Description
Rice Lentil Khichdi is a comforting, wholesome Indian dish made by slow-cooking a medley of lentils and rice with mixed vegetables and tempered spices. This soulful one-pot meal boasts a creamy texture and an aromatic tempering (tadka) that adds depth and flavor, making it a nourishing choice for any time of the day.
Ingredients
Scale
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
Liquids and Fats
- 4 cups water (adjust as needed)
- 1 tablespoon ghee (or oil for vegan version)
Spices and Seasonings
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt (or to taste)
- 3 garlic cloves, thinly sliced
- 1 small spring onion or shallot, thinly sliced
- 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)
Instructions
- Prepare the Rice and Lentils: Rinse the rice and lentils thoroughly 3-5 times under running water 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 soften them and reduce cooking time.
- Cook the Khichdi Base: In a heavy-bottomed pot, combine the soaked rice and lentils with 4 cups of water, turmeric powder, and salt. Bring it to a boil over medium heat.
- Simmer the Mixture: Reduce the heat to low and let the mixture cook gently, stirring occasionally to prevent sticking. Add hot water as needed to achieve a creamy, porridge-like consistency.
- Incorporate Vegetables: About 10 minutes before the cooking time ends, add the mixed chopped vegetables. Continue cooking until the vegetables are tender and well incorporated.
- Adjust Texture: Mash the mixture slightly with the back of a spoon or ladle for a smoother texture if desired. Add more hot water to adjust the consistency if necessary.
- Add Tomatoes: Turn off the heat and stir in the chopped tomatoes. The residual heat will soften the tomatoes, adding a subtle tang and moisture.
- Prepare the Tadka (Tempering): In a small pan, heat the ghee or oil. Add cumin seeds, mustard seeds, fennel seeds, nigella seeds, fenugreek seeds, and asafoetida. Next, add sliced garlic and spring onion or shallot.
- Sauté Spices and Aromatics: Cook the tempering mixture on medium heat until the seeds start to crackle and the garlic and onions turn golden and aromatic, releasing their flavors.
- Combine and Rest: Pour the hot tadka over the cooked khichdi and gently mix everything together. Cover and let it rest for 15 minutes to allow flavors to meld.
- Serve: Serve the khichdi warm, accompanied by crispy papad, pickles, or roasted vegetables for a complete, comforting meal.
Notes
- Soaking the rice and lentils reduces cooking time and helps achieve a creamier texture.
- Adjust water quantity for desired consistency; khichdi can be made thinner or thicker according to preference.
- Substitute ghee with oil for a vegan version.
- You can use any mixed vegetables available; peas, carrots, and cauliflower work particularly well.
- Tempering (tadka) adds a distinct aroma and depth of flavor that is essential to authentic khichdi.
- Resting after adding tadka helps the flavors meld beautifully.
