khichdi – A traditional India food which every Indian loves to eat. It is not only appetizing but is full of nutritional value. khichdi generally means a mixture of two types of grains. Traditionally, it is prepared with (Split Green gram) yellow moong daal and white rice as main ingredients.
It is one of the few diets that are easily digestible due to its spice combination and provide full nourishment to the body. Due to this property, khichdi turns out to be the best food during the change of seasons, illness and stresses. It is even a primary food advised in Ayurveda during for internal cleansing.

What is khichdi?

khichdi is a traditional Indian food that has its own importance, due to its nutritional value. The word khichdi is pronounced as “kitch-ade” It is a healthy diet which is recommended to all from a child to the elder as well as the older person. It is a delicious Indian soothes food that’s been prepared for thousands of years. It is so simple and nutritious that it’s recommended as the first solid food of babies in a country of India. In short, we can say it entails a unique blend of protein, fat, carbohydrates, fiber, raw oil, vitamins and minerals that feed the stomach and supply all the body’s nutritional needs.

Importance Of khichdi In Ayurveda

In Ayurveda, khichdi is meditated to be the best food for all. It is well-advised as a cleansing food for many ailments. Ayurveda prescribes khichdi as a mono-diet which can resets the whole-body system. khichdi is also known as a “sattvic food” that means a pure vegetarian diet that is rich in “Prana” means a life-force like organic fresh fruits and vegetables. It is moreover, known as a “tri-doshic” food means a food that has an ability to balances all the three doshas. So no matter what your imbalances are khichdi will help to stabilize it.

How to make khichdi

khichdi is so simple and very easy to make as their ingredients are always there in your kitchen or can be easily available anywhere in market. You’ll be surprised that how easily and quickly it can be prepare. Below is the ten khichdi diet recipe for babies as well as elders.

1: Simple Rice Khichdi

Serves: 2 servings


  • 1/3 cup (Split green gram )Moong Dal
  • 2/3 cup (short grained Rice)
  • 1 teaspoon Oil (optional)
  • 3½ cups Water
  • 2 tablespoons Ghee
  • 1/8 teaspoon Turmeric Powder
  • Salt to taste


1. Take rice and moong dal in a small bowl wash it thoroughly with water for 4-5 times.

3. Now drain the water and put them in to cooker, add turmeric powder, oil, water and salt. Stir it well, taste the water for salt if required you can add more to it.

4. Close the lid of pressure cooker and cook for 1 whistles on high flame and remaining 3 whistles on medium flame.

5. Turn off the flame and wait for 8-10 minutes so that the steam pressure comes down naturally. If you open the lid immediately, khichdi may remain uncooked.

6. Open the lid and add ghee and mix it well. So the Moong Dal Khichdi is ready for serving.

Tips and Variations:

  • You can use 4 cups on water if you want khichdi to be more soft and gravy like.
  • You can also use 2 tablespoons of toor dal instead of moong dal as mention in step1.
  • For extra flavour you can use cumin seeds, chopped garlic and curry leaves over the cooked khichdi for variation.

2. khichdi with Brown Basamati Rice

Serves: 2 servings


  • 1/2 cup brown rice
  • 1/2 cup mixed moong and moth daal
  • 1-2 green/red chillies, chopped
  • 1 clove of garlic, finely chopped
  • 1/2” ginger, finely chopped
  • 1 onion, chopped
  • 2 tomatoes, pureed (or 5 tbsp tomato puree)
  • A pinch of hing (asafoetida)
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • Salt to taste
  • Lemon juice to taste
  • 2 tsp ghee


1. Take brown rice, moon and moth daal in a bowl Wash them thoroughly in water for 3-4 times. Soak the mixture of rice and daal in 3 cups of hot water for 20 minutes.

2. Heat ghee in pressure cooker do not over heat or it will burn with flame. Add cumin seeds and hing to it. When the seeds start to sputter, add chopped onion and fry the onion for a minute.

3. Next add chopped garlic, ginger and chilies to the onions and fry properly for another for 5 mins.

4. Then add the tomato puree and remaining all the spices to it. Mix it well for a minute and then add the soaked rice and daal, add water to it.

5. Close the lid of pressure cooker and cook for 2 whistles on low flame.

6. Turn off the flame and wait for 8-10 minutes so that the steam pressure comes down naturally. The khichdi is ready serving.

3. Amaranth Leaves khichdi

Makes: 3 Servings


  • 3/4 cup Rice
  • 1 cup Yellow Moong Dal (Split)
  • 100 grams Green Amaranth Leaves , finely chopped
  • 1 teaspoon Turmeric powder (Haldi)
  • 2 Green Chillies , slit
  • 1 teaspoon Cumin seeds
  • 1 tablespoon Ghee
  • 1 inch Cinnamon Stick
  • Salt to taste


1. First of all prepare all the ingredients with required quantity and keep aside.

2. Take the Amaranth Leaves and cut off the stems. Put the leaves in a bowl, Soak in plenty of water for few minutes so that the dirt and grit settle down. Wash them thoroughly and chop roughly.

3. Take rice and dal wash thoroughly in water for 3-4 times.

4. Take Pressure Cooker; add dal, rice, amaranth leaves, green chilies, turmeric powder and salt into it.

5. Now add 5 cups of water so that khichdi becomes a good mish mash.

6. Close the lid of pressure cooker and cook for 2 whistles on high flame and cook for 2 whistles on low flame. Turn off the flame, let the pressure of cooker release naturally.

7. When the pressure is released, open the cooker and stir the khichdi and transfer the amaranth khichdi to the serving bowl.

9. Now it’s time for the tadka take fry pan put a ghee and heat it, add cinnamon stick, mustard seeds and allow it to crackle.

10. Pour it over the Amaranth khichdi and serve with Gujarati Kadhi.

4. khichdi with Buckwheat

Makes 6 servings


  • 1 1/2 cups buckwheat (kutto)
  • 1/2 cup yellow moong dal (split yellow gram)
  • 1 cup chopped and boiled mixed vegetables (French beans, carrots, green peas, cauliflower)
  • 1 tsp oil
  • 2 black peppercorns
  • 1 to 2 cloves
  • 1/2 tsp cumin seeds
  • 1/4 tsp asafoetida (hing)
  • 1/4 tsp turmeric powder (haldi)
  • 2 tsp green chilli paste
  • salt to taste


1.Take brown moong dal and buckwheat together in a bowl Wash them thoroughly in water for 3-4 times, soak the mixture and keep a side.

2.Now heat the oil in a pressure cooker, add cumin seeds, cloves and the peppercorns into it.

3.Soon as the cumin seeds crackle add asafoetida in it than mixture of moong dal, buckwheat add mixed vegetables and fry it on a medium flame for about 2 to 3 minutes.

4.Add green chilli paste, turmeric powder, salt and 4 cups of water, mix it well and cook for 3 whistles.

5.So the khichdi is ready to serve, enjoy hot khichdi with kadhi or low-fat curds

5. Millet khichdi

Serves: 2 servings


  • 1/4 cup Foxtail Millet (Thinai / Kangni)
  • 1/2 tbsp Yellow Moong dal
  • 2 tbsp Carrots, diced
  • 2 tbsp French beans, chopped
  • 2 tbsp Peas
  • 3 tbsp Onion, chopped
  • 3 tbsp Tomato, chopped
  • 2 Green chili, slit
  • 1/4 inch piece Ginger, chopped
  • 1/4 tsp Mustard seeds
  • 1/4 tsp Cumin seeds
  • 1/8 tsp or 1 pinch Turmeric powder
  • 1/2 tsp Curry powder
  • 5 Curry leaves
  • 1 pinch Asafoetida
  • 1+1/2 cup Water
  • Salt to taste
  • 1 tbsp Oil or ghee


1. Take pan put foxtail millet and dry roast for 1 – 2 mins on low flame. Remember it should be little hot that you could touch it and then transfer to a bowl.

2. Now take moong dal to the pan and dry roast it for 15-20 seconds and transfer it to the same bowl.

3. Take a pressure cooker ass oil put temper mustard seeds. When the mustard splutter add cumin seeds and asafetida, let it crackle.

4. When starts crackling add onions and cook till it turns little brownish.

5. Now add tomato, ginger and saute for a few seconds, add chopped vegetables, peas, curry leaves, green chilies, and mix well.

6. Add curry powder, turmeric powder, dry roasted foxtail millet, yellow moong dal and stir it well.

7. Add water and salt mix well,, close the cooker and cook for 3 whistles over low flame.

8. Turn off the flame and wait for few minutes so that the steam pressure comes down naturally, open the cooker and mash gently.

9. Millet khichdi is ready to eat, serve hot with more ghee drizzled on top with curd raita or pickle.

Healthy khichdi Recipe For Baby

Khichdi is a nutritious and complete for all ages; can be made out with varieties of mixture like dals or lentils, vegetables and rice. Indians generally use khichdi as first baby food as it is easy to digest and its Ingredients are full of nutrients value. Below are some of the baby recipes that you can make it at home.

1) Plain khichdi recipe

Age: 6-9 Months Baby


  • 2 tbsp Rice (cooked)
  • 1 tbsp Moong dal or Tur dal
  • 1 cup Water
  • 1/4 tsp Ghee
  • A pinch Turmeric powder
  • A pinch Salt


1. Take rice and dal wash it thoroughly in water for 3-4 times, soak the mixture in 1 cup of water for 1/2 an hour.

2. Take a pressure cooker put rice dal mixture in to it, add a pinch of turmeric powder and a pinch of salt, cook for 4 whistles on medium flame.

3. Once the steam pressure subsides open the cooker, mash it until it becomes creamy and smooth.

4. Now add 1/4 tsp of ghee and mix it well again. The khichdi is ready to be serving.

Note: Feed the baby when it is warm if it becomes cold it will be thicken and solid. For more creamier you can add more water during cooking. Every time you feed child prepare it fresh. If your baby has any allergic reactions consult a doctor.

2) Plain vegetable khichdi

Age: 6-9 Months Baby


  • 1/2 cup Rice
  • 2 Tablespoon Toor Dal
  • 2 Tablespoon Moong Dal
  • 1/4 turmeric powder
  • Ghee
  • 1 cup Mixed chopped vegetable
  • Potato
  • Carrot
  • French beans
  • Bottle gourd (Louki)
  • Peas
  • Pumpkin
  • Ash gourd
  • Beetroot
  • Beans

Note: You can add according to availability.


1.Take rice and dal wash it properly and soak in water for half an hour. Drain the water before using.

2.Take a pressure cooker, add ghee put Jeera, turmeric powder and stir a little add rice, dal and fry than for a minute at the end add 3 cups of water.

3.Cook it for 1 whistle on high flame and 2 on medium flame.

4.Soon after the steam settles, mash it the khichdi is ready to eat.

3) Mix Vegetable Khichdi

Age: 9-12 Months Baby


  • 1/2 cup rice
  • 1/2 cup moong dal (green gram)
  • 1 teaspoon ghee
  • A pinch of turmeric
  • 1/2 tsp cumin seeds
  • chopped coriander leaves
  • 1 cup Mixed chopped vegetable
  • Potato
  • Carrot
  • French beans
  • Bottle gourd (Louki)
  • Peas
  • Pumpkin
  • Ash gourd
  • Beetroot
  • Beans

Note: You can add according to availability.


1Take rice and dal wash it thoroughly in water for 3-4 times, soak the mixture in 1 cup of water for 1/2 an hour.

2.Take a pressure add ghee to it; put the cumin seeds till it crackles.

3.Now add rice and dal sauté a little, add vegetables and a pinch of turmeric stir it well.

4.Add water cook it for 1 whistle on high flame and 3 whistles on low flame.

5.Soon after the steam settles, mash it the khichdi is ready to eat.

4) khichdi with Pigeon peas (Toor Dal)

Age: 6-12 Months Baby


  • 1/2 cup rice
  • 1/4 cup toor dal ( yellow lentils)
  • 1 teaspoon of ghee
  • 1/2 tsp of cumin seeds
  • 1 pinch hing (asafoetida)
  • 1/2 tsp of turmeric


1.Take toor dal and rice well clean it properly till the milkiness water goes away and soak it in water for half an hour.

2.Take a cooker put dal and rice put 2 cups of water into it, add turmeric and stir well.

3.Pressure cook for 4-5 whistles on medium flame and let it cool down by itself.

4.Now tale a pan heat the ghee, put the cumin seeds and hing till cumin crackles.

5.Open the cooker and pour this fried ghee over the ghee and mash the khichdi, it is ready for serve.

5) Spinach khichdi

Age: 10-12 Months Baby


  • ½ cup Rice
  • ½ cup Toor dal
  • 2 cups chopped Spinach
  • 1 small sized Onion
  • ½ Green chilli (optional)
  • ½ inch Ginger
  • 4 cloves Garlic
  • ½ tsp Garam masala powder (optional)
  • ¼ tsp Pepper powder
  • 1 tsp Lemon juice
  • 4 cups Water
  • 2 tbsp Ghee
  • ½ tsp Cumin seeds
  • Salt – as required
  • A pinch of Turmeric powder
  • A pinch of Hing


1.Take rice and moong dal wash it properly and soak it in warm water for 20 minutes.

2.Take a pan put ½ tsp of ghee, fry the spinach and green chilli together until it shrinks, once done switch off the flame.

3.Now grind spinach and green chilli together and make a fine paste of it, keep a aside

4.Take a cooker add ghee, add cumin seeds let it to crackle. As it crackles add chopped onions, chopped ginger and garlic and saute them until it turns golden brown.

5.Once done add spinach puree, turmeric powder, garam masala powder (if using), pepper powder and required salt and stir it.

6.Now add soaked rice & toor dal again stir well.

7.Add required water and bring it to a boil and close the lid of pressure cooker.

8.Cook 3-4 whistles in a medium flame, once the pressure releases, open the cooker and add lemon juice and mash the rice with a spoon.

9.khichdi, it is ready top it with ghee if required.


  • Some spices may causes allergies to babies, it is important to see if there is a family history of allergies better avoid it till 1 year.
  • Always cook rice and dal properly till it mashed, it will be easy for digestion in babies.
  • Always wash rice, dal and vegetables properly as it may contain pesticides in it.
  • Always add garlic and asafoetida it will help in digestion in babies.
  • You can use as a first baby food above 6-7 months, but consult your doctor.