Protein · Vegetables ·

Khichdi

Name: Khichdi
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6
Cuisine: Indian
Ingredients: ½ cup (100g) basmati rice; ½ cup (100g) red lentils; ½ cup (100g) yellow split peas; 1 red onion, diced; 5 cloves garlic, finely diced; thumb-sized piece of ginger, finely grated; 3 tomatoes, diced; 3 small green chillies, finely sliced; 3 tbsp ghee; 1 tsp black mustard seeds; 1 tsp cumin seeds; 12 curry leaves (if unavailable, omit); 1 tsp red chilli powder; ½ tsp turmeric; 1 tsp garam masala; fresh coriander, to garnish; poppadom, to serve

Khichdi – it’s packed with lentils, rice, and warming spices, making it the perfect dish for when you need something simple yet satisfying. Best served with a poppadom.

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Servings

Prep time

25 minutes

Cook time

25 minutes

Khichdi – it’s packed with lentils, rice, and warming spices, making it the perfect dish for when you need something simple yet satisfying. Best served with a poppadom.

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Ingredients

½ cup (100g) basmati rice
½ cup (100g) red lentils
½ cup (100g) yellow split peas
1 red onion, diced
5 cloves garlic, finely diced
thumb-sized piece of ginger, finely grated
3 tomatoes, diced
3 small green chillies, finely sliced
3 tbsp ghee
1 tsp black mustard seeds
1 tsp cumin seeds
12 curry leaves (if unavailable, omit)
1 tsp red chilli powder
½ tsp turmeric
1 tsp garam masala
fresh coriander, to garnish
poppadom, to serve

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Directions

Rinse the rice, lentils, and split peas thoroughly, then soak them in water for 25–30 minutes.
While soaking, prepare the other ingredients: dice the onion, crush the garlic, dice the tomatoes, grate the ginger.
Heat a pot over medium heat and add 2 tablespoons of ghee.
Add the mustard seeds and cumin seeds, toasting them until fragrant.
Stir in the red onion, ginger, garlic, green chillies, a pinch of salt, and curry leaves. Sauté for 2–3 minutes.
Add the diced tomatoes, then drain the soaked rice and lentils and add them to the pot.
Stir in the chilli powder, turmeric, and garam masala, mixing well.
Pour in fresh water until it covers the ingredients by 4–5 cm (1.5–2 inches).

Pressure cooker method

Secure the lid and cook on high pressure for 12 minutes.
Once it starts whistling, lower the heat to maintain a gentle whistle.

Stovetop Method

Simmer on medium-low heat for 45–50 minutes, stirring every 5–10 minutes, until the rice and lentils have fully broken down.
To serve, ladle the khichdi into bowls, drizzle with the remaining tablespoon of ghee, and garnish with fresh coriander. Serve with a poppadom on the side.