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From the M.D. kitchen
Ghee Haldi Khichdi
Khichdi is the meal every Indian kitchen turns to when it wants something soft, warm and easy. Rice and moong dal cook together in one cooker, and a spoon of ghee and M.D. Haldi Powder give it its colour and comfort.
- Time25 min
- Serves3
- Made withM.D. Haldi Powder
How to make it
- Wash the rice and moong dal together and soak for 10 minutes.
- Melt 1 tbsp ghee in a pressure cooker on medium flame.
- Add the jeera and hing and wait till they sizzle.
- Add the ginger and green chilli and stir for 30 seconds.
- Add the haldi and stir for 10 seconds.
- Add the drained rice and dal, 4 cups water and salt. Stir well.
- Close the lid and cook for 3 whistles.
- Let the steam go by itself. Open, stir and top with the second spoon of ghee. Serve hot with papad and curd.
Step 1 of 8
In the kitchen
Rice, moong dal, ghee and a spoon of haldi: that's all khichdi needs 
Pour the hot ghee and jeera over the khichdi just before you eat
Good to know
- For a softer, porridge-like khichdi, add 1 more cup of water and cook for 1 more whistle.
- A squeeze of lemon and some chopped coriander on top make it fresh.
Masalas in this recipe
Questions
Can I make khichdi without moong dal?
Yes, toor dal or masoor dal work too. Toor dal may need 1 more whistle.
How much haldi should go in khichdi?
½ tsp of M.D. Haldi Powder is enough for ½ cup rice and ½ cup dal. It gives a warm yellow colour without any bitterness.
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