Traditional Khichdi Recipe Using Bilona A2 Ghee
Share
Share
By the Faimly Farm Team · Last updated June 17, 2026 · Prep 10 min · Cook 25 min · Serves 4
Khichdi is India's ultimate comfort food — wholesome, easy to digest, and deeply satisfying. Made from rice and moong dal and finished with pure bilona A2 ghee, it is the dish families turn to for nourishment, whether for a light dinner, a recovery meal, or a sattvic everyday plate. Here is a traditional khichdi recipe where the ghee does the heavy lifting on flavour.
Why Bilona A2 Ghee Makes Khichdi Special
Khichdi is simple by design, so the ghee matters enormously. A spoon of aromatic bilona A2 ghee in the tempering and another stirred in at the end transforms a plain pot of rice and dal into something fragrant and comforting. Ghee also helps the body absorb the meal's nutrients, which is why khichdi and ghee are inseparable in Indian kitchens.
Ingredients
- 1/2 cup rice
- 1/2 cup yellow moong dal
- 3.5 cups water
- 1/2 tsp turmeric powder
- 1 tsp salt (to taste)
- 2 tbsp bilona A2 cow ghee
- 1 tsp cumin seeds
- 1 pinch asafoetida (hing)
- 1 tsp grated ginger
- 1 green chilli, slit (optional)
- Fresh coriander to garnish
Method
- Rinse: Wash the rice and moong dal together until the water runs clear.
- Temper: Heat 1 tbsp bilona A2 ghee in a pressure cooker. Add cumin seeds, asafoetida, ginger, and green chilli; let them splutter and turn fragrant.
- Add rice and dal: Stir in the drained rice and dal and sauté for a minute in the ghee.
- Cook: Add water, turmeric, and salt. Pressure cook for 3-4 whistles until soft and porridge-like.
- Adjust: Open once cooled, stir, and add hot water to reach your preferred consistency.
- Finish with ghee: Stir in the remaining 1 tbsp fresh bilona ghee just before serving.
- Serve: Garnish with coriander. Serve hot with yogurt, papad, or pickle.
Tips for Perfect Khichdi
- Finish with raw ghee: a spoon of fresh ghee at the end is what makes khichdi aromatic.
- Adjust consistency: khichdi thickens as it sits, so keep some hot water handy.
- Keep it sattvic: skip onion and garlic for a pure, light meal.
- Use quality ghee: bilona A2 ghee gives the cleanest aroma.
The Faimly Farm Tip
Khichdi is the dish where our bilona ghee truly shines — its aroma turns a humble meal into comfort in a bowl. Our A2 ghee is made by the traditional bilona method in small lab-tested batches under our FSSAI licence. Try our Organica A2 Cow Ghee Bilona Churned or the full A2 Ghee collection.
Frequently Asked Questions
Which ghee is best for khichdi?
Pure bilona A2 cow ghee. Its aroma lifts the simple flavours of rice and dal beautifully.
Is khichdi with ghee healthy?
Khichdi is light and easy to digest, and a moderate amount of ghee adds flavour and helps nutrient absorption as part of a balanced meal.
Can I make khichdi without onion and garlic?
Yes. Traditional sattvic khichdi uses only cumin, hing, and ginger tempered in ghee.
What is the ratio of rice to dal in khichdi?
A 1:1 ratio of rice to moong dal is common, though you can adjust to taste.
How much ghee should I add to khichdi?
About 1 tablespoon in the tempering and 1 tablespoon stirred in at the end works well for four servings.
Conclusion
Khichdi is proof that the simplest food can be the most comforting — and pure bilona A2 ghee is what gives it its soul. Temper your spices in ghee, cook the rice and dal soft, and finish with a fragrant spoon of fresh ghee, and you will have a bowl of nourishment that tastes like home.
Make comforting khichdi. Explore our A2 Ghee collection, try Organica A2 Cow Ghee Bilona Churned, and read our guide on the bilona method. New customers can use code FIRST10 for 10% off their first order.
Faimly Farm: indigenous A2 milk, traditional bilona batches, lab-tested purity under our FSSAI licence. Learn more about Faimly Farm or contact us.
