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
Scale
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.
