There’s nothing like a hot, soothing bowl of khichdi when you’re ill. I even make it when I don’t have the time to cook up something elaborate, but eating the same yellow dal khichdi can get boring. Then one day while scrolling through my Facebook feed I came across this recipe. I like to call it khichdi with a crunch! I love how quick this recipe comes together and with so few ingredients! I made my lentil rice and my side dishes in under an hour (prep time included). It’s that simple! Let’s get straight to it.
1 and 1/2 cup rice
1 cup green lentils soaked for at least an hour
2 medium onions – thinly sliced
4 tablespoons ghee
1 tablespoon cumin seeds
1 teaspoon cumin
1/2 teaspoon turmeric
1 teaspoon chilli powder
1 teaspoon coriander powder
1 tablespoon ginger garlic paste
salt to taste
water to boil
1 stick cinnamon, 1 star anise, 1 mace – optional, but recommended
- In a heavy bottom deep pot add in 2 tablespoons ghee and add in 1 onion thinly sliced. Let it cook on a low flame for better carmelisation. Keep stirring occasionally so that the onions don’t burn. We don’t want burnt onions, we want that lovely sweet flavour in your rice. Once done remove from pot and set aside.
- In the same pot add in the remaining ghee, cumin seeds and the remaining onion and cook till the onion turns translucent.
- Add in the ginger garlic paste and cook till the raw smell goes.
- Add in your lentils and spices with water just covering the lentils and let it cook on a high flame for 10 minutes.
- Add in the rice, the whole spices if using with more water and let it boil on high till all the water is absorbed and the rice and lentils are cooked. This should take about 15 minutes.
- Serve with vegetables or gravy of your choice. I paired this with some spicy baked potato wedges and sauteed mushroom and amaranth. Enjoy!