine moong dal, basmati rice, ghee, and spices in your saucepan. Add enough water to cover by about 1 inch.
  • Bring to a boil, then reduce the heat, and let simmer until the lentils are soft and the vegetables are cooked through, about 20 to 25 minutes, stirring occasionally. Check periodically to see if more water is needed. You can make it as thick or as thin as you like.
  • After the moong dal is cooked to your liking, add in the salt, fresh lemon, and cilantro. Stir, simmer 1-2 minutes, then taste. Does it need more salt? Does it need more lemon? Once it's perfect, turn off the heat.

Soak and rinse moong dal

Use a spice masala, cook vegetables with the khichdi, add cooked vegetables on top of the khichdi, top with a chutney or pickle, top with chopped nuts or seeds, substitute moong dal, substitute basmati rice, you may also like, homemade ghee, the spiritual way, tapioca pilaf (sabudana khichdi), pitta spice masala.

Hi Eileen, Thank you for sharing your experience, and I am thrilled that you were able to make khichdi! Something to be aware of regarding the dal not cooking is the age of your dal. When dal gets too old (1 year plus), it dries out to the extent that it can be very hard to rehydrate and cook — EVER! This has happened to me. In that case, throw out the dal and purchase fresh stuff. Sounds like this was your issue, since it shouldn’t take that long to cook! Warm regards —Andrea

The Instant Pot may help, but see my other comment. If the dal is dried out too much, it will basically never soften.

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how to make khichdi assignment

Khichdi With Fresh Spices Recipe

Try this delicious and comforting Khichdi flavoured with whole spices, green chillies and ginger for lunch or dinner. Serve the Khichdi, topped with some ghee, raita and a crispy papad and enjoy.

Alka Jena

To many, the humble khichdi or khichri or Khechudi, evokes a medley of emotions, by the mere mention of the name, one either loves or hates it. Almost every state in India has its own name for Khichdi.

Ayurveda, the Indian wisdom of medicine, also recommends Khichdi for all body types as a cleansing regimen. Khichdi is fed to infants to introduce them to adult food as it is soft, easily digested, and has no spices. The khichdi refers to a nutritionally balanced stew of rice and pulses, usually made with high quality grains, easily digestible lentils, fresh vegetables, exquisite spicing and homemade ghee, making it adequate, luscious and comforting.

Serve  Khichdi With Fresh Spices Recipe  with  Pudina & Dhaniya Raita Recipe  and  Aam Ka Achaar Recipe  for a simple comforting weeknight dinner.

Serve Khichdi with Fresh Spices with Lauki Raita , Burani Raita or any other raita of your choice.

You can slo try other Khichdi recipes such as

  • Barnyard Millet and Ragi Khichdi
  • Green Moong Dal Khichdi
  • Fada Ni Khichdi
  • Mixed Millet Khichdi

 The contest is in association with Preethi Kitchen Appliances.

Click To Shop Preethi Appliances

Ingredients

  • 1/2 cup Yellow Moong Dal (Split)
  • 3 cups Water
  • 1 tablespoon Ghee
  • 1 Bay leaf (tej patta)
  • 2 Cardamom (Elaichi) Pods/Seeds
  • 1/2 inch Cinnamon Stick (Dalchini)
  • 1-2 Dry Red Chilli
  • 1/4 teaspoon Cumin seeds (Jeera)
  • 1/4 teaspoon Asafoetida (hing)
  • 1 tablespoon Ginger , grated
  • 1/2 teaspoon Turmeric powder (Haldi)
  • Salt , as per taste
  • Coriander (Dhania) Leaves
  • Green Chillies
  • Lime Wedges , Lime wedges

How to make Khichdi With Fresh Spices Recipe

To begin making Khichdi with Fresh Spices Recipe, first rinse and wash rice and the lentils together. Soak them for about 30 minutes in water.

Heat 1 tablespoon ghee in a pressure cooker and add cumin seeds. When it starts to sputter add bay leaf, dry red chillies, green cardamom, cinnamon, ginger and asafoetida.

Saute for 10 to 15 seconds and add the drained  rice and moong dal to the pressure cooker and saute for a minute.

Pour 3 cups of water into the pressure cooker, turmeric powder and salt to taste. Close the lid tightly and pressure cook the khichdi on a medium heat till the cooker releases a whistle. Once the whistle comes, turn the flame to low and cook for 5 minutes.

After 5 minutes turn off the heat and wait till the pressure is released naturally and open the lid. Transfer the Khichdi with Fresh Spices into a serving bowl.

Add ghee on top if you like and garnish the Khichdi with Fresh Spices with coriander leaves, green chillies and a wedge of lemon and  serve hot. 

Serve Khichdi With Fresh Spices Recipe with  Pudina & Dhaniya Raita Recipe  and  Aam Ka Achaar Recipe  for a simple comforting weeknight dinner.

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Easy Khichdi Recipe | Moong Dal Khichdi (Step-by-step recipe)

Published: May 20, 2020 Modified: May 20, 2020 by Rachna ·

Khichdi is the ultimate comfort food and one-pot meal in India. It is cooked in a variety of ways across the country. Personally, I love khichdi . Not only is it super easy and simple to make, there is a comfort food vibe about it. It makes your tummy and heart happy. It is such an easy recipe that all beginners to Indian cooking can make this right immediately. It is also easy on the tummy and hence a food that is given to you when you have upset stomach or are feeling a bit under the weather.

moong dal khichdi recipe

You can make the super simple moong dal khichdi recipe as I am going to share with you. You can also make masala khichdi by adding some more spice powders and pastes and add a few vegetables to it. I make masala khichdi as well when I am in the mood for something more spicy and exciting. You can also try my healthy Foxtail Millet Khichdi Recipe . Don't forget this Sabudana Khichdi recipe which is one of my favourite breakfasts and light meals.

Here’s how I make my easy moong dal khichdi recipe :

Ingredients

0.75 cup moong dal or yellow lentils

½ tsp. turmeric powder

1 tsp. cayenne or red chilli powder (optional)

  • Salt to taste

For tempering

2 tsp. ghee or coconut oil (if making vegan)

1 tsp. cumin seeds

2 dry red chillies

¼ tsp. hing or asafetida

1.5 tsp. grated ginger

2 green chilli finely chopped

Chopped coriander

Serving suggestion

Curd, papad and pickle

  • Wash rice and dal together. Soak and keep aside for about 15 minutes.

how to make khichdi assignment

Boil with 5-6 cups of water with turmeric powder, cayenne (if using) and salt in a pressure cooker for about 3 whistles.

moong dal khichdi recipe

  • Your khichdi should be soft and well cooked of mashing consistency.

moong dal khichdi recipe

  • Now add water to the khichdi and mash well. We normally make khichdi that is thick and watery. You can choose to keep it less watery by adding little or no water.

moong dal khichdi recipe

For the tempering

  • Heat ghee or oil in a tempering pan. Add cumin seeds, asafetida and dry red chillies broken into pieces and allow the cumin seeds to sputter. Now add grated ginger and green chilli and allow to cook for about 30 seconds to a minute.

how to make khichdi assignment

  • Tip into the khichdi and mix well. Garnish with chopped cilantro leaves.

how to make khichdi assignment

  • Serve hot and tasty moong dal khichdi with papad, curd and pickle. You can also serve it with raita or just a bowl a curd.
  • Put it back on the flame to cook a little more.

moong dal khichdi recipe

Your delicious one-pot khichdi is ready to serve. Ready in under 30 minutes and it is super healthy.

1. You can soak rice and dal together for 30 minutes for even faster cooking.

2. Cooking in a pressure cooker makes the cooking faster. You can also use rice cooker or instant pot.

3. You can use other lentils like orange lentils, pigeon peas etc. in the same recipe.

4. You can add veggies like potatoes, cauliflower, beans etc. If adding veggies add chopped veggies when boiling the dal and rice.

5. For vegan recipe, substitute ghee with oil.

6. Khichdi with a tempering of ghee is considered to be a complete meal. It is perfect for dinner as it is light and easy on the tummy.

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how to make khichdi assignment

Moong Dal Khichdi Recipe (Step-by-step Recipe)

  • Pressure cooker

Ingredients   1x 2x 3x

  • 1 cup rice
  • 0.75 cup moong dal or yellow lentils
  • ½ tsp. turmeric powder
  • 1 tsp. cayenne or red chilli powder optional
  • 2 tsp. ghee or coconut oil if making vegan
  • 1 tsp. cumin seeds
  • 2 dry red chillies
  • ¼ tsp. hing or asafetida
  • 1.5 tsp. grated ginger
  • 2 green chilli finely chopped
  • Chopped cilantro
  • yogurt papad and pickle

Instructions  

  • Boil them with 5-6 cups of water with turmeric powder, cayenne (if using) and salt in a pressure cooker for about 3 whistles.
  • Your delicious one-pot khichdi is ready to serve. Ready in about 30 minutes and it is super healthy.

If you liked this recipe, I request you to leave a star * rating either on the recipe card or in the comments. Thanks.

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moong dal khichdi recipe

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Shantala says

May 20, 2020 at 7:34 pm

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May 21, 2020 at 8:24 pm

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May 21, 2020 at 9:07 pm

Thanks Damyanti

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  • EXPLORE Random Article

How to Cook Indian Khichdi

Last Updated: October 10, 2020

wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, 12 people, some anonymous, worked to edit and improve it over time. This article has been viewed 93,432 times.

Khichadi can be really tasty. There are basically two types of khichadi- sabudana(sago) and rice khichadi. This article will tell you how to make rice khichadi.

Ingredients

  • Cumin seeds
  • Muster seeds
  • Fenugreek seeds
  • Asafoetida powder
  • Curry leaves
  • Garlic paste
  • Garam masala
  • Turmeric powder
  • Moong beans
  • Coriander leaves
  • Pickle or papad or curd
  • Red chili powder
  • Salt for taste

Step 1 Take two bowls of rice and wash them in cold water.

Community Q&A

Community Answer

  • Tastes best with curd or pickle or papad. Thanks Helpful 0 Not Helpful 1
  • If you want it more spicy you can add more amount of red chili powder. Thanks Helpful 1 Not Helpful 0
  • Typical Indian cuisine is spicy but you can adjust the spiciness according to your pallet. Thanks Helpful 5 Not Helpful 0
  • This quantity can serve four people. Thanks Helpful 14 Not Helpful 6
  • The stove should be simmer when adding oil. Thanks Helpful 13 Not Helpful 6

Things You'll Need

  • A pressure pan

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Khichdi is Wholesome, Delicious, Quick, and Pantry-Friendly

how to make khichdi assignment

Welcome to Never Fail , a weekly column where we wax poetic about the recipes that never, ever let us down.

The first food I ever ate wasn’t an avocado slice or a roasted sweet potato. It was khichdi, a soul-warming, one-pot meal of rice, lentils, and spices. Easy to make, easy to digest, it’s a common first food for South Asian babies.

Khichdi was a constant in my upbringing, mainly made when I was sick. I’d get a sniffle, my mom would take out the pressure cooker, and I knew exactly what she was making for dinner that night. The dish could clear up my sinuses in a single bite.

That probably explains why, 28 years on, khichdi remains my ride-or-die comfort food , whether it’s a sick day or not. It’s hard to think of a more wholesome meal that’s also simple and delicious. It’s certainly the dish I would make if I were, you know, stuck at home for days on end, unable to go out to eat at restaurants, relying mostly on my pantry to feed myself. Oh wait…

Khichdi is the ultimate pantry dinner. It requires only rice, split mung beans, various warming spices, and ghee —ingredients I always have around and that tend to keep for a while. You’ll find variations on khichdi across the Indian subcontinent — some versions may add prawns while others swap mung beans for pigeon peas. It has even been adapted beyond the borders of the country—Brits, for example, morphed khichdi into kedgeree, adding smoked fish and egg. You’ll also see it in the world of American wellness bloggers, who have co-opted khichdi, which many mispronounce as“kitch-are-ree” (it should be said like khitch-ree, with a tongue roll on the “r”), for “detoxes” and “cleanses.”

Yes, khichdi is good for you—it’s got tons of fiber and protein, and all those spices are very digestion-friendly—but what makes the dish so special is the method of cooking the rice and lentils together in the same pot. The starch from the rice and the potlikker from the lentils merge to create a luxurious consistency that's creamy but with a little texture. The ghee adds richness, and the spices punctuate each bite.

In the version I make at home, there are two starring elements. The first is peppercorns—I love the way they tenderize in the pot and give the dish a kick. The second is the chhonk , the ghee-sizzled spices that are poured in at the end. The finishing hit of crunch and fat is so satisfying. Sometimes I’ll add a splash of coconut milk as the dish is coming together for an even creamier texture, or a bag of frozen spinach for bonus roughage. You can crown your bowl with a fried egg, or some chopped herbs. For crunch, you can crumble up pieces of pappadum, a crispy lentil cracker, on top.

It’s this one-pot-infinite-possibilities trait that makes khichdi, in times like these, the dish that I find myself returning to at least once a week. When I can’t go outside, when I can’t dine out, when the grocery store has been out of toilet paper for the last three weeks, I know that I can simmer some combination of rice and lentils and spices in a pot, and at the very least, that’s going to turn out okay.

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how to make khichdi assignment

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My Food Story logo

Published: Jul 7, 2021 · Modified: Oct 12, 2021 by Richa · This post may contain affiliate links.

The Khichdi Recipe that's SO tasty!

Khichdi or khichri or khichuri is pure comfort food. You either LOVE khichdi or hate it. If you are a hater, I'm here to change your mind! This version can be made in a traditional pressure cooker or an Instant Pot.

Khichdi served on a black plate with papad, tomato chutney and aloo fry

Disclaimer: I had originally written this post in June, 2018 when I was going through a difficult time. I've updated it on 7 July, 2021 with new photos and a new step by step video with no changes to the recipe.

Most people's opinions on khichdi are usually pretty divided. You either love it or you hate it; there's no in between And if you're in the hate it camp, then this recipe is just about to change your mind. I know because I have been on both sides of the camp. My mom's khichuri was often pretty blah, but this recipe is inspired by the way my grandma made it, which was always delicious had me eating it by the bowl.

My grandma's version of khichdi has whole spices, chunks of potatoes and other vegetables that become so soft, they almost melt into the dish. Plus a secret tip where she roasts the moong dal, arhar dal and rice before she adds the water. This khichdi actually tastes good. It's not sick food, it's not weird and gloopy; this one's healthy, nutritious and comforting. And it's a dish that you share with family because it's a meal everyone will enjoy.

Quick Walk Through: Khichdi

Top tips to make delicious khichdi, serve khichdi with, watch the video, more indian comfort food:.

Khichdi pictured in the pressure cooker that it was cooked in

I use a combination of rice and two variety of lentils (dals) - moong dal and arhar/ toor dal. I love this combination the best because both the dals cook down to mix well with the rice. This version is more like a porridge, instead of grains which are separate. And that's the beauty of khichdi - because everything breaks down so well, it's really easy to digest, but can keep you feeling full longer.

Yes! Khichdi is considered to be one of the healthiest and easy to digest foods out there. Which is why it is often served when someone is sick or recovering from an illness.

Even though khichdi is best served hot, you can still store any leftovers in the fridge for about 2-3 days. Refrigerated khichdi tends to become hard and clumpy. Simply add a little water at the time of reheating, adjust salt, and serve hot.

  • Apart from the dals and rice, I love adding diced carrots, beans, potatoes, cauliflower and green peas to my khichdi for lots of extra texture and nutrition.
  • Unless you're vegan, don't skimp on the ghee. It'll melt all over and glisten and make every bite extra delicious.
  • The water ratio is an important determinant to the final texture of this recipe. I like my khichdi to have a thick porridge-like consistency, for which I had 5 cups of water for for a total of 1 cup of rice and lentils. You can easily increase or decrease the amount of water based on your personal preference.
  • If you notice that your khichdi looks too thick after cooking, simply add a little more water and cook for a few extra minutes to adjust the consistency.
  • If you live outside India, both these lentils are easily available at Indian stores and sometimes even at large supermarkets.

Closeup of khichdi in a spoon

  • Tomato Chutney: We always make a sweet, spicy, jammy tomato chutney to go with khichdi. It makes the whole meal even more exciting. Recipe coming up tomorrow!
  • Papad: Papad is definitely a must have with khichdi. My personal favourite is the OG Lijjat papad which I crush all over the khichdi. Roasted not fried.
  • Aloo Fry or Aloo Bhujiya: Made slightly differently than usual, my version is really fast and easy. I marinate sliced potatoes (skin on) in some spices and mustard oil for a few minutes and then just lay them out in one layer on the pan to cook till crispy on both sides. You can easily do this in the oven. My version of masala roasted potatoes I guess.
  • Curd and Pickle: Some people swear by it. Curd or just plain unsweetened yogurt pairs really well with khichdi. And pickle adds a little spice to an otherwise non spicy meal.

Khichdi also pairs really well with cucumber raita and aloo fry(I've shared my quick recipe the in notes). I love making this for easy weeknight dinners, and my family really loves it!

This recipe was originally published on June 21, 2018 and updated on July 7, 2021 with new images, a step by recipe video. No changes were made to the recipe.

Khichdi served on a black plate with papad, tomato chutney and aloo fry

The Khichdi Recipe that's actually tasty!

Ingredients.

  • ▢ ½ cup Small grain Rice
  • ▢ ¼ cup Arhar Dal Toor dal/ Split Pigeon Peas
  • ▢ ¼ cup Dhuli Moong Dal skinless Petite Yellow Lentils
  • ▢ 2 tablespoons Ghee
  • ▢ 1 teaspoon Cumin Seeds
  • ▢ 6-8 Whole Peppercorns
  • ▢ 2 Bayleaves
  • ▢ 4-5 Cloves
  • ▢ 2 Cardamoms whole
  • ▢ 1 teaspoon Ginger grated
  • ▢ 1 Green Chilli / Serrano Chilli split lengthwise
  • ▢ 6-8 Cauliflower Florets
  • ▢ 1 Potato quartered
  • ▢ 1 Carrot peeled and cut into 1 inch pieces (large )
  • ▢ 8-10 French Beans cut into 1 inch pieces
  • ▢ ½ cup Green Peas frozen or fresh
  • ▢ 1 teaspoon Turmeric
  • ▢ ½ teaspoon Red Chilli Powder / Paprika Powder
  • ▢ 1.5 teaspoons Salt
  • ▢ 5 cups Water

Instructions

Traditional pressure cooker:.

  • Wash the rice and both the dals (lentils) well, and soak them in enough water to cover them for at least 30 minutes or up to two hours. This helps them cook faster.
  • Heat ghee in the pressure cooker and add cumin seeds, peppercorns, bayleaves, cloves, cardamoms, ginger and green chilli. Saute for two minutes on medium flame.
  • Drain all the water from the rice and lentils and add them to the cooker. Dry roast them for 4-5 minutes, till you can smell a nutty aroma. Don't worry if some of the rice and lentils stick to the bottom of the pan, but be careful not to burn them.
  • Add all the veggies, turmeric, chilli powder, salt and water to the cooker and pressure cook for 6-7 whistles. Let the pressure release naturally. Once all the pressure has released, open the pressure cooker and mix well. After mixing, the rice and dal should have broken down and should look slightly creamy. Check for salt, and serve hot with ghee, fried potatoes, tomato chutney or just yogurt.

Instant Pot Version:

  • Turn on the saute function and heat ghee in the pot. Add cumin seeds, peppercorns, bayleaves, cloves, cardamoms, ginger and green chilli. Saute for two minutes or till you can smell the spices.
  • Drain all the water from the rice and lentils and add them to the cooker. Dry roast them for 5-6 minutes, till you can smell a nutty aroma. Don't worry if some of the rice and lentils stick to the bottom of the pan, but be careful not to burn them.
  • Add all the veggies, turmeric, chilli powder, salt and water to the cooker and cook on high pressure for 30 minutes. I prefer using the manual pressure function. Let the pressure release naturally for at least 10 minutes, and then release pressure manually. Once all the pressure has released, open the pressure cooker and mix well. After mixing, the rice and dal should have broken down and should look slightly creamy. Check for salt, and serve hot with ghee, fried potatoes, tomato chutney or just yogurt.
  • Here's a pretty cool article about dals (lentils) along with their images to help you identify them easily
  • The consistency of a khichdi is a personal preference. We like ours on the mushier side, but if you prefer it less mushy, reduce the water by a cup . You can also add more water if you like and cook it further if you want your version mushier.
  • To reheat, just add a little water and heat it over a low flame.
  • Potatoes 2 (skin on, thinly sliced)
  • 1 teaspoon chilli powder
  • 1 teaspoon Jeera Powder
  • 1.5 teaspoon Coriander Powder
  • ½ teaspoon Turmeric
  • ½ teaspoon Salt
  • 2 tablespoon Mustard Oil
  • You can also serve khichdi with raita, you can check out my raita recipe here - https://myfoodstory.com/indian-raita-recipe/ 
  • Dhaba Dal Tadka
  • Bulgur Wheat Daliya
  • Easy Rice Kheer
  • Lemon Rice (Yellow Rice)

Reader Interactions

March 15, 2024 at 6:05 pm

srimayyia says

January 02, 2024 at 2:20 pm

Very nice receipe.thanks for sharing,Sri Mayyia Caterers dates back to 1953, a nostalgic era where traditional Indian fare was a clear favourite, and every feast or celebration was incomplete without the mouthwatering delicacies. for further details pls visit our official website https://www.srimayyiacaterers.co.in/ , Contact us @ +91 98450 38235/ +91 98454 9722225

April 30, 2022 at 2:35 pm

Hi Richa, I am an ardent fan of your blog and have tried so many of your recipes. I usually steer far away from eating, let alone cooking Khichdi, but I followed your recipe blindly and I must say that I was blown away! When you say 'Khichdi recipe that's actually tasty', you really mean it. Thank you for yet another flavor bomb!

theflowerspoint says

March 01, 2022 at 12:13 pm

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Easy Khichdi Recipe

khichdi in bowls

Recipe developer and registered dietitian nutritionist  Kristen Carli, MS RD  tells us that "khichdi is the simplest ancient dish that comes from South Asian cuisine, largely served in India and the surrounding countries." Khichdi has many different variations to its baseline although most are very slight. The dish's long history has left the foundation of this classic meal virtually unchanged because its perfect formula needs no adjustment. At its essence, khichdi is a warm and flavorful comfort food full of delicious ingredients including lentils which provide a hearty source of plant-based protein.

Khichdi is a quick one-pot recipe to put together and it uses staple items from your pantry and fridge, so you will likely be able to make it in a pinch for a warm weeknight meal. You'll be glad to find this classic recipe in your regular dinner rotation, and it can easily be tweaked to include your favorite seasonings to further solidify this staple in your household.

Gather your ingredients for this easy khichdi recipe

To get started, first gather up all of your ingredients. You are going to need olive oil, cumin seeds, a bay leaf, ground turmeric, crushed ginger, canned green chilis, diced Roma tomatoes, a yellow onion, dry white jasmine rice, dry yellow lentils, water, and salt. One convenient aspect about this dish is that everything is going into one pot, cutting down on cooking time as well as dirty dishes. So grab a big pot and you're ready to start cooking!

Toast seasonings in the oil until they are fragrant

Set your large pot on the stovetop over medium heat and pour in the olive oil. Once the oil is hot, add the cumin seeds, bay leaf, turmeric, and ginger. Sauté for about 1 minute or until the spices are deliciously aromatic. Carli notes that "sautéing the spices first allows for a more powerful flavor [in] the overall dish." This will give the spices an added element of brightness, so it's a great technique when using dried spices as opposed to fresh herbs.

Add green chilis, tomatoes, and onion

Once your seasonings are toasted, add the canned green chilis, fresh tomatoes, and onion to the pot and stir everything well. Sauté for about five minutes or until the onion is translucent. Your pot is going to smell so delicious by this point thanks to the addition of the vegetables. Now that you've created the base of flavor for this warm and comforting recipe, you're ready to add a few remaining ingredients to simmer for the bulk of the cooking time.

Simmer the rice and lentils, then serve

Before adding the rice and lentils, Carli recommends "to rinse them well with a mesh strainer as this will rinse off the excess starch from the rice and any remaining debris from the lentils." Now, add the rice, lentils, water, and salt to the pot, stirring to combine everything. Bring the mixture to a boil and then lower the heat to a simmer. Cover the pot and let the contents simmer for 20 minutes to finish. Serve this tasty meal immediately either as a main course or side dish. 

The dish has many regional variations, and you can definitely serve it with extra vegetables or protein. Cauliflower, peas, green beans, swiss chard, and crispy potatoes all pair well with the warm flavors. Or else, toss in  chicken , lamb,  prawns , or paneer cheese. For added healthy fats and a source of crunch, try including nuts such as almonds or pistachios. 

Origin of Khichdi

Khichdi is derived from the word khicca which means a dish of rice and legumes, according to The Better India . The source indicates that it is one of the most ancient dishes in India, dating back to some time between the 9th and 8th centuries BCE. In many Hindu cultures, khichdi is one of the first solid foods served to babies. The dish is also traditionally served on Makar Sankranti, a Hindu celebration of worship during which people seek blessings for a fruitful upcoming harvest season.

  • 2 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • ½ teaspoon ground turmeric
  • 1 teaspoon crushed ginger
  • 1 (4-ounce) can green chilis
  • 3 Roma tomatoes, diced
  • 1 yellow onion, diced
  • ½ cup white jasmine rice
  • ½ cup yellow lentils
  • 4 cups water
  • 1 teaspoon salt
  • In a large pot over medium heat, pour in the oil.
  • Once it is hot, add the cumin seeds, bay leaf, turmeric, and ginger.
  • Sauté the spices until fragrant, about 1 minute.
  • Add the green chilis, tomatoes, and onion and stir well.
  • Sauté for about 5 minutes until the onion is translucent.
  • Rinse the rice and lentils, then add them to the pot along with the water and salt and stir to combine.
  • Bring the contents of the pot to a boil, then lower to a simmer.
  • Cover and simmer for 20 minutes then serve.
Calories per Serving 265
Total Fat 7.5 g
Saturated Fat 1.1 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 41.8 g
Dietary Fiber 4.6 g
Total Sugars 4.5 g
Sodium 600.2 mg
Protein 9.0 g

how to make khichdi assignment

preview for Spice Up Your Life With A Comforting Bowl Of Khichdi

As a loud and proud mush food lover, khichdi is a perfect dish for me. The most basic version of this South Asian dish, composed only of rice, a pulse, turmeric, and salt, is a nutritious and easy to digest Ayurvedic food meant to balance all three doshas in the body. Depending on the region, the family, the cook, variations and customizations are endlessly diverse.

For this version, I've added a small medley of additional spices that pump up the fragrant savoriness of the dish, as well as some fresh garlic, ginger, and tomato, but they are all optional. So long as you keep the four core ingredients, you’ll produce a comforting and simple bowl of khichdi.

Ingredients

moong dal (split mung beans)

fenugreek seeds

coconut oil

cloves garlic, thinly sliced

ajwain seeds

nigella seeds

cumin seeeds

fennel seeds

ground coriander

freshly ground black pepper

ground cinnamon

ground white pepper

ground turmeric

Pinch asafetida (optional)

½" piece ginger, minced

kala namak or kosher salt

small plum tomato, finely diced

water, divided

Cilantro, for serving 

  • Step  2 In a medium pot over medium heat, heat oil. Add garlic and fry until lightly golden, stirring frequently to prevent burning, 2 to 3 minutes. Transfer garlic pieces to a plate and retain oil in pot.
  • Step  3 Add all seeds, coriander, pepper, cinnamon, white pepper, turmeric, asafoetida, ginger, and kala namak, stirring until toasty, about 1 minute. Add in tomato and cook until they begin to fall apart, 4 minutes.
  • Step  4 Add drained rice, moong dal, fenugreek, and 4 cups water and bring to a boil. Reduce heat to low, cover with a lid, and let simmer, stirring occasionally, until rice and dal are soft and falling apart, 25 minutes. Optionally, stir in remaining ½ cup water to loosen khichdi to desired consistency.
  • Step  5 Serve with garlic chips, and cilantro if desired.

a bowl of turmeric yellow khichdi in a blue rimmed bowl with fried garlic chips and green cilantro

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Published: Jul 1, 2022 | Modified: Feb 20, 2023 by Hina Gujral

Masala Khichdi Recipe

Masala Khichdi is a wholesome, vegetarian Indian meal you can cook quickly in an instant pot. The spicy, sizzling hot tadka (tempering) is the highlight of this khichdi recipe. Be sure to watch the video!

aerial shot of masala khichdi in a black ceramic bowl

What is Khichdi?

Khichdi is a popular Indian one-pot meal. It is a wholesome, vegetarian meal of lentils and rice. There are many types of khichdi recipes followed across India. In certain regions, it has a porridge-like consistency; in others, it is more like a pulao.

Masala Khichdi is one of the many traditional dal khichdi recipe versions. It has lentils, rice, and colourful vegetables.

The USP of the masala khichdi is the spicy, sizzling, bold red tadka. It is poured over the piping hot khichdi before serving.

I love khichdi so much that I have included some recipes in my debut cookbook .

More Reasons To LOVE Masala Khichdi

  • instant pot friendly
  • gluten and nut-free
  • easy to cook and digest
  • wholesome and vegetarian
  • cooking time is under 30 minutes
  • a complete, nourishing one-bowl meal

ingredients for masala khichdi

Ingredients Required

Rice: Short to medium grain with starch is perfect. I never recommend long-grain rice like basmati for making any khichdi.

Lentil: I mix pink lentil (masoor dal) and mung bean (yellow moong dal). You can add Bengal gram (chana dal) or Pigeon Peas (toor dal) as well.

Vegetables: Onion, Tomato, Carrot, French Beans, Green Peas , and Potato are my favourite vegetables in a masala khichdi. You can add pumpkin, zucchini, spinach, cauliflower, or any other easy-to-cook vegetables.

ingredients for masala khichdi

Spices: Red Chili Powder, Turmeric Powder, Coriander Powder, Garam Masala , Asafoetida (hing), Cumin Seeds, and Salt.

Cooking Oil: A khichdi tastes best when cooked in ghee (clarified butter). Substitute it with unsalted butter or vegetable oil. Or you can use refined vegetable oil for cooking and ghee for tadka (tempering).

Other Ingredients: Ginger and Garlic Paste , Dried Red Chili, Garlic Cloves, Water.

Watch Masala Khichdi Video

Serving suggestion.

As mentioned above, masala khichdi is a wholesome, satisfying one-pot meal. It does not require side dishes.

However, here are a few of my favourite Indian condiments I enjoy with my bowl of khichdi – kachumber salad , mango pickle , fried papad, and plain curd.

aerial shot of masala khichdi in a black ceramic bowl and spoon

My Tried & True Tips

  • I love vegetables in my masala khichdi: green beans, carrots, green peas, cauliflower, zucchini, capsicum, potato, and spinach. You can also add broccoli, yellow pumpkin, or green leafy vegetables.
  • The consistency of a khichdi can be like pulao or like porridge. Hence, adjust the amount of water accordingly. I am sharing a porridge-style khichdi recipe.
  • It is a pressure cooker-friendly dish. You can use an instant pot, multi-pot, electric pressure cooker, or a traditional stovetop for cooking this khichdi.
  • The tadka of masala khichdi is medium spicy. Reduce the number of chillies according to your taste preference.

More Indian Khichdi Recipes

  • Dal Khichdi
  • Oats Khichdi
  • Urad Dal Khichdi
  • Sabudana Khichdi
  • Chana Dal Khichdi
  • Lehsuni Palak Khichdi
  • Vegetable Dalia Khichdi

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If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.

aerial shot of masala khichdi in a black ceramic bowl

  • Instant Pot

Ingredients

  • ▢ ½ Cup white rice (short to medium grain)
  • ▢ ¼ Cup yellow moong dal
  • ▢ ¼ Cup pink masoor dal
  • ▢ ⅛ Cup vegetable refined oil
  • ▢ ¼ teaspoon hing (asafoetida)
  • ▢ ½ Cup onion, finely chopped
  • ▢ 1 tablespoon ginger garlic paste ( see recipe )
  • ▢ ¼ Cup tomato chopped
  • ▢ 1 teaspoon red chili powder
  • ▢ 2 teaspoon salt or to taste
  • ▢ 1 teaspoon turmeric powder
  • ▢ 1 teaspoon coriander powder
  • ▢ ¼ Cup carrot, diced
  • ▢ ¼ Cup French beans, diced
  • ▢ ¼ Cup green peas
  • ▢ ¼ Cup potato, diced
  • ▢ 4 Cup water, at room temperature
  • ▢ 1 teaspoon Garam Masala ( see recipe )

Ingredients For Tadka

  • ▢ 2 tablespoon ghee (clarified butter)
  • ▢ 1 teaspoon cumin seeds (jeera)
  • ▢ 1 tablespoon chopped garlic
  • ▢ 2 dried red chilies
  • ▢ ¼ teaspoon red chili powder

Instructions

  • Combine rice and lentils in a bowl. Rinse with water 2 – 3 times. Soak in clean water for 15 minutes.
  • Set the SAUTE mode of the instant pot for 10 minutes.
  • Add ghee to the inner pot. Once the ghee is hot, add asafoetida and chopped onion. Fry onion till it becomes light golden. This takes 3 – 5 minutes.
  • Next, add ginger garlic paste, tomato, red chili powder, turmeric powder, coriander powder, salt, and cook for 2 minutes to break down the tomato.
  • Drain all the water from the soaked lentils and rice. Add them to the inner pot along with the vegetables. Saute until the set timer beeps.
  • Add 4 cups of water, garam masala, and stir to combine. Seal the lid of the instant pot. Set the steam valve to the SEALING position. PRESSURE COOK for 5 minutes.
  • After 5 minutes, you can either wait for the natural release of steam or do a quick release. I prefer natural release.
  • For tadka (tempering), heat ghee in a small pan over the stovetop. Add cumin seeds, garlic, red chilies, and powder. Cook for less than 1 minute. Turn off the heat. Pour this tadka over the piping hot khichdi.
  • Serve masala khichdi warm with pickle and curd.

Recipe Notes:

  • You can cook this masala khichdi in a pressure cooker as well. It takes 2 whistles over medium heat. 
  • Adjust the quantity of water according to the desired consistency of the khichdi. 
  • This is a medium spicy khichdi recipe. Reduce or increase the level of spiciness accordingly.

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The Food Hog

Khichdi Recipe- Prepare A Tasty Indian Porridge In 1 Hour

Vegetarian Indian dishes never seem to stop impressing me. Just when I think that I can’t find any more tasty Indian veg recipes, Indian cuisine keeps surprising me . One such dish that I recently discovered is khichdi. If you’re a fan of Indian food and enjoy vegetarian dishes, keep reading; in this post, we’ll share the traditional khichdi recipe and teach you everything there is to know about this delicious Indian dish.

But first things first…

What Is Khichdi?

khichdi recipe

khichdi is an Indian version of porridge normally made of rice, lentils (dal), and vegetables (usually potatoes, cauliflower, carrots, green peas, and cabbage). It’s one of the easiest Indian dishes to make, which can be found in restaurants and also prepared in most people’s homes. An interesting fact about this dish is that it’s often one of the first solid foods that babies try in India. Because of its easy preparation, easy-to-get ingredients, and versatility (it can be paired up with some other dishes as a main course or served as an appetizer ) khichdi is one of the most popular dishes across the Indian subcontinent.

Khichdi Recipe- Prepare A Tasty Indian Porridge In 1 Hour 1

The first mentions of the khichdi recipe actually date back to ancient times. The dish was first mentioned in around 300 B.C. by Greek King Seleucus who mentioned that ancient Indians were quite fond of pulses and dishes made of pulses. According to written sources from ancient travelers, khichdi was also quite popular within the Mughals empire, and it was one of the favorite dishes of the Mughal king Jahangir.

The Mughals experimented with this dish, trying out many different ingredients and combinations, including musk, rose water, nutmeg, raisins, silver leaves, etc. Therefore, it can be said that even though this dish originates from ancient times, the version that is beloved across the Indian subcontinent today was mastered to perfection by the Mughals.

Enjoying this post? Then you may also like our guide to street food in Mumbai .

Khichdi Variations

Kichidi recipe

Khichdi is prepared all over India as well as the neighboring countries such as Nepal, Bangladesh, and Pakistan. In India, Khichdi is usually made of vegetables and pulses and is extensively prepared with cauliflower, cabbage, potato, green peas, and carrots. You can also find a non-vegetarian version of khichdi which is called  khatta   keema khichdi . This variation is most popular within the Hyderabadi Muslim community and is prepared with rice, lentils, ground beef, and tamarind sauce. The  khatta  keema khichdi is usually eaten as a breakfast dish, and unlike the vegetarian version, it is slightly tangy in taste and hence the name “ khatta   keema khichdi ” which means tangy ground beef khichdi.

Kichidi recipe

Khichdi is one of those Indian dishes that can be eaten for breakfast, lunch, and dinner and can be enjoyed throughout the day. This dish is usually eaten on its own as a main dish but it can also be combined with pakoras or some other potato-based dishes like  honey chili potatoes , aloo chaat , or sides like Indian Pickles, curd, raita, papadam (lime pickle), or fresh salads. You can round up your meal with a tasty creamy pudding like mishti doi .

Do you like Indian veg dishes? Then you may want to check out our jhal muri recipe , our bhelpuri recipe , and our pani puri recipe .

Preparation Tips

Kichidi recipe

1. Khichdi can be cooked with any kind of lentil- red lentil (masoor dal), Moong dal, or tur dal (pigeon pea). However, Moong dal should be your preferred choice.

2. The same goes for rice, Khichdi can be made with any kind of rice; Basmati rice, brown rice, puffed rice, etc. It can also be made with other kinds of grain like millets, oat, etc.

3. Khichdi can be made without any veggies and if you prefer that, then skip steps 2 and 6 from our khichdi recipe card. As tomato gives the dish a dense texture, you can 1/4 cup of tomato puree.

4. If the Khichdi is made for kids or a sick person then avoiding the dried red chili and red pepper powder is advisable. Instead, you can increase the quantity of black pepper powder.

5. For vegans, the substitute for ghee/butter are coconut butter, nut butter, mustard oil, sunflower oil, etc.

6. Unlike some other rice-based dishes like biryani, for the khichdi recipe, the rice grains are not separated. Instead, you can increase/decrease the water quantity to adjust the consistency of the moong dal khichdi.

7. If you have a pressure cooker or an instant pot, we suggest using it for this recipe. But if you don’t have one, you can still make khichdi in a regular pan or pot. 

8. If you would like to add more vegetables to enrich your khichdi, you can experiment with French beans, capsicums, fenugreek leaves, and brinjal (if you find something else that goes well with this recipe, feel free to share it in the comments below).

9. In addition to the spices we mention in the khichdi recipe card, you can also experiment with tej patta, green cardamom, or even cinnamon. 

Frequently Asked Questions

Does it help with stomach aches?

Khichdi has a reputation in India for helping with stomach aches and cramps. Moong beans are easy to digest and are one of the best natural remedies for an upset stomach. The dish is also served to people who are sick or recovering from a previous illness.

Can it help me lose weight?

Moong dal is a great way to get your protein without consuming a lot of fats and carbs and rice is a staple that can fill your tummy. I wouldn’t say it’s great for weight loss but it’s better than many other oily, Indian dishes.

Can toddlers or babies eat it? 

Khichdi has a porridge-like consistency and even toddlers and babies can easily digest it. However, if you’re cooking for a baby or a toddler, don’t add a lot of salt and avoid spices and herbs that can make the dish too hot.

Is khichdi a detox recipe?

Actually, Ayurveda mentions that moong lentils can help balance all three doshas (Vata, Pitta, and Kapha). Therefore, if consumed without any seasonings or spices, khichdi can easily be a part of a detox diet.

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Khichdi recipe.

Kichiri recipe

In this post, we'll share the traditional khichdi recipe and teach you everything there is to know about this delicious Indian dish, including its history, variations, and more...

Ingredients

  • 1 tablespoon Ghee (alternatives Oil or butter)
  • 2 tablespoons Garlic Powder
  • 2 tablespoons Ginger Powder
  • 1 chopped red onions
  • 1/3 Cauliflower
  • 2 small Potatoes
  • 1 cup Red Lentil /Yellow Lentil (or you can use both)
  • 4 dried Red Chilies
  • A few cilantro leaves
  • 1 tablespoon Cumin Seeds
  • 2 Dried Bay Leaves
  • 3 cups Rice
  • 1 tablespoon Turmeric
  • 1 tablespoon Red Pepper Powder
  • 1 tablespoon Salt
  • 1 tablespoon Garam Masala (or Curry Powder)
  • 1 tablespoon Black Pepper.

Instructions

Cooking khichdi in a pressure cooker.

1. Soak up the lentil to loosen the texture for at least 20-30 mins.

2. Chop the potatoes, tomato, carrot, and cauliflower, and mince the red onion.

3. Cook the rice in a pressure cooker. After the rice is cooked, drain the rice with a strainer and prepare for the next step.

4. Heat up some ghee/ butter onto a pressure cooker for 1-2 mins in low heat.

5. Add some cumin seeds, ginger and garlic powder, dried bay leaves, minced red onions, and red dried chili. Stir-fry the mix until the onions turn golden brown for 2=3 mins in low heat.

6. After the onions turn translucent, add the other vegetables and stir well. Let it cook for 5-7 mins on medium heat.

7. Once the chopped potatoes and carrots seem slightly cooked pour 1 cup of water and add the rice and lentil into the mix.

8. Add 1 tbsp turmeric, 1 tbsp red pepper powder, 1 tbsp salt,1 tbsp garam masala ( curry powder), 1 tbsp black pepper.

9. Close the lid of the pressure cooker and cook it for 15-20 mins on medium heat.

10. Wait for the 7th or 8th whistle from the pressure cooker

11. Adjust the consistency of the dish and salt according to your taste.

12. Garnish the Khichdi with cilantro leaves and add a few drops of lemon juice (if you don't mind the slightly tangy flavor).

Cooking Khichdi in a pan

1. Soak up the lentil to loosen the texture for at least 20-30 mins. 2. Chop the potatoes, tomato, carrot, and cauliflower, and mince the red onion. 3. Cook 3 cups of rice in low heat. 4. Heat some ghee or butter in a pan for 2 mins 5. When the pan is warm enough add ginger and garlic powder/paste, 2 red dried chilies, the minced red onion, and some cumin seeds. Stir the mix until the chopped onions turn golden-brown. 6. After the onions turn brown, add the lentil and other vegetables to the pan. Pour 2-3 cups of water and let it cook in medium heat for 15-20 mins. 7. When the potatoes and carrots seem cooked, add the cooked rice with all the other spices from the recipe card. 8. Stir everything well, close the pan with a lid, and let it cook for 10-12 mins or 15-20 mins if you want a porridge texture. 9. Garnish the Khichdi with cilantro leaves and lemon juice (optional). 10. Serve with some Indian Mango pickle (or any Indian Pickle), Yogurt, papadum, and fresh vegetable salad, and enjoy.

Nutrition Information:

Serving size:.

Did you ever try khichdi? How did you like it? What do you think of our recipe? If you tried to make it at home, don’t forget to leave us a rating and if you have any questions, feel free to share them below.

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Khichdi Recipe- Prepare A Tasty Indian Porridge In 1 Hour 3

Swasthi's Recipes

Sabudana Khichdi Recipe (Fluffy & Non-sticky)

Updated: February 17, 2023, By Swasthi

Sabudana Khichdi, a popular Indian dish made with tapioca pearls, whole spices, roasted peanuts, potatoes and fresh curry leaves. Have you ever wondered why your sabudana khichdi turns sticky, gluey, chewy and sticks to your teeth? I have the perfect solution to all your Sabudana Khichdi problems. Learn to make perfect non-sticky Sabudana Khichdi with the help of my step by step photo guide.

sabudana khichdi

Recipe Comments

Sabudana more commonly known as sago in the Asian countries, is a processed plant starch extracted from the cassava root. This starch is shaped to pearl like balls. Sabudana is high in carbohydrates, so it has the ability to boost energy quickly.

Due to its quick energy boosting quality, it was classified as one of the best fasting foods by the traditional Hindu community.

So a lot of Hindus use sabudana during various festivals and fastings to make numerous dishes like this khichdi Sabudana vada Easy Sabudana kheer Sabudana payasam and many more.

About Sabudana Khichdi

Sabudana khichdi is a popular Hindu fasting food where soaked tapioca pearls are tempered with curry leaves, whole spices, potatoes and roasted peanuts. It is a popular dish from the North Indian and western Indian states.

Sabudana khichdi is most commonly eaten during Navratri, Ekadashi and other Hindu fasting days. But you can also eat it anytime for a breakfast or light dinner.

Due to the high starch content in sabudana, proper preparation and cooking techniques are required. Without that the starches can clump up together to gluey, sticky and chewy texture.

My recipe will help you make the best sabudana khichdi that’s non-sticky, fluffy and soft with no chewiness in the pearls.

If you are new to cooking with sabudana I highly recommend reading and following my pro tips to make your dish a success.

Rinsing sabudana well a few times is the first important step. This helps to get rid of the excess powdery starch from the surface of the pearls. If not rinsed well, the pearls will stick up to each other and clump up. I rinse them thrice in lots of water rubbing them well.

Soaking sabudana using fresh cold water just as needed is the next important step. There are 2 ways you can soak them for a perfect texture. First one is to use ¾ cup of water for every cup of sabudana. Second method is to soak them in water just enough to immerse them. More details below.

Soaking them in lot of water will oversoak them and eventually end up being gluey when they come in contact with heat.

Draining sabudana is optional but is recommended just to ensure there is no excess moisture. I usually skip this step as I find no excess moisture in the sabudana after soaking them well with ¾ cup water.

Cooking the pearls for longer makes them sticky and will form lumps. Sabudana needs to be cooked only for 2 to 3 mins. Within this time they turn transparent meaning they are cooked.

Sabudana khichdi

Photo Guide

How to Make Sabudana Khichdi (Stepwise Photos)

Prepare sabudana.

1. Pour 1 cup sabudana to a wide bowl. Yes using a wide bowl is essential.

sabudana in a wide bowl

2. Pour 2 to 3 cups of water and rub them well with your fingers. Drain the water completely. Repeat these steps of pouring fresh water, rubbing them and then draining off the water. Do this at least thrice. This removes the excess starch over the sabudana.

3. Soak them in ¾ cups water. Do not soak them in lot of water.

soaking sabudana in water

4. Soak for 4 hours to overnight. This depends on the kind of sabudana. Some don’t turn soft quickly while some work out well in 3 to 4 hours. When properly soaked, they absorb the entire amount of water and almost double in size.

soaked sabudana after 4 hours

5. To check, you can press a few sabudana pearls in between your thumb and forefinger. When soaked properly, then will be soft and get mashed easily. You can also bite and check if it is hard inside. If it is still hard, it has to soak for a little longer. Mine were done in 4 hours. Soaking overnight works out well too with the same amount of water.

perfectly mashed sabudana to make khichdi

6. When they are soaked, there will be no water left but still drain them completely. More tips in the recipe card notes.

draining to a colander

7. Dry roast 4 tablespoons peanuts until crunchy and aromatic. Remove them to a plate and set aside. If you prefer to use crushed/ground peanuts, then pulse half of them in a grinder/blender to a coarse powder. Ground peanuts will coat the sabudana and keep them separate, avoiding mushy khichdi.

roasting peanuts

8. Heat 2 tablespoons oil or ghee in the same pan. Add ½ teaspoon cumin seeds. When they begin to splutter, add 1 sprig curry leaves, 1 teaspoon fine chopped ginger (optional) and 1 to 2 chopped green chilies. Saute for 1 to 2 minutes.

tempering to make sabudana khichdi

9. Add boiled potatoes and saute for 2 minutes. Then sprinkle salt.

frying boiled potatoes

Make Sabudana Khichdi

10. Lower the flame completely and add drained sabudana, 2 tablespoons crushed peanuts (optional), half teaspoon sendha namak (rock salt), half teaspoon sugar (optional) and 2 tablespoons coconut (optional). OR You can also mix all of these separately in a bowl and add it here.

adding sabudana crushed peanuts and salt

11. Mix everything well and saute for about 2 to 3 minutes on a high flame. By then the sago turns transparent. Cooking any further or leaving in the hot pan will make they sticky.

Remove the pan from the stove. Add some coriander leaves and lemon juice. Also add the roasted peanuts. Gently stir with a fork or spoon to coat the lemon juice all over the sabudana khichdi.

pouring lemon juice

Serve it warm with a bowl of yogurt.

sabudana khichadi

Here are the simple tips to make perfect, fluffy and non-sticky sabudana khichdi:

Don’ts

  • Do not use a cast iron pan. Due to extreme heat, sabudana gets stuck to the pan and turns sticky. Instead use a non-stick pan.
  • Do not skip lemon juice. Add it towards the end and run a fork through the cooked sabudana khichdi to break up lumps if any. Small lumps here and there may be common as they are pure starch.
  • Adding sugar most times makes my sabudana sticky so I prefer to skip it. So it is up to you to use or not.
  • Ginger: I haven’t used ginger here. If you are not making for fasting then you may add it.
  • Peanut powder: You may skip it but it helps the sabudana to remain grainy.
  • Coconut is an optional ingredient.

sabudana khichdi recipe

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Recipe Card

sabudana khichdi served in a black plate

Sabudana Khichdi Recipe (Fluffy & Non-Sticky)

For best results follow the step-by-step photos above the recipe card

Ingredients (US cup = 240ml )

  • ▢ 1 cup sabudana (sago or tapioca pearls)
  • ▢ ¼ cup peanuts
  • ▢ 2 tablespoons ghee or oil
  • ▢ ½ teaspoon cumin seeds (jeera)
  • ▢ 1 sprig curry leaves
  • ▢ 1 to 2 green chili (chopped or slit)
  • ▢ 1 medium boiled potato (firm and not mushy)
  • ▢ ½ teaspoon sendha namak (powdered rock salt) adjust to taste
  • ▢ 2 tablespoons coriander leaves finely chopped
  • ▢ ½ teaspoon sugar (optional)
  • ▢ 1 tablespoons lemon juice

Optional ingredients

  • ▢ 1 teaspoon ginger chopped
  • ▢ 2 tbsp coconut grated (optional)

Instructions

Soak sabudana.

  • ▢ Add sabudana to a wide bowl and pour 2 to 3 cups of water. Rub them well with your fingers and drain the water completely.
  • ▢ Repeat this steps of adding fresh water, rubbing and then draining the starchy water completely. Do this at least thrice.
  • ▢ Then pour ¾ cups fresh water and soak them for 4 to 6 hours or until softened. You can also leave them overnight.
  • ▢ After 4 to 6 hours, check if the sabudana is soaked well and softened by pressing a few pearls in between your thumb and fore finger. Well soaked sabudana will get mashed well and completely.
  • ▢ If they are hard, cover and set aside for few more hours. You can also sprinkle some water if needed at this stage.
  • ▢ When the sabudana is soaked well, transfer them to a colander to ensure there is no excess water left.

Roast Peanuts

  • ▢ Dry roast 4 tbsps peanuts until golden and aromatic. Set these aside.
  • ▢ Optional – If you prefer to add some crushed or powdered peanuts, you can powder half of them & set aside. Crushed peanuts coat the sabudana and help to keep them grainy without turning sticky.

How to Make Sabudana Khichdi

  • ▢ Heat ghee or oil in a pan. Then add cumin, green chilies, ginger and curry leaves.
  • ▢ Saute for a minute and then add cubed boiled potatoes. Saute them for 1 to 2 minutes.
  • ▢ Meanwhile mix together sabudana, salt, sugar and peanut powder (optional).
  • ▢ Regulate the flame to high. Add sabudana to the pan along with coconut (optional).
  • ▢ Stir and saute for 2 to 3 minutes or until transparent. Overcooking can make them sticky.
  • ▢ Immediately remove from the heat. Squeeze in the lemon juice, add coriander leaves & roasted peanuts.
  • ▢ Mix the lemon juice lightly. This helps to release any sabudana stuck together.
  • ▢ Serve sabudana khichdi with yogurt.
  • Do not over soak or over cook sabudana, they may turn sticky.
  • There are so many varieties of sabudana available in market. Some need to be soaked for 6 hours to over night while there are varieties that may need just 2 hours for soaking. You will have to experiment with your variety.
  • If you have a trouble with sabudana turning sticky. Drain them completely after soaking and spread them on a plate for about 30 minutes.
  • You can also add a tsp of melted ghee or oil to the soaked sago and toss before adding to the pan.
  • Use enough oil or ghee for seasoning else they stick to each other due to lack of grease.
  • I prefer to use boiled potatoes, as the raw ones take a lot of time to get cooked.

NUTRITION INFO (estimation only)

© Swasthi’s Recipes

Sabudana khichdi recipe is from the Archives. First published in October 2015. Updated and republished in October 2021.

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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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Since I forgot to keep it inside the fridge during a hot summer day it got a bit stale.

Hi thanks for the detailed pic by pic step by step recipe. I enjoyed this almost 20 years back while I was in Delhi. I will surely try this shortly.

Amazing recipe!! Thanks ?

Thanks! I cannot handle peanuts, though I love them. What can I substitute for peanuts? I’ve stopped making this due to peanuts causing me acidity right after I eat them.

Hi Monisha, Use almond flour. If you can’t get it, toast whole almonds and powder them in a small grinder. The other substitute is to use desiccated coconut. Sabudana can also cause acidity, so if the same happens with the substitutes as well it should be the sabudana itself.

So glad you like it Anupama. Thank you so much for letting me know how it turned out for you.

Zarine, hope you enjoy it! Thank you!

Thank you for making me a pro on the first attemp.

Glad it came out good Gargi. Thanks for letting me know how it worked for you.

So glad to read this! Yes you can always soak the sabudana in one go but cooking sabudana khichdi should happen in batches. Thanks for sharing back how it turned out for you.

Thank you so much S D for trying the recipes. Appreciate your comment. 🙂

Hi Saadia, I don’t suggest keeping for long time at room temperature after cooking. I tried a few times reheating in the cooker without the the whistle. It sticks slightly but okay to use up the leftovers. Sabudana khichdi is best made and eaten fresh.

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The Culinary Peace

Akki Usli Recipe | Karnataka style Khichdi Recipe

March 29, 2018 by theculinarypeace

Akki Usli or Karnataka style khichdi is healthy, very easy to make, with simple flavours and absolutely kids-friendly. Akki Usli makes for a perfect lunch box meal as it has rice, moong dal and multiple vegetables.

Being a one-pot meal, akki usli or Karnataka style khichdi can be quickly done with all basic ingredients typically available in an Indian kitchen, and is one of the best rice varieties that can be loaded with veggies. I can say this is a cousin of Khichdi  except that this should be done with less water such that the dal and rice retain their shape and do not turn mush, unlike a typical khichdi.

Akki Usli

I came across this dish only after my wedding, when my mother-in-law prepared it. It is a very common dish in their families and I am so glad I was introduced to this very simple yet delicious recipe. Akki Usli has now become one of my favourite rice varieties.

You can add this to your list of one-pot meal varieties and I am sure this will be one of your favourites too, especially because it has no much masala, being light on your tummy. You can serve this for lunch or dinner.

Akki Usli

Akki Usli can be done either with onions or with loads of other vegetables. We do it with vegetables for obvious reasons and I, especially, prefer more vegetables than rice in any rice variety. Also, this is the perfect way to sneak in a good amount of vegetables for kids.

As this can be done in a jiffy, you will not really need a lot of preparation except for chopping vegetables, roasting rice and dal, and then putting everything together to let the pressure cooker do its magic while you patiently wait. Some extra lemon juice and coconut while serving this would definitely make it more tastier.

Akki Usli

As I think this is a pretty simple recipe and the description below is good enough for you to understand, I have not included the stepwise pictures in this recipe. Do comment below, if you have any further doubts regarding the recipe.

What makes this Karnataka style khichdi unique?

The main difference between a typical khichdi and this Karnataka style khichdi is that this should be done with less water such that the dal and rice retain their shape and do not turn mushy, unlike a typical khichdi. This is supposed to be fluffy and dry, so do watch out for the quantity of water while cooking this.

This Akki Usli recipe or Karnataka style khichdi is also unique in terms of spices used. This dish calls for JUST green chillies and cumin seeds (optional), making it really simple and easy on your tummy.

Another interesting addition is freshly grated coconut, which according to me is a must here. Feel free to be generous with coconut and lemon juice.

Akki Usli

You may also like to try:  Tomato Baath | Tomato Masala Rice

I hope you give this recipe a try and enjoy it as much as I enjoyed preparing it and writing it down for you all. I would love to hear your feedbacks on this. When you try it, kindly post your valuable comments below or share it with me personally on  Instagram  /  Facebook , or post it with due credits. You may also pin it on  Pinterest . 

how to make khichdi assignment

So, let us get started with the recipe, shall we? 

how to make khichdi assignment

Akki Usli Recipe | How to make Akki Usli

Ingredients    1x 2x 3x.

  • 2 tsps cooking oil
  • 1 tsp mustard seeds
  • 0.5 tsp cumin seeds
  • 1 tsp urad dal
  • 1 tsp chana dal
  • 1 sprig curry leaves
  • 4-5 nos green chillies - ,chopped (use more or less as per taste)
  • 0.5 tsp turmeric powder
  • 1 medium tomato - ,finely chopped
  • 2 medium onions - ,finely chopped
  • 1 large carrot - ,finely chopped
  • 2 medium potatoes - ,finely chopped
  • 8-10 nos beans - ,finely chopped
  • 0.75 cup rice
  • 0.5 cup moong dal
  • 1.75 cups water - ,or as required
  • salt - to taste
  • handful of fresh grated coconut - ,plus some more for garnishing
  • juice of 1 lemon
  • 4-5 sprigs fresh coriander leaves - ,finely chopped

Instructions  

  • Chop all the vegetables and keep them ready. Make sure to keep the chopped potatoes in water to avoid them from turning brown.
  • Heat a small pan, dry roast rice and moong dal separately, until they turn aromatic. Make sure they do not turn brown. Transfer these to a bowl and wash thoroughly. Drain and set aside.
  • In a pressure cooker, heat 2 tsps oil. Once it turns hot, add mustard and cumin seeds, let them splutter. Next add urad dal, chana dal and let them turn light brown. Now add green chillies, curry leaves and turmeric. Let the colour of green chillies change slightly.
  • Next add chopped onions and saute until they turn light brown. Now add chopped tomatoes and saute until they turn soft but not mushy.
  • Once the above step is done, put in all the other finely chopped vegetables. Give a good mix and add roasted and washed rice and dal. Add water, salt as per taste, some fresh grated coconut and lemon juice. Mix thoroughly. Close the lid of the pressure cooker along with the whistle and cook upto 2 whistles.
  • Let the pressure release on its own and then remove the lid. You should be able to see moong dal and rice completely in their shape without breaking. Fluff up the cooked Akki Usli gently without breaking the rice or lentil. Serve hot with more coconut, chopped coriander leaves and lemon juice (optional).
  • Dry roasting rice is an important step to make sure the grains remain separate after cooking. So, do not skip this.
  • You may also add capsicum, peas, kohlrabi, sweet corn, cabbage etc. But, of course, the taste can slightly vary based on the choice of vegetables. Do not use any vegetables with water content.
  • Please do not add more water like you do for khichdi and make this mushy. Like I mentioned, rice and moong dal should be dry and separate.
  • Quantity of vegetables can be slightly increased or decreased as per choice.
  • You may use ghee instead of oil for a much richer taste.

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Introducing Khichdi: India’s National Dish?

May 2, 2018 * This post may contain affiliate links. Please read our disclosure for more info.

The whole of India was in an uproar last year after the cabinet minister in charge of food processing suggested that khichdi be declared India’s national dish.

It happened during a charity event where celebrity chef and entrepreneur Sanjeev Kapoor cooked up 800 kilograms of khichdi to demonstrate India’s food processing prowess on the global stage.

khichdi in a bowl

To make matters more interesting, the feat resulted in a Guinness World Record for the largest khichdi, with it ultimately weighing in at 918 kilograms.

It took a 7-foot diameter wok-style pot to slow cook the soothing stew of basmati rice, mung beans, ghee, spices, and vegetables. Khichdi has been revered as a healing food in India since ancient times for its wonderful virtue of being extremely easy to digest.

The minister, Harsimrat Kaur Badal, started the brew haha after responding to a reporter’s simple question : Why did you pick khichdi?

Minister Badal’s reply was, “Khichdi is the wonder staple food of India, and is considered the healthiest prepared food in India, and it is being eaten across the length and breadth of India by rich and poor.”

The minister's comment led to a robust debate in the world’s largest democracy about what dish deserved to be crowned India's national dish.

Some people assumed khichdi was the national dish. But if this was true ... wait? So many people wanted to know: why weren't other popular foods like biryani chosen as the national dish instead? 

In the midst of the online uproar, Badal took to Twitter to set the matter to rest ... for the time being at least. 

The fact of the matter is: There is no official national dish in India.

khichdi in a bowl with cilantro

What exactly Is khichdi?

Khichdi is one of India’s most ancient foods. It makes perfect sense that the ancients embraced this dish. It is a complete vegetarian protein in a single pot that would have been cooked over an open hearth fire.

But this one pot meal is also incredibly delicious and satisfying, and there are endless variations of the dish.

The basic recipe consists of one part grain, one part bean, your choice of spices, optional vegetables, and a good amount of ghee, India’s special clarified butter.

khichdi with a vegetable topping

Ghee itself is another one of those ancient healing foods .

The golden butter is pure butterfat, with the milk proteins removed so it is practically lactose free. And it has a heavenly nutty flavor that comes from caramelization of the milk proteins in the process of making ghee .

For a khichdi recipe, spices are heated in the ghee, which releases their flavor and aroma. The flavored ghee is then added to the very well-cooked rice and beans.

Vegetables are sometimes added for extra nutrition and variation.

khichari with green chili on top

Khichdis can be made with ingredients that target particular health conditions, as in the lung khichdi and spleen-pancreas khichdi recipes included in “ The Ayurvedic Cookbook ,” by Amadea Morningstar with Urmila Desai.

After ghee, the most common bean used for khichdi is another incredible food. That is the mung bean. In India they are sometimes called moong.

You can find the tiny, moss-colored bean in most grocery stores, since it is widely used throughout Asian cooking.

Khichdi and mung bean

It also comes in split and hulled forms, but since those are less readily available, we are using the whole bean. However, a single bean is tiny at only a quarter inch in diameter. 

Ancient Vedic Indian texts have referred to the mung bean as the “king of dal,” and that is saying a lot in a country that regularly makes use of dozens of different types of lentils and beans.

(Dal is another word for bean. It can also refer to the “curried” soup or stew dishes that are so characteristic of Indian cuisine.)

You can get my all-time favorite Indian dal recipe here. It is a simple whole mung dal recipe that is every bit as good as khichdi, but without the rice, so it's gluten-free.

Easy to digest

India’s national dish aside, khichdi’s true claim to fame is how many ways people have spelled its name. Just kidding! But other spellings include khichadi, khichri, khichdee, khichuri, khichari, kitchari, and kitcheree.

To pronounce the word, it sounds like kitcheree. My husband insists I have the genuine and true Hindi transliteration, so I am going with khichdi. 

Kidding aside, khichdi is great because it is one of the easiest meals in the world to digest. And a bowl of khichdi is a complete healthy meal.

vegetables for khichdi

Khichdi is the core of Ayurvedic nutritional healing . It is the sole food prescribed to individuals undergoing Panchakarma, which is a detoxifying program used in India’s traditional system of medicine, known as Ayurveda.

Panchakarma can last anywhere from days to weeks, so people eat khichdi for breakfast, lunch, and dinner, for this long, and they don’t feel deprived. Ohhhh … I have yet to try this, but I will one day for sure.

For those of you who know about China’s famous health food, congee, Khichdi is the Indian equivalent. (If you would like to learn more about congee, here is a good article written by a friend of mine .)

Both khichdi and congee are favored foods for children, the sick, the weak, and the elderly. It is that nourishing comfort food that makes you feel all warm inside.

About this recipe

Personally, I love eating khichdi regularly because it tastes so yummy, especially this recipe, which comes from my mother-in-law.

It is one of the dozen or so staples that she wrote down for my husband when he moved to the U.S. (Did he cook them? Not really, but lucky me. I have all of those precious recipes now.)

The taste of this khichdi is simply golden, with a nutty underlying flavor from ghee ( about ghee ) accented by crunchy toasted cumin seeds and superfood turmeric.

cumin seeds in ghee for khichdi

I don’t know if you have experienced the taste of caramelized rice? It isn’t that, but it tastes like it is.

I don’t know why I love it sooo much, but I suspect it has something to do with its wonderful digestibility. If the body doesn’t need to work hard to digest its food, there is more energy left for other things. That is how I look at it at least.

Khichdi is basically a one pot wonder. It fully satisfies. And it doesn’t take much time to make, as long as you remember to soak the rice and beans at least 4 hours ahead.

Add a vegetable topping

A major innovation I added to this recipe is the optional vegetable topping. It requires another piece of cookware, but it is a very quick to cook up.

The vegetable topping is worth having because of the texture it adds to the meal. Of course, there is also the advantage of adding healthy vegetables filled with vitamins, minerals, and fiber.

vegetables for khichdi

Most recipes for khichdi that include vegetables involve cooking the vegetables together with the rice and beans. This means the vegetables become homogenous in the dish, with everything being very soft.

Indians love their food in a homogenous state, but Westerners tend to prefer their food separately, and I am a Westerner. This is why I love my khichdi with the vegetables on top.

The topping adds tremendous flavor from the vegetables, and the extra spices.

roasted vegetables for khichdi

I have given it a light spicing of turmeric and black pepper, so the taste isn’t bland. Cauliflower and green peppers go really well with everything else in this dish.

By the way, you might be interested to know that cauliflower and peas are the most common vegetables added to khichdi.

I really hope you give this khichdi recipe a try. I would be so pleased for you experience the joys of khichdi. You just might find yourself craving it weekly. I think you'll be thankful to have this recipe in your repertoire.

In the future, if India ever decides to put its national dish nominees to a vote, you’ll be able to cast your vote for khichdi!

khichdi with a vegetable topping

Recipe for Khichdi w/ Cauliflower & Green Pepper

Helpful kitchen tools:.

  • Pressure cooker
  • Instant Pot

Ingredients

For the khichdi.

  • ½ cup whole mung beans , (or yellow moong dal)
  • 4-5 cups water
  • ½ teaspoon turmeric powder
  • ½ teaspoon Himalayan pink salt , or to taste
  • ½ teaspoon ghee , (to suppress foam when cooking beans)

For the khichdi seasoning (tadka)

  • 1 tablespoon ghee
  • ¾ teaspoon cumin seeds
  • pinch asafetida , (optional, but recommended)
  • 1 teaspoon ginger , minced or grated

For garnish

  • ½ lemon , freshly squeezed

For the optional vegetable topping

  • 1 teaspoon vegetable oil
  • 6 cups cauliflower , separated into florets
  • 1 cup green pepper , chopped
  • pinch freshly ground black pepper
  • ½ teaspoon Himalayan pink salt

Instructions

  • You can cook khichdi in a pressure cooker or a saucepan. In India, where this dish originates, it is always cooked in a pressure cooker. If you have a pressure cooker or Instant Pot, it will need to be at least 3 quarts in size. I have given the method for both the pressure cooker and saucepan. If you would like to learn more about cooking with a pressure cooker, see How to Cook Beans From Scratch . Soaking is always recommended when cooking dry beans, but it is optional for this recipe. Four hours is sufficient. After soaking, discard the water and rinse 3-4 times, until the water runs clear.

Make the khichdi

  • To make khichdi in a pressure cooker: Place rice and mung beans in the pressure cooker with 4 cups of water, turmeric powder, salt, and half a teaspoon of ghee.  INSTANT POT: Cover with the lid. Select “Pressure.” See that “High” is selected on the digital display. Set the timer for 10 minutes, and you can walk away. After the cooker is done, it will beep, and the timer will start counting up. Wait 15 minutes before you try to open the lid. Press the vent to release any residual steam, then remove the lid safely.  STOVETOP PRESSURE COOKER: Cover with the lid. Place the pressure regulator onto the steam vent. Turn the heat to high and bring the cooker up to high pressure. Depending on your model, you will know you have reached high pressure when your gauge says 15 psi, or when your whistle goes off the first time. At this point, reduce the heat just enough to maintain high pressure. Set a timer for 6 minutes, then turn off the heat. Wait 15 minutes to allow the pressure to come down naturally before opening the lid.
  • To make khichdi in a saucepan: Choose a saucepan with a thick bottom. Add rice, mung beans, 5 cups of water, turmeric powder, salt, and half a teaspoon of ghee. Cook for 40 minutes, or until the mung beans and rice get very soft and start to break apart.

For the khichdi seasoning

  • Heat ghee in a small skillet on medium heat. Add cumin seeds and sauté until lightly browned. Add asafetida into the oil for about 20 seconds, then add the ginger. Sauté for 1-2 minutes, until the ginger starts to lightly brown, then turn off the heat. 
  • If you are making this khichdi without the vegetable topping, pour the hot spiced ghee onto the cooked rice and dal. Stir, taste, and adjust for salt. The dish is done. Serve into individual bowls and garnish with fresh lemon juice.
  • You can cook this vegetable topping in two ways based on your preference. Either sauté in a skillet on the stove, or roast on a sheet pan in the oven. Roasting is easier because once the vegetables are in, your oven does all the work. Skillet method: Heat vegetable oil in a large skillet on medium-high heat. Add turmeric and black pepper, and cook for a few seconds to release the flavor and aroma of the spices. Add cauliflower, green pepper, and salt, and mix well. Sauté, stirring occasionally, until vegetables are lightly browned (about 10 minutes). Roasting method: Preheat the oven to 400 degrees Fahrenheit. Add chopped vegetables to a large mixing bowl and add turmeric, black pepper, salt, and oil. Toss gently to mix. Arrange on a single layer on a baking sheet lined with parchment paper. Roast for 35 minutes, until the vegetables are caramelized on the edges.

To serve khichdi with the vegetable topping

  • Portion khichdi into individual serving bowls and squeeze with fresh lemon. Top with spiced cauliflower and green peppers. Enjoy! This is a highly satisfying and complete vegetarian meal.

MAKE THIS VEGAN

I sincerely hope that you try my recipe, but if obtaining the ingredients is a challenge, I also recommend this kitchari kit from Pure Indian Foods in New Jersey.

It comes with 2 pounds of basmati rice and mung dal, a jar of ghee, and a kitchari spice mix. It is everything you need to make kitchari in about 25 minutes.

Going for this option can help get you started with this wonderful dish.

If you liked this post, please share it with your friends, or leave a comment below.

For more buttered veg lifestyle content, follow me on  pinterest ,  facebook ,  instagram , and  youtube ..

Introducing Khichdi: India’s National Dish?

More Indian one pot

Reader interactions.

March 22, 2023 at 3:25 pm

Oh my goodness. This was delicious! Made it last night. Used the 'western approach' and roasted veggies to put on top. Love the simple roasting spices and the veggies turned out great. I used what I had on hand - red pepper, zucchini, asparagus and a potato. The khichdi had great flavors and texture. Will definitely be making this again! Thanks, Andrea

March 29, 2023 at 6:04 pm

Thanks Joanne, So glad this worked out for you. Thanks for leaving the comment. I also really enjoy with the vegetables cooked separately. It gives fantastic texture. Happy cooking! —Andrea

July 31, 2019 at 9:51 am

I love Indian foo, so thanks for shearing the recipe and letting me enjoy this part of their culture! 🙂

July 31, 2019 at 12:34 pm

Thank you for sharing John. I regularly share this type of content. I invite you to subscribe to my newsletter so you can keep in touch 🙂

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Celebrity Chef Ajay Chopra

Dal Khichdi Recipe

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Dal Khichdi Recipe

Introduction

Growing up, I vividly remember the aroma of khichdi wafting through our home on lazy Sunday afternoons. It was a dish that transcended mere sustenance; it was comfort in a bowl, a culinary hug that warmed both body and soul. The memories of those cozy family meals linger fondly in my mind, inspiring my lifelong love affair with this quintessential Indian comfort food.

Khichdi holds a special place in my heart, not just for its nourishing simplicity but also for its versatility. It's a canvas upon which countless variations can be painted, each one as unique as the chef who prepares it. From the traditional rice and lentil combination to innovative twists like the multigrain rendition we're about to delve into, khichdi never fails to surprise and delight.

Recipe of Dal Khichdi

Portions serving: 5-6 servings

Preparation time: 10 minutes

Cooking time: 30 minutes

Calories: 214 calories per serving

Ingredients:

For Boiling:

  • 1/4 cup Millets, soaked
  • 1/4 cup Jowar, soaked
  • 1/4 cup Barley, soaked
  • 1/4 cup Chana Dal, soaked
  • 1/4 cup Green Moong, soaked
  • 1/4 cup Black Urad, soaked
  • 1/4 cup Moong Dal, soaked
  • Salt to taste
  • 1 tsp Turmeric Powder
  • 1 tbsp Ghee
  • 1 tsp Cumin Seeds
  • 1 Green Chilli, chopped
  • 1 tsp Garlic, chopped
  • 1 tsp Ginger, chopped
  • 1 Dry Red Chilli
  • 1/2 tsp Hing (Asafoetida)
  • 1 tsp Fennel Seeds
  • 1/4 cup Water
  • 1 tbsp Coriander Powder
  • Fresh Coriander for garnish

1. Preparation:

  • Start by soaking the millets, jowar, barley, chana dal, green moong, black urad, and moong dal in water. Soaking the pulses beforehand helps in reducing the cooking time and improves their digestibility.

2. Boiling the Pulses:

  • In a pan, add water and bring it to a boil. Drain the soaked pulses and add them to the boiling water. Also, add salt and turmeric powder to the pan, mixing well. Cover the pan with a lid and let the pulses cook till they become mushy. This may take about 18-20 minutes, depending on the pulses' size and variety.

3. Checking Consistency:

  • Once the pulses are cooked, remove the lid and check the consistency. If needed, add more water to achieve the desired consistency. Bring the mixture to a boil again, allowing all the flavors to meld.

4. Preparing the Tadka:

  • In a separate pan, heat ghee over medium heat. Add cumin seeds and let them splutter, releasing their nutty aroma. Then, add chopped green chili, garlic, and ginger, sautéing them for a while to infuse the ghee with their pungent and spicy flavors.

5. Adding Flavor:

  • To enhance the tadka, add a dry red chili, hing (asafoetida), and fennel seeds. These ingredients impart a unique and aromatic taste to the dish.

6. Combining Tadka and Cooked Pulses:

  • Pour water into the pan with the tadka, creating a flavorful mixture. Now, add the cooked pulses to the pan and let them cook together for 2-3 minutes, allowing the pulses to absorb the delightful tadka.

7. Adding Coriander Powder:

  • Sprinkle coriander powder over the mixture, adding a burst of earthy and citrusy notes. Check the seasoning and adjust salt if necessary, ensuring a well-balanced taste.

8. Garnish and Serve:

  • Finally, garnish the dish with fresh coriander leaves, adding a touch of freshness and brightness to the presentation. Serve the wholesome and flavorful mixed dal khichdi with a side of yogurt, pickle, or papad for a complete and satisfying meal.

Mixed dal khichdi is a nutritious and wholesome dish that brings together an array of pulses, grains, and aromatic spices to create a delicious and comforting meal. With its rich flavors and nourishing ingredients, it is not only a treat for the taste buds but also a great source of protein, fiber, and essential nutrients. Enjoy the delightful flavors of this mixed dal khichdi for a wholesome and heartwarming dining experience.

About the Recipe

The journey to crafting the perfect multigrain khichdi is as much about tradition as it is about innovation. Drawing inspiration from the rich tapestry of Indian culinary heritage, this recipe pays homage to the timeless flavors of dal khichdi while embracing the wholesome goodness of millets and jowar. By blending ancient grains with contemporary cooking techniques, we create a dish that is both comforting and nourishing, a true celebration of India's culinary diversity.

Cooking Tips

1. Choose Quality Ingredients: Opt for high-quality lentils, millets, and spices to enhance the flavor profile of your khichdi.

2. Soak Grains and Lentils: Soaking grains and lentils overnight helps improve their digestibility and reduces cooking time.

3. Control Consistency: Adjust the amount of water to achieve your desired khichdi consistency, whether you prefer it soupy or thick.

4. Experiment with Tempering: Get creative with your tempering ingredients to add depth and complexity to your khichdi.

5. Garnish Generously: Fresh herbs, fried onions, and a drizzle of ghee elevate the presentation and flavor of your khichdi.

Pairing Guide

Beverage: Pair your multigrain khichdi with a refreshing glass of buttermilk or a soothing cup of masala chai.

Accompaniments: Serve with a side of tangy pickle, crunchy papad, or cooling raita for a balanced meal.

Dessert: Conclude your khichdi feast with a traditional Indian sweet like gulab jamun or kheer for a touch of indulgence.

Frequently Asked Questions about Multigrain Khichdi

1. Is multigrain khichdi healthier than traditional rice-based khichdi? Yes, multigrain khichdi offers a wider array of nutrients due to the inclusion of various grains like millets and jowar.

2. Can I customize the grains in multigrain khichdi? Absolutely! Feel free to experiment with different combinations of grains to suit your taste preferences and dietary requirements.

3. How can I make multigrain khichdi more flavorful? Enhance the flavor of your khichdi by using fragrant spices, fresh herbs, and a generous amount of ghee in the tempering.

4. Is multigrain khichdi suitable for a gluten-free diet? Yes, as long as you ensure that the grains and lentils used are certified gluten-free, multigrain khichdi can be enjoyed as part of a gluten-free diet.

5. Can I make multigrain khichdi in a pressure cooker? Certainly! Cooking multigrain khichdi in a pressure cooker can help reduce cooking time while retaining the nutrients and flavors of the ingredients.

6. Is multigrain khichdi suitable for weight loss diets? Multigrain khichdi can be a nutritious addition to weight loss diets, thanks to its high fiber content and balanced macronutrient profile.

7. How long can I store multigrain khichdi in the refrigerator? Multigrain khichdi can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently before serving.

8. Can I make multigrain khichdi without soaking the grains and lentils overnight? While soaking grains and lentils overnight is recommended for better digestion and texture, you can still make multigrain khichdi without soaking, although the cooking time may be slightly longer.

9. Is multigrain khichdi suitable for diabetic individuals? Yes, multigrain khichdi can be included in a diabetic-friendly diet as part of a balanced meal plan, but it's essential to monitor portion sizes and overall carbohydrate intake.

10. Can I add vegetables to multigrain khichdi for extra nutrition? Absolutely! Adding vegetables like carrots, peas, and spinach not only enhances the nutritional value of multigrain khichdi but also adds color and flavor to the dish.

how to make khichdi assignment

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New york mets will get a jolt as kodai senga prepares to return.

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PORT ST. LUCIE, FLORIDA - FEBRUARY 22: Kodai Senga #34 of the New York Mets poses for a portrait on ... [+] New York Mets Photo Day at Clover Park on February 22, 2024 in Port St. Lucie, Florida. (Photo by Elsa/Getty Images)

The New York Mets are about to get a big boost to their starting rotation.

And their playoff chances.

Right-handed starter, Kodai Senga, is on his way back to the Mets rotation.

Due to a strained shoulder, Senga has not pitched at all this year.

Senga, 31, began a rehabilitation assignment July 3 with the Mets Class-A Advanced affiliate in Brooklyn, New York.

An All Star with the Mets in 2023, Senga finished his rookie season with a fine 12-7 record, in 29 starts.

Senga threw to a sparkling 2.98 ERA, and 1.22 WHIP in his 166.1 innings as a Mets rookie last year.

Senga struck out an average of 10.9 hitters per nine innings, but he also walked a rather high total of 4.2 hitters per nine.

Oddly, Senga threw 14 wild pitches, which is a bit unusual.

Senga yielded 17 home runs. Hitters hit .208 against Senga last year.

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Most recently, the Mets rotation without Kodai Senga consists of:

Luis Severino-RHP

David Paterson-LHP

Sean Manaea-LHP

Christian Scott-RHP

Jose Quintana-LHP

YOKOHAMA, JAPAN - AUGUST 07: Pitcher Kodai Senga #21 of Team Japan is seen after the sixth inning ... [+] against Team United States during the gold medal game between Team United States and Team Japan on day fifteen of the Tokyo 2020 Olympic Games at Yokohama Baseball Stadium on August 07, 2021 in Yokohama, Kanagawa, Japan. (Photo by Koji Watanabe/Getty Images)

About Kodai Senga:

In December 2023, the Mets signed Senga to a five-year, $75 million contract.

Senga was a star pitcher for the Fukuoka SoftBank Hawks of Nippon Professional Baseball in Japan.

In his 11 seasons in Japanese baseball, Senga went 104-51, with a 2.42 ERA in 275 game appearances.

While in Japan, Senga threw his fastball over 100 miles per hour.

According to brooksbaseball.net, as a rookie stateside pitching for the Mets, Senga consistently threw his fastball between 95-96 miles per hour.

This is the normal repertoire and pitch usage for Senga in September 2023:

Four-seam fastball-used 37% of the time.

Split-fingered fastball used 27% of the time.

Cutter-used 23% of the time.

Slider-used 11% of the time.

Curveball-used 2% of the time.

His split finger pitch has been called a “Ghost Forkball” because of the way it disappears when it gets close to the plate.

NEW YORK, NEW YORK - JUNE 12: Kodai Senga #34 of the New York Mets looks on before the game from ... [+] the dugout at Citi Field on June 12, 2024 in the Flushing neighborhood of the Queens borough of New York City. (Photo by Elsa/Getty Images)

Scouting Kodai Senga:

At 6-1, 202 pounds, Kodai Senga is well sized, with strength throughout his frame.

When he arrived stateside, Senga was viewed by scouts to be a Grade 55 pitcher. That translates to a pitcher with a deep repertoire of quality pitches. The pitcher projects to have good command and control.

In Senga’s case, he didn’t grade above 55 because of his slightly high walk totals while pitching in Japan. He was walking over three hitters per nine innings, but there were some years when that average was above four.

Sanga has always been able to keep his high velocity fastball throughout the game. In fact, as he showed in his first year in New York that his fastball explodes, making him tough to hit.

With every Sanga pitch moving this way or that way, Senga induces lots of swings-and-misses.

It is the variety of movement between his four-seam fastball and his split-fingered fastball that gives him and advantage in changing the eye level, and altering the balance of the hitter.

Adding and subtracting velocity is a hallmark of Senga’s offerings.

Just when the hitter thinks the four-seam, or split are coming, he can bust a wicked slider.

Senga knows how to pitch.

The Mets record is 42-42, a third place standing in the National League East.

Now with Senga in his rehab assignment, he is moving closer and closer to returning to a Mets rotation that has missed his presence, and will welcome his return.

Bernie Pleskoff

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Miami Marlins | Red Sox make hay in extra innings to hold off…

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Miami marlins | red sox make hay in extra innings to hold off marlins, complete sweep.

Boston Red Sox' Jarren Duran, right, scores on a single by Tyler O'Neill as Miami Marlins catcher Nick Fortes, left, cannot catch the ball during the 11th inning of a baseball game, Thursday, July 4, 2024, in Miami. (AP Photo/Marta Lavandier)

Gonzalez advanced to third on Ceddanne Rafaela’s single against Matt Andriese (0-1) and then raced home on Hamilton’s grounder to third. O’Neill followed with a shot to the warning track in center field that scored Rafaela.

Red Sox starter Nick Pivetta took a no-hit bid into the seventh inning. It was broken up by a two-out triple from Jesús Sánchez, who missed the cycle by a single.

Zack Kelly (3-1) threw two innings of relief. Greg Weissert closed, holding the Marlins to Jonah Bride’s sacrifice fly in the 12th for his first major league save.

The Red Sox squandered two leads before securing their fifth road sweep this season.

“We did a good job, they did a good job,” Red Sox manager Alex Cora said. “Baserunning today was outstanding. We grinded with them and never stopped playing.”

Run scoring singles from O’Neill and Enmanuel Valdez in the top of the 11th put the Red Sox ahead 4-2. But Sánchez tied it in the bottom half with a two-run homer on the first pitch by Kelly.

“It’s an extremely hard sport to play. Guys get on base,” Pivetta said. “Sanchez — he took a good swing on a fastball and hats off to him. I think more important today is that we pulled off a win as a team and I think that was really good.”

After Sánchez’s triple off the wall in center, Pivetta ended his outing by striking out Jake Burger. Pivetta walked two and struck out 10, matching his longest start of the season.

“He was really good,” Cora said. “Pounding the strike zone, had a good fastball. The sweeper was good. He was in command. Gave us what we needed.”

Rafael Devers drove in two runs and had three walks while Hamilton singled, walked and stole two bases for the Red Sox, who won their fourth straight.

Boston’s Connor Wong went 0 for 2, ending his hitting streak at 17.

Burger struck out five times and became the third Marlins player to do that in a game.

The Marlins had a chance to win it in the ninth but Red Sox center fielder Jarren Duran threw Sánchez out at the plate as he attempted to score from second on Xavier Edwards’ single. The throw and catcher Reese McGuire’s tag at the plate prevented the Marlins from their ninth walk-off this season.

“I just tried to make sure to stay smooth to the ball and not try to rush it too much,” Duran said. “I knew that if I put a good throw on it that I was going to have a chance to get him.”

The Marlins unsuccessfully challenged that McGuire blocked Sánchez’s path to the plate.

“If he was not blocking the plate there, I could have had more possibility to make it and score,” Sánchez said. “It’s part of the game. We didn’t feel frustration because we understand the game, but you’ve got to keep going and try to win the game and that’s our mentality.”

Kyle Tyler limited Boston to two runs and three hits over 5 1/3 innings. In his third major league start, Tyler walked three and struck out three.

“It was a good come from behind – I wish I could say win – but a really good comeback,” Marlins manager Skip Schumaker said. “Fun baseball game. Just unfortunate we couldn’t come away with the win.”

TRAINER’S ROOM

Marlins: Placed INF Otto López (lower back inflammation) on the 10-day injured list and recalled Bride from Triple-A Jacksonville. … Optioned RHP Anthony Maldonado to Jacksonville and selected Andriese from the same minor league club.

Marlins: Have not announced a starter for the opener of their three-game home series against the Chicago White Sox on Friday. RHP Drew Thorpe (2-1, 4.43) will go for the White Sox.

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Kim Ng made her mark as a trailblazer in the male-dominated world of Major League Baseball. Now Ng, who played softball at the University of Chicago, will use her skills to directly uplift women’s sports. She’s been hired as a senior adviser for the Athletes Unlimited Softball League, which will launch in 2025.

Former Marlins GM Kim Ng hired as senior adviser for Athletes Unlimited Softball League

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Former Dodgers Outfielder Sentenced to More Than 6 Years in Prison: Report

Maren angus-coombs | 2 hours ago.

how to make khichdi assignment

  • Los Angeles Dodgers

Former Los Angeles Dodgers outfielder Raul Mondesi has reportedly been sentenced to six years and nine months in prison — plus a fine of 30 million pesos [approximately $500,000], per Spanish-speaking outlet Listin Diario.

The San Cristóbal Collegiate Court sentenced the former Los Angeles Dodgers outfielder on Friday for embezzlement during his tenure as mayor of San Cristóbal from 2010-16.

The decision was made after the prosecutor's office and the defense reached an agreement. Under the agreement, Mondesi completes the sentence imposed by the judges against him after serving six years of house arrest. He was originally sentenced for corruption and mishandling of public funds for the first time back in 2017.

Former general secretary of the mayor's office, Bienvenido Araujo Japa, the former treasurer, Jesús Antonio Ferreira, and the former comptroller, Pedro Cordero, were also sentenced.

Mondesi began his MLB career with the Dodgers, unanimously winning National League Rookie of the Year in 1994. The two-time Gold Glove winner also spent time with the Toronto Blue Jays, New York Yankees, Arizona Diamondbacks, Pittsburgh Pirates, Los Angeles Angels, and Atlanta Braves.

Mondesi made the All-Star team in 1995 and finished his career with a .372 batting average, 271 home runs, and 860 RBIs. He last played in 2005 with the Braves and began his political career shortly after. He was elected mayor of his hometown on May 10, 2010.

Maren Angus-Coombs

MAREN ANGUS-COOMBS

Maren Angus-Coombs was born in Los Angeles and raised in Nashville, Tenn. She is a graduate of Middle Tennessee State and has been a sports writer since 2008. Despite growing up in the South, her sports obsession has always been in Los Angeles. She is currently a staff writer at the LA Sports Report Network.

It's not too late for Dems to choose another candidate. Here's how it would work.

  • Biden's debate performance has led to mounting pressure for him to bow out of the presidential race.
  • Experts said it's not too late, but a decision to drop out could lead to chaos, like in 1968.
  • Biden could say he's not running, resign as president, or face delegate defections.

Insider Today

Can the Democrats replace President Joe Biden at the top of the ticket?

Following the president's fumbled debate performance on Thursday , this question could be on many people's minds.

The short answer is yes. It remains entirely possible and legal for Biden to either gracefully bow out or for Democrats to boot him off the ticket. But it's also true this isn't a Netflix political drama where such a thing might easily occur.

The Democratic primary is over. Now, the roughly 4,000 delegates hold the power to decide Biden's future. The president's campaign helped shape this slate of loyal Democrats. Even if Biden steps asides, they would be tasked with sorting through the most dramatic political convention in recent memory.

As Business Insider has previously written , history can usually guide us on what could happen.

In 1968, when President Lyndon B. Johnson dropped out of the race, his vice president, Hubert Humphrey, entered the Democratic primary, but he was too late to get on some states' ballots.

Humphrey amassed a larger share of delegates than his rivals, Robert F. Kennedy and Eugene McCarthy, but did not have the majority needed for the nomination.

This led to a contested Democratic National Convention in Chicago, marked by violent protests.

The nation, already facing upheaval with the Vietnam War and the assassination of Martin Luther King Jr., had been thrown into shock and mourning when Kennedy, the younger brother of late President John F. Kennedy, was assassinated in Los Angeles.

Delegates eventually voted to name Humphrey the nominee, but he ultimately lost the election to former Vice President Richard Nixon.

Biden could resign, but Harris wouldn't automatically become the nominee

Biden could go one step further. Under intense pressure, he could resign as president.

It would make Harris the president, but not necessarily the nominee.

"Even if Kamala Harris is president, it still doesn't mean that Biden can say, 'All my delegates are now hers,'" Iwan Morgan, emeritus professor of US History at UCL's Institute of the Americas, told BI.

"The rules are very clear," he said. "You're committed to a particular person on the first ballot."

The delegates wouldn't automatically transfer to Harris, so she would still need to win a majority of delegates at the convention, which Morgan said would involve a lot of "horse-trading" and intense lobbying.

Delegates could defect

Another scenario, which the experts said is pretty unlikely, is that delegates could defect en masse.

"Unchartered waters doesn't even begin to describe it," Morgan said. "Yes, they could do that, but it would need to be coordinated."

While delegates aren't legally bound to their candidates, they are largely presumed to be loyal.

The current DNC rules read that "delegates elected to the national convention pledged to a presidential candidate shall in all good conscience reflect the sentiments of those who elected them."

Theoretically, this provides some wiggle room, but not much.

"The point is the DNC is under Biden's control," he said. "It's just a question of what kind of influence can be brought to bear on Biden."

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Democrats may not even have until the August convention to make their move. The Democratic National Committee, which is effectively the Biden campaign, has previously pledged to move forward on holding a virtual roll call before Chicago.

This all started because Ohio Republicans threatened to not allow Biden to be on their ballot due to how late the convention is on the calendar. After considerable debate, Ohio Gov. Mike DeWine signed a fix into law, but just weeks ago, the DNC said it was moving forward with its plans for the virtual roll call.

"Today's action echoes what we already knew: Since the beginning of this process, Ohio Republicans have been playing partisan games and trying to chip away at our democracy, while Democrats have been defending Ohioans' right to vote," DNC senior spokesperson Hannah Muldavin told NBC News in late May. "Joe Biden will be on the ballot in all 50 states, and we are already taking action to make sure that's the case, regardless of Ohio Republicans' shenanigans."

Biden may choose not to stand, but it could lead to chaos

If Biden were to drop out of the race before August, when Democrats are scheduled to formally nominate a candidate in Chicago, there would likely be another contested convention.

Mitch Robertson, a lecturer in US modern political history at University College London, told BI that such a scenario would evoke the tumultuous events of 1968 — a comparison that he said was both apt and disheartening.

Robertson said that, like 1968, which was precipitated by Johnson announcing that he wouldn't run for president, Biden would need to make the decision to decline his party's nomination.

Like Johnson, he could also pledge to serve the rest of his term in office.

Still, it would kick off a contest to find his replacement, as there is no formal mechanism for Biden to automatically anoint his successor.

Robertson said that the process could be bad news for the Democrats.

"The lessons of 1968 and the convention of 1968 in particular have always loomed large in the Democratic mind and the US political history mind as an unmitigated disaster," he said.

In 1968, it led to chaos and an election loss, which Robertson said would be the Democrats' main fears of a contested convention, "that it would do the same thing all over again."

It takes a majority of the roughly 4,000 pledged delegates to win the party's nomination. In the primaries and caucuses, Biden won 3,900 delegates.

Thomas Gift, director of UCL's Center on US Politics, explained that if Biden bows out, and the DNC rules don't change, his pledged delegates would become uncommitted, potentially leading to lobbying and voting for a replacement.

"I think that is still quite unlikely, but it is more likely than it was before last night," he told BI.

Gift said a key challenge is that there is "no obvious heir apparent."

Typically, the vice president is the go-to individual, but Gift said Vice President Kamala Harris 's approval ratings are too low for her to be a serious contender.

"I think a lot of individuals would want to throw their hat into the ring," he said. "I think it would have the potential to create a lot of disorder, chaos, and conflict within the party."

Mark Shanahan, an associate professor at the University of Surrey, whose research focuses on US presidential politics, said the "best bet" is that Biden throws his support behind a strong new candidate before the August convention.

Governors Gavin Newsom and Gretchen Whitmer, as well as Secretary of Transportation Pete Buttigieg, are seen as potential candidates.

Shanahan continued: "The worst-case scenario for the Democrats is there's no clear succession by the time of the convention, which becomes, in effect, an 'open convention' and who takes on Trump in November is decided through a divisive faction floor fight in Chicago."

It's not too late, but it wouldn't be easy

Morgan said the Democrats still have time because the election campaign "proper" doesn't typically start until Labor Day in September.

However, he added that for a smooth process, "the sooner they can move Biden, the more chance they have to prepare for the convention."

John Owens, a professor of US government and faculty fellow at the American University's Center for Congressional and Presidential Studies, told BI via email that "given Biden's insistence on this early debate, there may be enough time for Democrats to turn this round." But he said it's going to be a tall order and will depend on the flexibility of the party, as well as state rules and regulations making this possible.

Owens said one thing is clear to him: " Biden is toast, and if the Dems do not turn this around, US democratic procedures and culture may also be toast."

Watch: Joe Biden is running for reelection, and Trump slammed the announcement

how to make khichdi assignment

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  2. Punjabi Khichdi

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  4. Dalia Khichdi Recipe (Daliya Khichdi)

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  1. Khichdi Recipe/how to make khichdi/Hari moong dal khichdi/Simple & easy khichdi

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  1. Basic Khichdi Recipe (Instant Pot)

    Combine moong dal, basmati rice, ghee, and spices in the Instant Pot, along with 3 cups of cold water. Cover with the lid and select "PRESSURE COOK" on "HIGH.". Set the timer for 8 minutes. Allow the pressure to release naturally for 15 minutes, check for residual pressure, then open the lid.

  2. Khichdi With Fresh Spices Recipe

    To begin making Khichdi with Fresh Spices Recipe, first rinse and wash rice and the lentils together. Soak them for about 30 minutes in water. Heat 1 tablespoon ghee in a pressure cooker and add cumin seeds. When it starts to sputter add bay leaf, dry red chillies, green cardamom, cinnamon, ginger and asafoetida.

  3. Khichdi Recipe with Moong Dal

    2. Rinse ½ cup rice and ½ cup moong dal in a pot either separately or together. Soak them until the onions and tomatoes are chopped. Here are the ingredients you need to prepare: ¼ cup onions - finely chopped (1 small onion) ½ cup tomatoes - finely chopped (1 medium tomato). We prefer deseeded or pureed.

  4. Moong Dal Khichdi (Step-by-step recipe)

    Heat ghee or oil in a tempering pan. Add cumin seeds, asafetida and dry red chillies broken into pieces and allow the cumin seeds to sputter. Now add grated ginger and green chilli and allow to cook for about 30 seconds to a minute. Tip into the khichdi and mix well. Garnish with chopped cilantro leaves.

  5. How to Cook Indian Khichdi: 9 Steps (with Pictures)

    1. Take two bowls of rice and wash them in cold water. 2. Take 3/4 bowl moong dal/bean wash this as well. Keep these two aside. 3. Keep a pressure pan on the stove (sim) and add 3- tablespoons of oil or ghee. Let the oil heat for few minutes (1-2). 4.

  6. How to Make Khichdi, A Dish That's Wholesome, Delicious, Quick, and

    The ghee adds richness, and the spices punctuate each bite. In the version I make at home, there are two starring elements. The first is peppercorns—I love the way they tenderize in the pot and ...

  7. Kitchari / Khichdi Recipe (Instant Pot)

    Drain all the water and soak it in fresh water for 5-10 minutes (image 1). Step 2: Set the Instant Pot to saute mode and add ghee. Once it heats, add mustard seeds and let them splutter. Next, add cumin seeds, fennel seeds, hing, and ginger root. Saute for a few seconds (images 2 and 3). Step 3: Drain all the water from the rice and dal.

  8. Khichdi Recipe: How to make Khichdi Recipe for Makar Sankranti at Home

    Step 4 Tips for making perfect Khichdi at home. 1. A well-made khichdi is delicious, protein-rich and healthy as well. And the best way to make it at home is to make it in a simple way with fewer spices. Try to use only asafoetida, cumin seeds and turmeric while making the dish. 2. To make khichdi more nutritious, you can add a little pearl ...

  9. The Khichdi Recipe that's SO tasty!

    Add all the veggies, turmeric, chilli powder, salt and water to the cooker and pressure cook for 6-7 whistles. Let the pressure release naturally. Once all the pressure has released, open the pressure cooker and mix well. After mixing, the rice and dal should have broken down and should look slightly creamy.

  10. Easy Khichdi Recipe

    Set your large pot on the stovetop over medium heat and pour in the olive oil. Once the oil is hot, add the cumin seeds, bay leaf, turmeric, and ginger. Sauté for about 1 minute or until the ...

  11. Khichdi Recipe

    Add in fenugreek and cover mixture with cold water by 2". Let sit for 30 minutes to 1 hour. Step 2 In a medium pot over medium heat, heat oil. Add garlic and fry until lightly golden, stirring ...

  12. Rajasthani Bajra Khichdi Recipe (Bajre Ki Khichdi) + Video

    Heat ghee in a 3-liter pressure cooker over medium-high heat. Once the ghee is hot, add asafetida, cumin seeds, ginger, and green chilies and saute for 10-12 seconds. Add the cleaned bajra to the cooker along with moong dal, rice, salt, and water. Mix everything well.

  13. Masala Khichdi Recipe

    Fry onion till it becomes light golden. This takes 3 - 5 minutes. Next, add ginger garlic paste, tomato, red chili powder, turmeric powder, coriander powder, salt, and cook for 2 minutes to break down the tomato. Drain all the water from the soaked lentils and rice. Add them to the inner pot along with the vegetables.

  14. Mix dal and vegetable khichdi

    Instructions. Wash dal and rice under running cold water till water runs clear. Add slightly hot water and soak dal and rice for 20 minutes. Now in a pressure cooker add khichdi mixture, 5 cup water, turmeric powder, salt and ghee. mix well. Also , add chopped potatos, lauki, carrot, green beans and peanut in a bowl.

  15. Kathiyawadi masala khichdi

    For masala khichdi. Wash dal and rice under running cold water till the water runs clear. Now in a pressure cooker add khichdi mixture, water, salt, turmeric powder and ghee. In a bowl, add chopped potatoes, green peas, green tuvar, and carrot. Cover the pressure cooker lid, and Cook for 3-4 whistles on medium-low heat.

  16. Khichdi Recipe- Prepare A Delicious Indian Porridge In 1 Hr

    2. Chop the potatoes, tomato, carrot, and cauliflower, and mince the red onion. 3. Cook 3 cups of rice in low heat. 4. Heat some ghee or butter in a pan for 2 mins. 5. When the pan is warm enough add ginger and garlic powder/paste, 2 red dried chilies, the minced red onion, and some cumin seeds.

  17. Sabudana Khichdi Recipe (Non-Sticky & Fluffy)

    Cooking any further or leaving in the hot pan will make they sticky. Remove the pan from the stove. Add some coriander leaves and lemon juice. Also add the roasted peanuts. Gently stir with a fork or spoon to coat the lemon juice all over the sabudana khichdi. Serve it warm with a bowl of yogurt.

  18. 2 ways simple & healthy khichdi recipe

    full recipe: https://hebbarskitchen.com/moong-dal-khichdi-recipe/Music: http://www.hooksounds.com/khichdi recipe | dal khichdi recipe | how to make moong dal...

  19. Khichdi Recipe

    1. Rinse ½ cup moong lentils and ½ cup rice together. Then soak both of them for about 30 minutes in water. When the lentils and rice have had time to absorb water, drain all of the water and set aside. Also finely chop one medium-size onion, 1 medium-sized tomato, 1 small green chili and 1 inch ginger.

  20. Khichdi Recipe Karnataka style

    Close the lid of the pressure cooker along with the whistle and cook upto 2 whistles. Let the pressure release on its own and then remove the lid. You should be able to see moong dal and rice completely in their shape without breaking. Fluff up the cooked Akki Usli gently without breaking the rice or lentil.

  21. How to make the perfect Khichdi/Khichri

    2 number green chilli. How to make Khichdi. Step 1. Clean the rice and split green gram (moong dal) in running water, and soak them in water for half an hour. Peel the potatoes and cut into fine ...

  22. Introducing Khichdi: India's (Almost) National Dish

    Set a timer for 6 minutes, then turn off the heat. Wait 15 minutes to allow the pressure to come down naturally before opening the lid. To make khichdi in a saucepan: Choose a saucepan with a thick bottom. Add rice, mung beans, 5 cups of water, turmeric powder, salt, and half a teaspoon of ghee.

  23. The Perfect Dal Khichdi Recipe: Quick, Easy and Tasty!

    In a pan, add water and bring it to a boil. Drain the soaked pulses and add them to the boiling water. Also, add salt and turmeric powder to the pan, mixing well. Cover the pan with a lid and let the pulses cook till they become mushy. This may take about 18-20 minutes, depending on the pulses' size and variety. 3.

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