Khichadi is an Indian dish made with rice and yellow lentils. These both are main ingredients. Though any type of lentils can be used. Cooked rice and lentils mixed with tempering and lots of veggies like tomato, peas, chilly, etc, is a basic recipe to make khichadi.
It is basically one-pot recipe, gluten-free, nut-free, soy-free, and I made this without butter so it’s vegan. Normally khichadi is a vegetarian dish with added butter. If you want it to be vegan just use oil instead of butter or any vegan butter or vegan ghee.
It is normally eaten at dinner time because it is very easy to digest and contains lots of protein because of lentils and healthy because of lots of veggies.
Preparation time- 20 minutes. Cooking time- 1hour. Serving- 4
Ingredients
Rice -2 cup
Yellow lentils (Toor dal) – 1+1/2 cup (any lentils can be used)
Tomato-2
Green chilly- 3
Curry leaves- 7-8
Oil -1/3rdcup
Cumin seeds- 1/2tbsp
Black Mustard seeds – 1/2tbsp
Red chilly – 1
Asafoetida (Hing) – pinch
Turmeric powder- 2tbsp
Red chilly powder – 2tbsp
Garam masala – 1/2tbsp ( Optional)
Salt to taste
Lemon juice
Recipe
- Boil rice and lentils in a pressure cooker. *(Check out the link, how to boil both in the end)
- Take a pan, heat oil and for tempering add cumin seeds, mustard seeds, and asafoetida (hing).
- Add chopped tomato, chilly and curry leaves and add all spices except salt.
- Cook for 3-4 minutes on medium flame.
- When tomato looks properly cooker add boiled lentils and rice. Add some water if it looks thick.
- Add salt in the end and mix.
- Serve in a pot and add lemon juice on the top.
Check how to boil rice and lentils-
