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Ghee Khichdi Recipe
Ingredients
½ cup rice, ½ cup yellow moong dal, 2-3 tbsp pure ghee, 1 tsp cumin seeds, 1 small onion, finely chopped – optional, 1 small tomato, chopped, 1 green chilli, slit, 1 tsp ginger, finely chopped, ½ tsp turmeric powder, ½ tsp black pepper, 1 pinch hing, Salt to taste, 4 cups water, 1 bay leaf, 1 small cinnamon stick, 2 cloves, 2 tbsp coriander leaves
Method
- Wash the rice and dal
Wash them together until the water runs mostly clear. Soak for 10–15 minutes. - Make the ghee tempering
Heat 1½ tbsp ghee in a pressure cooker. Add cumin, bay leaf, cinnamon, cloves and hing. Let them crackle. - Add aromatics
Add ginger, green chilli and onion. Sauté until the onion becomes lightly golden. Add tomato and cook until soft. - Add spices
Add turmeric, black pepper and salt. Mix well. - Add rice and dal
Drain the soaked rice and dal and add them to the cooker. Sauté gently for 1–2 minutes. - Cook
Add 4 cups of water. Close the pressure cooker and cook for 3–4 whistles on medium heat.
Allow the pressure to release naturally.
- Finish with ghee
Open the cooker and mix the khichdi. Add 1 tbsp hot pure ghee on top and gently stir.
Restaurant-Style Ghee Tadka
For an extra-aromatic finish, heat 1 tbsp ghee separately and add:
½ tsp cumin, 2 dried red chillies, 2–3 sliced garlic cloves, A pinch of hing
Let the garlic turn golden, then pour the hot tadka directly over the khichdi.
Serve With
Ghee Khichdi + papad + pickle + plain yogurt + roasted papad makes a perfect meal.
Pro tip: For a richer, creamier khichdi, use 1:1 rice-to-moong-dal and keep the consistency slightly soft and porridge-like. The final spoonful of ghee is what gives it that signature aroma.
It’s a beneficial oil to help slow things down to take stock of your feelings and emotions.
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The Best Buffalo Ghee
Rich, aromatic and hand-churned using the traditional bilona method, our buffalo ghee is the heart of every festive kitchen. Perfect for frying, tempering, and binding soft, melt-in-the-mouth ladoos and halwa. One spoon carries the warmth of rural Karnataka into everything you make.
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