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Khichdi

Khichdi Recipe

Ingredients
½ cup (100g) basmati rice
½ cup (100g) red lentils
½ cup (100g) yellow split peas
1 red onion, diced
5 cloves garlic, finely diced
thumb-sized piece of ginger, finely grated
3 tomatoes, diced
3 small green chillies, finely sliced
3 tbsp ghee
1 tsp black mustard seeds
1 tsp cumin seeds
12 curry leaves (if unavailable, omit)
1 tsp red chilli powder
½ tsp turmeric
1 tsp garam masala
fresh coriander, to garnish
poppadom, to serve

Method
Rinse the rice, lentils, and split peas thoroughly, then soak them in water for 25–30 minutes.
While soaking, prepare the other ingredients: dice the onion, crush the garlic, dice the tomatoes, grate the ginger.
Heat a pot over medium heat and add 2 tablespoons of ghee.
Add the mustard seeds and cumin seeds, toasting them until fragrant.
Stir in the red onion, ginger, garlic, green chillies, a pinch of salt, and curry leaves. Sauté for 2–3 minutes.
Add the diced tomatoes, then drain the soaked rice and lentils and add them to the pot.
Stir in the chilli powder, turmeric, and garam masala, mixing well.
Pour in fresh water until it covers the ingredients by 4–5 cm (1.5–2 inches).

Pressure Cooker Method:
Secure the lid and cook on high pressure for 12 minutes.
Once it starts whistling, lower the heat to maintain a gentle whistle.

Stovetop Method:
Simmer on medium-low heat for 45–50 minutes, stirring every 5–10 minutes, until the rice and lentils have fully broken down.
To serve, ladle the khichdi into bowls, drizzle with the remaining tablespoon of ghee, and garnish with fresh coriander. Serve with a poppadom on the side.

24 Replies to “Khichdi”

  3. In my region (and many other parts of India), we soak the rice and mung bean separately, after which they are dry roasted. Split peas optional. Then only the cooking starts. No onion garlic tomatoes. It's traditionally given as a gift to gods (Prasad) so cannot contain onion or garlic. So even in daily use, onion garlic tomatoes aren't used. It should ideally contain seasonal vegetables. Ginger and cumin make the aromatic base.
    Best served with eggplant fritters. Or pumpkin flower fritters.

  4. Hey andy, you should try jain food sometimes. It has an interesting technique since it uses only tomato as the base and is mostly vegan.

  14. Never imagined you’d made khichdi! This is food when you’re sick in my house normally! But you jazzed it up way more than I do

  16. The way Andy’s precision is to authenticity, it feels like he’ll soon ask Katelyn “Aaj kya khana pasand karengi aap?”

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