Description
Rice Lentil Khichdi is a comforting and nutritious one-pot Indian dish made with a mix of rice, lentils, and assorted vegetables, flavored with aromatic spices and tempered with a flavorful tadka. It’s simple to prepare, hearty, and perfect for a wholesome meal any time of 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
- 1 small spring onion or shallot, thinly sliced
Liquids & Seasonings
- 4 cups water (adjust as needed)
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt (or to taste)
- 1 tablespoon ghee (or oil for vegan version)
Spices for Tadka (Tempering)
- 3 garlic cloves, 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 all the lentils 3 to 5 times until the water runs clear to remove excess starch and impurities for a cleaner taste.
- Soak Grains: Soak the rinsed rice and lentils in fresh water for 2 to 3 hours. This softens them and shortens the cooking time.
- Cook the Khichdi Base: In a heavy-bottomed pot, combine the soaked rice and lentils with 4 cups of water. Add salt and turmeric powder, then bring it to a boil over medium heat.
- Simmer: Reduce the heat to low and let the mixture cook gently, stirring occasionally to prevent sticking or burning at the bottom.
- Adjust Consistency: Add hot water as needed throughout cooking to achieve a creamy and porridge-like consistency typical of khichdi.
- Mash Slightly: Once the rice and lentils are soft, lightly mash the mixture with the back of a spoon or ladle for a smoother texture.
- Add Vegetables: About 10 minutes before the end of cooking, incorporate the mixed chopped vegetables into the pot, allowing them to cook until tender.
- Final Consistency Check: Adjust with additional hot water during the last moments of cooking if the khichdi appears too thick.
- Incorporate Tomatoes: Turn off the heat and stir in the chopped tomatoes. Allow the residual heat to soften them without overcooking.
- Prepare the Tadka (Tempering): In a small pan, heat ghee or oil over medium heat.
- Spice Tempering: Add the cumin seeds, mustard seeds, fennel seeds, nigella seeds, fenugreek seeds, asafoetida, garlic slices, and thinly sliced spring onion or shallot to the hot fat.
- Sauté Spices: Cook the mixture until fragrant and the garlic and onions turn slightly golden, about 2 to 3 minutes.
- Combine & Mix: Pour the hot tadka over the cooked khichdi and gently mix to incorporate all flavors evenly.
- Rest: Let the khichdi rest covered for 15 minutes to allow flavors to meld and for final thickening.
- Serve: Serve the khichdi warm with crispy papad, pickle, or roasted vegetables for a complete meal.
Notes
- Soaking the rice and lentils helps reduce cooking time and improves digestibility.
- Adjust the quantity of water to get your preferred khichdi consistency—more water for a softer, porridge-like texture, less for a firmer dish.
- Ghee adds rich flavor, but oil can be used for a vegan option.
- The combination of different lentils enhances both flavor and nutritional value.
- The tadka step is essential for adding aroma and depth to the dish.
