Khichdi – Rice Lentil Medley

The recipe below is simple yet filling and satisfying. With some families taking care of sick members this can help you to recover. As due to lots of medicines the digestive system starts to rebel. loss of appetite is very common. The one thing which Ayurveda suggests and all Indian Grandmothers vouches for loss of appetite is Khichri. A well-balanced mix of Daal/ Lentils + Rice. Easy to cook, and easy to digest.

Above is a image that is so common in Indian Kitchens that anyone can know what is going to cook now. The usual mixture of lentil and rice can create as many dishes as there are number of kitchens in the country. The blend is a perfect balance (not necessarily the same lentil everytime). You can use CORAL LENTILS, GREEN MOONG SPLIT LENTILS, YELLOW MOONG LENTILS. It creates a balanced meal for a Vegetarians. But also it is easy to digest for a recovering patient. A meal which is not only very economical and simple but thoroughly fulfilling too. In this trying times, you might catch hold of Lentils in the supermarket as its not very popular ingredients otherwise. Pick up any lentil that you find.

Khichri– is one of the simplest meals of the world. Here I have a personal favorite blend – Black spilt lentils and rice. The combination is otherwise most commonly used in the World famous Dosa and Idliy, but here we have a comforting dish that is good for everyone who is working from Home, or taking care of a loved ones. Ideal if you do not have much of a physical activity and also when you can’t order (as otherwise your fingers will open the delivery app and order something from a takeaway😏)

So lets see the ingredients :

  • 1 /2 cup of Black Spilt Lentils-the Kaali Daal (use any split lentil)
  • 1 cup of Basmati Rice
  • 1 tbsp Cow Milk Ghee
  • 1/2 tsp jeera / Cumin seeds
  • 1/4 tsp Asafoetida powder
  • 1/2 tsp of roasted jeera powder
  • 1/2 tsp of Ginger powder / Saunth
  • salt to taste
  • Additional Ghee


Start with soaking the lentils in normal water for at least 20 – 30 minutes. The soaking will help in reducing your cooking time, and in turn save your time and LPG too.

Drain it after 20 minutes and keep it ready

Start with heating Ghee in a deep thick bottom pan (which is good for slow cooking). I use pressure cookers.

Add Cumin seeds, Asafoetida, add soaked rice and saute for a couple of minutes

Add salt to you taste.

Add 3 cups of water (double to our total rice and lentil)

Let is cook on a slow heat for at least 10 minutes. The final texture is a smooth consistency

I usually do pressure cooking, hence it takes me around 4-5 whistles on a low flame.

If the consistency is dry like regular rice than add hot water to adjust. The smoothness adds to the flavor of the final dish.

Serve it in a Thali or any broad plate. Sprinkle Roasted cumin powder and ginger powder

Now pour hot ghee all over it to do the final tempering. The sizzling ghee will give it an additional flavor and add nutritional value to the meal. Giving you a good night sleep and a very happy morning (you know what I mean😁) Add sliced tomatoes to side to have a fresh flavor . The traditional condiments are green Chutney, pickles and poppadom, and there is a saying.

“Khichdi ke teen yaar -Chutney Papad aur Aachar ”

खिचड़ी के तीन यार – चटनी पापड़ और अचार literally meaning that there are 3 close friends of Khichdi-chutney poppadom and pickles.

Enjoy 😁

2 Comments Add yours

  1. Peter Chown says:

    Hi Payal

    Will the lentils and rice cook in the same time?


    Liked by 1 person

    1. Payal Biyani says:

      Hi Peter. Yes. It will cook together. Infact , because rice cooks faster than lentil . The end result is a soft consistency. The only thing is it should be prepared when you are ready for meals. I don’t suggest refrigeration or re-heating. Though not a hard n fast rule, but it changes the flavours. Try doing a small batch freshly prepared whenever desired


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