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For many khichdi is a cherished consolation meals for the summers. For others it’s only a bland dish to be consumed when you find yourself feeling below the climate. However the reality is that this lentil and rice combo could be a nice dish on particular events too. Khichdi pronounced as khich-ah-ree, is a  easy and satisfying desi meal of rice and lentils which will be cooked rapidly with out a lot fuss.

Reposting this recipe from Indian subcontinent I shared again in August 2014.



It’s a easy dish to arrange and your creativeness is the restrict! Any type of vegetable you might like may very well be added or it may very well be made with simply plain rice and lentils. Each Indian family makes khichdi, although it varies in style and look relying on the best way it’s ready and the elements used. A fundamental khichdi is normally comprised of white rice and yellow moong daal and with none sturdy spices. Yellow moong daal refers to skinned and cut up inexperienced mung beans. They’re flat, yellow, fast cooking and straightforward to digest. Khichdi made with yellow mung additionally serves one of the best meal after a weekend of indulgence and trip to present relaxation to your tummy. It’s an especially scrumptious and a wholesome dish due to its mixture of carbs and proteins and what I personally love about this dish, is how glad I really feel after consuming it.

Khichdi is usually served with a drizzle of desi ghee and accompanied with sides like yogurt, salad, mint chutney, salad and papad.



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Moong daal Khichdi (lentil and rice porridge)

A really satisfying and wholesome porridge like meal of lentils and rice,


  • half of cup yellow mung
  • half of cup brief grain rice
  • 2 tbsp onion, chopped
  • 2 tbsp oil/butter
  • 1/four tsp (+) turmeric
  • half of tsp ginger, minced
  • half of tsp cumin seeds
  • 3/four tsp coarsely floor black pepper
  • 1/four tsp garam masala (non-obligatory)
  • water as required
  • salt to style


  1. Wash the rice and lentils nicely and blend collectively.
  2. Warmth the oil/butter in a pot, and when scorching put cumin seeds.
  3. As quickly as they sizzle and will get shade, add the onion and fry until mild brown.
  4. Add rice, lentils, turmeric, ginger, and three cups water. Season with salt and coarsely floor black pepper and garam masala (if utilizing, I usually do not)
  5. Deliver it to boil. Partially cowl and simmer the entire thing for 30 minutes or till accomplished, stirring every so often and including extra water if crucial.
  6. Serve scorching or heat with pickle, chutney, yogurt and desi ghee.


The ratio of rice and lentils is as much as you.



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