Khichadi (Mixed Rice and Lentils)

Submitted by kusum gupta

"If you want to make a complete meal and something healthy, try Khichdi. It is the best meal to serve to children and people recovering from illness because it is easy to digest. Serve it with plain yogurt, butter, or lemon pickle. (From the cookbook 'Recipes with a Spice - Indian Cuisine for Balanced Nutrition'"

 

• Ready In: 50mins
• Ingredients: 7
• Serves: 8

ingredients

• 1 cup long grain rice (white or brown)
• 1 cup split mung dal (or split Masoor or Toor dal)
• 2 teaspoons butter or 2 teaspoons oil

• Seasonings

• 1⁄4 teaspoon turmeric powder
• 1⁄4 teaspoon crushed ginger
• 1 1⁄2 teaspoons salt
• 1 teaspoon cumin seed

directions

1. Pick over rice and dal for any grit; rinse a couple of times and drain.
2. Put everything together (except oil and cumin seeds) in a large pot with about 6 cups water.
3. Cook on high heat, partially covered.
4. When it starts to boil, lower the heat to medium and let it cook for about 15 minutes.
5. Lower the heat to low and simmer, covered, until rice and dal are tender (about 15 minutes).
6. Add more water as needed.
7. It can be semi-thick or thin consistency.
8. Mash it a little.
9. Heat the oil (or butter) in a small pot.
10. Add cumin seeds.
11. As soon as they change color (few seconds), add them to Khichdi.
12. Serve hot.
13. Healthy Alternative: Add some vegetable stock or finely chopped vegetables when Khichdi is half cooked.

Reviews

[JacobNYC]

Apart from the ingredients listed I added: 2 to 3 Whole Cloves 6 peppercorns 1/4 teaspoon Black pepper powder 1 Bay Leaf 1/2 teaspoon mustard seeds 2 teaspoon chili powder 1/2 teaspoon chat masala 1/2 cup peas 1 1/2 medium sized onion (finely chopped)

 

[MsBindy]

I liked this a lot, but would prefer it a bit drier. I used brown rice, so had to cook a bit longer.

 

[chefhilbill]

I made this last night for a easy dinner. Yummy! I'm always looking for dishes that use rice & lentils. I'll be making this again.

 

[silly sally]

I used the split Masoor. I am new ty this type of recipe, but both DH and I loved it. Very easy, very flavorful. We ate it without any yoghurt or anything else, but had it as a side dish to a vegetable quiche. It made so much, and we will be eating more of it today...and oh yeah! The house smelled sooooooooo good while this was cooking! Thank you, kusum gupta!

 

[Charishma_Ramchandani]

I used 1 cup of masoor dal, 8 cups of water and 3 cups of white Basmati long-grain rice to make this. I omitted the ginger and increased the salt by 1/2 tsp. and the cumin seeds by 1 tsp. more. Generally, we make this with yellow moong dal. I've tried it once with toor dal as well, but my favourite is the one with yellow moong dal. I enjoy this with yoghurt(low-fat and plain), but my masi(mom's sis) insists on having this with lemon pickle. Both combos work great! I love the idea of adding finely chopped veggies to this - will try it next time!