In our home, khichdi is a comfort meal. Whenever DH is not feeling well, or missing home, he always requests khichdi. There’s just something about the flavor that happens when you bring rice and dal together in one pot. It’s a plain taste, yet it doesn’t feel boring. If that makes any sense. It feels…familiar.
For those of you who are not Indian, or are not quite familiar with non-restaurant meals…you’re probably wondering what in the world is khichdi and how in the hell do you pronounce it, right? Khichdi (kitch-ree) is a really simple one-pot dish of rice and lentils with minimal spices. We like to eat it with yogurt, and it is a very filling and healthy meal!
There are many preparation methods of this dish all throughout India, varying from region to region, and household to household. Some may like their khichdi with the consistency of porridge, some may like theirs light and fluffy. Some may add veggies, some may add lots of spices. You can eat it as a meal, or serve it as an accompaniment to an assortment of dishes. You get the picture.
This particular rice cooker khichdi recipe will yield you a nice and fluffy khichdi with a little al dente bite, and only has a few simple ingredients. It’s perfect for rainy days, or busy nights when you don’t feel like making a fuss in the kitchen.
- 2 cups rice - measured according to your rice cooker scooper
- 1 cup channa dal - measured according to your rice cooker scooper
- 2 tbsp ghee
- salt to taste
- 1/4 cup peas, optional
- 1/4 tsp turmeric
- 1/4 tsp red chili powder
- 1/4 tsp coriander powder
- 1/4 tsp cumin powder
- 1/4 tsp garam masala powder
- Wash and drain rice and lentils.
- Add to rice cooker.
- Fill water up to line 2.
- Add the spices, peas, and ghee and stir.
- Cook till pressure releases.
- Cook the rice according to your specific rice cooker. I press the "white rice" button on mine, and it is ready in about 15 minutes.