Best Khichadi Mixed Rice And Lentils Recipes

KHICHDI

Khichdi image

Khichdi is reassuring, everyday fare, made from a mix of rice and lentils, cooked together in one pot until tender and seasoned with a splash of spice-infused fat. In India, it can be on the firmer side or more mushy, stripped down to the basics or more embellished, but it's always a comfort. To make the dish a meal, serve it with a drizzle of ghee on top and some chopped cilantro leaves, a spoonful of full-fat yogurt on the side and a little jarred Indian-style lime pickle.

Provided by Tejal Rao

Categories dinner, lunch, weekday, grains and rice, side dish

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 11

Ingredients

2/3 cup long-grain white rice, such as jasmine
1/3 cup yellow split moong beans
2 tablespoons ghee
1/2 teaspoon mustard seeds
1 small cinnamon stick
2 green cardamom pods
2 whole cloves
1 sprig curry leaves (optional)
1/4 teaspoon red chile powder
1/4 teaspoon turmeric powder
1/2 teaspoon kosher salt, plus more to taste

Steps:

Combine the rice and moong and rinse several times, until the water that drains away runs almost totally clear. Add to a heavy-bottomed pot with 1 3/4 cups water and set over medium-high heat.
In another small saucepan, heat the ghee and mustard seeds. When the seeds start to pop, lower the heat and add the remaining ingredients, swirling them in the pan. Let the spices sizzle for under a minute, then carefully pour into the rice pot, along with the ghee. (Watch out: The fat may splatter).
When the water comes up to a rolling boil, give it a good stir, scraping at the bottom of the pot, then cover tightly and turn the heat down to low. Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes before opening the lid. Fluff gently with a spatula. Taste, season with salt to taste and serve.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 150 milligrams, Sugar 1 gram, TransFat 0 grams

KHICHDI

Khichdi image

Rice and lentils team up to make a super-easy Indian dish (also called kitchari) that is reminiscent of porridge, but with plenty of lively flavor from the ginger, cumin and jalapeno. Fresh cilantro stirred in at the end adds nice flecks of bright green.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup red lentils
1/2 cup basmati rice
3 tablespoons unsalted butter or ghee
1/2 teaspoon cumin seeds
1/2 small red onion, finely chopped
1/2 teaspoon ground turmeric
1 medium tomato, finely chopped
1/2 jalapeno, finely chopped (seeds removed for less heat)
1/2-inch piece fresh ginger, finely chopped
Kosher salt
1/2 cup loosely packed fresh cilantro, chopped

Steps:

Soak the lentils and rice together in water in a medium bowl for 30 minutes; drain and rinse well.
Heat 2 tablespoons of the butter in a medium pot over medium heat. Add the cumin seeds and stir until they just start to fizzle, about 1 minute. Add the onion and cook, stirring, until translucent, about 4 minutes. Add the turmeric, tomato, jalapeno and ginger. Cook, stirring, until the tomato softens, about 1 minute. Add the lentils, rice, 1/2 teaspoon salt and 3 cups water. Bring to a boil, lower to a simmer, cover and cook until the rice is tender and the lentils have broken down completely, about 15 minutes. Stir in the remaining tablespoon of butter and season with salt. Stir in the cilantro.

KHICHADI (MIXED RICE AND LENTILS)

Khichadi (Mixed Rice and Lentils) image

If you want to make a complete meal and something healthy, try Khichdi. It is the best meal to serve to children and people recovering from illness because it is easy to digest. Serve it with plain yogurt, butter, or lemon pickle. (From the cookbook 'Recipes with a Spice - Indian Cuisine for Balanced Nutrition'

Provided by kusum gupta

Categories One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 cup long grain rice (white or brown)
1 cup split mung dal (or split Masoor or Toor dal)
2 teaspoons butter or 2 teaspoons oil
1/4 teaspoon turmeric powder
1/4 teaspoon crushed ginger
1 1/2 teaspoons salt
1 teaspoon cumin seed

Steps:

Pick over rice and dal for any grit; rinse a couple of times and drain.
Put everything together (except oil and cumin seeds) in a large pot with about 6 cups water.
Cook on high heat, partially covered.
When it starts to boil, lower the heat to medium and let it cook for about 15 minutes.
Lower the heat to low and simmer, covered, until rice and dal are tender (about 15 minutes).
Add more water as needed.
It can be semi-thick or thin consistency.
Mash it a little.
Heat the oil (or butter) in a small pot.
Add cumin seeds.
As soon as they change color (few seconds), add them to Khichdi.
Serve hot.
Healthy Alternative: Add some vegetable stock or finely chopped vegetables when Khichdi is half cooked.