How to Cook Khichdi, One Pot Dish of Rice, Lentils, Dal
Khichdi or Khichri is a South Asian dish made of rice and lentils or other split pulses (dal) and grains. It can be made with other grains, and other pulses and even beans as well. Various vegetables, herbs and spices can be added to provide flavor. It is simple to make a basic Khichdi recipe at home. Here is a simple example.
Using a large heavy-bottomed pot with a lid, or a Dutch oven, combine 1 cup long-grain white rice with 1 cup split yellow moong dal (also known as split mung beans). Rinse with cold water, replacing the water several times, until the water runs clear. Next, add about 10 cups fresh water or stock. Sprinkle in 2 teaspoons of garam masala, 1/2 teaspoon of dried turmeric powder, 1 teaspoon of red chili powder and 1 heaped teaspoon of fine sea salt. Then, add 6 tablespoons of melted butter or ghee. Applly high heat to the pan, bringing the mixture to a boil, stir well and turn the heat down to low and cover the pan. Heat gently for about 20-25 minutes. Then, taste the rice and moong, checking for tenderness. Adjust the seasoning as required. If you want a drier final dish, more like a pulao, then leave the lid off and cook for and extra few minutes to allow more liquid to evaporate.
If you want a thinner, soup like consistency, more like a porridge, add a little extra water or stock. When cooked the way you prefer, drizzle some ghee on top and provide yogurt as a side dish.
Simple Khichdi Variations
Green khichdi - Add a cup of washed, chopped greens or herbs to the pot about half-way through the cooking time. You can use mixtures of chard, coriander, basil, parsley, kale, mustard greens, spinach and many other fresh green leafy vegetablers, that will be tender after about 15 minutes of simmering.
Peanut khichdi - Add a cup of whole roasted peanuts, a small bunch of cilantro leaves and 1/2 cup of roughly chopped tomatoes to the pot mid-way through the cooking time.
Fresh Vegtable Khichdi - Using a separate pan, sauté several cloves of sliced garlic and cumin seeds until fragrant. Add 2-3 handfuls of chopped potatoes and carrots, cauliflower florets, fresh or frozen peas and cook until tender. Add the cooked vegetables to the Khichdi at the end of the cooking time and stir through the mixture.
Stellar Khichdi Recipes to Try
Instant One-Pot Khichdi Recipe
Ingredients
- Kosher salt to taste
- 2 small tomatoes, chopped
- 1 1/2 teaspoons cumin seeds
- 1/2 teaspoon ground turmeric
- 1 1/2 teaspoons coriander seeds
- 1 tablespoon finely chopped fresh ginger
- 1/2 cup long-grain white rice, or similar
- 1/2 cup petit yellow moong dal, or similar
- 1 small yellow onion, finely chopped (about 3/4 cup)
- 2 tablespoons ghee, plus more melted ghee for drizzling
Method
Using a medium-size ceramic ,glass or plastic bowl, combine the dry dal and rice. Add enough water or stock to just cover the grains. Use an electric pressure cooker or a Dutch oven to cook this one pot dis. Double the cooking times for the Dutch oven option. Adjust the electric pressure cooker setting to the sauté option. When the pan it hot, melt 2 tablespoons ghee in the pan. Add the onion, coriander, ginger, cumin and turmeric to the pressure cooker and cook, stirring often, until the onion is translucent, about 5-7 minutes. Next, add the tomatoes and cook, while stirring frequently, until softened, about 4-5 minutes. Season with 2 teaspoons salt. Then, drain the dal mixture and add it to the pressure cooker. Add 4 cups water, cover, and set the electric pressure cooker to cook the mixture for 15-18 minutes on low pressure. Allow a couple of minutes for the cooker to come up to pressure. When the time is up, immediately release the pressure. Carefully open the lid and season to taste with salt. When cooking with a Dutch oven, bring the mixture to a boil, reduce the heat to low, cover the pan and cook for 30-35 minutes. Check to ensure the grains are cooked in the Dutch oven. To serve, divide among bowls. Drizzle with ghee, then top with yogurt and cilantro and serve.
One-Pot Rice and Bean Khichdi Recipe
- Ingredients
- 1 teaspoon salt
- 1 cup long-grain rice
- 2 tablespoons olive oil
- 1 yellow onion, chopped (about 1 1/4 cups)
- 1 (16-ounce; 500 g) can black or pinto beans
- 1 3/4 cups chicken, or vegetable stock, or water
- Lime wedges or cilantro leaves, for garnishing (optional)
Method
Use a large saucepan, deep heavy pan or Dutch oven with a tight-fitting lid. Add the olive oil and heat using a moderate heat setting. Add the onion and sauté until translucent, about 3-4 minutes. Then, add the stock, or water and bring to a boil. Next, add the salt, rice and beans (including the liquid from the can). Stir to just to combine all the ingredients. Lower the heat setting to very low and then cover the pan. Cook at a very low simmer, without stirring, for 18 to 21 minutes. Remove the pan from heat and set aside sit for 4-5 minutes with the pan covered. Then, fluff the mixture with a fork. Taste and season to taste with salt and pepper. Then, serve hot garnished with lime and cilantro or other fresh herbs. An excellent variation is to add chopped garlic and sweet peppers to the onions when sautéing. Then add a tiny amount of tomato sauce and oregano. You can also add cumin as a variation. This adds complexity to the flavor.
One-Pot Mujadara Recipe with Leeks and Greens
Ingredients
- 1 bay leaf
- 1 cinnamon stick
- 1/4 teaspoon cayenne
- 2 garlic cloves, minced
- 1 cup brown or green lentils
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground allspice
- 1/4 cup extra-virgin olive oil
- 3/4 cup long-grain rice, or similar
- 2 1/2 teaspoons salt, more or less as needed
- 2 leeks, white and light green parts only, roots removed and discarded
- 4 cups trimmed and chopped spring greens (or use chard leaves, spinach, kale, mustard or any combination)
Method
Place the lentils in a large bowl. Just cover with hot tap water and set aside to soak. Next, slice the leeks in half lengthwise; wash under a warm water tap stream to remove any grit and foreign material. Then, thinly slice the leeks crosswise. Next, heat the oil in a Dutch oven or large, deep, heavy pot over moderate-high heat. Add the sliced leeks and cook, stirring regularly, until golden brown and becoming crisp (about 5 to 10 minutes). Transfer half the leeks to a small bowl and sprinkle with 1/4 teaspoon salt. Use this as a garnish. Add the garlic and the remaining leeks to the pot and stir-fry for about 15 seconds until fragrant. Then, stir in the rice and sauté for about 2 minutes. Stir in the cumin, cayenne and allspice and sauté for about 30 seconds. Drain the lentils that you have been soaking. Add to the pot and stir to mix through the other ingredients. Add the bay leaf, 2 teaspoons of salt, 4 1/4 cups of water and the cinnamon stick. Bring the mixture to a simmer. Then, cover the pan and cook over a low heat setting for about 15-17 minutes. Place your greens collection in a colander, rinse and drain well. Spread the rinsed and drained leaves evenly over the lentil mixture in the pan. Cover the pan and cook the mixture for 5 minutes more, until the lentils and rice are just tender and the greens have wilted. Remove the pan from heat and set the pan aside, covered, for 5-7 minutes. Serve the dish in small bowls, sprinkled with the reserved crispy leeks and fresh herb leaves. As a variation can swap bulgar wheat for the rice, which creates a unique flavor and improves the texture of the dish. Another option is to use brown onions rather than the leeks, and to cook them separately yo caramelize them before adding to the dish. This means that you will use much less oil for cooking the Mujadara itself.
Instant One-Pot Khichadi Recipe with Rice and Lentils
Ingredients
- 1 3/4 cup water
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 1/2 teaspoons turmeric
- 1 teaspoon Kosher Salt
- 1/4 cup Spanish peanuts
- 3/4 cup short grain rice, (such as jasmine or sona masoori)
- 1/4 cup moong dal or whatever kind of split dal you have or a mix of them
Method
Combine the rice and dal in a small bowl and rinse well with several changes of warm water. This can be cooked using an Instant Pot or a Dutch oven (increase the cooking times accordingly). Set your Instant Pot on a Sauté setting using high heat. When it is hot, add the ghee. Once the ghee starts to shimmer, add the cumin seeds into the oil and stir until they stat to pop and sputter. Then, add in the turmeric and sizzle it briefly. Quickly transfer the peanuts into the pan and stir to heat through. Then, add the rice and dal and stir with a wooden spoon to ensure all the grains are coated with the ghee. Next, pour in the water, add the salt, and set your Instant Pot on high for 10 minutes. Allow your instant pot to depressurize naturally and open carefully. Add some extra hot water if required. Mix well to combine all the ingredients together and serve with additional ghee, drizzled on top and a sprinkling of fresh herbs. Provide a little yogurt in a bowl as a side dish.
Spicy Kitchadi Recipe
Ingredients
- salt to taste
- 6 dried cloves
- 1 cup dried moong dal
- 2 small cinnamon sticks
- 1 teaspoon mustard seeds
- 2 teaspoons turmeric powder
- 1 teaspoon red chile powder
- 3 tablespoons vegetable oil (or ghee)
- sweet mango pickle (optional, for serving)
- 1 cup dried long grain white rice (not basmati)
Ingredients
Preheat your oven to 350 degrees F. (175 degrees C). Combine the dry rice and lentils in a small bowl. Add warm water, and rinse the mixture well. Then, drain and transfer the washed rice and dal into a large, oven-proof pot or Dutch oven. Add 4 1/2 cups of water and then set aside for the grain to soak. Next heat the oil in a deep, heavy frying pan. When the oil is nice and hot, add the mustard seeds. Once the mustard seeds start pop, add the cloves and cinnamon sticks, stir through and then turn off the heat. Add this mixture to the pot containing the rice, water and dal. Add the red chile powder, turmeric, and salt to taste. Bring the mixture to a rapid boil while stirring continually. Cook for one minute while mixing. Then, remove the pan from the heat. Cover the pan tightly with a lid and transfer the pot to the preheated oven. Cook for 15-17 minutes. Then, turn off the oven heat dial, but do not open the door. Allow the pot to sit in the closed hot oven for another 15-25 minutes, or until the rice is just cooked, the lentils are soft, and all the water has evaporated. To serve, divide the kitchadi between four serving bowls or plates. Top with a spoonful of sweet mango pickle and serve with a glass of buttermilk, a dollop of ghee, some creamy plain yogurt.
Bajra Khichdi Recipe with Pearl Millet and Vegetables
Ingredients
- 1 teaspoon salt
- 1/3 cup moong dal
- 1 teaspoon cumin seeds
- 2-3 green chillies slit
- 1 large tomato quartered
- 2/3 cup pearl millet bajra
- 1/2 teaspoons turmeric powder
- 1 tablespoon coriander powder
- 2 cups finely chopped spinach
- 4 cloves garlic finely chopped
- 1 teaspoon garam masala powder
- 2 teaspoons ghee or coconut oil
- 1 medium carrot cut into chunks
- 2 medium potatoes peeled and quartered
Method
Start by soaking the millet for at least 12 hours in warm water. Note that this soaking is absolutely necessary. Next, wash moong dal and then drain well and set aside. Drain water from the millet just before preparing the khichdi. Heat the ghee in a pressure cooker. Fry the chillies, garlic, cumin seeds and vegetables for about 1-3 minutes. Add the drained moong dal and millet, and mix well. Then, add all the dried spices and salt. Add four and a half cups of water and bring the mixture to a boil. Add the pressure cooker lid and seal. Cook for 15-20 minutes. Once the pressure subsides, after slowly releasing the pressure, open the cooker and blend the finely chopped spinach through the mixture. Keep the pot covered for 5-10 minutes, without heating or sealing, so the spinach cooks in the residual heat. Check that the pearl millet is cooked by checking that the grains have started to open up. If the millet is not cooked transfer the mixture to a Dutch oven and cook for 10-15 minutes over low heat. Note that the Pearl Millet Khichdi can be cooked in a Dutch oven from the start by doubling the cooking times and checking the grains to ensure they are cooked. Serve the Pearl Millet Khichdi hot with roasted papads, fresh herbs and sliced cucumber. Pickles and yogurt can be provided as side dishes. Note that many other whole grains such as foxtail millet, quinoa, brown rice can be used instead of pearl millet. Similarly a variety of seasonal vegetables such beans, green peas, sweet potatoes, green leafy vegetables can be used as well.
