Urad Dal Khichdi

The method

• Cook rice and split urad dal together with turmeric and salt, in roughly the same ratio a moong khichdi would use.
• Expect a heavier, more textured result than moong khichdi, since urad's flavour and body are more pronounced.
• A simple tempering of cumin, ghee and asafoetida finishes it, the same basic approach most khichdi recipes share.
• Adjust water for a thicker or looser consistency depending on preference, urad tends to thicken more as it sits.
• Pairs well with a simple yoghurt or pickle on the side, cutting through the dish's heavier character.
• A little extra ghee stirred in at the end rounds out the flavour further, the same trick many khichdi recipes rely on.

Our standards

Urad khichdi questions

How is urad khichdi different from moong khichdi?

Noticeably heavier and earthier, since black gram has a stronger flavour and body than the lighter, milder moong.

Is urad khichdi harder to digest than moong khichdi?

Generally considered a little heavier on the stomach, which is why moong is more commonly used for a very light meal.

Can I add vegetables to urad khichdi?

Yes, the same way you would with any khichdi, added partway through cooking so they finish tender.

Does urad khichdi thicken a lot on standing?

Yes, more than a moong version, so add a little hot water when reheating if it has thickened too much.