Punjabi Khichdi is a comforting and nourishing one pot meal made of split green gram (green moong dal) and rice and favored with Indian spices. A generous dollop of ghee, spicy pickle and crispy papadum are best accompaniments with this vegan and gluten-free dish.
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On days when you crave a warm bowl of comfort, this creamy Punjabi Khichdi is just the right fit to satisfy that craving!!
What is Khichdi
Khichdi is a one-pot, savory Indian dish made with lentils and rice and has a porridge like consistency. It's very popular as
- First food for babies when they start solids.
- A go to comfort food for many due to ease of cooking and its nutritional value.
- A meal to be eaten when you are recovering from illness and still getting your taste buds back.
Every home has its own way of making this comfort food. Some make it with just dal (lentils) and rice while some like to add some veggies to khichdi . Whichever way you prefer, the results are always delicious!!!
Today, I'm sharing a very basic version of the khichdi recipe, called Punjabi Khichdi that can be made using mainly pantry staples.
Punjabi Khichdi
Punjabi Khichdi is a savory porridge made from split green gram (moong dal) and rice combo along with some spices commonly used in north Indian cooking. The reason I call this Punjabi Khichdi is as I've learnt this from my MIL and modified it to suit our tastebuds.
When I first tasted this recipe, I couldn't associate it with the word khichdi since I've grown up eating Maharashtrian style khichdi made with yellow moong dal (yellow gram) and rice with more firm texture compared to this soft one. So my mind categorized this one as Punjabi Khichdi 😊
Honestly, I like both my mom's and MIL's versions of khichdi and there are days when I crave one over the other.
Substitutes
If you can't find split green moong dal, use green gram (whole green moong dal) or split black gram (split black urad dal) or split yellow gram (moong dal) to make this recipe.
For making it vegan - skip ghee and add just oil for making it and top it with a vegan butter instead of ghee while serving.
Black cardamom adds bit of smoky flavor to this recipe. If it's not available or you don't like the flavor skip it. But highly recommend adding it to keep the flavors authentic.
Serving suggestions:
Typically Khichdi is served topped with generous dollop of homemade ghee on piping hot khichdi. Some spicy lemon pickle, roasted or fried papad (papadum) for that crunch and sometimes yogurt is served too to make it a complete delicious meal!!
How to make Khichdi in Instant Pot
You can make this khichdi recipe in regular pressure cooker on stove top or in Instant Pot (my preferred method).
Wash the dal and rice 3-4 times until water runs clear. Soak the rice and dal till you prep the rest of the ingredients.
Start instant pot on sauté mode and once hot add ghee followed by whole spices (black cardamom, bay lead, cumin seeds, cloves). Give a mix and saute for couple of seconds until fragrant.
Stir in the hing, ginger and turmeric and mix again. Switch off the Instant pot (to prevent spices from burning).
Drain off the water from the soaked dal/rice and add it to the pot along with salt, pepper and garam masala.
Add 4 cups of water and give it all a good mix. Make sure nothing is sticking to the bottom of the pot. 4 cups of water gives a soft and runny consistency of the khichdi that we like. If you prefer it less runny add about 3 cups of water and if you prefer even more runnier then add 5 cups.
Close the Instant pot lid and cook on manual or pressure cook mode on high pressure for 10 mins followed by quick release after 10 mins. Natural release works too.
For making in regular pressure cooker, cook for 4-5 whistles on medium flame and allow for steam to release naturally.
Open the lid and give it a good mix. Squeeze in some lemon juice and cilantro and stir to combine. Serve it hot topped with ghee and pickle and papadum on side.
More such One pot comfort meals for you to try:
Hope you enjoy this Punjabi Khichdi as much as we do!! If you give this recipe a try, we did love to hear from you ❤️ Please let us know your rating ⭐️and feedback in the comments below. Thank you!
Recipe Card
Punjabi Khichdi
Equipment
Ingredients
- 1 tablespoon ghee or oil
- ¼ teaspoon asafoetida hing (optional)
- 1 black cardamom badi elaichi
- 1 bay leaf
- 1 teaspoon cumin seeds zeera
- 2 cloves
- ½ teaspoon ginger minced
- ¼ teaspoon turmeric powder
- ¼-1/2 teaspoon garam masala adjust to taste
- ¼-1/2 teaspoon red chilli powder optional, adjust to taste, or use 1-2 fresh chopped green chillies
- 1 teaspoon salt or to taste
- Fresh black pepper crushed taste to taste
- ½ cup basmati rice
- ½ cup split green moong or split black urad (black gram)
- 4 cups water
- 1-2 tablespoon Lemon juice adjust to taste
- 2 tbsp cilantro finely chopped, for garnishing
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Instructions
Using Instant Pot
- Wash the dal and rice 3-4 times until water runs clear. Soak the rice and dal till you prep the rest of the ingredients.
- Start instant pot on sauté mode and once hot add ghee followed by whole spices (black cardamom, bay lead, cumin seeds, cloves). Give a mix and saute for couple of seconds until fragrant. Stir in the asafoetida (hing), ginger and turmeric and mix again.
- Switch off the Instant pot (to prevent spices from burning).
- Drain off the water from the soaked dal/rice and add it to the pot along with salt, pepper and garam masala.
- Add 4 cups of water and give it all a good mix. Make sure nothing is sticking to the bottom of the pot.
- Close the Instant pot lid and cook on manual or pressure cook mode on high pressure for 10 mins followed by quick release after 10 mins. Natural release works too.
- Open the lid and give it a good mix.
- Last but not least, squeeze in some lemon juice and add chopped cilantro and stir to combine.
- Serve it hot topped with a dollop of ghee and pickle and papadum on side.
Using regular pressure cooker
- Wash the dal and rice 3-4 times until water runs clear. Soak the rice and dal till you prep the rest of the ingredients.
- Heat the pressure cooker on medium flame and add oil/ghee to it.
- Once oil is hot add whole spices (black cardamom, bay lead, cumin seeds, cloves). Give a mix and saute for couple of seconds until fragrant.
- Stir in the asafoetida (hing), ginger and turmeric and mix again. Switch off the Instant pot (to prevent spices from burning). Drain off the water from the soaked dal/rice and add it to the pot along with salt, pepper and garam masala.
- Add 4 cups of water and give it all a good mix. Make sure nothing is sticking to the bottom.
- Close the pressure cooker lid and cook on medium low for 4 -5 whistles. Let the steam release naturally.
- Last but not least, squeeze in some lemon juice and add chopped cilantro and stir to combine.
- Serve it hot topped with a dollop of ghee and pickle and papadum on side.
Notes
- Instead of split green gram you can also use green gram (whole green moong dal) or split black gram (split black urad dal) or split yellow gram (moong dal) to make this recipe.
- Black cardamom adds bit of smoky flavor to this recipe. If its not available or you dont like the flavor skip it.
- You can add veggies of choice to this recipe if you like. Add it after the whole spices and saute for a few seconds before adding ginger , turmeric and rest of the ingredients.
- 4 cups of water gives a soft and runny consistency of the khichdi that we like. If you prefer it less runny add about 3 cups of water and if you prefer even more runnier then add 5 cups.
- If you find there is more water than you expected. Close the lid for 5 mins and then open, stir/mash and check. Or start saute mode stirring intermittently until desired consistency is reached.
- This recipe tends to soak up all the water. It will also take the shape of the container (like cake) when refrigerated. This is normal. Just add some water to adjust the consistency while heating up. It should come back to its normal soft, creamy self.
Happy Cooking!
Shweta
Bini says
Spicy and delicious. Thank you for the recipe.,,💝
Shweta Arora says
Thank you! Glad you loved it!
Sonia says
Hi Shweta could you please recommend how to made this dish with just a regular pot on the stove? I don’t have an instant pot or pressure cooker. Thank you : )
Shweta Arora says
Hi Sonia, to make this khichdi on the stovetop, follow the same steps mentioned, and then after adding water (4 to 4.5 cups) cover with a lid and cook on medium-low heat, stirring intermittently until the lentils are cooked/soft. If the water dries up, add hot water as required until the lentils are completely mushy. Use hot water to adjust consistency as needed.
Sneha says
Made this substituting rice with millets, and licked our plates clean. The moong provides the bite to this humble dish and the overall consistency provided the much needed comfort. Thanks!
Shweta Arora says
Hi Sneha, thank you for trying and so glad you loved it!! Loved the millet substitution ❤️
Sana Siddique says
Hi Shweta! This recipe sounds sooooo delicious!! And we self isolation right now, I think this meal will definitely comfort me. As soon as I finished reading the recipe I gathered all the ingredients and I'm ready to make it. However I only have whole moong dal. Can I use that instead of split moong dal? TIA
Shweta Arora says
Hi Sana, Thank you so much and apologies for the late response.Yes you can use whole moong dal instead. Hope you still plan to make it! would love to know!!
Shantala says
I have only ever tried and made the Maharashtrian style khichdi, though I adjusted the consistency to suit our taste buds. Bookmarking this recipe to try the punjabi variation with black urad. Thank you for sharing, Shweta.
Shweta Arora says
Thank you Shantala! Yes the dal variation gives such different taste! let me know when you get to try it!!