Achari Khichadi

Quick & easy one-pot meal packed with nutrients from the veggies, protein from the lentils and deliciousness from the tangy & flavourful mango pickle!

Time: 20 minutes


Serves: 2-3

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  1. 1/2 cup basmati rice
  2. 1/4 cup split moong dal (moong chilka)
  3. 2 tablespoons of mango pickle
  4. 1 tablespoon oil from the pickle
  5. 1 medium-sized onion (finely chopped)
  6. 1 teaspoon finely chopped ginger
  7. 2-3 finely chopped green chillies or to taste
  8. 1/2 cup green peas (fresh or frozen)
  9. 2 tablespoons finely chopped carrots
  10. 1 potato, finely chopped
  11. 1 tablespoon ghee
  12. 1 teaspoon cumin seeds
  13. 1 small stick of cinnamon
  14. 4 cloves
  15. 1/4 teaspoon asafoetida
  16. 3 cups water
  17. 2 tablespoons finely chopped coriander leaves
  18. Salt to taste


  1. Soak the rice and dal for 15-30 minutes. You can chop your vegetables in the meantime.
  2. Heat ghee in a pressure cooker. Add cumin seeds, cinnamon stick, cloves and asafoetida. Sauté for a few seconds.
  3. Add chopped onions and saute till golden brown. Add the carrots, potatoes, peas, salt, ginger and green chillies. Cook on medium heat for a minute.
  4. Add the soaked rice and dal. Mix well. Add water and 1 tablespoon oil from the pickle. Mix well again & cover with the pressure cooker lid. Pressure cook on high for 2 whistles and then reduce the heat to low. Cook for 8-10 minutes on low heat. Let the steam escape before opening the lid of the pressure cooker.
  5. Chop the pieces of mango pickle finely. Add the pickle (finely chopped mango pieces and the pickle masala) to the cooked khichadi and mix well.
  6. Serve hot with boondi kadhi or beetroot raita .

Recipe Tips:

To make vegan khichadi, you can replace the ghee with olive oil.

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