A quick and healthy dish made with rice and lentils and finished with seasoned oil. The name of the dish comes from a Sanskrit word khicca meaning rice and pulses based dish. This dish is a complete meal in itself and can be served on it’s own, however, you can serve it with yogurt or Gujarati Kadhi to make it all the more delectable.

Time: 15 minutes


Serves: 2

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  1. 1/2 cup broken basmati rice
  2. 1/4 cup yellow moong dal (split and husked green gram)
  3. 1/4 cup split masoor dal (red lentils)
  4. 1 medium-sized onion (finely chopped)
  5. 1 large tomato (finely chopped)
  6. 1 teaspoon finely chopped ginger
  7. 1 green chilli (finely chopped)
  8. 1/2 cup green peas (fresh or frozen)
  9. 1 teaspoon ghee
  10. 2 teaspoons oil
  11. 1 teaspoon cumin seeds
  12. A pinch of asafoetida
  13. 1/2 teaspoon red chilli powder
  14. Salt to taste
  15. 3 cups water
  16. 2 tablespoons finely chopped coriander leaves


  1. Combine yellow moong dal, split masoor dal, rice, ghee, salt, water, ginger, green chilli, onions and tomatoes in a pressure cooker and pressure cook for 4 whistles. Let it cool for about 10-15 minutes to allow the steam to escape before opening the lid.
  2. Add coriander leaves and mix well.
  3. Heat oil in a pan. Add cumin seeds, asafoetida and red chilli powder and sauté for a few seconds. Pour the seasoned oil on top of the khichdi. Mix gently.
  4. Serve hot.

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