Hyderabadi khichdi recipe, a delicious rice dish made with basmati rice, masoor dal, and aromatic spices and served with a tangy chutney called ‘khatta’ or til ka khatta.
Khichdi comes with a number of variations based on the region it’s prepared. The texture varies from a soft and creamy mishmash to the fluffy, firm ‘biryani’ style khichdi where the rice and dal have some bite. A versatile rice dish that you can take it any direction you want in terms of flavor and texture. You can add vegetables of your choice, use a variety of lentils like red gram, moong dal, red lentils or Bengal gram or an assorted mix of lentils. A few khichdi recipes are flavored with aromatic spices like cinnamon and cloves and garnished with ghee roasted cashew nuts. We can serve khichdi with any kind of pickle, chutney, papad, and yogurt/raita. Khichdi is usually served when one is under the weather, sick or recouping from an illness.
IngredientsBasmati rice 2 cups
Masoor Dal 3/4 cup
Onion 1, large, finely sliced
Green chilies 4 to 5, slit lengthwise
Ginger garlic paste 3/4 tsp
Turmeric powder 1/4 tsp
Mint leaves 1/4 cup, packed
Coriander leaves 3 tbsp (chopped)
Bay leaf = 1
Star anise 1
Shah jeera 3/4 Tsp
Cloves 4
Cinnamon 2 piece
Green cardamom 3
Ghee 2 1/2 tbsp
Oil 1 tbsp
Salt to taste
Method* Wash the rice and masoor dal or red lentils and soak in 4 1/2 cups water for 15 mins.
* Heat oil and ghee in a cooking vessel. Once hot, add shah jeera, cloves, cinnamon, star anise, bay leaf and cardamom and allow to sizzle. Add sliced onions and green chilies and saute for 6 mins.
* Add ginger garlic paste and saute for 5 mins.
* Add turmeric powder, mint leaves, and coriander leaves and mix well. Saute for 4 mins
* Add the rice and masoor dal along with the water and mix well. Bring to a boil, reduce flame, place lid and cook till the khichdi is cooked.
* Turn off heat, remove to a serving bowl. Garnish with fresh coriander and serve with til ka khatta or raita.