Khichri / Khichdi – A Comforting, One-Pot Rice and Lentils Recipe
Khichri / Khichdi for me has always been something that’s made when someone is ill, has an upset stomach or for babies being weaned onto solid food. The reasoning is that Khichri is easier to take in and digest since it has a very mild flavour, isn’t heavy on the spices and is very soft.
Having said that, I quite like Khichri anytime I’m not in the mood for a full-blown taste-bud experience. Cooked my style, with a slightly heavy hand on the black pepper and an emphasis on the delectable aroma of cinnamon, Khichri makes for an ideal lunch on a lazy day. However, since it’s so commonly associated with being sick, my family doesn’t quite like it often, so its usually reserved for when someone really is ill.
You can use any type of lentils for Khichri. I used masoor and moong daal, however black and green daal can also be used – green is used quite commonly. Additionally, the ratio of rice:lentils is also up to you. I used 50% rice and 50% daal however I’ve found some people prefer 30% daal and 70% rice – it’s purely your own choice and fear not, messing up the ratio will not mess up your Khichri! Any changes you can make are listed in the ‘notes’ section below the recipe.
Khichri is best deserved with a knob of butter and a dollop of yogurt. In fact, never have I seen a plate of Khichri without a side of yogurt. It seems quite unthinkable.
Enjoy, with love x
Khichri / Khichdi
Khichri / Khichdi
0.5cupwhite basmati rice
0.5cuplentils, any kindI used half half moong and masoor lentils
2tbspghee or butter
1medium sizedonion, sliced
2tspsalt, or to taste
1.5tspcoarsely ground black pepper, or to taste
yogurt and butter, to serve
Wash and soak the rice and lentils in the same bowl for at least 30 minutes. Drain before using
Heat the ghee/butter in a pot and fry the onions, cinnamon, cumin seeds and bay leaf on medium heat and till the onions are soft and translucent. We don't want to brown them too much
Once the onions are soft, add the drained rice, lentils, spices and 4 cups of water. Bring to a boil and then cook on high till most of the water dries up and the Khichri is at a consistency you like. Stir often from the sides and bottom to ensure the Khichri doesn't stick to the pan
Once the Khichri is at your desired consistency, turn the heat down to the lowest, cover and steam for 5-10 minutes
Serve warm with a dollop of yogurt and a knob of butter.
You can use more lentils than rice or more rice than lentils, if you wish. Just make sure the total amount of rice and lentils is one cup
If you use another kind of lentil, such as chana daal, you may need to extend soak time to an hr
If you aren't fond of the aroma of cinnamon, you can use a small chunk of cinnamon or omit it altogether.