Hyderabadi Khichdi

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Preparation

   First, get all your tools and ingredients ready. On your chopping board, finely slice the medium onion into thin half-moon shapes. Peel and finely chop the ginger and garlic. Slit the green chilli lengthwise. Lightly crush the 2 green cardamom pods using the back of a spoon or a mortar and pestle. Keep all these prepared items on a small plate.

2. 02

   Rinsing Rice and Dal

   In a mixing bowl, combine the 1 cup of basmati rice and 1/2 cup of moong dal. Rinse them together under running tap water about 2-3 times until the water runs mostly clear. This removes extra starch. Drain the water completely and set the rice and dal aside in the mixing bowl.

3. 03

   Heating Ghee and Frying Onions

   Place a pressure cooker on your stove over medium flame. Add 2 tbsp of ghee to the cooker. Once the ghee is melted and looks shimmery (about 30 seconds), add the finely sliced onions. Stir continuously with a spoon.

4. 04

   Browning Onions

   Continue to fry the onions on medium flame, stirring often, for about 6-8 minutes. The onions will first turn soft, then light golden, and finally a deep golden brown. This deep golden color is important for the khichdi's flavor. Do not let them burn.

5. 05

   Sautéing Aromatics and Spices

   Once the onions are deep golden, add the finely chopped ginger, finely chopped garlic, slit green chilli, and lightly crushed green cardamom pods to the pressure cooker. Stir well and sauté for about 1 minute on medium-low flame. You will smell a fragrant aroma from the ginger and garlic.

6. 06

   Adding Rice, Dal, and Water

   Now, add the rinsed and drained rice and moong dal to the pressure cooker. Add 3.75 cups of water and 1 tsp of salt. Stir everything gently to combine all the ingredients evenly.

7. 07

   Pressure Cooking

   Close the lid of the pressure cooker. Increase the flame to high. Once the cooker starts to whistle (this means pressure has built up), reduce the flame to low. Cook for exactly 15 minutes on low flame after the first whistle.

8. 08

   Resting and Serving

   After 15 minutes, turn off the flame completely. Let the pressure cooker cool down naturally for about 10-15 minutes until all the steam has escaped and the pressure indicator drops down. Do not try to open it forcefully. Once safe, open the lid, gently fluff the khichdi with a spoon, and serve hot in serving bowls.