Khichdi

Khichdi is a warm, comforting dish made from rice and lentils, cooked with fragrant spices. This easy-to-digest meal is perfect for when you need something light yet nourishing. It’s a staple in Indian households, often enjoyed with a dollop of yogurt or a side of pickle. The combination of basmati rice, lentils, and a simple blend of spices makes this recipe a wholesome, hearty dish.

Ingredients

The fresh ingredients and pantry staples for this recipe are easy to find at most grocery stores:

• Basmati Rice: This fragrant long-grain rice adds a subtle aroma and light texture to the dish. You can substitute with other long-grain rice varieties if needed.
• Red and Yellow Lentils: These lentils cook quickly and break down easily, creating a creamy texture. If you don’t have both types, you can use just one.
• Coconut Oil: Adds a rich flavor to the khichdi, but you can use ghee or vegetable oil as an alternative.
• Mustard and Cumin Seeds: These spices provide the base flavor for the dish. Be sure to cook them until they crackle for maximum fragrance.
• Green Chilies: Add a touch of heat. Adjust according to your spice tolerance.
• Turmeric & Paprika: These spices not only add flavor but also give the khichdi its characteristic golden hue.

Serving and Storage

• Khichdi is best enjoyed fresh and warm, but it can also be made ahead of time. Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water to loosen the texture and warm it up on the stove or in the microwave.
• This recipe freezes well too. Portion it into airtight containers and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat with a little water.

Notes, Tips, and Suggestions

• Consistency: Khichdi can be made to different consistencies—thicker like a porridge, or thinner like a stew. Adjust the amount of water to your preference.
• Vegetable Additions: You can add vegetables like carrots, peas, or spinach to make it more nutrient-dense.
• Spice Level: If you prefer a milder dish, reduce the amount of green chilies, or leave them out entirely.
• Topping Ideas: Garnish with chopped cilantro, a squeeze of lemon juice, or even some crispy fried onions for extra flavor and texture.

Khichdi

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Servings: 4

Calories: 335kcal

Ingredients

• ½ cup basmati rice rinsed and drained
• ½ cup red lentil masoor dal, rinsed and drained
• ½ cup yellow lentil moong dal, rinsed and drained
• 2 tbsp coconut oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 3 green chillies finely chopped
• 2 bay leaves optional
• ¼ tsp turmeric powder
• ¼ tsp paprika
• ¼ tsp ginger powder
• 1 tsp salt
• 1 medium tomatoes chopped
• 1 medium onion finely chopped
• 4 cups water
• 2 tbsp cilantro chopped, for serving

Instructions

Prepare the Lentils and Rice:

• Rinse the basmati rice, red lentil, and yellow lentil under cold water until the water runs clear. Drain and set aside.

Cook the Spices:

• Heat coconut oil in a large pot over medium heat. Add mustard seeds and cumin seeds. When they begin to crackle, add the green chilies, bay leaves, and chopped onion. Sauté until the onion becomes soft and translucent.

Add the Spices and Tomatoes:

• Stir in the turmeric powder, paprika, and ginger powder, and salt. Add the chopped tomatoes and cook for 2-3 minutes.

Add Lentils, Rice, and Water:

• Add the rinsed lentils and rice to the pot, along with 4 cups of water. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until the lentils and rice are fully cooked and soft.
• Remove the bay leaves from the pot and add fresh cilantro to the khichdi.
• If the khichdi becomes too thick, add a little more water to reach your desired consistency.

Serve:

• Serve the khichdi hot, garnished with cilantro or lime alongside a side of yogurt or pickle for a complete meal, if you wish.

Nutrition

Calories: 335kcal | Carbohydrates: 51.9g | Protein: 14.8g | Fat: 7.8g | Saturated Fat: 6g | Potassium: 617mg | Fiber: 16.1g | Sugar: 3.1g | Calcium: 58mg | Iron: 4mg

Course: Main Course

Cuisine: Indian

Keyword: khichdi, masoor dal, moong dal