Indian Khichdi (Lentils & Rice Risotto)
Course: MainServings
12
servingsPrep time
2
minutesCooking time
30
minutesTotal time
32
minutesIngredients
2 cups white jasmine rice
1 cup red lentils
12-14 cups of water (depends on how runny you like)
2 medium size onions
1/2 tsp garlic paste
1 tsp ginger paste
1/2 tsp turmeric powder
1 tsp cumin powder
2 tsp coriander powder
1/2 tsp chili powder
4 cardamom (smashed in mortar & pestle)
3 cinnamon sticks
2 bay leaves
1/3 cup chopped cilantro (optional)
*1 tsp roasted cumin powder (Optional, but recommended)
salt per taste
Directions
- Chop onions. Toss washed lentils and rice to a pot. Add chopped onions, ginger, garlic and all the spices. Give it a good mix. Add water. Adjust water quantity if you want to make it runny or thick. Please note as khichdi sits for a while, it will get thicker.
- Let it come to boil, reduce heat to low/medium and cook it uncovered till rice/lentils soften which should take about 25 minutes.
- Once done, add roasted cumin powder, garnish with chopped cilantro and serve with a side of salad.
Notes
- *Dry Roast cumin seeds in a pan until fragrance starts to release, transfer them to a grinder to turn into a cumin powder.
Amazing will have to give this recipe a try!
Thank you! I hope you’ll enjoy. 🙂
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would be okay. I’m definitely enjoying your blog and look forward to new
posts.
Hi,
No I’m not on Twitter unfortunately. I’ve recently started my Youtube channel. You can subscribe to my channel for weekly videos if you wish 🙂 Thank you so much
Reduce from what? Do you bring it to a boil and then reduce heat?
Hi, Yes let it come to a boil and then reduce the heat.