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Whole Rice and Dal Khichdi


  • 2 cups whole unpolished rice, soaked in water for 2-3 hours
  • 1 cup mixture of tuvar & moong dal (split pigeon pea and split green gram), soaked in water for 2-3 hours
  • 6 cups water
  • Unrefined salt to taste
  • ½ tsp turmeric (haldi) powder

For the Tempering (Optional)

  • ½ tsp cumin seeds (jeera)
  • 1-2 dried red chillies
  • 1-2 sprigs curry leaves
  • Pinch of asafoetida (hing)


Drain and rinse the rice and the dals. Cook the rice and dals in 6 cups of water, salt, and turmeric powder. Serve.

You may add an optional tempering – In a heated pan, roast cumin seeds until fragrant, add the dried red chilli and curry leaves and roast for a few seconds. Turn off the heat and add hing. Add this to the prepared khichdi and simmer for a few minutes for the flavours to infuse. Serve hot.

Serves 8-10


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