Family Indian Khichdi

Ingredients

• 100 g Basmati rice (rinsed then soaked 30 min)
• 100 g Red lentils (rinsed then soaked with the rice)
• 2 cuillères à soupe Vegetable oil (for sautéing and tempering)
• 1 cuillère à café Cumin seeds
• 3 grains Black peppercorns
• 2 feuilles Bay leaves
• 2 clous Cloves
• 1 Medium onion (thinly sliced)
• 100 g Carrots (diced)
• 100 g Cauliflower florets
• 1.5 cuillère à café Turmeric powder
• 1.5 cuillère à soupe Curry powder
• 75 g Spinach leaves (coarsely chopped)
• 75 g Crushed tomatoes
• 1 cuillère à café Mustard seeds
• 5 feuilles Curry leaves (about 3 pinches)
• 1-2 Dry red chilies (optional, to taste)
• 1 cuillère à soupe Fresh cilantro (for garnish)

Instructions

1. Rinsing and soaking the rice and lentils

   Rinse the basmati rice and red lentils under cold water until the water runs clear, then let them soak in a bowl of water for 30 minutes.

   Time: PT30M

2. Preparing the vegetables

   Thinly slice the onion, dice the carrots, separate the cauliflower florets, coarsely chop the spinach and measure the crushed tomatoes.

   Time: PT10M

3. Make the basic spice tempering

   Heat 2 tablespoons of vegetable oil in the pot over medium heat, add the cumin seeds, peppercorns, bay leaves and cloves. Sauté for 30 seconds until the spices crackle.

   Time: PT2M

   Temperature: medium

4. Sauté the onion

   Add the sliced onion to the pot and sauté until it becomes translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium

5. Add the hard vegetables

   Stir in the diced carrots and cauliflower florets, sauté for 1 minute.

   Time: PT1M

   Temperature: medium

6. Season the mixture

   Sprinkle the turmeric and curry powder, stir quickly for 1 minute to release the aromas.

   Time: PT1M

   Temperature: medium

7. Incorporate the rice and lentils

   Add the drained rice and lentils, stir for 1 minute to coat them well with the spices.

   Time: PT1M

   Temperature: medium

8. Initial cooking with water

   Pour in 60 cl of water, increase the heat to high until boiling, then reduce to medium heat.

   Time: PT5M

   Temperature: high

9. Cook over medium heat

   Let simmer over medium heat for 20 minutes, until the water is almost completely absorbed.

   Time: PT20M

   Temperature: medium

10. Add the spinach

    Stir in the chopped spinach and an additional 20 cl of water, cover and cook for 10 minutes.

    Time: PT10M

    Temperature: medium

11. Add the tomatoes

    Add the crushed tomatoes, cover again and cook for 5 minutes.

    Time: PT5M

    Temperature: medium

12. Final tempering

    In a small pan, heat 2 tablespoons of oil, add the mustard seeds, curry leaves and dry red chilies. Let crackle for 30 seconds.

    Time: PT3M

    Temperature: medium

13. Finishing and serving

    Pour the hot tempering over the khichdi, stir lightly, sprinkle with fresh cilantro and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

45 g

Fat

5 g

Fiber

5 g

Ingredient Substitutions

• Instead of Basmati rice: brown rice, medium grain rice
• Instead of Red lentils: yellow lentils, split peas
• Instead of Vegetable oil: sunflower oil, canola oil, ghee
• Instead of Cumin seeds: ground cumin
• Instead of Medium onion: shallot
• Instead of Carrots: sweet potato
• Instead of Cauliflower florets: broccoli
• Instead of Turmeric powder: fresh turmeric
• Instead of Curry powder: garam masala
• Instead of Spinach leaves: kale, mustard greens
• Instead of Crushed tomatoes: fresh tomatoes
• Instead of Mustard seeds: powdered mustard
• Instead of Curry leaves: Thai basil

Equipment Needed

• Medium saucepan with lid
• Pan
• Rinsing bowl
• Colander
• Wooden spoon
• Chef's knife
• Cutting board
• Measuring spoon

Critical Steps — Do Not Skip

• Rinsing and soaking the rice and lentils (step 1)
• Bring to a boil before reducing heat (step 8)
• Cook until water is absorbed (step 9)
• Final tempering (step 12)

Chef Tips from the Video

• Replace vegetable oil with ghee for a richer flavor.
• Add a pinch of asafoetida (hing) with the tempering for an extra aromatic note.
• Use good quality basmati rice for authentic fragrance.

Troubleshooting

Storage

Refrigerator: Store in an airtight container, up to 3 days.

Freezer: Can be frozen for 1 month, well wrapped. Thaw in the refrigerator before reheating.

Room temperature: At room temperature, do not leave more than 2 hours after cooking.

Make-Ahead Tips

• The rice and lentil mixture can be soaked the night before to save time.
• The tempering (tadka) can be prepared ahead and kept in the refrigerator for 2 days.