Khichdi Recipe Kit Recipe

About this recipe

Discover the comfort of traditional Indian cuisine with our Khichdi Recipe Kit, a wholesome and nourishing one-pot meal. This kit includes high-quality rice, protein-rich moong dal, and a blend of aromatic spices like cumin, turmeric, and black salt, perfectly balanced to create a flavorful and satisfying dish. With the addition of garlic and ginger paste, whole green chillies, and clarified butter, this recipe delivers authentic taste and warmth in every bite. Easy to prepare with step-by-step instructions, Khichdi is perfect for busy days when you want a quick, healthy, and comforting meal. Whether you're new to cooking or an experienced home chef, this kit makes it simple to bring the flavors of home-cooked Indian food to your table. Order now on the AnyFeast website or app and enjoy a delicious, hassle-free meal that’s perfect for the whole family. Make mealtime stress-free with AnyFeast, your trusted partner for easy and flavorful Indian cooking.

Ingredients

• - Cofresh Whole Green Chilli 350g
• 120G Alpenzu Clarified Butter, 120G
• 1 Kg Natco Mung Dal (Moong Dal) Yellow, 1Kg
• NaN Tilda Long Grain Rice
• 100 G Saras Turmeric Haldi Powder
• 100G Kala Namak - Indian Black Salt, 100G
• 190G Natco Garlic & Ginger Paste, 190G

Instructions

1. 1. Wash the Long Grain Rice and Mung Dal (Moong Dal) Yellow thoroughly under running water. Soak them together for 15-20 minutes, then drain and set aside.
2. 2. Heat 2-3 tablespoons of clarified butter in a pressure cooker or a large pot over medium heat. Once hot, add 1 teaspoon of cumin seeds and let them splutter.
3. 3. Add 1 tablespoon of garlic & ginger paste, 1-2 whole green chillies (sliced or left whole, depending on your spice preference), and a few curry leaves. Sauté for 1-2 minutes until fragrant.
4. 4. Stir in 1/2 teaspoon of turmeric powder and mix well. If desired, you can also add diced vegetables or cubed tofu at this stage and cook for 2-3 minutes.
5. 5. Add the drained rice and moong dal to the pot, stirring well to coat them with the spices. Pour in 4-5 cups of water (adjust based on your desired consistency) and add salt to taste. Mix thoroughly.
6. 6. If using a pressure cooker, close the lid and cook on medium heat for 3-4 whistles. Allow the pressure to release naturally. If using an open pot, cover and simmer on low heat for 25-30 minutes, stirring occasionally, until the rice and dal are soft and creamy.
7. 7. Once cooked, gently mash the khichdi if you prefer a softer consistency. Adjust the seasoning with Indian black salt if needed.
8. 8. Serve the khichdi hot, drizzled with a little extra clarified butter on top. Pair it with carrot pickle, curd, or papad for a complete meal.