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:
- 1/2 cup white rice (long or short grain)
- 1/4 cup toor dal (split pigeon pea)
- 1/4 cup masoor dal (red lentils)
- 1/4 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
- 1/2 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
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon nigella seeds
- 1/4 teaspoon fenugreek seeds
- 1/4 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
