For most khichdi is a cherished comfort food for the summers. For others it’s just a bland dish to be consumed when you are feeling under the weather. But the fact is that this lentil and rice combo can be a great dish on special occasions too. Khichdi pronounced as khich-ah-ree, is a simple and satisfying desi meal of rice and lentils which can be cooked quickly without much fuss.
Reposting this recipe from Indian subcontinent I shared back in August 2014.
It is a simple dish to prepare and your imagination is the limit! Any kind of vegetable you may like could be added or it could be made with just plain rice and lentils. Every Indian household makes khichdi, though it varies in taste and appearance depending on the way it is prepared and the ingredients used. A basic khichdi is usually made from white rice and yellow moong daal and without any strong spices. Yellow moong daal refers to skinned and split green mung beans. They are flat, yellow, quick cooking and easy to digest. Khichdi made with yellow mung also serves the best meal after a weekend of indulgence and vacation to give rest to your tummy. It’s an extremely delicious and a healthy dish because of its combination of carbs and proteins and what I personally love about this dish, is how satisfied I feel after eating it.
Khichdi is often served with a drizzle of desi ghee and accompanied with sides like yogurt, salad, mint chutney, salad and papad.
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A very satisfying and healthy porridge like meal of lentils and rice,
Ingredients
- 1/2 cup yellow mung
- 1/2 cup short grain rice
- 2 tbsp onion, chopped
- 2 tbsp oil/butter
- 1/4 tsp (+) turmeric
- 1/2 tsp ginger, minced
- 1/2 tsp cumin seeds
- 3/4 tsp coarsely ground black pepper
- 1/4 tsp garam masala (optional)
- water as required
- salt to taste
Instructions
- Wash the rice and lentils well and mix together.
- Heat the oil/butter in a pot, and when hot put cumin seeds.
- As soon as they sizzle and gets color, add the onion and fry till light brown.
- Add rice, lentils, turmeric, ginger, and 3 cups water. Season with salt and coarsely ground black pepper and garam masala (if using, I generally don't)
- Bring it to boil. Partially cover and simmer the whole thing for 30 minutes or until done, stirring once in a while and adding more water if necessary.
- Serve hot or warm with pickle, chutney, yogurt and desi ghee.
Notes
The ratio of rice and lentils is up to you.
easyfoodsmith
Khichdi is a weekly affair at our house and we love khichri. I akso throw in some peas along with lentils.
Balvinder
I sometimes do too.
Kitchen Belleicious
what a wonderful absolutely inviting dish!i love the flavors and the texture of it. Beautiful
Angie@Angie's Recipes
Well, as long as you have all the necessary spices, then Indian food is relative easy to prepare and delicious. I grew up eating rice porridge…but usually just simple plain rice porridge. Love the add of mung beans in your recipe.
Balvinder
Even if you do not have all spices you still can make something good, like this khichdi. It has the ingredients which are very much staple in every home.
Heather
I am recently diagnosed with celiac disease and looking at your site makes me feel confident to try cooking Indian recipes. I am a vegetarian and I know Indian food is the best vegetarian food in the world
I would like to try this recipe, thank you so much for posting!
Balvinder
Hi heather,
Its true that Indian cuisine offers a wide range of vegetarian recipes because roughly half of Indian population is vegetarian. This khichdi is so easy to make and very satisfying. Thanks, I am glad you’re going to try it and can’t wait to hear what you think! Hope to see you around more!
Monica
I read “lentil and rice porridge” and I just want to sink myself into it. It sounds and looks wonderful! I’ve been fighting a little cold/virus the last few days but still starving all the time. How I wish I had this to dig into! It would be great any time.
Balvinder
It does taste wonderful with all the assortments, Monica. So sorry to hear that you have been fighting cold from few days, weather is changing, take lots of rest and eat simple food.
Choc Chip Uru
I am sick right now, so hope you get better soon my friend – I feel your pain!
Lovely khichdi, perfect to getting well!
Cheers
Choc Chip Uru
Balvinder
Not me, its Monica who is sick. Anyway thanks my Guru Uru, khichdi is perfect to eat when your are sick or when you need some light and filling comfort food in summer.
Sridevi Ravi
This is a great comfort food and so easy on the system. After long trips, I normally make something like this but with whole mung dal cooked separately seasoned with onion and grated coconut. I can feel the pleasure of eating this satisfying dish. It has something to do with easing pain and calming down while injecting energy. Oh, I love it!
Balvinder
It is indeed a comfort food Sri, Thank you! I also do with whole mung and the post is on my blog under the name mung bean chili.
Carol
Looks so warm and inviting, I may have to try this recipe out when the weather gets a little cooler!
Balvinder
Carol, its an all season food! But thank you, though.
techie2mom
khichdi is my favorite comfort food!! i can almost smell that comforting aroma!!
Balvinder
Thank you for stopping by, techie mom. I haven’t met anyone who doesnot love khichdi.
Laura
Khichdi is something I’ve heard of but have never made, so thanks for this simple recipe! I always have all of those ingredients on hand, with the exception of the mung, so hopefully I’ll get the chance to make this soon!
Balvinder
Laura, you can make khichdi with any skinless lentil.
Inger @ Art of Natural Living
This looks so good. And the color is amazing!