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Photo of Khichdi by Lipika Brahma at BetterButter


Lipika Brahma
0 minutes
Prep Time
90 minutes
Cook Time
4 People
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It is one of my most favourite comfort food. It is nutritious and light on tummy. When I was a child mom would often make khichidi when I was sick as it gave the digestive system a break without compromising on nutrition. It's one of those foods, you either love it or you hate it, for me I associate it with days when my mom would be beside me comforting me due to illness.

Recipe Tags

  • Veg
  • Others
  • Orissa
  • Pressure Cook
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. rice - 1 Cup
  2. Toor Daal - 6 Tablespoons
  3. cumin Seeds - 1 Teaspoon
  4. onion - 1 Medium sized
  5. tomato - 1 Medium sized
  6. ginger - 1 small piece
  7. green chillies - 2 to 3
  8. ghee/ Oil - 2 Tablespoon
  9. water - 1 : 2 ratio to rice : water
  10. salt to Taste


  1. Soak the rice and lentils for atleast an hour before you cook. Soaking lentils removes the phytic acid content in them, making it easier for you to absorb all the nutrients from the lentils.
  2. Dice the onions and tomatoes. Cut the green chillies into small pieces or slit them in the middle to make two long halves of each chilly.
  3. In your pressure cooker add oil. When the oil heats up, add cumin seeds, green chillies and ginger.
  4. Add the diced onions and fry them and then add tomatoes. Add the rice and lentil mixture. Add turmeric powder and stir fry for 2-3 minutes.
  5. Add water. I keep a 1 : 2 ratio rice to water. You can adjust based on the consistency you are looking for. More water means delicious gooey consistency.
  6. Close the pressure cooker lid and cook until you hear at least 2 whistles. Turn the burner off and pressure cooker off the burner and let the khichdi cook in it's own warmth.
  7. Khichdi goes really well with plain yogurt or raita. My favorite combination is khichidi and tomato pickle. Some people also eat it with ghee.

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arunima chowdhury
arunima chowdhury   Oct-19-2017

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