Amaranth khichdi is a comforting, one-pot Indian dish made with amaranth grains (also known as rajgira or ramdana) and moong dal, gently spiced and cooked until soft and porridge-like. It’s naturally gluten-free, protein-packed, and incredibly soothing, making it a popular choice for fasting days or a light weeknight dinner. The combination of earthy amaranth and creamy dal creates a hearty texture that feels both nourishing and satisfying.
Ingredients
- 1 cup (200 g) amaranth grains (rajgira)
- ½ cup (100 g) split yellow moong dal (dhuli moong), rinsed
- 1 tablespoon (15 ml) ghee or oil
- 1 teaspoon (5 g) cumin seeds
- 1 teaspoon (5 g) grated fresh ginger
- 1 green chili, finely chopped (optional)
- ¼ teaspoon (1.25 g) turmeric powder
- ½ teaspoon (2.5 g) salt, or to taste
- 4 cups (960 ml) water
- Fresh cilantro leaves, for garnish
- 1 tablespoon (15 ml) lemon juice (optional)
Instructions
- Rinse the amaranth grains in a fine-mesh strainer under running water for about 1 minute. Drain well. Rinse the moong dal similarly until the water runs clear.
- Heat the ghee or oil in a heavy-bottomed pot or pressure cooker over medium heat. Add the cumin seeds and let them sizzle for 10–15 seconds until fragrant.
- Add the grated ginger and green chili (if using). Sauté for 30 seconds, stirring constantly, until the ginger is aromatic but not browned.
- Add the turmeric powder and stir for 5 seconds.
- Add the rinsed amaranth and moong dal. Stir well to coat the grains with the spices.
- Pour in the water and add the salt. Stir to combine.
- If using a regular pot: bring to a boil, then reduce the heat to low, cover, and simmer for 25–30 minutes, stirring occasionally to prevent sticking. The khichdi is done when the grains are soft and the mixture has a porridge-like consistency.
- If using a pressure cooker: close the lid and cook on medium heat for 2 whistles (or about 10–12 minutes on low after the first whistle). Let the pressure release naturally.
- Once cooked, stir the khichdi well. If it’s too thick, add a little hot water to reach your desired consistency. Adjust salt to taste.
- Garnish with fresh cilantro and a squeeze of lemon juice, if desired. Serve hot.
Tips
- Substitutions: If you don’t have moong dal, use split red lentils (masoor dal) or even split chickpeas (chana dal) – note that chana dal will take longer to cook. For a vegan version, replace ghee with coconut oil or any neutral oil.
- Consistency: Amaranth absorbs a lot of water. If you prefer a thinner khichdi, add an extra ½ to 1 cup of water during cooking. For a thicker, more grain-like texture, reduce water by ½ cup.
- Common mistake: Don’t skip rinsing the amaranth – it can have a slightly bitter coating that washes off. Also, stir regularly if cooking in a pot to avoid burning the bottom.
- Spice level: Adjust the green chili to taste. For a milder version, remove the seeds or skip it entirely. You can also add a pinch of asafoetida (hing) with the cumin for a more traditional flavor.
Serving Suggestions
Serve amaranth khichdi warm, topped with a dollop of ghee or yogurt. It pairs beautifully with a side of plain yogurt, pickle, or a simple cucumber salad. For a fuller meal, accompany it with roasted papad or a vegetable curry. This khichdi is also a common offering during fasting (vrat) – in that case, use rock salt (sendha namak) instead of regular salt and skip the green chili if you prefer.
Variations
- Vegetable khichdi: Add 1 cup of mixed vegetables (carrots, peas, beans) along with the water. Increase cooking time by 5 minutes in a pot, or use the same pressure cooker timing.
- Spinach khichdi: Stir in 2 cups of chopped spinach during the last 5 minutes of cooking (or after pressure releases) until wilted.
- Mushroom khichdi: Sauté 1 cup of sliced mushrooms with the ginger and chili before adding the grains. This adds an earthy, umami flavor.
- Sweet khichdi: Omit the green chili and turmeric. Add 2 tablespoons of jaggery or sugar and ¼ teaspoon cardamom powder with the water. Serve with a drizzle of ghee.
Storage and Reheating
Store leftover khichdi in an airtight container in the refrigerator for up to 3–4 days. It will thicken as it sits; add a splash of water or broth when reheating to restore the creamy consistency. Reheat on the stovetop over low heat, stirring occasionally, or in the microwave in 1-minute intervals until hot. You can also freeze khichdi for up to 2 months – thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make amaranth khichdi without moong dal?
Yes, you can replace moong dal with other lentils like masoor dal or even use just amaranth alone. If using only amaranth, reduce the water to 3 cups and cook for about 20–25 minutes in a pot. The texture will be more like a thick porridge.
Is amaranth khichdi good for babies?
Yes, this khichdi is soft, easily digestible, and nutritious for babies over 8 months. Omit the salt, green chili, and lemon juice. Mash it well or blend to a smooth consistency. Always consult your pediatrician before introducing new foods.
Why is my khichdi bitter?
Amaranth grains can taste slightly bitter if they are not rinsed thoroughly or if they are old. Make sure to rinse well and check the expiry date. Also, avoid burning the cumin seeds or ginger while sautéing, as burnt spices can impart bitterness.
Can I cook this in an Instant Pot?
Absolutely. Use the sauté function for the tempering, then add the grains, water, and salt. Cook on high pressure for 10 minutes, then let the pressure release naturally for 10 minutes before quick-releasing the rest.
Can I use amaranth flour instead of grains?
No, amaranth flour behaves very differently and will turn into a paste. Stick to whole amaranth grains for this recipe. If you have flour, try making amaranth porridge or use it for baking.
Is this khichdi suitable for a gluten-free diet?
Yes, amaranth and moong dal are naturally gluten-free. Just ensure your spices and ghee are certified gluten-free if you have celiac disease or severe sensitivity.
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