Skip to content

Vegetable Masala Khichdi

May 5, 2010

[tweetmeme source=”sabera” only_single=false]

Indian food, if made correctly and with the right herbs, has tremendous medicinal properties. Khichdi to me, more than being a weekly menu item, is something I remember being served every time I was ill as a child. As a homemaker, I’ve spiced up the humble dish to pair it with a variety of curries and Indian dishes.

Last week, I posted the recipe for Kadhi, a savory and tangy dish made with sour yogurt and chickpea flour. The perfect accompaniment to Kadhi, is a rice and lentil dish called Khichdi. Khichdi in Hindi is used as an adjective to describe things that are a mish-mash, or something that is mixed together. The recipe for Khichdi is just that. It is traditionally considered a comfort food and hence, every Indian household has a different method of preparing it. Even the ratio and assortment of lentils used varies. Commonly used lentils in the Khichdi include the split urad dal or split black lentil, yellow lentils and pink lentils, which are infact polished and de-husked brown lentils.

Split black lentils, pink lentils and Basmati rice

Split black lentils, pink lentils and Basmati rice

Some like their Khichdi simple, where they season the rice and lentils with salt and turmeric powder, and eat it with a bowl of fresh yogurt or a dollop of achaar or Indian pickle. Some spice it up by adding fried onion, garlic and cumin seeds just after the rice and lentils are cooked in the pot.

My recipe is a short-cut method to Khichdi. With a rice cooker, it is even quicker. It is the perfect, nutritious, flavorful meal on days when I have no time to cook after a long day, but don’t want to eat greasy fast food. Make it mushy like porridge, or dry, depending on your taste preference. The ingredients are easy to digest and this recipe is great for days when you have an upset tummy, a bad cold & cough or a toothache, and need something nutritious, that requires minimal chewing. I also add a bowl of chopped vegetables to add an extra layer of fiber and nutrition.

A bowl of Khichdi

A bowl of Khichdi

To make Khichdi for 2, you will need:

  • 1 cup Basmati rice
  • 1/4 cup pink lentils
  • 1/4 cup split urad dal or split black lentils
  • 2 tbsp vegetable oil
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Fenugreek or Methi seeds (aids digestion and the immune system)
  • 1/4 large onion, finely chopped
  • 1 clove garlic, chopped
  • 1 small tomato, chopped
  • Assorted vegetables (optional) – Green beans, carrots, chopped potatoes etc.
  • 1 tsp ginger & garlic paste
  • 1/2 tsp Chili powder
  • 1/4 tsp Turmeric powder
  • 1 tsp Cumin & Coriander powder or Dhania-Zeera powder
  • Salt to taste
  • 3 cups water
  • A large pot and a rice cooker – Rice cooker will cook the grains faster. You can cook them in the pot as well.
Fenugreek or Methi seeds

Fenugreek or Methi seeds

Method:

  • Mix the rice and lentils together in a bowl and wash them under running water and drain. Soak in 3 cups of water and keep aside
  • In a pot, heat the oil and add the cumin seeds and Fenugreek seeds. When the cumin begins to pop, add the chopped onion and garlic. Cook on medium heat till soft
  • Add the ginger-garlic paste, allow to brown and then add the tomatoes. Add all the chopped vegetables at this point and allow them to brown a little
  • When the tomatoes soften, add all the dry spices – Chili powder, turmeric powder and Dhania-Zeera powder. Add salt to taste
  • Mix well, and cook till you can see the oil separating on the sides of the pot
  • Now add the soaked rice and lentils. Mix well and transfer to a rice cooker if you have one. If you don’t, continue to cook in the pot on medium to low heat, with a lid on
  • If cooking in a  pot, check after 10 minutes to see if the grains need more water. Add 1/2 a cup at a time to avoid making it mushy. Simply cook with more water if you want the Khichdi mushy.
  • Garnish with copped cilantro / coriander leaves and serve with some yogurt, Indian pickle, or Kadhi.
My favorite brand of mango pickle

My favorite brand of mango pickle

Advertisements
6 Comments leave one →
  1. May 5, 2010 11:01 am

    This looks delicious – and perfect comfort food. It’s like the Indian version of the American red beans and rice that I grew up with. I’ll definitely be giving this one a try!

    • May 5, 2010 11:14 am

      Let me know how it turns out! The beauty of this dish is, you can personalize it any way you want and it’ll still be delicious.

  2. Toni permalink
    May 9, 2010 9:20 am

    Have you ever tried this with brown rice?

    • May 9, 2010 7:12 pm

      Thanks for checking out the post Toni! No I haven’t tried this with brown rice but I reckon it’ll taste great with it. If you give Brown Rice Khichdi a shot I’d love to know how it turns out!

  3. November 13, 2012 6:16 pm

    Sounds great 🙂
    Was wondering if the lentils will fully cook in the rice cooker?
    Let me know if I need pre soaking or anything!

    • November 24, 2012 10:41 pm

      Thanks so much for visiting, B! If you pre-soak the lentils, and allow the water the come to a boil before you transfer over to a rice cooker, the lentils will cook through.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: