Khichdi
Ingredients
- ½ cup rice (short grain or regular)
- ¼ cup moong dal (split yellow lentils)
- 2.5 cups water
- ½ tsp turmeric
- ½ tsp cumin seeds
- 1 tsp ghee
- 1 small onion, finely chopped (optional)
- 1 small tomato, chopped (optional)
- ½ tsp ginger paste
- Salt to taste
- Extra ghee to finish
Steps
- 1
Wash and soak
Rinse rice and dal together until water runs clear. Soak for 20 minutes if you have time — it reduces cooking time. Drain.
- 2
Combine in a large bowl
Place rice and dal in a large microwave-safe bowl. Add water, turmeric, ginger paste, and salt. If using onion and tomato, add them now. The bowl should be at least 3x the volume of the mixture — khichdi expands significantly.
- 3
First cook
Cover loosely and microwave on HIGH for 12 minutes. Carefully remove and stir — the mixture will be partially cooked and very hot.
- 4
Second cook
Cover and microwave on MEDIUM (50% power) for 10 minutes. Lower power prevents the bottom from cooking too fast while the rest is still raw.
- 5
Rest covered
Remove from microwave. Do not lift the lid. Let rest covered for 5 minutes. The steam inside finishes cooking the rice and softens the dal completely.
- 6
Make tadka and finish
In a small microwave-safe bowl, heat ghee with cumin seeds for 60–90 seconds until fragrant. Pour over the khichdi. Stir gently and add extra ghee if desired. Serve hot with papad and pickle.
Tips for Best Results
💡 Use a much larger bowl than you think you need
Khichdi puffs up dramatically in the microwave. A bowl that looks right will overflow. Use the largest microwave-safe bowl you have.
💡 Medium power for the second cook
High power for the full duration results in an unevenly cooked khichdi — crusty on the outside, partially raw in the centre. Dropping to 50% for the second cook solves this.
💡 Add more water for softer khichdi
For the very soft, almost porridge-like khichdi (often preferred for sick days), increase water to 3 cups.
About this recipe ↓About this recipe ↑
Khichdi Without a Pressure Cooker
Khichdi — rice and lentils cooked together into a soft, savoury porridge — is the original Indian comfort food. It is also one of those dishes that feels impossible without a pressure cooker. The rice needs to become completely soft; the lentils need to break down; the two need to merge.
The microwave achieves all of this, with the right technique. The secret is using a ratio that gives the mixture enough water to fully hydrate, cooking in stages, and letting it rest covered at the end. The result is exactly the khichdi you know — soft, golden from turmeric, and deeply comforting.
More details ↓More details ↑
More Microwave Comfort Food
Khichdi is one of several Indian one-pot dishes that cook beautifully in the microwave. Explore dal, rajma, aloo sabzi, and more in our no-gas microwave recipe collection.
