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How To make Aloo Ki Khichdi? | Instant Aloo Ki Khichdi Recipe

Aloo ki khichdi is a delicious and comforting dish from the Indian subcontinent. Made with rice, lentils, and potatoes, it is a wholesome and nutritious meal that is easy to prepare. In this recipe, I will guide you through the process of making aloo ki khichdi step by step.

Here is a breakfast recipe that is easy to prepare and delicious to eat.


  • 1 cup basmati rice
  • 1/2 cup yellow moong dal (split yellow lentils)
  • 2 medium-sized potatoes, peeled and cubed
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2 green chilies, slit lengthwise
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • A pinch of asafoetida (hing)
  • 2 tablespoons ghee (clarified butter)
  • Salt to taste
  • Fresh coriander leaves, chopped for garnish
  • Lemon wedges for serving


  • Wash the rice and lentils together under running water until the water runs clear. Soak them in water for about 30 minutes. Drain and set aside.
  • Heat ghee in a pressure cooker or a deep-bottomed pot over medium heat. Add cumin seeds and mustard seeds. Allow them to crackle.
  • Add asafoetida (hing) and chopped onions to the cooker. Sauté until the onions turn golden brown.
  • Add ginger-garlic paste and slit green chilies. Sauté for a minute until the raw aroma disappears.
  • Add the cubed potatoes to the cooker. Sauté for a few minutes until the potatoes are slightly golden.
  • Now, add the chopped tomatoes along with turmeric powder and red chili powder. Cook until the tomatoes become soft and pulpy.
  • Drain the soaked rice and lentils and add them to the cooker. Mix well with the tomato and potato mixture.
  • Add salt to taste and pour in enough water to cover the ingredients. The water level should be about 2 inches above the rice-lentil mixture.
  • If using a pressure cooker, close the lid and cook on medium heat for about 3 whistles. Reduce the heat to low and let it simmer for 5 minutes. Turn off the heat and let the pressure release naturally before opening the cooker.
  • If using a pot, cover it with a lid and cook on low heat until the rice and lentils are fully cooked and the mixture has a porridge-like consistency. Stir occasionally to prevent sticking and add more water if needed.
  • Once the khichdi is cooked, garnish it with freshly chopped coriander leaves.
  • Serve aloo ki khichdi hot with a dollop of ghee on top and lemon wedges on the side. It pairs well with yogurt, pickle, or papad.

Aloo ki khichdi is a hearty and satisfying dish that can be enjoyed as a main course or even as a one-pot meal. Its simplicity and flavors make it a popular choice for a comforting home-cooked meal. Enjoy the warmth and taste of this traditional Indian dish!

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