IE 11 is not supported. For an optimal experience visit our site on another browser.

Indian-Spiced Khichdi

COOK TIME
25 mins
PREP TIME
15 mins
SERVINGS
4
RATE THIS RECIPE
(4)
Courtesy Kanchan Koya
COOK TIME
25 mins
PREP TIME
15 mins
SERVINGS
4
RATE THIS RECIPE
(4)

Ingredients

  • 1/2 cup white basmati rice
  • 1/2 cup red or yellow lentils
  • 1 tablespoon neutral oil, such as avocado
  • 1/2 teaspoon cumin seeds
  • 2 cardamom pods, gently smashed
  • 1 1/2-inch cinnamon stick
  • 2-3 black peppercorns
  • 2 cloves
  • 1 bay leaf
  • 2 dried red chiles (optional)
  • 1/2 teaspoon minced ginger
  • 1 pinch hing (optional)
  • 1/2 teaspoon minced ginger
  • 1/2 teaspoon turmeric
  • 1/3 cup chopped carrots
  • 1/3 cup fresh or frozen peas
  • 1/3 cup chopped green beans
  • salt
  • fresh cilantro, to garnish
  • garam masala, to finish (optional)
  • plain yogurt and pickle for serving (optional)

Chef notes

For me, khichdi is pure comfort food from my childhood in India. When we had the tummy troubles, my mom would whip up a simple khichdi of rice and lentils with minimal spices and then up the spice ante for a dinner party- approved masala khichdi served with plain yogurt and a tangy spicy mango pickle. This recipe is somewhere in the middle, perfect when you are looking for a quick comforting weeknight dinner that's light on effort, easy on your digestive system and big on flavor.

Technique tip: Sautéing the rice and lentil mixture in the spiced oil with the vegetables helps add a nice complexity to the dish. Also, you can add as much or as little water as you like depending on your preference for a drier or soupier khichdi.

Swap option: You can use ghee instead of oil and quinoa instead of rice. You can also use yellow or whole green lentils, though the latter will take a bit longer to cook.

Special equipment: Instant Pot or pressure cooker (not necessary but will help speed things up).

Preparation

1.

Soak the rice and lentils with enough water to cover for 1-3 hours.

2.

Warm the oil on a medium-high flame until it shimmers. Add the cumin, cardamom, cinnamon, peppercorns, clove, bay leaf and chiles, and allow them to sizzle for a minute.

3.

Add the ginger and cook for a minute.

4.

Add the hing and turmeric and sauté for a minute.

5.

Add the vegetables and salt, and cook for 3 minutes.

6.

Add the drained, soaked rice and lentils and sauté for 3-5 minutes, until lightly toasted.

7.

Add 3½ cups of water, bring to a boil, cover and cook on a low flame for 20-25 minutes until cooked through, adding more water if you want a more porridge-like consistency (if using an Instant Pot or pressure cooker, use 2 cups of water and cook for 10-15 minutes on high pressure).

8.

Adjust the salt to taste. Serve with a garnish of fresh cilantro and a dusting of garam masala. You can also add a dollop of plain or coconut yogurt and your favorite tangy pickle.