Description
Rice Lentil Khichdi is a comforting and nutritious one-pot Indian dish made with a blend of rice and three types of lentils, simmered with mixed vegetables and fragrant spices. This wholesome meal is gently tempered with an aromatic tadka of seeds, garlic, and onions, making it a perfect, easy-to-digest dish 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 and Aromatics
- 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 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)
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 thoroughly 3-5 times 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 and reduce cooking time.
- Cook the Khichdi: Drain the soaking water. In a heavy-bottomed pot, combine soaked rice and lentils with 4 cups of water, salt, and turmeric powder. Bring it to a boil.
- Simmer: Reduce the heat to low and cook gently, stirring occasionally to prevent sticking. Add more hot water if needed to achieve a creamy consistency.
- Mash: Slightly mash the mixture with a spoon or masher for a smoother texture as the lentils and rice soften.
- Add Vegetables: About 10 minutes before the cooking is done, stir in mixed vegetables and cook until they are tender and integrated into the khichdi.
- Adjust Consistency: Add additional hot water as necessary to keep the khichdi creamy and not dry.
- Incorporate Tomatoes: Turn off the heat and fold in the chopped tomatoes; they will soften gently in the residual heat without losing their fresh flavor.
- Prepare the Tadka (Tempering): Heat the 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 onion/shallot slices.
- Sauté Spices and Aromatics: Cook the tadka mixture until the seeds begin to pop and the garlic and onions turn aromatic and slightly golden, releasing their flavors.
- Combine & Serve: Pour the hot tadka over the khichdi and mix thoroughly to distribute the tempering evenly.
- Rest: Let the khichdi rest for 15 minutes to allow the flavors to meld and the texture to settle.
- Serve: Enjoy the khichdi warm, accompanied by crispy papad, pickles, or roasted vegetables for a complete meal.
Notes
- Soaking the rice and lentils reduces cooking time and improves digestibility.
- Adjust the amount of water depending on your preferred consistency; more water yields a softer, porridge-like khichdi.
- Use ghee for a richer flavor or oil for a vegan alternative.
- The assortment of lentils adds depth to the texture and nutritional profile.
- Resting the khichdi after cooking enhances the taste and makes it more cohesive.
- Add fresh herbs like cilantro or a squeeze of lemon juice before serving for extra freshness.
- To make this dish gluten free, ensure that all ingredients, especially spice powders and seeds, are free from cross-contamination.
