Khichdi (Indian Rice and Lentils)

I was sick recently. First it was just a cold but then it turned out I had Bronchitis! No fun at all. It feels like everywhere I turn, someone is sick. So this recipe is for anyone who is feeling out of sorts. I’m not kidding – this IS comfort food.

I’m going to tell you a little about turmeric today. The amazing health benefits of turmeric include its ability to reduce inflammation, heal wounds, improve skin health, protect cognitive abilities, and ease menstrual difficulties. Turmeric also helps eliminate depression, alleviate pain, slow the aging process, protect the digestive tract, and prevent cancer. You can read more about the health benefits of turmeric here.

  • 1-1/2 cups basmati rice
  • 1 cup yellow lentils (mung dal)
  • 1-1/2 tbsp clarified butter (ghee)
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1 tsp turmeric powder
  • 1 onion, thinly sliced
  • 1-1/2 inch piece ginger, thinly sliced
  • 12 green beans, trimmer and chopped
  • 3 carrots, peeled and chopped
  • 1 cup frozen peas
  • 2 tomatoes, finely chopped
  • 1/2 tsp red chili powder
  • Salt, to taste
  • 8-10 cups water
  • 1 tbsp fresh cilantro for garnish
  1. Place the rice in a colander and rinse it under running water.
  2. Then add it to a bowl and cover it with water so that it soaks while you prepare the other ingredients.
  3. In a non-stick soup-pot, over medium heat, toast the yellow lentils.
  4. Stir for 3 to 4 minutes, or until the color turns light golden brown and releases a nice aroma.
  5. Transfer to a strainer and wash thoroughly under running water and set it aside.
  6. In the same soup pot, over medium-high heat, heat clarified butter.
  7. Once hot, add cumin seeds and bay leaf and cook for 2 to 3 minutes or until they start to splutter.
  8. Add sliced onion and ginger and cook for 5 to 6 minutes, or until onions are softened.
  9. Add green beans and carrots and cook for 3 to 4 minutes, or until the vegetables soften.
  10. Add peas, chile, tomato, turmeric, chili powder, and salt and cook over medium-low heat for 3 to 4 minutes, or until tomatoes soften.
  11. Drain the rice, then add it to the pot with the lentils and 8 cups of water.
  12. Cover and cook for 38 to 40 minutes, or until soft.
  13. Garnish the khichdi with cilantro and serve warm with some yogurt on the side.
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