Khichadi Mixed Rice and Lentils
Comforting, wholesome, and packed with flavor, Khichadi Mixed Rice and Lentils is a one-pot wonder that showcases the magic of simple ingredients. This traditional Indian dish blends fragrant basmati rice, protein-rich yellow moong dal, and a medley of spices like cumin, turmeric, and asafoetida, creating a perfectly balanced meal. Enhanced with vibrant vegetables like carrots and peas, and optionally garnished with roasted cashews and fresh cilantro, this khichadi is as nutritious as it is delicious. Its creamy, porridge-like texture makes it an excellent choice for a light, soothing meal, perfect for any time of the day. Ready in under 40 minutes, this vegetarian recipe is a versatile comfort food that pairs beautifully with yogurt, tangy pickles, or crispy papad. Whether you’re seeking a healthy weeknight dinner or a comforting dish that’s easy to digest, khichadi checks all the boxes.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 0.5 cup Yellow moong dal (split yellow lentils)
- 2 tablespoons Ghee (or vegetable oil)
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (hing)
- 1 teaspoon Ginger (grated)
- 0.5 teaspoon Turmeric powder
- 1 medium Carrot (diced)
- 0.5 cup Green peas (fresh or frozen)
- 1 small Green chili (slit, optional)
- 4 cups Water
- 1.5 teaspoons Salt
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 2 tablespoons Cashews (optional, for garnish)
Instructions
Rinse the basmati rice and moong dal separately under running water until the water runs clear. Soak them together in water for 10 minutes, then drain and set aside.
Heat the ghee in a large pot or pressure cooker over medium heat. Once hot, add cumin seeds and let them splutter for a few seconds.
Add asafoetida and grated ginger. Stir for 30 seconds, then add turmeric powder and mix well.
Add the diced carrot, green peas, and slit green chili. Stir-fry the vegetables for 2-3 minutes until slightly softened.
Add the drained rice and lentils to the pot. Stir everything together to coat the grains with the spices and flavors.
Pour in the water and add salt. Mix well.
Cover the pot and simmer the khichdi over low heat for 25-30 minutes, stirring occasionally, until the rice and lentils are soft and mushy. If using a pressure cooker, cook for 2-3 whistles on medium flame.
Once cooked, open the lid and gently fluff the khichdi. If it appears too thick, add a small amount of hot water to adjust the consistency.
Garnish with fresh cilantro and optional roasted cashews. Serve hot with yogurt, pickle, or papad for a complete meal.
Nutrition Facts
Calories |
266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 756 mg | 33% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 2.9 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 474 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
