Khichdi (rice and lentil porridge)

Khichdi (kichdi) is India's tummy-friendly comfort food: rice and lentils cooked soft into a porridge-like one-pot meal, given to people recovering from illness and to children. Simple, cheap and a complete protein, its gentle spices (turmeric, cumin, ginger) are warming.

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Method

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1. Rinse the rice and lentils together thoroughly, then soak for 15-20 minutes and drain. ⏱ Timer: 15 min
2. In a large pot melt 1 tbsp ghee, fry the cumin seeds and asafoetida for 20 seconds, then add the ginger.
3. Add the rice, lentils, turmeric and salt and stir for 1 minute. ⏱ Timer: 1 min
4. Pour in the water, bring to the boil, then cook covered over low heat for 25-30 minutes, stirring occasionally, until soft and porridge-like (in a pressure cooker 6-8 minutes after the first whistle). ⏱ Timer: 25 min
5. If too thick, thin with hot water; if too thin, cook uncovered for a few more minutes.
6. Melt the remaining ghee over the top, sprinkle with lemon juice and serve warm with yogurt and coriander.

Source: Wikibooks Cookbook – Khichdi (South Asian Rice and Lentils) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

• The soothing version has little spice and plenty of ghee.
• It can be enriched with vegetables (carrot, peas, spinach).
• The amount of water sets the texture: thicker than soup but softer than rice.
• Keeps in the fridge for 3 days; add a little water when reheating.

Frequently asked questions

Why is it gentle on the stomach?

It is easy to digest, soft, mildly spiced, and the rice-lentil pairing gives a complete protein.

Is it vegan?

Yes, with oil instead of ghee.

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