Khichri / Khichdi
Cook Time
Cook Time
  • 0.5cup white basmati rice
  • 0.5cup lentils, any kindI used half half moong and masoor lentils
  • 2tbsp ghee or butter
  • 2 bay leaves
  • 1big chunk cinnamon
  • 1tsp cumin seeds
  • 1medium sized onion, sliced
  • 2tsp salt, or to taste
  • 1.5tsp coarsely ground black pepper, or to taste
  • yogurt and butter, to serve
  1. Wash and soak the rice and lentils in the same bowl for at least 30 minutes. Drain before using
  2. 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
  3. 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 Khichdi is at a consistency you like. Stir often from the sides and bottom to ensure the Khichdi doesn’t stick to the pan
  4. Once the Khichdi is at your desired consistency, turn the heat down to the lowest, cover and steam for 5-10 minutes
  5. Serve warm with a dollop of yogurt and a knob of butter.
Recipe Notes
  1. 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
  2. If you use another kind of lentil, such as chana daal, you may need to extend soak time to an hr
  3. If you aren’t fond of the aroma of cinnamon, you can use a small chunk of cinnamon or omit it altogether.

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