If you are searching for a wholesome, comforting, and nourishing meal, look no further than this Rice Lentil Khichdi Recipe. A traditional Indian one-pot wonder, khichdi perfectly combines the earthiness of rice and lentils with a medley of spices and vegetables. It’s not only a healthy option packed with protein, fiber, and vitamins but also a soul-soothing dish that’s easy to digest and downright delicious. Whether you’re new to Indian cuisine or a longtime fan, this Rice Lentil Khichdi Recipe will quickly become one of your favorite go-to meals for any time of the day.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays an essential role in balancing flavors and textures in this Rice Lentil Khichdi Recipe. From the fragrant spices to the colorful vegetables, every component adds character to the final dish.
- 1/2 cup white rice (long or short grain): The base of the khichdi, it provides a soft and fluffy texture that pairs beautifully with lentils.
- 1/4 cup toor dal (split pigeon pea): Adds a creamy richness and subtle nutty flavor.
- 1/4 cup masoor dal (red lentils): Cooks quickly, delivering softness and a mild earthiness.
- 1/4 cup yellow mung dal (skinless petite lentils): Brings a light, slightly sweet note to the dish.
- 3 cups mixed vegetables (cauliflower, carrots, peas, chopped): Adds vibrant color, crunch, and a sweet freshness.
- 4 cups water (adjust as needed): Needed to cook the rice and lentils to the perfect creamy consistency.
- 1 medium tomato, chopped: Provides a tangy, juicy component that gently softens at the end of cooking.
- 1/2 teaspoon turmeric powder: Infuses a warm color and mild earthy flavor with anti-inflammatory benefits.
- 1 teaspoon salt (or to taste): Enhances and balances all the other flavors.
- 1 tablespoon ghee (or oil for vegan version): Gives a rich, buttery aroma and smooth mouthfeel.
- 3 garlic cloves, thinly sliced: Adds a pungent savory punch that deepens the overall taste.
- 1 small spring onion or shallot, thinly sliced: Delivers subtle sweetness and texture contrast when sautéed.
- 1/2 teaspoon cumin seeds: Offers a warm, earthy flavor that’s classic in Indian cooking.
- 1/2 teaspoon mustard seeds: Adds a mild spicy pop when tempered in hot oil.
- 1/2 teaspoon fennel seeds: Brings a sweet, licorice-like aroma to the spice mix.
- 1/4 teaspoon nigella seeds: Adds a slightly oniony, nutty note that elevates complexity.
- 1/4 teaspoon fenugreek seeds: Imparts a subtle bitterness that balances richness.
- 1/4 teaspoon asafoetida (heeng): Offers an intense umami flavor and aids digestion.
How to Make Rice Lentil Khichdi Recipe
Step 1: Prepare the Rice and Lentils
Start by rinsing the rice and the three types of lentils thoroughly, washing away any surface starch or impurities. Rinse them 3 to 5 times until the water runs clear to ensure a clean, light texture. Then, soak the rice and lentils in fresh water for 2 to 3 hours—this soaking step is key to speeding up the cooking process and achieving soft, perfectly cooked grains and dals.
Step 2: Cook the Khichdi Base
Drain the soaked rice and lentils and place them in a heavy-bottomed pot along with 4 cups of water. Add salt and turmeric powder for seasoning and color. Bring the mixture to a lively boil, then reduce the heat to low. Allow it to simmer gently while stirring occasionally to prevent sticking. Be ready to add more hot water if the khichdi begins to dry out—the goal is a luscious, creamy texture. For an even smoother consistency, gently mash some of the grains and lentils with the back of a spoon during cooking.
Step 3: Add Mixed Vegetables
Ten minutes before the cooking finishes, fold in the chopped cauliflower, carrots, peas, or any other vegetables of your choice. This section adds beautiful color, nutrition, and subtle crunchiness that brighten the khichdi experience. Cook the vegetables until just tender, keeping the dish moist and soft by adding water if needed.
Step 4: Incorporate Fresh Tomatoes
After turning off the heat, stir in the chopped tomatoes while the khichdi is still hot. The residual heat will gently soften the tomatoes without overcooking them, providing a fresh, tangy contrast that rounds out the dish’s flavors with juicy bursts.
Step 5: Prepare the Tadka (Tempering)
In a small skillet or pan, heat the ghee or oil over medium heat. Add cumin, mustard, fennel, nigella, and fenugreek seeds, along with a pinch of asafoetida. Immediately toss in the thinly sliced garlic and spring onions or shallots. Sauté this aromatic tadka until the spices crackle and the garlic turns golden brown. This final tempering unleashes a complex bouquet of flavors and an irresistible aroma that transforms the humble khichdi.
Step 6: Combine and Rest
Pour the sizzling tadka over the cooked khichdi and mix thoroughly so that each spoonful carries the warm, spiced goodness. Allow the khichdi to rest for about 15 minutes—it’s during this time that the flavors meld perfectly, making every bite a comforting delight.
How to Serve Rice Lentil Khichdi Recipe
Garnishes
Simple garnishes can elevate the serving of the Rice Lentil Khichdi Recipe. A sprinkle of freshly chopped cilantro, a dollop of ghee on top, or a few crunchy fried onions add pops of flavor and texture. These subtle touches make the dish feel extra special and inviting.
Side Dishes
Khichdi is incredibly versatile and pairs beautifully with a variety of Indian accompaniments. Serve it alongside crispy papadums, tangy pickles, or a cooling cucumber raita for contrast. For more substance, roasted or sautéed vegetables with a mild spice can complement the soft, mild rice and lentils perfectly.
Creative Ways to Present
If you want to impress guests or simply enjoy khichdi differently, serve it in individual earthen bowls or rustic wooden plates for an earthy aesthetic. You can also add a swirl of creamy yogurt or a sprinkle of roasted nuts on top. For a nourishing bowl meal, add a side of freshly squeezed lemon wedges to brighten the flavors.
Make Ahead and Storage
Storing Leftovers
Rice Lentil Khichdi Recipe stores wonderfully in the refrigerator for up to 3 days. Keep it in an airtight container to maintain moisture and freshness. Leftover khichdi tends to thicken, so before serving, you might want to add a splash of water or broth and gently reheat.
Freezing
You can also freeze khichdi for up to 1 month in freezer-safe containers. Divide it into portions and cool completely before freezing to preserve texture and flavor. When ready to enjoy, thaw overnight in the fridge and reheat thoroughly.
Reheating
Reheat khichdi on the stovetop over low heat, stirring occasionally and adding water or broth as needed to return it to its creamy consistency. Avoid microwaving for too long, as it can dry out the texture. Reheated khichdi tastes just as comforting and delicious as freshly made!
FAQs
Can I make this Rice Lentil Khichdi Recipe vegan?
Absolutely! Simply substitute ghee with any neutral cooking oil like vegetable or coconut oil, and you have a delicious vegan khichdi without sacrificing flavor.
What are the benefits of using multiple types of lentils?
Using a combination of lentils provides a richer nutritional profile and a more interesting texture. It balances creaminess and mild earthiness, resulting in a more satisfying dish overall.
Can I use brown rice instead of white rice?
While you can substitute brown rice, keep in mind that it will require a longer soaking and cooking time. The texture will be slightly nuttier and chewier, which some may prefer.
Is Rice Lentil Khichdi Recipe suitable for babies or people with digestive issues?
Yes, khichdi is known as a comfort food for all ages and is especially recommended for babies and those recovering from illness due to its easy digestibility and mild flavors.
How do I adjust the consistency if my khichdi is too thick or runny?
If it is too thick, stir in warm water gradually until you reach the desired creaminess. If too runny, simmer uncovered for a few minutes to reduce excess liquid and thicken the dish.
Final Thoughts
I truly believe this Rice Lentil Khichdi Recipe is one of those timeless dishes that offers both nourishment and comfort like no other. It’s uncomplicated, flavorful, and endlessly adaptable to whatever ingredients you have on hand. Give it a try—you’ll find it’s perfect for any meal, any day, and likely to warm your heart as much as your belly.
Print
Rice Lentil Khichdi Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free
Description
Rice Lentil Khichdi is a wholesome and comforting one-pot Indian dish combining multiple dals and rice, simmered with mixed vegetables and tempered with aromatic spices and ghee. It’s a nutritious, easy-to-digest meal perfect for any time of the day, offering a creamy texture and a delightful savory flavor profile.
Ingredients
Grains and Lentils
- 1/2 cup white rice (long or short grain)
- 1/4 cup toor dal (split pigeon peas)
- 1/4 cup masoor dal (red lentils)
- 1/4 cup yellow mung dal (skinless petite lentils)
Vegetables
- 3 cups mixed vegetables (cauliflower, carrots, peas, chopped)
- 1 medium tomato, chopped
- 1 small spring onion or shallot, thinly sliced
Spices and Seasonings
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt (or to taste)
- 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)
Others
- 4 cups water (adjust as needed)
- 1 tablespoon ghee (or oil for vegan version)
- 3 garlic cloves, thinly sliced
Instructions
- Prepare the Rice and Lentils: Rinse the rice and lentils 3-5 times under cold water until the water runs clear to remove excess starch and impurities.
- Soak: Soak the rinsed rice and lentils in fresh water for 2-3 hours to soften them and reduce cooking time.
- Cook the Khichdi: In a heavy-bottomed pot, combine the soaked rice and lentils with 4 cups of water, salt, and turmeric powder. Bring the mixture to a boil over medium heat, then reduce to low heat and cook, stirring occasionally to prevent sticking.
- Adjust Consistency: As the mixture cooks, add hot water as needed to achieve a creamy consistency. Mash slightly with a spoon or masher for a smoother texture.
- Add Vegetables: In the last 10 minutes of cooking, add the mixed vegetables and continue to simmer until they are tender, adjusting water if necessary to maintain desired consistency.
- Incorporate Tomatoes: Turn off the heat and stir in the chopped tomatoes allowing them to soften in the residual heat without overcooking.
- Prepare the Tadka (Tempering): Heat ghee or oil in a small pan over medium heat. Add cumin, mustard, fennel, nigella, and fenugreek seeds along with asafoetida, garlic slices, and spring onions or shallots. Sauté until the mixture is aromatic and the garlic and onions turn a light golden color.
- Combine and Serve: Pour the hot tadka over the cooked khichdi and mix well to evenly distribute the tempering flavors.
- Rest: Let the khichdi rest covered for 15 minutes to allow flavors to meld together perfectly.
- Enjoy: Serve warm with crispy papad, pickle, or roasted vegetables as accompaniments.
Notes
- Soaking the rice and lentils helps in even cooking and enhances digestibility.
- Adjust water quantity based on your preferred consistency, thicker or more porridge-like.
- Using ghee adds a traditional rich flavor, but oil can be used for a vegan version.
- Tadka spices can be varied based on availability and taste preference.
- Khichdi is naturally gluten-free and can be made low-fat by skipping ghee and using minimal oil.
- For extra protein, you may add cooked chickpeas or peas.
- Letting it rest enhances flavor infusion and texture.
