There’s nothing quite like a steaming bowl of Rice Lentil Khichdi to make you feel instantly at home. This iconic Indian comfort food is the answer to chilly evenings, busy weeknights, or any day you crave something wholesome, simple, and deeply satisfying. In every spoonful, you’ll discover the magic of soft, fragrant rice mingling with creamy lentils, gentle spices, and colorful vegetables — a nourishing, one-pot wonder that feels like a warm hug from the inside out. Whether you grew up eating it or are just discovering its charms, Rice Lentil Khichdi is a true kitchen hero you’ll want to return to over and over again.
Ingredients You’ll Need
The beauty of Rice Lentil Khichdi lies in its simplicity — every ingredient is easy to find, yet each one plays a special role in creating the dish’s perfect balance of comfort, flavor, and nutrition. Here’s what you’ll need and why you’ll want to use it:
- Basmati rice: Delicate, aromatic grains provide fluffiness and subtle fragrance to the khichdi.
- Split yellow moong dal: This gentle lentil cooks quickly and lends a wonderfully creamy texture without feeling heavy.
- Ghee or oil: Ghee adds classic richness and nutty aroma, but neutral oil keeps it vegan if you prefer.
- Cumin seeds: A quick sizzle in hot fat wakes up their earthy, toasty scent — absolutely essential!
- Asafoetida (hing): Just a pinch brings savory depth and aids digestion; don’t skip if you have it.
- Turmeric powder: For golden color and gentle warmth, turmeric is the heart of many Indian dishes.
- Grated ginger: Fresh ginger brightens the flavor and gives the khichdi a subtle zing.
- Green chili (optional): For a gentle kick — adjust or omit based on your spice preference.
- Salt: Simple seasoning that lets all the other flavors shine.
- Water: Khichdi’s consistency depends on the water — more for a soupy comfort, less for a thicker meal.
- Chopped carrots: Adds subtle sweetness and a pop of color.
- Green peas: Their tender bite and sweetness balance the earthiness of lentils.
- Chopped potatoes: Potatoes soak up the spices and make every bite a little more hearty.
How to Make Rice Lentil Khichdi
Step 1: Prep the Rice and Lentils
Start by rinsing the rice and moong dal together under cold running water. Gently swish them around until the water runs clear — this washes away excess starch and ensures your khichdi isn’t gummy. Soak for 15 to 20 minutes, then drain well. This little bit of prep helps the grains cook evenly and gives your dish that signature creamy texture.
Step 2: Sauté the Spices and Aromatics
Set your pressure cooker or a heavy-bottomed pot over medium heat. Add the ghee or oil and let it warm up. Toss in the cumin seeds and let them sizzle until they smell toasty and pop just a bit. Now, add the asafoetida, grated ginger, and green chili (if you’re using it). Stir for a few seconds — this quick sauté releases loads of fragrance and sets the stage for the flavors to come.
Step 3: Add Vegetables and Sauté
Tip in the chopped carrots, green peas, and potatoes. Sauté everything together for about 2 minutes. This lets the vegetables pick up those lovely spices and begin to soften just a touch, making sure they’re perfectly cooked by the end.
Step 4: Mix in Rice, Lentils, and Spices
Now, sprinkle in the turmeric and salt, then add your drained rice and lentils. Give it all a good mix so the grains and veggies are evenly coated with the fat and spices. This quick stir-fry ensures every bite of your Rice Lentil Khichdi is packed with flavor.
Step 5: Add Water and Cook
Pour in 4 cups of water (or a bit more if you love a soupier texture). Stir everything together, making sure nothing is sticking to the bottom. If you’re using a pressure cooker, close the lid and cook for 3 to 4 whistles. With a regular pot, cover and simmer on low for 35 to 40 minutes, stirring occasionally. You’re looking for a soft, porridge-like consistency where everything is tender and melded together.
Step 6: Adjust and Serve
If you prefer your Rice Lentil Khichdi extra creamy, stir in a splash more water until it’s just right for you. Taste and adjust salt if needed. Serve hot, ideally with a drizzle of ghee for that final touch of luxury, and get ready to dig into pure comfort.
How to Serve Rice Lentil Khichdi
Garnishes
A finishing flourish makes all the difference! Try a dollop of ghee melting over the top, a handful of chopped fresh cilantro, or a squeeze of lemon juice for brightness. A sprinkle of freshly cracked pepper or roasted cumin powder can also add a gentle lift to the flavors.
Side Dishes
Rice Lentil Khichdi shines with simple sides. Pair it with plain yogurt or raita for cooling creaminess, or a tangy Indian pickle for a punch of flavor. Papad (crispy lentil wafers) or a fresh salad with cucumber and tomatoes add crunch and freshness to balance the soft, cozy khichdi.
Creative Ways to Present
For a fun twist, serve your Rice Lentil Khichdi in small bowls as part of an Indian-inspired grain bowl with sautéed greens, roasted veggies, and a swirl of yogurt. Or, shape leftovers into patties, pan-fry them, and top with chutney for a tasty snack. You can even stuff it into bell peppers and bake for a fusion weeknight dinner!
Make Ahead and Storage
Storing Leftovers
To keep your Rice Lentil Khichdi tasting fresh, let it cool completely before transferring to an airtight container. It’ll stay delicious in the fridge for up to 3 days. The flavors often deepen overnight, making leftovers even more irresistible!
Freezing
Rice Lentil Khichdi freezes surprisingly well. Portion it into freezer-safe containers or zip-top bags, leaving a little room for expansion, and freeze for up to a month. Thaw it in the refrigerator overnight for best results, and know that the texture may be a bit softer (which only adds to its comfort-food charm).
Reheating
When you’re ready to enjoy your khichdi again, just reheat it gently on the stovetop or in the microwave. Add a splash of water or milk to loosen it up if it’s thickened in the fridge. Stir well, check the seasoning, and finish with a fresh drizzle of ghee or a sprinkle of herbs to wake up the flavors.
FAQs
Can I make Rice Lentil Khichdi without a pressure cooker?
Absolutely! While a pressure cooker speeds things up, a heavy-bottomed pot on the stovetop works just as well. Cover and simmer the khichdi on low heat, stirring occasionally, until everything is soft and porridge-like — it usually takes about 35 to 40 minutes.
Is Rice Lentil Khichdi suitable for vegans?
Yes, just use your favorite neutral oil instead of ghee. The flavors are still wonderful and the khichdi stays completely plant-based and dairy-free.
Can I use other lentils or vegetables?
Definitely! Moong dal is traditional, but toor dal or masoor dal (red lentils) work beautifully. Feel free to swap in seasonal vegetables like spinach, zucchini, or beans for a fresh twist on your Rice Lentil Khichdi.
How can I make my khichdi smoother or more porridge-like?
Simply increase the water by half a cup or more, and cook a bit longer until you reach your preferred creamy consistency. Khichdi is wonderfully forgiving, so tailor it to your taste!
Is Rice Lentil Khichdi gluten-free?
Yes, this recipe is naturally gluten-free as long as all your spices and asafoetida are certified gluten-free. It’s an excellent option for anyone avoiding gluten but craving comfort food.
Final Thoughts
If you’re yearning for a dish that’s equal parts nourishing, cozy, and endlessly adaptable, Rice Lentil Khichdi is truly a must-try. Give it a whirl in your kitchen — you might just find it becomes your new favorite comfort meal, ready to welcome you home again and again.
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Rice Lentil Khichdi Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Rice Lentil Khichdi is a comforting, easy-to-make one-pot Indian dish combining basmati rice, split yellow moong dal, and mixed vegetables. Perfect for a nutritious and hearty meal, it is flavored with cumin, turmeric, ginger, and a touch of asafoetida, creating a warm, porridge-like texture that’s gentle on the stomach and ideal for any time of day.
Ingredients
Grains and Lentils
- 1/2 cup basmati rice
- 1/2 cup split yellow moong dal (washed and drained)
Vegetables
- 1/4 cup chopped carrots
- 1/4 cup green peas
- 1/4 cup chopped potatoes
Spices and Flavorings
- 1 tablespoon ghee or oil
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon asafoetida (hing)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon grated ginger
- 1 green chili chopped (optional)
- 1/2 teaspoon salt (or to taste)
Liquid
- 4 cups water
Instructions
- Rinse and Soak: Rinse the basmati rice and split yellow moong dal together under cold running water until the water runs clear to remove excess starch and impurities. Soak them in fresh water for 15 to 20 minutes and then drain thoroughly.
- Heat Spices: In a pressure cooker or heavy-bottomed pot, heat the ghee or oil over medium heat. Add cumin seeds and allow them to sizzle and release their aroma. Then add the asafoetida, grated ginger, and chopped green chili if using. Stir quickly to combine and cook for a few seconds.
- Sauté Vegetables: Add the chopped carrots, green peas, and chopped potatoes to the pot. Sauté the vegetables for about 2 minutes to slightly soften them and infuse them with the spices.
- Add Spices and Grains: Stir in turmeric powder and salt, then add the soaked and drained rice and lentils. Mix everything well so that the spices coat the grains and vegetables evenly.
- Add Water and Cook: Pour in 4 cups of water. For pressure cooker, close the lid securely and cook on medium heat until 3 to 4 whistles. If using a regular pot, cover with a lid and simmer on low heat for 35 to 40 minutes, stirring occasionally, until the mixture becomes soft and porridge-like. Add extra water if needed to adjust consistency.
- Serve: Once cooked, fluff the khichdi gently. Serve hot, optionally drizzled with additional ghee and accompanied by yogurt or Indian pickles to enhance the flavors.
Notes
- For a smoother, more porridge-like consistency, add an extra 1/2 cup of water during cooking.
- You can substitute moong dal with toor dal or masoor dal depending on availability and preference.
- The vegetables used can be varied seasonally or omitted to make a plain khichdi.
- Adjust salt and chili to taste to suit dietary requirements.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl (approximately 250 grams)
- Calories: 260
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 11 g
- Cholesterol: 5 mg
