top of page


Sometimes khichdi is all u need for lunch , a total comfort food, truly satisfying I must say. Serve with just pickle and papad ,thats all u need .

For this khichdi I used mixed lentils consisting of tuvar dal, moong dal, split green moong dal and black urad dal.

Since I am so obsessed with kasuri methi, couldn't resist adding it to my khichdi.



150 gms raw red parboiled rice or any other variety of raw parboiled rice ( for eg brown rice, goan red rice )

80 gms Mixed lentils

Wash both well, then soak for 4 hrs.

Drain out the water and keep after 4 hrs.

2 onions finely chopped

2 tomatoes finely chopped

1 green chilli finely chopped

1/2 tsp chilli powder

1 tsp coriander powder

1/2 tsp garam masala powder

1/2 tsp pepper powder

1 tsp ginger garlic paste

3 tsp ghee and 1 extra tbsp ghee

1/4 tsp cumin seeds

1 tbsp kasuri methi

1/4 cup hot melted ghee

1 stock cube

Salt to taste only if required

1/4 tsp turmeric powder

Hot water


Add to the pan 3 tbsp ghee ,add the cumin seeds, once it starts to splutter add in the finely chopped onions .

Stir fry the finely chopped onions till lightly browned. Next add finely chopped tomatoes and finely chopped green chillies.

Stir fry on medium flame till soft. Next add the stock cube, ginger garlic paste, chilli powder, turmeric powder, pepper powder, coriander powder and garam masala powder . stir fry ,then add the rice and lentil mix and keep stir frying on medium flame. Add the kasuri methi.

Now at this stage add the hot water 1 inch above the rice.Let it come to a boil , lower the flame and cover with a lid.

Allow to cook after a minute,add. A tbsp of ghee mix ,add 1 cup hot water, check for seasoning,add salt if required.

Cover and cook on low flame.

I kept it to a nice creamy texture rather than dry.

Before serving sprinkle in finely chopped coriander leaves.

To each plate of khichdi add a tsp of hot melted ghee.

141 views0 comments

Recent Posts

See All


bottom of page