Does your immunity hit rock bottom when the weather changes? High five, bestie! Winters are approaching and I can already sense it in my gut as the sight of junk food repels me. In these trying times, a bowl of khichdi always feels like a warm hug, right? Whether you’re under the weather, missing home or just too lazy to cook anything else, these light and healthy khichdi recipes will become staples for you. Here are some easy one-pot khichdi recipes to soothe your soul and stomach.

Related: 5 Quick And Easy Salad Recipes To Enjoy In The Winter

1. Dal Khichdi

Ingredients:

¾ cup rice

½ cup moong dal (yellow lentils)

½ cup masoor dal (red lentils)

1and ½ tbsp ghee

1 tsp jeera (cumin seeds)

1 tsp ginger, finely chopped

¼ hing (asafoetida)

2 dried red chillies

1 onion, chopped

1 tomato, chopped

1 tsp chilli powder

½ tsp turmeric

Salt to taste

4 cups water

Method:

1. Put rice, masoor dal and moong dal in a bowl. Rinse the ingredients 2-3 times until free of dirt. Soak them in water for 15-20 minutes.
2. In a cooker, heat ghee on a medium flame. To that, add jeera and stir it until golden brown. Now add ginger, hing and red chillies to the mixture and stir slowly.
3. Add onion slices to the mix and stir until golden brown. Let the mixture cook for 4-5 minutes. To that, add chopped tomato slices, chilli powder, turmeric, and some salt to taste. Sauté the components well for 3-4 minutes.
4. Drain the water from the soaked rice and dal mixture and add that to the cooker. Turn the heat to high pressure and wait for four whistles to blow.
5. Let the pressure reduce naturally and open the cooker after a few minutes. Dal Khichdi is ready to serve.

2. Masala Khichdi

Ingredients:

1 cup rice

½ cup toor dal (pigeon pea)

½ cup moong dal 

1 tbsp ghee

1 tsp vegetable oil

1 tsp jeera

2 tej patta (bay leaves)

1 dried red chilli

1 tsp hing

1 onion, chopped

1 tsp ginger, chopped

1 tbsp garlic, chopped

1 green chilli, chopped

1 tomato, chopped

½ tsp turmeric powder

½ tsp red chilli powder

½ tsp coriander powder

1 potato, chopped

1 carrot, chopped

8 cups water

Method:

1. Take rice, toor dal and moong dal in a bowl. Rinse the ingredients 2-3 times until free of dirt. Soak them in water for 15-20 minutes.
2. In a cooker, heat ghee on medium flame. Add vegetable oil to prevent the ghee from burning. Once they both start to heat, add jeera and let it crackle.
3. Now add tej patta, red chilli, and hing. Add chopped onion and cook until golden brown. Add ginger, garlic and green chilli to the mixture. Sauté it on high flame for 1-2 minutes.
4. Add a chopped tomato and a pinch of salt to the mixture. Cook the ingredients on a high flame to soften them.
5. Turn the flame low and add turmeric, chilli powder and coriander powder to the mixture. To that, add chopped potato and carrot and cook well for 4-5 minutes.
6. Discard the excess water from the soaked rice and dal mixture. Add them to the pressure cooker and stir gently. Add water and some salt to taste. Stir the mixture well and cover the pressure cooker with a lid.
7. Let the khichdi cook for four whistles on medium flame. Once the whistles are done, let the cooker de-pressurise naturally.
8. Masala Khichdi is ready to serve with some curd and pickles on the side.

3. Tadka Khichdi

Ingredients:

1 cup rice

½ cup toor dal 

½ cup masoor dal

½ cup moong dhuli dal

½ tsp turmeric

½ tsp salt

7 cups water

1 tbsp ghee

1 dried red chilli

½ tsp hing

1 tsp mustard seeds

1 tsp jeera

Method:

1. Put rice, toor dal, masoor dal and moong dal in a bowl. Rinse the ingredients 2-3 times until free of dirt. Soak them in water for 15-20 minutes.
2. Transfer the ingredients to a pressure cooker and add turmeric, salt and water. Turn the cooker to high flame and cook it for 2-3 whistles. Once the whistles are done, turn off the gas and let it cook until somewhat mashed. Keep the mixture aside for some time.
3. Now it’s time to prepare the tadka. Heat some ghee in a saucepan. Add hing, mustard seeds, jeera, red chilli and some salt to taste. Stir the mixture well.
4. Add this tadka to the rice and dal mixture. Stir the components well and Tadka Khichdi is ready to serve.

4. Quinoa Khichdi

Ingredients:

¾ cup quinoa

¾ cup moong dal

1 carrot, chopped

1 onion, chopped

1 tomato, chopped

1 tsp ginger, chopped

1 tbsp garlic, chopped

1 green chilli, chopped

2 tbsp ghee or oil

1 tsp mustard seeds

1 tsp jeera

1 tej patta

½ tsp red chilli powder

Salt to taste

½ tsp turmeric powder

5 cups water

2 tbsp lemon juice

Method:

1. Take quinoa and moong dal in a bowl. Rinse the ingredients 2-3 times until water runs clear. Soak them in water for 30 minutes.
2. In a pressure cooker, heat ghee or oil on a medium flame. Once the oil starts to heat, add hing, jeera, mustard seeds, and a tej patta. Sauté the ingredients for a minute, and add chopped onion, garlic, and ginger. Cook them well until golden brown.
3. Add chopped green chillies, tomato and carrot to the mix. To that, add red chilli powder, turmeric and some salt to taste. Sauté the mixture for 5-7 minutes until cooked well.
4. Now add the soaked quinoa and dal to the mixture. Add water to it and mix thoroughly. Cover the cooker with a lid and cook for four whistles.
5. Turn off the heat and let it rest for 15 minutes. Uncover the lid, add lemon juice and mix the components well.
6. Quinoa Khichdi is ready to serve.

5. Little Millet Khichdi

Ingredients:

1 and ½ cups little millet

¼ cup masoor dal

¼ cup toor dal

¼ cup moong dal

1 tbsp garlic, crushed

¼ tsp fenugreek seeds

Salt to taste

½ tsp turmeric powder

3 cups water

1 tsp jeera

2 green chillies, sliced

1 onion, chopped

2 tbsp ghee

1 tsp red chilli powder

Method:

1. Rinse the little millet, masoor dal, toor dal and moong dal 2-3 times until dirt-free. Soak them in water for 15-20 minutes.
2. Add the soaked ingredients to a pressure cooker. To that, add fenugreek seeds, turmeric powder, and some salt to taste. Add water to the mixture and cover the cooker with a lid. Cook the mixture for 2-3 whistles.
3. Heat ghee in a saucepan. Add jeera and crushed garlic to it and sauté for 30 seconds.
4. Add sliced green chillies and chopped onion to the mixture. Sauté until golden brown. Add chopped tomato, red chilli powder and some salt to taste. Cook the ingredients to bring them to a semi-pulpy mix.
5. Take the little millet mixture and add it to the tadka mix. Stir them well and add a cup of water. Cook the dish for 3-4 minutes.
6. Millet Khichdi is ready to serve.

These one-pot khichdi recipes are super easy to cook even when you’re feeling sick. So, which of these one-pot khichdi recipes are you trying this winter?

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