Multigrain khichdi: the ultimate comfort food

With the pandemic spreading much like fire in India right now, the need to take care of one’s health is a priority. Good health involves healthy eating habits, exercising right, and of course taking care of one’s mental health. Amongst healthy nutritious meals, khichdi or khichuri as we call it in Bengali is a one-pot-meal. I try cooking khichdi at least twice every week, for this is a dish where I can put it in too many ingredients – lentils, rice, vegetables and also sometimes chunks of meat, yet this meal stays flavourful each time. Here’s my recipe for multigrain khichdi.

Preparation time 15 minutes

Cooking time 15 minutes

Serves 4


Rice 1 cup

Lentils (Masoor dal 1 cup, Moong dal 1/2 cup, Tur dal 1/2 cup)

Broken wheat 1/2 cup

Sesame seeds 1 teaspoon

Flax seeds 1 teaspoon

Turmeric 1 teaspoon

Salt 1 tablespoon

Asafoetida/ hing powder 1/2 teaspoon

Cumin 1/2 teaspoon

Coriander powder 1 teaspoon

Garam masala powder 1 teaspoon

Garlic finely chopped 4-5 cloves

Ginger finely chopped 1/2 teaspoon

Onion finely chopped 1 medium sized

Tomato finely 1 large

Green peas 1/4 cup

Spinach finely chopped 1/2 cup

Carrot finely chopped 1/2 cup

Green chillies finely chopped 1 teaspoon

Ghee/ butter 2 tablespoons

Finely chopped coriander 1 tablespoon


Dry roast the lentils and broken wheat for 3-4 minutes in a wok. Soak them in water for at least 1 hour. Soak the rice separately in water for 1 hour. Now place a pressure cooker on high flame. Pour in a tablespoon of ghee/ butter. Reduce the flame to medium. Add asafoetida/ hing powder and cumin. When the cumin splutters, add ginger and garlic and let them fry; now add the onion and fry till it turns translucent. Add in the tomatoes, carrot, green pea, spinach, green chillies, sesame seeds and flax seeds and keep stirring. Add salt, turmeric and coriander powder. Pour in half cup of water. Now drain the water from lentils and broken wheat and rice, and add them all into the pressure cooker. Give all the ingredients a good mix. Now add water as much as the levek of the khichdi. Just see that the entire volume of the khichdi should double up after adding water. Now add garam masala and a tablespoon of ghee/ butter. Mix everything once again using a ladle, close the lid and pressure cook until two whistles. Let the steam settle down and open the lid of the cooker. Let the aroma of the delicious multigrain khichdi tickle your nose. Garnish with fresh chopped coriander leaves.

Khichdi is served with different accompaniments in the various states in India. Pickles, papadums, mashed potatoes, mashed eggplant, mixed vegetables, mutton and chicken curries and omlettes are popular choices for side serves. I prefer eating this multigrain khichdi with a tangy dry mango pickle, papadums and omlette or fried fish. Also, you can add any vegetable into this dish, from raw papayas to beet roots, and sweet potatoes to spring onions, everything can be added into this meal.

On sunny and rainy days, during summer or winter, khichdi is the ultimate comfort food any day. Please do try this recipe out! It is loaded with nutrients and tastes heavenly! 🙂

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