🇩🇪 Deutsch 🇬🇧 English
Khichdi
Rice and Lentils in One Pot — India's Comfort Food
🌱 Beginner🍛 Main Course🌿 Vegan🕑 35 min
Rice and mung dal, cooked soft together, with turmeric and a tadka. Khichdi is what gets cooked in India when someone is sick, when it's late, or when nobody wants to think anymore. One pot, twenty minutes, and it's complete protein.
🌱 Beginner: Nothing here can go wrong. If you can boil pasta, you can cook this.
Prep10 min
Cook time25 min
Total35 min
Serves4 servings
Contains:
Mustard
Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 12✅ All set to cook!
Method
0 of 4🎉 All done — enjoy!
- Wash the rice and dal together until the water runs clear. Soak for 15 minutes and drain.
- Set on to cook with water, turmeric, and salt. Simmer covered for 20–25 minutes, until everything is very soft and the grains break down. Too thick? Add hot water — khichdi should be spoonable, not sliceable.
- For the tadka, heat the oil, let the mustard seeds pop, then fry the cumin, asafoetida, ginger, and the chili for 30 seconds.
- Pour over the khichdi, stir in, and top with coriander.
Tips
- Ratio: 1:1 rice to dal, and four times that amount of water. More water gives the soft, sick-day khichdi; less gives the firmer everyday version.
- With a spoonful of ghee on top it's no longer vegan and tastes noticeably better. In India, it belongs there.
- With yogurt and papad on the side, it's a complete dinner.
Shop the Ingredients
Everything for this recipe is available from us in Munich — in store or delivered.
