A nourishing and customizable Indian rice and lentil congee, perfect for a comforting and wholesome meal. This one-pot dish is packed with protein, fiber, and warm spices, making it ideal for any time of the day. Whether you're looking for a quick weekday meal or a healing dish for sick days, khichdi is a staple in many Indian households for good reason.
Why You’ll Love This Recipe
- Nutritious & Balanced – Packed with plant-based protein, fiber, and essential vitamins from lentils and vegetables.
- Easy to Digest – Gentle on the stomach and perfect for detox or recovery meals.
- Customizable – Adjust the consistency, spice level, and vegetables based on your preference.
- One-Pot Simplicity – Minimal cleanup with an easy cooking process.
- Vegan & Gluten-Free Option – Easily adaptable for different dietary needs.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- White rice (long or short grain)
- Toor dal (split pigeon pea)
- Masoor dal (red lentils)
- Yellow mung dal (skinless petite lentils)
- Mixed vegetables (cauliflower, carrots, peas – chopped bite-size)
- Water
- Tomato (chopped)
- Turmeric powder
- Salt
For the Tadka (Tempering)
- Ghee (or oil for a vegan version)
- Garlic cloves (thinly sliced)
- Spring onion or shallots (thinly sliced)
- Cumin seeds
- Mustard seeds
- Fennel seeds
- Nigella seeds
- Fenugreek seeds
- Asafoetida (heeng)
Directions
- Prepare the Rice and Lentils – Rinse the rice and all lentils thoroughly 3-5 times until the water runs clear. Soak them in fresh water for at least 2-3 hours.
- Cook the Khichdi – In a heavy-bottomed pot, add the soaked rice and lentils along with 4 cups of water, salt, and turmeric powder. Bring to a boil, then reduce the heat to low and let it cook. Adjust with hot water as needed for a creamy consistency. Mash slightly for a smoother texture.
- Add Vegetables – In the final 10 minutes of cooking, add the mixed vegetables and let them cook until tender. If needed, adjust the consistency with additional hot water.
- Incorporate Tomatoes – Turn off the heat and stir in the chopped tomatoes. They will soften in the residual heat.
- Prepare the Tadka (Tempering) – In a separate pan, heat ghee or oil. Add cumin, mustard, fennel, nigella, and fenugreek seeds along with asafoetida, garlic, and spring onions. Sauté until aromatic and slightly golden.
- Combine & Serve – Pour the tadka over the khichdi and mix well. Let it rest for 15 minutes before serving. Enjoy with crispy papad, pickle, or roasted vegetables.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Calories: Approximately 350 kcal per serving
Variations
- Different Lentils – Swap in chana dal or whole moong dal for a different texture.
- Spicier Version – Add chopped green chilies or red chili powder to the tadka.
- Creamier Consistency – Mash the khichdi further or add a bit of coconut milk.
- No Onion/Garlic – Omit these for a sattvic (pure vegetarian) version.
- Instant Pot Method – Cook on high pressure for 8-10 minutes, followed by a natural pressure release.
Storage/Reheating
- Refrigeration – Store leftover khichdi in an airtight container for up to 3 days.
- Freezing – Portion into freezer-safe containers and freeze for up to a month.
- Reheating – Add a splash of water while reheating on the stovetop or microwave to restore its creamy consistency.
FAQs
How do I prevent khichdi from becoming too thick?
Khichdi thickens as it sits. Add hot water and stir before serving to get the desired consistency.
Can I make khichdi in a pressure cooker?
Yes! Cook on medium heat for 3-4 whistles, then let the pressure release naturally.
Is khichdi good for digestion?
Absolutely! It’s light, easy to digest, and often recommended during illness or detox diets.
Can I use brown rice instead of white rice?
Yes, but the cooking time will increase. You may need to add more water.
What can I serve with khichdi?
It pairs well with yogurt, pickles, roasted vegetables, or crispy papad.
Can I add more spices to the tadka?
Definitely! Feel free to include curry leaves, cinnamon, or green chilies for added flavor.
Is khichdi suitable for babies and toddlers?
Yes! Skip the whole spices and salt for a baby-friendly version.
Can I make this oil-free?
Yes, you can dry roast the spices instead of frying them in oil or ghee.
What’s the best way to reheat khichdi?
Reheat on the stovetop with a little water to bring back its creamy texture.
Can I add protein to khichdi?
Yes, you can add cooked chickpeas, tofu, or paneer for extra protein.
Conclusion
Rice Lentil Khichdi is the ultimate comfort food—nourishing, flavorful, and easy to prepare. Whether you're looking for a wholesome meal, a gut-friendly dish, or just a quick dinner, this versatile recipe checks all the boxes. Try it with your favorite vegetables and spices for a personal touch!
Rice Lentil Khichdi
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Rice Lentil Khichdi is a nourishing and customizable Indian one-pot meal made with rice, lentils, vegetables, and warm spices. This comforting dish is packed with protein, fiber, and essential nutrients, making it perfect for everyday meals, detox, or recovery days. Easy to digest, gluten-free, and vegan-friendly, khichdi is a staple in Indian households.
Ingredients
Main Ingredients:
- ½ cup white rice (long or short grain)
- ¼ cup toor dal (split pigeon pea)
- ¼ cup masoor dal (red lentils)
- ¼ cup yellow mung dal (skinless petite lentils)
- 3 cups mixed vegetables (cauliflower, carrots, peas, chopped)
- 4 cups water (adjust as needed)
- 1 medium tomato, chopped
- ½ teaspoon turmeric powder
- 1 teaspoon salt (or to taste)
For the Tadka (Tempering):
- 1 tablespoon ghee (or oil for vegan version)
- 3 garlic cloves, thinly sliced
- 1 small spring onion or shallot, thinly sliced
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- ½ teaspoon fennel seeds
- ¼ teaspoon nigella seeds
- ¼ teaspoon fenugreek seeds
- ¼ teaspoon asafoetida (heeng)
Instructions
- Prepare the Rice and Lentils:
- Rinse the rice and lentils 3-5 times until the water runs clear.
- Soak them in fresh water for 2-3 hours.
- Cook the Khichdi:
- In a heavy-bottomed pot, add soaked rice and lentils with 4 cups of water, salt, and turmeric powder.
- Bring to a boil, then reduce heat to low and let it cook, stirring occasionally.
- Adjust with hot water as needed for a creamy consistency.
- Mash slightly for a smoother texture.
- Add Vegetables:
- In the last 10 minutes of cooking, add mixed vegetables and cook until tender.
- Adjust the consistency with additional hot water if needed.
- Incorporate Tomatoes:
- Turn off the heat and stir in chopped tomatoes. They will soften in the residual heat.
- Prepare the Tadka (Tempering):
- Heat ghee or oil in a small pan.
- Add cumin, mustard, fennel, nigella, and fenugreek seeds along with asafoetida, garlic, and onions.
- Sauté until aromatic and slightly golden.
- Combine & Serve:
- Pour the tadka over the khichdi and mix well.
- Let it rest for 15 minutes before serving.
- Enjoy with crispy papad, pickle, or roasted vegetables.
Notes
- Adjust the consistency by adding more water for a porridge-like texture.
- Use a pressure cooker (3-4 whistles) or Instant Pot (high pressure for 8-10 minutes) for faster cooking.
- Swap white rice with brown rice, but increase the cooking time.
- Make it sattvic (pure vegetarian) by skipping onion and garlic.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Indian
