Khichdi is a vegan, gluten-free Indian comfort food cooked with rice and dal to a mushy consistency. Addition of beetroot makes it even more healthier.
Course Main Course
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
Author sushma iyer
2tbspmoong dal (split green gram dal)
1garlic podcrushed or minced (optional)
salt to taste(optional)
1/4tsphing or asafoetida
1tspghee(refer notes for vegan option)
Start by rinsing and soaking rice and moong dal with enough water; till the time you prepare for rest of the recipe.
Heat ghee in a pressure cooker. Once hot add hing and then cumin seeds. Once it starts sizzling, add beetroot and crushed or minced garlic. Saute for a minute or two.
Drain the water from soaked rice and dal. And add to the cooker. Saute for a minute and add 1/4 tsp salt (if using). Stir and add 2 cups of water. Close the lid of the pressure cooker and cook it for 4-5 whistles on med flame.
Thats it, once the pressure subsides open the lid and serve the khichdi with some more ghee.
For vegan option, just skip ghee and use vegetable oil instead.
Skip garlic if you do not wish to use.
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