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On the days when you were sick or your stomach was hurting, the go-to recipe that your mother swore by must be khichdi. And it’s pretty obvious why khichdi is the comfort food of most Indians. Not only does a bowl of aromatic khichdi evoke nostalgia, but it’s also really easy and quick to make. Without requiring any fancy ingredients or equipment, you can quickly whip up the one-pot meal even on hectic days.
Adding a creamy twist to the traditional dal-based recipe, curd khichdi is cooked with a little dahi. Giving you a slight yellow colour, dahi khichdi is a perfect meal that is easy to digest and healthy. By taking soothing properties of the curd and the rich protein content from the dal, you must try this step-by-step recipe on the days when you just want to lie back and relax. Pair the curd khichdi with a crispy papad and your favourite achaar to make the meal truly delicious.
1 The TTK Prestige Pressure Cooker will be perfect for making khichdi. Pick a 3-5L cooker for a small family. The base will heat the cooker evenly, giving you a perfectly cooked khichdi.
2 To make the tempering, you can use Prestige Hard Anodised Cookware Tadka Pan. The scratch-resistant hard anodised material will also be perfect for cooking at the high temperatures required for the tadka.
3 Once the khichdi is ready, let the cooker cool down before scrubbing. Also, avoid using harsh scrubbers and chemicals on stainless steel and hard anodised cookware.
4 If you want to wait for some time before serving the khichdi, keep the lid of the cooker sealed. The insulated walls of the pressure cooker will keep the khichdi fresh without making it dry.
Put the rice and moong dal in a bowl and wash them till the water runs clear. After they’re rinsed, soak them in water for about half an hour.
After 30 minutes, drain the water, and add the soaked mixture of rice and dal to a pressure cooker. Pour 3 cups of water into the cooker and add haldi and salt. Stir well and close the lid of the pressure cooker.
Cook for about 3 to 4 whistles, turn off the heat, and allow the pressure to release naturally. Check after a couple of minutes if the cooked lentils and rice grains have a porridge-like consistency.
Once you ensure that the dal and rice are soft, mash them with the back of a spoon. If you feel that the mixture is still thick, add a little more hot water till creamy.
Let the khichdi cool down slightly. In the meantime, take some curd in a bowl and whisk it till there are no lumps.
Once the khichdi is cooler, mix in the whisked curd. It’s important to check the temperature of the khichdi before adding dahi. If the khichdi is too hot, the curd will curdle in the cooker and split.
Fold the curd in the khichdi and stir till you get a pale yellow colour, and set aside.
Next, prepare the tadka for the khichdi. Heat some ghee and add mustard seeds. Once they crackle, add cumin seeds and asafoetida. Then, add grated ginger, slit green chilli, and curry leaves. Sauté till the tempering is aromatic.
Pour the tempering on the dahi khichdi. Garnish generously with chopped coriander leaves.
Pair with a side of crispy papad and your favourite achaar, and your comfort meal will be ready to serve.
Yes, you can. In fact, homemade dahi usually gives the best flavour to the khichdi. Before adding the curd, make sure that it’s not too sour. If it is, add a pinch of sugar to balance the tanginess.
Moong dal is preferred to make khichdi as it is the easiest to digest and cooks very quickly. However, you can also use masoor dal or toor dal to make khichdi. Just cook for a few more whistles for it to be soft.
Absolutely, to make your khichdi healthier, you can add a wide range of vegetables. Seasonal ingredients like carrots, peas, green beans, etc, can be added to the pressure cooker with the soaked rice and dal, and you’ll get the extra nutritional benefits.
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