Achari Khichadi

Quick & easy one-pot meal packed with nutrients from the veggies, protein from the lentils and deliciousness from the tangy & flavourful mango pickle!

Time: 20 minutes


Serves: 2-3

Achari Khichadi
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  1. 1/2 cup basmati rice
  2. 1/4 cup split moong dal (moong chilka)
  3. 2 tablespoons of mango pickle
  4. 1 tablespoon oil from the pickle
  5. 1 medium-sized onion (finely chopped)
  6. 1 teaspoon finely chopped ginger
  7. 2-3 finely chopped green chillies or to taste
  8. 1/2 cup green peas (fresh or frozen)
  9. 2 tablespoons finely chopped carrots
  10. 1 potato, finely chopped
  11. 1 tablespoon ghee
  12. 1 teaspoon cumin seeds
  13. 1 small stick of cinnamon
  14. 4 cloves
  15. 1/4 teaspoon asafoetida
  16. 3 cups water
  17. 2 tablespoons finely chopped coriander leaves
  18. Salt to taste


  1. Soak the rice and dal for 30 - 60 minutes. To prepare it without soaking, please see the recipe tips at the end of this recipe.
  2. Heat ghee in a pressure cooker. Add cumin seeds, cinnamon stick, cloves and asafoetida. Sauté for a few seconds.
  3. Add chopped onions and saute till golden brown. Add the carrots, potatoes, peas, salt, ginger and green chillies. Cook on medium heat for a minute.
  4. Add the soaked rice and dal. Mix well. Add water and 1 tablespoon oil from the pickle. Mix well again & cover with the pressure cooker lid. Pressure cook on high for 1 whistle and then reduce the heat to low. Cook for 12-15 minutes on low heat. Let the steam escape before opening the lid of the pressure cooker.
  5. Chop the pieces of mango pickle finely. Add the pickle to the cooked khichadi and mix well.
  6. Serve hot with boondi kadhi or beetroot raita .

Recipe Tips:

  • You can use any pickle of your choice instead of mango pickle. You can also add lemon pickle that will give a tangy and slightly sweet taste to your khichadi.
  • If you do not have time to soak the rice and dal for the khichadi, you can prepare it instantly but just cook it for slightly longer and increase the quantity of water by 1/4 cup for the above mentioned quantity of dal & rice. Pressure cook on high for 2 whistles and then cook on low heat for about 15-20 minutes.
  • You can use butter or any oil of your choice instead of ghee if you do not prefer to use ghee.

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