Description
Rice Lentil Khichdi is a comforting, wholesome Indian dish combining rice, multiple lentils, and mixed vegetables simmered into a creamy, hearty porridge. Enhanced with a flavorful tempering of aromatic seeds, garlic, and onions sautéed in ghee, this dish is an easy, nourishing meal perfect for family dinners or light lunches.
Ingredients
Scale
Base Ingredients
- 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)
- 4 cups water (adjust as needed)
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt (or to taste)
Vegetables
- 3 cups mixed vegetables (cauliflower, carrots, peas, chopped)
- 1 medium tomato, chopped
Tempering (Tadka) Ingredients
- 1 tablespoon ghee (or oil for vegan version)
- 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 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 ensure even cooking and a softer texture.
- Cook the Khichdi: In a heavy-bottomed pot, combine the soaked rice and lentils with 4 cups of water, salt, and turmeric powder.
- Bring to Boil: Heat the pot over medium-high heat and bring the mixture to a boil.
- Simmer: 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 texture during cooking.
- Mash: Slightly mash the mixture while cooking for a smoother consistency if desired.
- Add Vegetables: About 10 minutes before the end of cooking, add the mixed vegetables and cook until tender.
- Further Adjust Consistency: Add additional hot water if necessary to keep the khichdi creamy and not too dry.
- Add Tomatoes: Turn off the heat and stir in chopped tomatoes, allowing them to soften in the residual heat.
- Prepare Tadka (Tempering): Heat ghee or oil in a small pan over medium heat.
- Sauté Spices and Aromatics: Add cumin, mustard, fennel, nigella, fenugreek seeds, and asafoetida, then stir in garlic and sliced spring onion or shallot. Sauté until aromatic and the garlic is golden.
- Combine Tadka with Khichdi: Pour the hot tempering over the cooked khichdi and mix thoroughly to infuse the flavors.
- Rest: Let the khichdi rest for 15 minutes to allow flavors to meld.
- Serve: Enjoy the khichdi warm with accompaniments like crispy papad, pickle, or roasted vegetables.
Notes
- Soaking the rice and lentils improves digestion and reduces cooking time.
- Adjust water quantity based on desired consistency — more water for a soupy khichdi, less for thicker.
- Use ghee for authentic flavor; oil can be substituted for a vegan version.
- Mix and match vegetables based on seasonality or preference.
- Tadka (tempering) is essential to add depth and aroma to the dish.
- Resting the khichdi after cooking enhances flavor absorption.
