At the spur of the moment , I decided I will make khichri for my son and me , since both of us havnt been keeping very well recently.
I mixed orange lentil quarter cup with quarter cup moong daal ( yellow one ) and added 3/4th cup rice grain with 6 cups of water and a tsp of onion powder, salt and black pepper.
Turned out totally crap ! What did I do wrong here?
PS: I am still in shock, I thought khichri was the easiest thing to make ! 
Re: Khichri
Khatti is the khichri expert 
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Lol Wendy, thanks
CB, here’s how we Hyderabadis make kichri, which until I joined GS, thought was the way everyone did it! I don’t ever really note exact measurements, so apnay andazay se karna.
soak your rice & masoor ki daal (orange one) and set aside.
thinly slice your onion and sauté in a tiny bit of oil until translucent. Add your drained rice and daal and stir to coat well. Add your water (I add enough to cover the rice by about an inch and a half) add your salt and a pinch or two of haldi. Let it come to a boil and then cover and turn the heat to low. Let it cook on low until all the water is absorbed and steam escapes.
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^ I do the same, but add few more things. When the onions turn a little brownish, i add zeera. Add the presoaked rice with daal…and thn i also add ginger and garlic paste.
I love to cook khichri…and my LO loves it too…but has to have mint chutney to go with it or he won’t eat it 
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I brown the onions, then add ginger garlic paste, cloves, blk cardimon(spell?), cinnamon stick, salt. Sautee for couple mins then add pre soaked daal chawal and water, let it cook on medium low heat. I normally use yellow daal.
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This is how I make Khicri too with the exception of first putting water and haldi in the sauted onions+red whole mirch, and adding the presoaked rice and lentil once the water comes to boil. My family loves this khichri (which is called geeli as in wet khichri) as compared the sookhi as in dry khicri. The recipe of that khichri is more like any other pulav reipe or like what lusi has posted with masoor(orange) lentil.
With the geeli khichri we must must have green chutney, red chutney, achaar, lasi and butter/ghee. So it needs more effort then making a biryani lol
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^ now I am craving some kichri now in this freezing weather 
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I wanted to make khichri too but my son wanted to eat daal so we ended up making and daal and barley soup. But i am still craving khichri with achar. yum!
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OMG i just want Khichri…who cares that i already have made food for the whole week…and i will go home and make some khichri
look what i made:
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Kichri + tamatar ki chutney= 
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at our place my mum makes it this way:
Moong daal, Masoor daal & rice soaked together for half hour and then drained
First splutter some curry leaves, mustard seeds,cumin seeds and garlic cloves in oil.
add some onion and let it brown.
now add water & salt.
add the drained rice & daals and let it cook.
it is always served with Pakora Karhi and coconut fish curry at our place.
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ok thanks ladies for all the awesome recipes .. I think I got the equation of lentil and rice wrong. Please help me with it, is it supposed to be equal amounts or one less then the other? also what is the right amount of water to be added in?
Since I used 3-4th cup rice with half cup lentils , I used 6 cups of water and it still got so thick , adding water to it later in the process of cooking , gave it a watery taste that I didnt like at all
Re: Khichri
When i make it for the whole family, i take 2 cups of rice and a little more thn 1/2 cup of masoor daal. let it soak for at least 15 minutes. I add about 2 cups of water (about 2 inches of water in the pot).
Make sure you have oil and fried onion, not the powder. The oil also keeps the rice soft.
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^lol Rabia i made khichri last night with hari chutney and left over koftay
What’s the daal with the dark green chilka? Is that moong? My mom makes a kick ass geeli khichri with that one.
We serve with butter, tomato chutney, green chutney and baghar ka raita
Good desi comfort food
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The tamatar ki chutney that we make for khichri goes like this
put 3-4 tomatoes on a frying pan/tawa on low heat and cover it completely to steam them, once they start getting charred from bottom flip the sides. When completely steamed blend it in the blender and add some chopped onion, red pepper, salt, chopped cilantro, chopped chilies and viola. it tastes awesome with garam garam khichri.
Too bad I just started a new diet which has no place for all these luxuries
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CB it depends on what kind of consistency you want, it goes like the more daal you put the more viscous it becomes. My proportions are to take half the daal for the quantity of rice and then control the consistency with water. It also depends on the daal you are using like moong(yellow) daal comes out more thicker then the masoor(pink) one
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I made khichri today and decided to add 1/4tsp of haldi (based on recommendations from this thread) but some reason I could taste haldi, not sure why…what am I doing wrong? I had 1/2 cup daal and 1 cup rice.
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i love khichRii! has anyone ever tried** ‘chhilke waali maash kii daal’ kii khichRii**?
you’ll be surprised to hear that once ‘moong kii daal kii chhiTkii khichhRii’ was on the vegetarian menu of my United Airline’s flight from Hong Kong to Delhi. the pilot was an Indian too lol. of course, i did not opt for it!
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Hmmmm…not sure either…i literally only use a pinch or two of haldi…it gives a lovely light yellow color to the kichri, but definitely not a strong haldi taste…maybe you used too much? 
Our tamatar ki chutney is a little different…we start with the bhagaar…in a little oil, add the dried lal mirchi (either the round ones or long ones) and rai (mustard seeds) when it starts popping and sizzling, add garlic cloves (if they are small I leave them whole, the larger ones I’ll cut in half or thirds) and curry patta…once it’s all nicely sizzling, add rough chopped/quarted roma or plum tomatoes. This is the only circumstance I will use canned tomatoes, so sometimes I do half fresh and half canned San Marzano tomatoes..gives a lovely rich color! Add salt, lar mirchi and a pinch of haldi to taste..cover and let it cook down on low heat, taking care to stir often so that it doesn’t stick. When the oil has risen to the top and the tomatoes have cooked down to nice consistency, the chutney is done!
And yea, my new diet has this on no-no as well