Description
Rice Lentil Khichdi is a comforting and wholesome Indian one-pot meal made with a blend of rice, lentils, and mixed vegetables, seasoned with aromatic spices and tempered with a flavorful tadka. This nutritious dish is simple to prepare, perfect for a nourishing lunch or dinner, and offers a creamy, mildly spiced texture that is both satisfying and easy to digest.
Ingredients
Grains and Lentils
- 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)
Vegetables
- 3 cups mixed vegetables (cauliflower, carrots, peas, chopped)
- 1 medium tomato, chopped
- 3 garlic cloves, thinly sliced
- 1 small spring onion or shallot, thinly sliced
Spices and Seasoning
- 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)
Other
- 4 cups water (adjust as needed)
- 1 tablespoon ghee (or oil for vegan version)
Instructions
- Prepare the Rice and Lentils: Rinse the rice and lentils 3-5 times until the water runs clear to remove excess starch and impurities.
- Soak the Grains: Soak the rinsed rice and lentils in fresh water for 2-3 hours to reduce cooking time and improve texture.
- Start Cooking Khichdi: In a heavy-bottomed pot, add the soaked rice and lentils along with 4 cups of water, salt, and turmeric powder.
- Boil and Simmer: Bring the mixture to a boil over medium-high heat, then reduce heat to low and let it cook gently, stirring occasionally to prevent sticking.
- Adjust Consistency: Add hot water as needed to maintain a creamy, porridge-like consistency throughout the cooking process.
- Mash for Texture: Slightly mash the mixture with a spoon or ladle to create a smoother texture if desired.
- Add Vegetables: About 10 minutes before the cooking is complete, add the mixed chopped vegetables and continue cooking until they are tender.
- Fine-Tune Consistency: Add any additional hot water needed to keep the khichdi creamy and slightly soupy.
- Incorporate Tomatoes: Turn off the heat and stir in the chopped tomatoes, allowing them to soften in the residual heat of the khichdi.
- Prepare the Tadka (Tempering): Heat ghee or oil in a small pan over medium heat.
- Temper the Spices: Add cumin, mustard, fennel, nigella, and fenugreek seeds along with asafoetida, sliced garlic, and spring onion or shallot.
- Sauté Aromatics: Cook the spices and aromatics until they become fragrant and the garlic and onions turn slightly golden, about 2-3 minutes.
- Combine Tadka with Khichdi: Pour the hot tadka over the cooked khichdi and mix thoroughly to infuse the dish with flavor.
- Rest Before Serving: Let the khichdi rest for 15 minutes to allow the flavors to meld and the consistency to settle.
- Serve: Enjoy the khichdi hot alongside crispy papad, Indian pickles, or roasted vegetables for a complete meal.
Notes
- Soaking the rice and lentils helps reduce cooking time and results in a creamier texture.
- Adjust water quantity based on desired khichdi consistency; some prefer it drier, others more porridge-like.
- Use ghee for richer flavor; substitute with oil for a vegan version.
- Tempering (tadka) spices adds essential aroma and depth to the dish—do not skip it.
- Add seasonal vegetables as desired to make this khichdi more nutritious and colorful.
- Leftover khichdi can be refrigerated and reheated with a splash of water to restore creaminess.
