Rice Cooker Khichdi

I have become an incompetent speller: I can’t spell “khichdi” without first googling it, and then copying and pasting the spelling. Brain, wherefore art thou? Grad school, what have you done to me?

In times of desperation, I make this.

So far, I’ve made khichdi about 4 times this week. I make this only because a) it’s delicious and b) it’s laughably simple. Mrs Y. should credit me for my stroke of ingenuity.

Rice cooker Khichdi (one serving)

1/4 cup yellow dal/mansoor dal
1/4 cup rice
2 cups water (add more if needed)
Salt to taste
1 tsp Ground cumin
1 tsp Ground coriander powder
1/2 tsp Paprika
Handful of frozen vegetables

  1. Soak dal for 30 minutes before cooking
  2. Put rice, dal and 1.5 cups water in rice cooker
  3. Check the consistency after 10 minutes
  4. Towards the end of cooking, add in 0.5 cup more water. Add more for a dilute consistency.
  5. Add in the spices and frozen vegetables
  6. Let it sit for 5 minutes in “keep warm” mode.

The vegetables should cook quite quickly in the heat of the rice cooker. I typically use frozen broccoli or cauliflower, but feel free to add whatever you please.

Cheap, ridiculously easy – and healthy! –  food. Trust me, if a hapless grad student is capable of this, you can too!

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