By Aditi Saraswat
January 14, 2026
Khichdo is Rajasthan’s khichdi, which is thick, slow-cooked, and extremely nourishing. It is a winter comfort food that is prepared with whole grains, dals, and warming spices.
½ cup whole wheat grains (broken or cracked) ¼ cup whole green moong dal 2 tbsp ghee 1 tsp cumin seeds 1 tsp ginger, grated ½ tsp turmeric powder ½ tsp red chilli powder Salt to taste 5–6 cups water 1 tbsp garlic, crushed (optional)
Wash wheat and moong dal thoroughly and soak them together for about 6–8 hours so that the grain softens.
In a pressure cooker, heat ghee and add cumin seeds and ginger. Sauté them lightly until they turn aromatic, making a fragrant base for khichdo.
Now, add the soaked wheat and dal, turmeric, chilli powder, salt, and water to this base. Stir everything well so that spices coat the grains evenly.
Cook it on low heat for 5–6 whistles until the grains break down, and the mixture turns thick and creamy.
Once the pressure is released, open the cooker, mash lightly, adjusting water if required. The texture of khichdo should be dense yet spoonable.
Serve it hot with a dollop of ghee, garlic chutney, or kadhi to make it a perfect meal.