how to make khichdi assignment

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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. 

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.

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

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. 

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 .

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.)

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. 

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

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. 

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.

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 . 

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.

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.

• 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, divya alter’s cooked apple breakfast, how to cook basmati rice, khichdi patties.

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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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.

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.

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

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

• 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.

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.

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

• 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.

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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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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Reader Interactions

Shantala says

May 20, 2020 at 7:34 pm

Damyanti says

May 21, 2020 at 8:24 pm

Rachna says

May 21, 2020 at 9:07 pm

Thanks Damyanti

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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.

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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Khichdi Recipe

Updated: June 23, 2022, By Swasthi

Khichdi Recipe made with rice, moong dal & spices is a simple, healthy and hearty Indian meal. This delicious dal khichdi is protein-packed, super comforting and flavorful that you are going to love it. Made under 30 minutes, it is an easy one pot dish and needs only pantry staples. Moong dal Khichdi can be made in a regular pot, electric rice cooker or any kind of pressure cooker, be it a stove top cooker or an instant pot. This post covers all the details.

Recipe Comments

Every nation has its own comfort food, loved by a larger population either for the health benefits or for the ease of making. Khichdi is the most popular comfort food for Indians. Mostly because it is vegetarian, filling, inexpensive & more importantly provides all the essential nutrients in one meal.

About Khichdi

Khichdi is a healthy Indian dish made with rice and moong lentils. Various other ingredients like ghee (clarified butter), cumin seeds, ginger and asafoetida are optionally used depending on the preferences.

This simple and humble dish is the first food for babies and people recovering from sickness. So most people refer it to be the food for babies and the sick as it tastes bland.

But a well-made khichdi apart from being wholesome, is very delicious & flavorsome. It can be consumed regularly by normal people as a part of healthy diet.

The name of the dish, ‘khichdi’ is derived from the Sanskrit term “khicca” meaning a dish of rice & legumes. It is known by various names like – khichri, kichuri or kichadi. Moong dal is the most common lentil used, which is the split and skinned version of green gram, aka mung beans.

According to Ayurveda, moong dal is Tridoshic in nature and can balance all the 3 doshas in the body – vata, pitta & kapha. Meaning this lentil is a superfood that can balance any kind of disturbances in the body by naturally detoxifying the whole system.

So khichdi is a staple in ayurvedic and yogic diet. It is highly recommended to people with sluggish digestive system as this helps to cleanse the entire system.

About this recipe

As such khichdi is not native to any regional cuisine and is made in so many different ways. The simplest way to make dal khichdi is to just cook rice & mung dal with salt to a mushy texture. Then top with ghee and serve hot. But that sounds rather too bland.

With this recipe, the basic dish gets a makeover. So it won’t be bland but instead flavorful and tasty. It is light & easily digestible dish that can be enjoyed by the whole family including toddlers. If you have toddlers or young kids at home, minus the chilli in the recipe and make a spicier side dish like pickle or chutney for the grownups.

The recipe shared here is a generic one that is suitable to everyone. Based on your preferences, you can easily plus or minus the recipe ingredients following my tips section below. I make it often for our lunch or dinner. We serve it with Lassi and pickle .

To make my recipe as is you will only need any kind of rice, moong dal, basic spices including fresh ginger and ghee or oil.

Photo Guide

How to Make Khichdi (stepwise photos)

Preparation.

1. We usually dry roast dal on a low to medium flame until lightly golden. Cool and store it in a jar. Whenever needed rinse the dal and use. This helps to make the khichdi more aromatic. This is an optional step which you can follow if you have enough time.

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
• 1 green chili chopped or slit (optional)
• ¾ to 1 teaspoon grated ginger (1 inch peeled)
• You can also add 1 ½ cups chopped veggies like carrot, potatoes, peas & beans. Set these aside.

Make Dal Khichdi

3. Heat a pressure cooker with 1 ½ to 2 tablespoons ghee. If you are a vegan, then substitute ghee with oil.

4. When the ghee melts, regulate the flame to low. Add ¾ teaspoon cumin seeds (jeera) and 1 bay leaf (optional). Saute until aromatic for 30 to 40 seconds. Then add 1 pinch of hing.

5. Next add ¾ to 1 teaspoon ginger and saute for a minute without burning.

6. Add 1 small chopped onion and 1 green chili (optional). Saute well until the onions become golden. Skip chili if making for kids.

7. Then add 1 medium chopped tomato, ¼ teaspoon turmeric and ½ teaspoon salt. You can also add ¼ teaspoon red chilli powder (optional) for heat.

8. Saute until tomatoes turn mushy. If using vegetables add them here and saute for 2 to 3 mins. I did not have any veggies so I have not added.

9. Drain the daal completely and add it here. Saute for 3 to 4 mins to bring out the aroma of the dal. Skip frying if you are using roasted dal.

10. Then drain the water from the rice and add it here.

11. Pour 4 cups water. For porridge like consistency, add 4 cups. I used 4 cups. If you want just a mushy texture then add 3 cups. Mix well and taste the water. It has to be slightly salty. If needed add more. Give a good stir so any food stuck at the bottom releases.

Pressure cooking

12. Cover the pressure cooker. On a medium flame I pressure cooked for 4 whistles to get a soup consistency. To get grainy consistency, 2 whistles would be enough.

13. Wait for the pressure to release naturally. Open the lid and stir well. Taste test and add more salt if needed. If you like more soupy consistency, boil half cup water in a separate pot and pour it here. Mix it well & simmer just until bubbling.

Transfer to a serving bowl and add a tsp of ghee. Serve khichdi with pickle, papad and lassi.

What to serve with khichdi

Khichdi is best served hot with a topping of ghee. Well most people eat it with papad, pickle and curd (Indian yogurt) on the side. If you ever order a khichdi platter in a restaurant these are the 4 things you get with khichdi – ghee, papad, pickle and curd. In some places they serve it with lassi.

But if you are eating khichdi following an ayurvedic diet, then do not serve it with yogurt as lentils and yogurt are an incompatible combination. This combination is best avoided by people recovering from sickness.

You may want to check these pickles to pair with your meal – mango pickle or instant carrot pickle.

Cooking dal khichdi in a pot/ pan

To cook lentils in a pot or pan, rinse and soak the lentils in hot water for at least 30 to 40 minutes. This saves some time and energy as the soaked lentils cook faster. You can soak rice and lentils together. Later drain the water.

Follow the recipe as mentioned for the pressure cooker method until you add the rice and lentils to the pan. Soaked lentils won’t get roasted so skip that step and pour 4 ½ cups water.

Cook on a medium heat uncovered or partially covered so the froth won’t overflow. As the dal khichdi cooks, keep checking and add hot water as required. Avoid using cold water as the pot will cool down and take longer to cook.

When the lentils and rice is soft cooked, mash it slightly with a masher or a ladle so you get a thicker consistency like the pressure cooked khichdi. Usually lentils cooked in pot won’t have the same texture as the pressure cooked ones so this step will make your khichdi thicker & nice.

Instant pot khichdi

I make khichdi in instant pot for the whole family as mentioned below in the recipe card. Sometimes only one or 2 of us want to have it, then I make it following the pot in pot method. This way the large pot need not be cleaned.

For this method, I rinse the rice and dal in a small pot that fits into the IP. I do the tempering in a small pan and then transfer the ingredients to a pot. Add the vegetable like carrots, peas and beans directly to the pot. Pour water and pressure cook for 8 minutes.

I also place a bowl of water inside the pot so I use it to stir to bring the khichdi to consistency. You can find the detailed instructions for the first method in the recipe card below.

Ingredients

This section will help you choose the best kind of ingredients suitable to you in case you are making dal khichdi for health benefits. A basic ayurvedic khichdi is made with just rice, moong dal, cumin, turmeric, ginger, salt & pure cow’s ghee. Ingredients like pepper or any other spice & veggies are optionally used based on the body type.

Ghee also known as clarified butter, is one of the key ingredients in a khichdi. It is said that ghee helps in digestion and enhances ojas, meaning life energy. It is said to be healing and balances body and mind equally. So khichdi is always made with ghee. However if you are under a diet then simply use any vegetable oil of your choice.

Moong dal is the standard lentil used to make khichdi. These are split and skinned yellow lentils made from whole green mung beans. As I said earlier these are great for balancing any disturbances in the body. However you can also make this with any kind of lentils like split pigeon peas (toor dal), masoor dal (red lentils) or even with soaked whole mung beans.

Spices: Usually cumin is the only spice used in the basic khichdi. Depending on the body constitutions ingredients like fresh ginger, black pepper and turmeric are suggested. For this recipe I don’t suggest skipping the spices mentioned in the recipe unless you have a diet restriction.

Without these, khichdi will not be flavorful. You can also use bay leaf, cinnamon, cloves & cardamoms as all these flavour up the khichdi.

Hing is known as asafoetida in English. It is considered as a powerful spice used to clear up stagnation, bloating and toxins in the body. So it is used in khichdi as it aids digestion. If you are on a gluten-free diet, then look for gluten-free hing or skip it completely. Use only as mentioned. It is a stimulant so do not use a lot.

Rice is the most common grain used to make dal khichdi. But we also make it with other grains like millets, quinoa, oats, broken wheat and even with semolina. For healthy option, refined or polished rice is not used. So you can also use brown rice, hand pound rice or any other less processed kind of rice.

Vegetables: I usually make this with just a small onion, tomatoes & carrots as preparing other veggies takes some time. However you can also add your favorite veggies like peas, beans & potatoes. It is all about the flavor of veggies you like. Avoid adding veggies you don’t like. Also note that veggies will be mushy in the khichdi.

Spinach: You can also add spinach to dal khichdi. I do not prefer to overcook my greens so I saute fine chopped spinach separately in a pan until they wilt completely. Add them to the hot khichdi. Cook only for a few minutes until the leaves blend well.

Masala khichdi is more flavorful and spicy. Add ¾ teaspoon garam masala along with turmeric and ¼ teaspoon red chilli powder.

To make vegetable masala khichdi, add 1 ½ cups of mixed vegetables , ¾ teaspoon garam masala and whole spices like 1 bay leaf, 2 cardamoms, 1 inch cinnamon & 2 cloves.

Palak Khichdi – use about 1 ½ to 2 cups of finely chopped baby spinach or Indian spinach. There are 2 ways to use. The first method is to add it to the pan before sautéing the dal and rice.

Second method: Recently I have been making it by sautéing the spinach separately and then adding it to the cooked khichdi. I only cook the khichdi for 2 mins after adding spinach.

Other khichdi recipes I make Oats khichadi Dalia khichadi Sabudana khichadi Millet khichadi .

If you are making khichdi for a baby then skip using all the spices & salt. Optionally you can add veggies which you have already introduced & suggested by your pediatrician.

If you are making khichdi for a person recovering from illness, then skip spices & add a wide variety of veggies which are suggested by your doctor.

We usually dry roast moong dal until aromatic and store it in a jar. Use it whenever needed to make the dish. This adds a lot of aroma. However I have shown a cut short method below.

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Recipe Card

Khichdi Recipe | Moong Dal Khichdi

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

Ingredients (US cup = 240ml )

• ▢ 1 to 2 tablespoons ghee (clarified butter) or oil
• ▢ ¾ to 1 teaspoon cumin seeds
• ▢ 1 bay leaf or 1 sprig of curry leaves (optional)
• ▢ ¾ to 1 teaspoon ginger grated or ginger paste (1 inch piece)
• ▢ ¼ cup onion finely chopped (1 very small, optional)
• ▢ 1 green chili slit or ½ tsp red chili powder
• ▢ ½ cup tomatoes deseeded & fine chopped or pureed (1 medium)
• ▢ ¼ teaspoon turmeric
• ▢ ⅓ teaspoon salt (adjust to taste)
• ▢ ½ cup rice (any kind or quinoa, steel cut oats, millets)
• ▢ ½ cup moong dal (skinless petite yellow lentils) (or any other dal)
• ▢ 4 cups water (more to adjust, for porridge consistency)
• ▢ 1 pinch asafoetida (hing) (optional)
• ▢ ½ tablespoon ghee for topping

optional ingredients

• ▢ 1 medium carrot cubed
• ▢ 8 french beans cut to 1 inch length
• ▢ 1 small potato cubed

Instructions

• ▢ Add rice and moong dal to a pot. Rinse them at least thrice & drain water completely. If you do not have a cooker, then soak them for 30 to 40 mins. This will help them cook faster.
• ▢ Heat ghee in a pressure cooker or pot on a medium heat. Once the ghee is hot, add bay leaf (optional) and cumin seeds.
• ▢ Soon the seeds begin to splutter, then add ginger & saute until fragrant, for about 30 to 60 seconds & sprinkle hing.
• ▢ Add onions and green chilies. Saute them until the raw smell of onions goes away & they begin to turn golden.
• ▢ Next add tomatoes, carrots, beans, salt and turmeric. Saute for 3 to 4 mins. 
• ▢ Then add drained daal and rice. Saute for 3 to 4 mins.
• ▢ Pour 4 cups water for porridge like consistency or 3 cups for mushy consistency.
• ▢ Stir well & taste the water. Add more salt if needed.

How to Make Khichdi in pressure cooker

• ▢ Cover the pressure cook and let it cook for 2 whistles on a medium flame for a mushy khichdi. Cook for 4 to 5 whistles on a medium flame for porridge consistency. 
• ▢ Let the pressure release on its own, then open the lid and mix well. If the consistency is too thick for your liking, pour about ½ to ¾ cup hot boiling water and simmer for 1 to 2 mins until dal khichdi begins to bubble. Taste test and adjust salt.

Khichdi in regular pan or pot

• ▢ If cooking in a pot, bring water to a boil on a high flame. Then reduce the flame to medium to low and continue to cook.
• ▢ Leave the pot uncovered or partially covered so the froth won't overflow. Keep checking and add more hot boiling water (about ½ to ¾ cups) as needed until the lentils are fully soft cooked. 
• ▢ When both are done, mash the khichdi slightly so you get a thicker consistency. Adjust salt as needed.
• ▢ Transfer to serving plates and pour 1 tsp ghee on the hot khichdi. Serve with papad and pickle.

Instant Pot Khichdi

• ▢ Press saute button (medium) on your Instant pot. Pour ghee to the steel insert.
• ▢ As soon as the ghee melts, add bay leaf and cumin seeds.
• ▢ When cumin begins to sizzle add onions & chopped chili. 
• ▢ Saute until onions turn transparent. Next add in ginger, hing, tomatoes, all veggies & turmeric. 
• ▢ Saute for 2 to 3 mins until tomatoes turn mushy. 
• ▢ Add drained rice & lentils. Saute them for another 2 to 3 mins. 
• ▢ Next add salt & pour water. Deglaze the pot by scraping the bottom with a spatula to remove bits of food stuck in there if any. Mix well & taste the water. 
• ▢ Add more salt if needed. Secure the lid & move the steam release handle to sealing.
• ▢ Press the pressure cook or manual button (high pressure). Set the timer to 8 mins. Or you can also press porridge button & set timer to 9 mins. 
• ▢ Once it is done, the instant pot beeps, then press cancel and switch off. 
• ▢ Wait for a natural pressure release for 10 minutes & release the rest manually.
• ▢ When the float valve drops, open the lid & stir gently.
• ▢ If you like soupy khichdi, add some hot boiling water to bring to consistency you like. Saute for 1 minute if you prefer.
• ▢ Top dal khichdi with little ghee & serve with pickle or papad or chutney.
• To make the khichdi more flavorful, add 1 inch cinnamon piece, 2 cloves and 2 cardamoms.
• To make masala khichdi, Just add ¾ teaspoon garam masala along with turmeric.
• For vegetable masala khichdi, add 1 ½ cups of mixed veggies like carrots, beans and potatoes. Also stir in ¾ teaspoon of garam masala.
• To make palak or spinach khichdi – Use about 1 ½ to 2 cups of finely chopped spinach and saute for 2 mins. Then add rice and dal.
• Moong dal is the most common lentil used, but you can also use toor dal (skinned split pigeon peas) or masoor dal (red lentils).
• Any kind of rice can be used like brown rice, short grain, medium grain or long grain. Use more water accordingly. If using brown rice, soak them for atleast an hour.
• For vegan version, replace ghee with oil. For a gluten-free khichdi, use gluten-free hing or skip it.
• Soak rice and lentils for at least 30 to 40 mins. This cuts down the cooking time and gives a better texture to the khichdi.
• You can also skip roasting lentils as the soaked ones don’t get roasted well.
• Start with 4 ½ cups water and as the khichdi cooks keep checking. Pour more hot water to cook further.
• Lastly once the lentils are cooked, mash slightly to get a similar thicker consistency as the pressure cooked khichdi.

NUTRITION INFO (estimation only)

© Swasthi’s Recipes

Moong Dal Khichdi Recipe first published in October 2015. Updated and Republished in June 2022.

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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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Hello! I would like to try this recipe soon and plan to make it in my pressure cooker, which doesn’t whistle. How long should I cook it for? I don’t know what “whistles” means. Thank you!

Hello Adrienne, If you have a instant pot, cook it on 9 mins porridge mode or 8 mins pressure cook mode. I have the instructions for IP in the recipe card at the end of the post. Hope you enjoy the dish

Thank you so much David

I’ve made this many times before and loved it.

I tried with an instapot this time though and it doesn’t look like it’s turning out.

I adjusted serving size to 5. Used 11cups of water. 1.25 cups rice 1.25 cups moong dal

Followed the cook time of 8min high pressure and it’s still soup.

Going for another 8 min on low pressure right now.

Did I miss something about altering the water amount for instapot?

Namaskar Colton, It should be 10 cups water. Did the lentils and rice cook well? If so you could just cook it on a saute mode for a few mins to evaporate the excess liquid. It also becomes thick after cooling down. Hope this helps

In my opinion, 11 cups of water is too much.

I think you should be using 6.25 cups of water. Here is the rough calculation. For pressure cooking, I use this ratio: 1/2 cup rice + 1/2 cup moong daal= 1 cup total of ingredients. 1 cup of ingredients require 2.5 cups of water.

Now if you are using 1.25 cups rice + 1.25 cups moong daal, then total is: 2.5 cups of ingredients. It would require: 2.5*2.5 = 6.25 cups of water. 2.5 * 2.5

Hi Swathi, Do you take requests to make new recipes according to given ingredients? For example My friends mother made the best Khichdi with these ingredients

Rice — 1 spoon Dal — 2 spoon Salt, turmeric, jaggary according to your test. Add tadka for adults Onion, garlic, tomato, cumin and mustard seed.

But I would love to know exact quantities so I can balance flavors like you always do so well.

Hi Divya, No! I share only the recipes that I have been making for a long time.

If we want to add sprouts, can we add ? If yes before which step

You can add them along with rice. But they will be overcooked.

Glad to know Jay. The cook time won’t change. But for 2x recipe (1 cup rice) start with 6 cups water and add more only as required, to fill below the max line.

So glad to know Himani. Thanks for trying and sharing back.

Hi Christa, So happy to know! Yes khichdi is soul-soothing indeed! Thank you so much!

Hi, That’s Awesome! I feel so happy to know the recipes were helpful during those lockdown days. Thank you so much for this note. 🙂

Tried this for lunch today with vegetables and it was super… thank you so much

Glad to know! Thanks for trying

Thank you Tulsi. Hope you enjoy the dishes.

Glad to know Lisa Thank you

I was curious about roasting the dal. I understood you preheat a pan to hot, turn off heat, add moong dal, and leave on pan until you feel the heat coming through the dal which should be less than 2 minutes (otherwise it will burn). Does that sound about right?

Also, i think you say if you roast, then don’t saute with the rice. Should I keep seperate and saute rice then add roasted dal – or am I overthinking it again.

Hi Sandy, Wishing your wife a speedy recovery. Dry roasting dal takes about 5 to 6 mins. You should do it on a medium to low heat stirring often so the lentils don’t discolor and a nice nutty aroma comes out. Cool and store in a dry jar for few months. There are different ways of roasting lentils. Another way I do is to rinse the lentils, drain to a colander, air dry for a while and then roast until crunchy. Roasting rice is not essential in this recipe. Hope this clears. 🙂

Swasthi, your caring advice is always clear. Thank you. Sandy 🙂

Thank you so much!

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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!

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 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.

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.

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.

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

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.

Get the recipe:

Easy Khichdi Recipe

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.

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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 93,481 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

Community Q&A

• 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 a comforting and nourishing one-pot Indian dish of rice, dal, spices, and vegetables. Simple enough, but the way the ingredients are cooked make it more than that. This is what I want to eat at the end of a long day, when all I crave is a taste of familiarity and home.

If I could only eat one thing for dinner for the rest of my life, I’d pick khichdi, a porridge-like Indian dish that has a lot of narratives attached to it. It’s often dubbed as a humble meal to ease the stomach, or in western wellness media from a few years ago, it was a trendy cleanse – which is funny because the earliest record of khichdi is the 9th century. BC!

I think the most interesting parts about khichdi can get overlooked, like its rich history and regional variations, from simple versions like this one to more elaborate versions served at celebrations or back in the day, to emperors and kings. The way I like it is fairly straightforward, with white basmati rice, mung dal, spices, and veggies.

How to Make Khichdi

Please feel free to use an Instant Pot, pressure cooker, or regular pot on the stove! The ingredients and initial steps will be fairly similar across all methods. I used an Instant Pot here so this recipe is best tested for that method, but it’s pretty simple to adapt to another type of pot.

Start with some flavor

Some cumin seeds, a bay leaf, hing (asafetida), and ginger should do the trick! I’ve seen recipes use some more seeds and whole spices, but this is what my mom does so I’m partial to her version. The hing is optional, but a small pinch helps flavor the oil or vegan butter!

…and some more flavor

Now some onions, tomatoes, and ground spices like turmeric, red chili powder, and garam masala.

Add some veggies.

Yet another reason for loving khichdi is that it has everything you could possibly want from a meal. Feel free to add the vegetables you want! I usually do carrots, peas, and green beans, but I also recommend cauliflower, green bell peppers, and potatoes.

Ingredients   

• 2 tbsp vegan butter or neutral oil
• ½ cup moong dal see note for subs
• ½ cup white basmati rice
• 4 cups water
• ½ tsp cumin seeds
• 1 sprig of curry leaves
• 1 pinch hing (asafetida) optional
• 2 inch ginger, grated (~ 1 tbsp)
• 1 green chili, minced
• ½ red onion, finely chopped
• 1 tomato, chopped
• ½ tsp turmeric
• ½ tsp red chili powder
• ½-1 tsp garam masala *use more if your garam masala is not very strong!
• 1 cup mixed veggies (carrots, green beans, peas, bell peppers, cauliflower, etc.)

Instructions  

• Soak the moong dal and rice in water until ready to use in the recipe.
• Set the Instant Pot to saute mode over medium heat. (You can also use the following steps in a pressure cooker or regular pot on the stove.) Add vegan butter or oil.
• Add cumin seeds and let them sizzle. Stir for 1 minute. Add hing (asafetida) and let it simmer in the butter or oil for 30 seconds. Add ginger and green chilis. Stir for another minute. Add onions and cook until they are translucent.
• Add tomatoes and a big pinch of salt. Cook until the tomato juices reduce, which should take 3-4 minutes. Add ground spices and stir for a minute. Add vegetables and stir for a few more minutes.
• Add the moong dal, rice, and water, along with ~ ½ tsp salt.
• In an Instant Pot : cook for 12 minutes at high pressure with natural pressure release.
• In a pressure cooker : start at high heat. Once the first whistle goes off, turn heat to low and cook for 5 more minutes. Allow for natural pressure release.
• In a regular pot on the stove : I haven't tried this but you can just simmer uncovered. Bring it to a boil, reduce heat to medium-low, and simmer until it reaches a mushy porridge-like consistency. It should take 20-30 minutes!
• Adjust for salt if needed. Garnish with cilantro.

For more Indian comfort food recipes, check out…

Mushroom Pulao

Awesome recipe. I tried your recipe and the smell and taste is much more different. Its even better than my wife. From now on, I’ll be the one cooking khichidi. Thanks a lot

Absolutely! That makes me so happy to hear, I’m glad you’re enjoying it as much as I do! I’m flattered 🙂

You’re totally right, comfort in a bowl, not just some reductive “detox”. I showed my mum your video from Tik Tok and we agreed we had to make it asap. We’ve now made it twice in 72 hours 😂 I would absolutely buy a cookbook if you ever think of releasing one!

So happy this inspired you to cook again! I hope you enjoy this recipe, it’s one of my favorites 🙂

Found you from TikTok. This recipe seems very approachable. It sounds delicious too! I’ve been wanting to get interested cooking again and I think this recipe has inspired me again. Honestly sounds like perfect struggle meals which is exactly what I need. Thanks (: Taelar

Thank you for being here! I don’t have a newsletter yet, but working on it 🙂

Hi Anisha, I browsed through Google and came across your Blog… I love the Khichdi post which was very informative and useful to me .. Thank you .. Please add me to your newsletter for any future recipes… Regards Monica Joseph India

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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.

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 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.

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.

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 . 

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

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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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.

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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 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.

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

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.

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

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.

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.

Like it? Pin it.

How to make the perfect Khichdi/Khichri

Visual Stories

Khichdi without Pressure Cooker

Khichdi isn’t exactly the height of culinary sophistication – but sometimes we don’t want culinary sophistication. Hands up all men and women living away from family who, after a series of spice-laden oily meals outdoors and countless packets of instant noodles, crave simple home-cooked khichdi?

On to this easy recipe, a life-saver on days when your tummy asks for comfort and nothing more, and you have only rudimentary cooking equipment / ingredients at your disposal.

This khichdi is cooked without a pressure cooker – it’s simmered in a kadhai instead. The no-pressure-cooker method gives you more control on the level of doneness of rice and dal: just plan more cooking time than you would for pressure cooking.

• Rice – 3/4 cup
• Yellow moong dal – 3/4 cup
• Water – 5 cups
• Turmeric powder – 1/2 teaspoon
• Salt – to taste
• Ghee – 1 tablespoon (optionally more for topping)

The above is all you need for the basic khichdi. Add these whole spices to the tadka if you have them on hand:

• Black pepper corns – 10
• Cloves – 4
• Cinnamon – 1-inch stick
• Cumin seeds – 1 teaspoon

How To Make Khichdi without Pressure Cooker:

Wash the moong dal and rice together in several changes of water till the water runs clear.

Soak the washed rice and dal in 3 cups of water for 30 minutes. Drain.

Heat a tablespoon of ghee in a kadhai or pan.

When the ghee is hot, set heat to low and add to it a teaspoon of cumin seeds.

As soon as the cumin seeds crackle [this takes just a couple of seconds], add the whole garam masala: cloves, cinnamon stick and pepper corns. Be careful: cloves tend to pop.

Tip into the pan the washed rice and dal.

Cook for a minute, then add turmeric, salt and 5 cups of water.

Bring to a boil.

Set heat to low, cover the pan and let it simmer. Check the pan after 15 minutes to stir and add more water if you want the dish soupier.

Continue to cook for about 25 minutes, or till the rice and dal have softened and come together. Let the pan stand covered for another five minutes.

Khichdi is ready.

Serve piping hot.

Khichdi Accompaniments:

There is a saying in Hindi:

Khichdi ke teen yaar Papad, chokha aur achaar

which means:

Khichdi has three friends – papad (crisp flatbread), chokha (boiled mashed vegetables, usually potato) and achaar (pickle, usually chili or mango).

These are the most popular accompaniments that add a burst of flavor to this otherwise plain food. A bowl of homemade yogurt and some bhujiya (chopped vegetables fried to a crisp, such as brinjal or plaintain ) go very well with khichdi too.

In the thali below: khichdi, tomato coriander chutney, aloo pyaz ki bhujiya , okra bhujiya, plantain chips, plain yogurt with roasted cumin .

• Khichdi isn’t just a modest recourse for a sparse kitchen. In Bihar, it is festive food: on the day of Makar Sankranti , we have khichdi for lunch after a morning meal of dahi chura.
• Also in Bihar, it is customary to eat khichdi on Saturdays. I have never understood why, it just is so.
• Embellish the dish if you like with vegetables. I like to throw in some peas, cauliflower florets, carrots and onions after the tadka, before adding rice and dal.
• If you are having khichdi to soothe your delicate tummy, cut down on the ghee, add more water and cook a few minutes longer for a softer, thinner khichdi.
• Comments 8 Comments
• Categories Ghee , Moong Dal , Rice

8 Responses to “Khichdi without Pressure Cooker”

you are SAVING me in lockdown right now!!!! thanks

Hi preetal, Happy to be of service! All the best, stay safe and well fed during the lockdown!

Thank you for your recipe. Very detailed and it turned out great. :)

Hi Sameer, you are most welcome!

I tried with brown rice and whole green mong dal.

Rice and dal does not come together, dal doesn’t even break.

I didn’t use pressure cooker, how do i make my khichdi more soupier?

Hi Amit, Both brown rice and green moong dal need much longer cooking time than white rice and yellow moong dal.

I haven’t tried cooking them without a pressure cooker, but my guess is – even if you soak overnight and cook for double the time, brown rice and green moong would not disintegrate.

I would do one of these:

(1) enjoy these ingredients in a tehri-like dish, not try to make them into a soupy khichdi (2) get myself a pressure cooker (3) if pressure cooker is not an option, cook long and slow in a pan and use a hand blender to help the ingredients come together

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Dodgers' Dave Roberts Sets Date For Yoshinobu Yamamoto To Make Rehab State

Eva geitheim | 5 hours ago.

• Los Angeles Dodgers

Los Angeles Dodgers manager Dave Roberts announced Sunday that Yoshinobu Yamamoto will make a rehabilitation start on Wednesday for Triple-A Oklahoma City, per The Athletic's Fabian Ardaya.

Yoshinobu Yamamoto’s rehab assignment will start Wednesday with Triple-A OKC, Dave Roberts said. — Fabian Ardaya (@FabianArdaya) August 25, 2024

Earlier this week, Roberts said that Yamamoto remained on track to return to the team by the middle of September, which the date of this rehabilitation start appears to confirm.

Yamamoto will take the next step in his return from a strained rotator cuff with this start. Yamamoto has recently thrown multiple bullpen sessions and completed a two-inning simulation game on Wednesday as he progresses through his throwing program. The rehabilitation start will bring him even closer to a return to the Dodgers.

The Dodgers' 12-year, $325 million offseason signing has not played since June 15, when he pitched just two innings before he was removed from the game due to the injury. He was placed on the injured list and later moved to the 60-day IL.

Prior to the injury, Yamamoto had started 14 games for the Dodgers this season, going 6-2 with a 2.92 ERA and 84 strikeouts. In his last three starts, over 15.0 innings, Yamamoto allowed just one earned run for a 0.60 ERA as he continued to emerge as one of the best starters for the team.

Yamamoto signed with the Dodgers last December after playing seven seasons of Nippon Professional Baseball in Japan, where he went 70-29 with a 1.82 ERA and 922 strikeouts. In NPB, Yamamoto was a three-time Pacific League MVP, four-time ERA Leader, and four-time strikeout champion.

While Yamamoto appears to be nearing his long-awaited return, Dodgers ace Tyler Glasnow is making 'slow progress' according to Roberts. Glasnow has been on the IL since Aug. 16 with elbow tendonitis, and will likely remain on the list until at least September.

The Dodgers are approaching the final month of the season before postseason play begins, when they hope they will have their top two pitchers back. Even with the injuries across their starting rotation and bullpen over the course of the year, the Dodgers hold the National League's record and are once again poised to go after a World Series in October.

EVA GEITHEIM

Eva graduated from UCLA in 2023 with a bachelor's degree in Communication. She has been covering college and professional sports since 2022.

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