Khichri,Khichdi – Rice and Lentil Medley


Khichri aka khichdi which literally translates to “mixture”, is a hotch potch of rice and lentils cooked together in spices. Each home has its own variation to khichdi, right from the variety of dals, combination of vegetables and spices used, as well as the texture of the lentil rice combination.

Jihva for ingredients This nutritious, protein packed North Indian breakfast dish is given to toddlers as the initial weaning food and is also often eaten when one is feeling sick or is overcoming a bout of illness as its light, easy on the stomach and nutritious.From the Ayurvedic perspective, its considered the best light diet and is recommended for all the tri-doshas, Kapha, Vata and Pita.

To many, the humble khichri, evokes a medley of emotions, by the mere mention of the name, one either loves or hates it. I, for one love it and enjoy this soothing comforting bowl of earthy goodness. Here’s an interesting article I read on how khichri has evolved from the Mughal period to become a delicacy and it also includes a chef’s special recipe for khichri.

Masala Khichdi Recipe

Recipe source: Adapted from a cooking magazine

Prep & Cooking: 1 hour

Serves 6 persons

Cuisine: North Indian

.

Ingredients:

1 1/2 cups old basmati rice (any variety of rice can be used like sunnalu or sona masuri)

1/2 cup split yellow moong dal (pesara pappu)

2 tbsps oil or ghee

1/2 tsp cumin seeds

4-5 cloves

2-3 bay leaves

1 large onion finely chopped

1 tsp grated ginger (optional)

1/4 tsp turmeric pwd

1/2 cup carrots and potatoes (chopped into small cubes) OR you can use mixed vegetables of your choice (peas, carrots, potatoes, cauliflower)

1 large tomato finely chopped

1/2 tsp garam masala pwd

1/4 tsp whole black pepper

1/2 tsp coriander pwd

salt to taste

5 cups of water

1 Wash the rice and dal and soak them together in water for 15-20 mts.

2 Meanwhile in a heavy bottomed vessel or pot, heat oil or ghee. Add the cumin seeds, let them splutter and turn slightly brown. Add the cloves and bay leaves and let them pop. Be careful not the burn the spices. It takes a few seconds for the spices to pop.

3 Add the onions and ginger and saute them, once they begin to turn brown, add turmeric pwd and combine. Now add the mixed vegetables and cook them covered for 4-5 mts on low heat.

4 Add the tomatoes and cook them till they form a gooey paste. Dont burn it.

5 Drain the water from the rice and dal mixture and add to the onion-tomato mixture. Combine and add the pepper pwd, coriander pwd, garam masala pwd and salt. Mix well till the spice powders are blended well with the rest of the other ingredients.

6 Add 5 cups of water to the above mixture, bring to a boil, cover and cook on low heat till both the dal and rice are cooked. This could take approx 20-25 mts.

7 Serve it as a meal by itself or with a pickle of your choice, yogurt and appadam (papad).

Note:

Khichdi can made into a gooey texture, a porridge like consistency, by increasing the quantity of water by approx 2-4 cups. You can also pressure cook the dal-rice mixture. Dont shy away from trying out different types of spices and dals while preparing khichdi.

Khichri,Khichdi – Rice and Lentil Medley

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  rice
  •   moong dal

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Published:

31 thoughts on “Khichri,Khichdi – Rice and Lentil Medley

  1. Your photos are awesome, and looks very professional. I like the way you write about things too. Good job Sailu, thank you for the recipe.

    Thank you so much for your encouraging and kind words, Archana..:)

  2. Whoa! Loved the description of kichidi.
    Will try out this & upload the photos on flickr & link back to you.

    🙂
    Kalyan

    Hope you enjoy the khichdi, Kalyan..:)

  3. Hi Sailu,
    The Kichdi looks great. I generally dont add any vegies to it. Will try your recipe when I make it next. Kichdu is such an easy and stand alone dish with soo many variations. And I have taken the courage to start a blog, might not be as frequent as yours. I am still working on the template. For now its just plain B&W. I just love the customisation in your page. Could I email you for any help ?

    Welcome to the food blogging world, Priya. Look forward to your recipes and food posts.
    Any help you need, your most welcome to email me, Priya..:)

  4. Khichdi looks delicious. I like the texture of your khidchi not the usual gooey texture.

    Generally I dont make it too goey unless I make it specifically for my toddler.

  5. Btw, Sailu I think I like the old look better 😐

    Mythili, its not a permanent change. Just tweaking a bit…change from the monotony. Thanks for the feedback…:)

  6. This is such a great recipe. My husband is from Andhra…He loved it. Thanks a lot!!

    Your most welcome, Sukanya. I am glad your hubby loved the dish.

  7. Hi,

    Just wanted to share, we prepare bagare ki kichidi, and does contain all the ingrediants you mentioned except the vegetables but is green in colour, not one who can cook, but one with a passion for good food especially hyderabadi and andhra, I am wondering whats that that makes it green while your photographs yellow. Either way I love kichidi served with tomato curry oy brinjal curry. Thanks for this exciting web
    regards
    sudhir

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  9. Hi Sailu,
    You have a wonderful food blog. Tried your masala khichdi and it turned out great!!! I have just started cooking (few months now) and food blogs are a great help… Thanks a lot!!

  10. Pingback: Kitchadi Revisited « Bowl Food
  11. hi sailu,
    tried out this earthy bowl of goodness, your khichdi just now.i was especially attracted to the ayurvedic attribute of this dish. my 4 yr old daughter is having cold & cough & i’m hoping that her ‘tri-doshas’ will get removed because of this light lunch that i made for her.anyway, she enjoyed the meal which is also important as she seems to have lost her appetite.thanx a lot.
    farah
    p.s-i really like ur site & enjoy reading up your many recipes.

  12. Sailu, thank you for sharing. I have just entered the world of ayurveda and am looking for recipes. I am trying kichidi for tomorrows breakfast.

  13. sailu, i im not able to see my name in the TOI list since yesterday. 2 days ago, its was showing 2 names and since yesterday there are none. should i start all over again… suggest a feed, then register with feedburner and all dat? please let me know.

  14. Hi Sailu garu,this picture looks very tempting and definitely i will make this recipe.Thank u for these excellent recipes.I tried many recipes of your and the outcome is very tasty. I started cooking very recently and this blog is helping me a lot and i am very thankful.

  15. Cook your lentils with the vegetable of your choice ( I usually chop broccoli )
    At 20mins start your rice, preferably basmati rice, the texture is fluffy, light and delicious
    When the lentis are done and the vegetables are tender saute it in a pan with olive oil
    Cut fresh garlic and add it to the mix
    Sprinkle salt ( I use pink himalayan salt, the taste is much better and and its also healthier )
    Add fresh lemon juice, not too much but not too little
    Saute or grill for 7 to 10 mins
    Pour your lentils on the rice and there you go, a delicious, simple and easy meal

  16. “Drain the water from the rice and dal mixture and add to the onion-tomato mixture.” This is very confusing and sounds as if you’re supposed to add the drained water to the onion-tomato mixture. You should consider re-wording.

  17. This was a disaster for me, the lentils weren’t cooked enough and then the rice all just stuck together, creating a paste which smelt ok but didn’t really taste all that great. Waste of time and money…

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