Classic Indian Khichdi

Ingredients

• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 1/2 cup (100g) yellow moong dal (split yellow lentils) 1/2 cup (100g) yellow moong dal (split yellow lentils)
• 1/2 cup (100g) masoor dal (red lentils) 1/2 cup (100g) masoor dal (red lentils)
• 1 tablespoon ghee (clarified butter) 1 tablespoon ghee (clarified butter)
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 cinnamon stick 1 cinnamon stick
• 2-3 green cardamom pods, lightly crushed 2-3 green cardamom pods, lightly crushed
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• A pinch of saffron threads A pinch of saffron threads
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 5g, 2g
• Carbohydrates (total, sugars): 58g, 2g
• Protein: 12g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Rinse the rice and lentils under cold water until the water runs clear. Soak them in water for 30 minutes, then drain.
2. 2.
   In a large pot, heat the ghee over medium heat. Add the cumin seeds, cinnamon stick, and cardamom pods. Sauté for a minute until fragrant.
3. 3.
   Add the soaked rice and lentils to the pot and stir well to coat them with the spices.
4. 4.
   Pour in 4 cups (950ml) of water and add the turmeric powder, saffron threads, and salt. Stir to combine.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the rice and lentils are cooked and tender.
6. 6.
   Remove from heat and let it rest for 5 minutes. Fluff the Khichdi with a fork and garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Lentils — Make sure to rinse the lentils thoroughly before cooking to remove any impurities. Soaking them beforehand helps in reducing the cooking time and ensures even cooking.

Tips & Tricks

• For a richer flavor, you can add a tablespoon of ghee while serving.
• Customize the spice level by adjusting the amount of red chili powder or adding green chilies for an extra kick.
• Serve Khichdi with a side of papadums or crispy fried onions for added texture and flavor.
• Leftover Khichdi can be transformed into delicious fritters by shaping them into patties, coating with breadcrumbs, and shallow frying until golden brown.
• Experiment with different lentil combinations, such as using split green moong dal or toor dal, to create variations of this classic dish.

Serving advice

Serve the Khichdi hot in individual bowls, garnished with fresh cilantro leaves. Accompany it with a side of plain yogurt or raita (yogurt-based dip) for a cooling contrast. Add a squeeze of lemon juice for a tangy twist.

Presentation advice

To elevate the presentation, you can sprinkle some toasted cashews or almonds on top of the Khichdi. Serve it in traditional Indian brass or copper bowls for an authentic touch.