Hyderabadi Kichidi recipe 

If you are getting bored with routine kichidi, you can try this yummy Hyderabadi kichidi. Hyderabadi kichidi is not just a dish, it’s a whole mood. Right ? It’s that kind of dish that can be made when the weekends are slow, when the family is around, and when comfort is the only plan. I have always loved how this simple bowl of rice and dal feels so much special and comforting. It tastes so good when served with khatta, kheema, or a small amount of ghee on top of it. 

This Hyderabadi kichidi recipe is made with Hyderabadi soul where you eat it once and you will realise this is not your everyday kichidi !

About Hyderabadi kichidi 

Hyderabadi kichidi is a comforting dish which is made of rice and lentils and cooked until it becomes soft, creamy in consistency. It is a soft dal and rice dish. Unlike regularly made kichidi, this kichidi is mildly spicy and it is usually served with papad, khatta, kheema and ghee which makes it a complete and satisfying meal. It is commonly prepared for weekend lunches and family gatherings. 

Ingredients overview

For kichidi

1. Rice
2. Moong dal
3. Water
4. Salt
5. Turmeric powder
6. Ginger (finely chopped or ginger paste)
7. Green chillies
8. Ghee or oil

For Tempering (Optional)

1. Ghee
2. Cumin seeds
3. Garlic cloves 
4. Dried red chillies
5. Curry leaves
6. Asafoetida (hing)

Best ratio of dal and rice for kichidi

Getting the perfect ratio of both rice and dal is important because the dish should result in soft, creamy and slightly mushy rice. It shouldn’t be dry and grainy.  

The best ratio I always follow is Rice : Dal = 2 : 1.

How to cook Hyderabadii kichidi (step-by-step process)

1. Start by taking 1 cup of rice, ½ cup moong dal in a bowl and wash both together for 2-3 times until the water runs clear.
2. After washing, leave it to soaking for about 20-30 minutes and then drain the water.
3. Then take a pressure cooker or a deep pan and heat 2 tbsp ghee or oil on medium flame. 
4. Add 1 tbsp of cumin seeds and wait until they completely crackle.
5. Now add 2 slit green chillies and 1tsp of finely chopped ginger or ginger paste. Keep sauteing until the raw smell disappears and becomes aromatic.
6. Now it is time to add the soaked rice and dal to the cooker or pan. Mix everything gently so that all the grains are nicely coated with ghee or oil.
7. Add spices like ¼ tsp turmeric powder and salt according to the taste. Give it a gentle mix.

8. Now add 4 cups of water to the cooker and mix everything together. 
9. Close the lid of the cooker and cook the kichidi on medium flame until 3 whistles. 
10. Then switch off the flame and allow the pressure inside to release naturally.
11. If you are cooking in a pan or a pot, cover it with a lid and cook on low flame until the kichidi turns soft in consistency.
12. After it turns soft in consistency, open the lid and gently mash the kichidi with a spoon.
13. If the kichidi looks too thick in consistency you can add water and mix it well.

The kichidi should be soft, creamy, and slightly mushy.

14. You can once taste the kichidi and add salt if required. For the extra flavour, add 1 tbsp of ghee on top of the kichidi.

Tempering the kichidi (optional step)

Tempering enhances overall flavour and adds extra aroma to the kichidi. For tempering follow the below steps : 

1. Heat 2 tbsp of oil or ghee in a pan on low flame.
2. Add 1 tsp cumin seeds and wait until they crackle.
3. Now add 5-6 garlic cloves and keep sauteing until they smell aromatic. 
4. Now add 2 dried red chillies, a few curry leaves, and a small pinch of asafoetida (hing).
5. Once it starts smelling aromatic, switch off the flame and pour this hot tempering carefully over the cooked kichidi and mix it gently.
6. Your tasty kichidi is ready to be served hot.

Tips for making Hyderabadi kichidi

• Always wash and soak rice and dal together for a few minutes before cooking as this helps in cooking evenly and improves the texture.
• Always use the right ratio of dal and rice for that perfect texture of the kichidi.
• Always cook on medium flame. This is important because it prevents rice from sticking to the bottom of the pan.
• Do not forget to gently mash the rice after cooking to get the perfect texture. 
• If the kichidi begins to thicken after resting, you can adjust the consistency by adding a little more water.
• Always cook the tempering on low flame to avoid burning the garlic or spices.

Frequently asked questions 

1. What are the ingredients in Hyderabadi kichidi ?

Hyderabadi kichidi is made using rice, moong dal, ginger, green chillies, turmeric powder, salt, and ghee. 

2. What are the different types of kichidi ?

Khichdi is popular across many states of India like, Gujarati Khichdi in  Gujarat, Bhog Khichuri in West Bengal, Ven Pongal in Tamil Nadu, Sabudana Khichdi in Maharashtra, Bajra Khichdi in Rajasthan and a lot more.

3. Which dal is best for kichidi ?

Most dal is the best and most commonly used dal in preparation of kichidi as it can be cooked quickly, gives creamy and soft texture, and it is easily digested.

4. Is kichidi healthier than rice ?

Yes, kichidi is healthier than plain rice. Since kichidi contains the combination of both rice and dal, it makes it a perfect balanced meal. It is gut friendly and light on the stomach which makes it easy to digest.

5. Can kichidi be eaten frequently ?

Yes, kichidi can be consumed frequently if it is made with moong dal, less oil, and simple spices. It is light, nutritious and can be digested easily.