• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Recipes
  • Features
  • Contact

Rupal Bhatikar logo

09/01/2023 Recipes

Rice Lentil Khichdi

Jump to Recipe Print Recipe

There isn’t a gentle meal that will satisfy your soul quite like an Indian rice lentil khichdi that is endlessly customisable and nourishing.

Khichdi is essentially an Indian-style vegan rice and lentil congee. The choice of rice or lentils can be changed to suit what you have in your pantry. Try to use shorter grain rice varieties (Sona Masuri / Indrayani), but if Basmati rice is all you have, by all means go for it! Heck, I have even used jasmine rice in a pinch and it worked just as well. I love making my rice lentil khichdi in a 3:1:1:1 ratio of short grain rice to toor, split masoor and mung dal. I find that the different cook times of the dals and flavours add greater dimension to the final result. Masoor dal breaks down fastest so it adds body, the yellow mung dal adds a nuttiness and the toor dal helps add texture so you don’t end up with mush.

Customise your Khichdi

What vegetables you have on hand, that’s what you play with. I almost always add a combination of carrots, cauliflower, green beans or frozen peas. Sometimes I’ll even add a handful of baby spinach or kale or Swiss chard for some greens. Additionally, a generous ghee tadka (tempering) is a must – a few spices, asafoetida and some alliums (garlic/shallot/onion or spring onions). If vegan, use oil to temper.

The real highlight of a rice lentil khichdi are the sides. Endlessly riffable and totally personal. I always try to have something pickled ( either crunchy pickles or spicy Indian style ones like this or even chilli oil), a side of spiced and fried potatoes, eggplant & cauliflower florets. Feeling extra? Go make those crispy pakoras! If you feel like some seafood (which I do 99% of the time) – you could make this crispy prawn koliwada or these fish pakoras too! Extra points for a crispy papad.

A perfect rice lentil khichdi – could there be a comforting plate of food?

Indian Rice Lentil Khichdi Congee
Print Recipe

Rice Lentil Khichdi

Course: Main Course
Cuisine: Indian
Author: Rupal Bhatikar

Ingredients

  • 1 cup White Rice (long or short grain)
  • ⅓ cup Toor Dal (split pigeon pea)
  • ⅓ cup Masoor Dal (red lentils)
  • ⅓ cup Yellow Mung Dal (skinless petite lentils)
  • 1 cup Mixed Vegetables (cauliflower, carrots, peas – chopped bite size)
  • 4-5 cups Water (see notes)
  • ¼ cup Tomato (chopped)
  • ½ tsp Turmeric Powder
  • Salt (to taste)

For the Tadka (tempering)

  • 2 tbsp Ghee (use oil if vegan)
  • 2 Garlic cloves (thinly sliced)
  • ¼ cup Spring Onion or Shallots (thinly sliced)
  • ¼ tsp Cumin Seeds
  • ¼ tsp Mustard Seeds
  • ¼ tsp Fennel Seeds
  • ¼ tsp Nigella Seeds
  • ¼ tsp Fenugreek Seeds
  • ¼ tsp Asafoetida (heeng)

Instructions

  • Combine your rice and all the lentils in a bowl. Add water and mix around to wash thoroughly. Repeat this exercise 3-5 times until the water runs clear. Then add fresh water and let them soak for at least 2-3 hours.
  • In a heavy bottom pot, add the rice, lentils and 4 cups of water along with salt and turmeric powder. Bring it to a boil on a medium flame and then turn it to low to cook. Adjust with hot water to a desired consistency. You can use the back of your wooden spoon to gently mash the khichdi to get a creamy result.
  • In the final ten minutes of cooking, add the mixed vegetables and let them cook in the khichdi along with the rice and lentils.
  • When the vegetables are fully cooked, adjust with hot water to your desired consistency ( see notes) and turn off the heat. Add the chopped tomatoes, they soften just right in the residual heat.
  • In a separate pan, heat the ghee (use oil if vegan) for your tadka. Add your whole spices, asafoetida, garlic and spring onions and let them sizzle and frizzle. Cook until they have a bit of colour and no longer taste raw. Add into the khichdi and mix. Let it rest for 15 minutes before serving.
  • Best served with a side of crispy papad, pickle and or spiced oven roasted or pan fried vegetables (potatoes or eggplants particularly, but even cauliflower is great).

Notes

  1. The quantity of water you will use depends entirely on your personal textural preference while eating as well as the type of rice (long or short grain) used. Adjust as needed. If adding more water during later stages of cooking, always add hot water instead of cold. 
  2. The combination of whole spices used for the tadka (tempering) is an Indian five spice blend ( called Panch Phoron) and uses cumin, fenugreek, black mustard, fennel and nigella seeds in equal proportion. 

For other delicious recipes from the blog, click here. If you make this recipe and love it, let me know in the comments below. If sharing on Instagram, tag me @rupalbhatikar.

Categories: Recipes Tags: Indian Congee Recipe, Indian Food Recipe, Indian Recipe, Indian Rice Lentil Khichdi, Indian vegetarian Recipe, Vegetarian friendly

Previous Post: « Bharwan Mirchi Stuffed Chilli
Next Post: Kerala Fish Meen Moilee »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

GET NEW RECIPES STRAIGHT TO YOUR INBOX

Follow for More

Rupal Bhatikar

rupalbhatikar

Goan Calamari chilli fry with its perfect partner Goan Calamari chilli fry with its perfect partner - slices of the @ovensstreetbakery Turkish bread. A stir fry of onions, tomatoes, ginger and garlic, just a few spices, coconut vinegar and tender local calamari. Finished with a few burst cherry tomatoes. Eaten on a sunny afternoon with a cold cider. Like being at the beach at a shack back home (I wish) but will do nicely on an autumn day. #goanfood #indianfood
highlights from our family road trip along great o highlights from our family road trip along great ocean road/ otway national park- camping, ocean, wildlife (swipe for some adorable 🐨& 🦘spotting in the wild), bonfires, cooking, eating and drinking. more weekends like these would be great 😌#australia #roadtrip #greatoceanroad
Konkan Green Pea & Cashew Usal - herby, coconut-ty Konkan Green Pea & Cashew Usal - herby, coconut-ty, creamy-dreamy but entirely vegan! Traditionally made around India’s coast with a simple fresh spice paste, tempering a few spices, fresh green peas(frozen works too if it’s what you have) and tender cashew. A truly harmonious balance of all the good things - make it! #indianfood #veganfood #goanfood
Bangalore’s famous Nagarjuna style Chicken birya Bangalore’s famous Nagarjuna style Chicken biryani (IYKYK) with a grated cucumber raita. This style is traditionally made in large heavy bottom pots - more like a pulao where the meat and short grain rice is cooked together in a rich meat stock instead of layering. Rich with flavours of green masala (coriander-green chilli-ginger-garlic) and the earthy perfume of whole spices. Every grain of rice feels so moreish. Having eaten for years at Nagarjuna before I moved out of India, this still remains one of my absolute favourites! India has such a rich selection of biryanis to learn about and I’m forever it’s dutiful student #indianfood #indiancuisine #biryani #chickenbiryani
A little bit fusion-y this one but really worked - A little bit fusion-y this one but really worked - chopped prawn & Charred Corn cooked with roasted tomatoes, smokey red peppers and garlic. Topped with a scallion-coriander stem -ginger relish (very Asian inspired IYKYK). Mopped with freshly baked focaccia. Very good, would do again! #homecooking #prawns #melbournefood #inmykitchen #summercooking
it was everything I hoped it would be and more ♥ it was everything I hoped it would be and more ♥️ @yayoikusama_ at @ngvmelbourne January 2025
“O Time: hold still awhile. I have so much more work to do. There are so many things I want to express. But time just keeps ticking away, and the earth never for an instant ceases to turn.” What an incredibly rich and inspiring life of creating constantly, what an example of living big through it all. #yayoikusama #melbourne #australia #yayoikusamaexhibition
In all the years I’ve made bread of any kind (fr In all the years I’ve made bread of any kind (from this @mountzeroolives olive oil & @olssonssalt flaky salt focaccia to the humble Indian roti and puri), both as a chef and home cook, I’ve repeatedly been humbled by it. Every instance it hasn’t gone to plan(it happens more than you think), it’s given me sleepless nights. I’ve over analysed the hydration, the yeast, my technique, et all. But the joy it brings every time I get any success from making it is hard to match - when the crust is just right, big pockets of air, properly seasoned, perfectly risen, to tear with your hands. I owe a lot of my ability with bread to making chef @jacqueline_challinor’s recipe during my time at Nomad - there’s something to be said for making it first thing every work day, cooking it and then watching people enjoying eating it. I’m always soooo going to be that Pao(the word for bread in Goa) loving girl! #focacciabread #breadbaking #melbournefood #breadmaking
A plate of expertly made poha and coffee is truly A plate of expertly made poha and coffee is truly one of the greatest breakfasts to ever exist! (Upma could never compete 😏)The Goan Batat Fov/Poha is a typical vegan savoury breakfast commonly enjoyed in homes across the state - cooked with potatoes and with or without onion. The fragrance of curry leaves, the crunch from toasted peanuts and brightness of lemon juice are some of the key flavours to the dish. Topped with crispy sev for that extra crunch *chefs kiss * #indianfood #indiancuisine #indianbreakfast #kandapoha #goanfood
A little Mexican Fiesta - beer battered Old bay sp A little Mexican Fiesta - beer battered Old bay spiced fish tacos with avocado-jalapeño crema, tajin spiced charred corn, peppers and onions, a lime-y carrot-cabbage slaw and a cherry tomato salsa. Lots of hot sauce & cold beverages on the side. What else do you need on a hot summer day? #mexicanfood #melbournefood #inmykitchen #reelsinstagram #beerbatteredfish
A slice of life… Aussie Summer edition. How I lo A slice of life… Aussie Summer edition. How I love summer produce - the heirloom tomatoes 🍅 are popping off in our home garden patch right now. So are the jalapenos and peppers! With every year, we get a little better at the gardening and they taste even better! Wouldn’t be an Aussie summer without cold prawn rolls (now a staple) for picnics. And making more desserts than ever before - a classic creme caramel eaten on the balcony. 🎶 ☀️ #aussiesummer #melbournefood #homegarden #australia #tomatoes🍅
Raw Mango Rice (Karnataka style Mavinakayi Chitran Raw Mango Rice (Karnataka style Mavinakayi Chitranna) - hot days made better with cooling meals like this! Always reminds me of Bangalore Darshinis(IYKYK). Taking leftover day old rice(I’ve used a Indian short grain variety called Jeerga Samba) and tossing it with crushed raw green mango, red chillies and garlic, tempered with lots of textural ingredients like peanuts, curry leaves, mustard seeds and urad dal. Tossed it all together. Eaten with a side of yogurt raita with grated cucumbers. Summer in a bowl! #indianfood #mangorecipes #karnatakafood #southindianfood #homecooking
Confit Chicken (absolutely incredible cockerel fro Confit Chicken (absolutely incredible cockerel from @aurumpoultryco) with heirloom carrots, lemon, tarragon & garlic. Served with a three pepper sauce (white, black & pickled green peppercorn) with mushrooms. These marylands were brined and slow cooked in @mountzeroolives olive oil and yielded the most delicious tender meat ever! The caramelised lemons, garlic and carrots *chefs kiss*. And now I have a little jar of schmaltz(chicken fat-olive oil) to make even more delicious things! #melbournefood #confitchicken #inmykitchen #roastchicken #homecooking
Out with the old (year), in with the new (year 202 Out with the old (year), in with the new (year 2025). Hope this year brings us the things that truly matter - contentment in everything we do, the love & support of our people, the ability to stand for what’s right and keeping us in touch with reality(outside the internet). 2024 was a tough year for a lot of people in many ways(it definitely pushed me in ways I wasn’t prepared for) but if there was one place that always brought me joy it was being in my kitchen and I never once took that for granted - cooking, learning and re-learning (as a chef as well as a home cook). I hope 2025 brings me many more of those moments- to cook and share food & culture, familiar and new traditions, to bring everyone to the dining table for a good meal and great conversations. Happy New Year People! 🥳P.S the beautiful framed art in my kitchen in the second photo is by @shengyi.lee #newyear #happynewyear #2025goals #inmykitchen #melbournelife
Roast chicken, brown mushroom, leek & tarragon ski Roast chicken, brown mushroom, leek & tarragon skillet pie because how good is making everything in one pan 🤣 Brined and roasted chicken breast, browned mushrooms, green peas, a base of garlic, leeks & celery, seasoned with tarragon vinegar, mustard & pepper. A bit of flour and chicken stock. A generous garnish of chives, parsley & tarragon. Store bought puff pastry, egg wash & sesame seeds. All in one skillet! #homecooking #aussiefood #chickenpotpie #australianfood #melbournefood
Favourite Christmas lunch snacks - some oysters to Favourite Christmas lunch snacks - some oysters to start, a little caviar-cultured creme fraiche-potato gems situation, a @nigelslater tartine of two salmon (but made with hot & cold smoked trout), mussel escabeche w confit garlic& smoked paprika aioli. Snacks must be made for the long periods when the bread is still baking in the oven and meats are resting 🤣 how good is a day of nibbling constantly with music and good company at home! #christmas2024 #melbournefood #aussiechristmas #snacksonsnacks
Follow on Insta

Featured on Dirty Linen Food Podcast

Dirty Linen Food Podcast Rupal Bhatikar

Featured on ABC Everyday

ABC Life Swapping a corporate career for culinary school in your 30s

Featured on The Guardian Australia

Guardian Australia how to make a great Indian curry

Featured on Broadsheet Melbourne

Rupal Bhatikar Broadsheet Melbourne Raw Green Mango Dal

Footer

ACKNOWLEDGEMENT OF COUNTRY

I feel very privileged to live, work and cook on Country. I am grateful every day for the opportunities it brings me and my loved ones. I acknowledge the Wurundjeri people of the Kulin Nation as the Traditional Custodians and Owners of the lands and pay my respects to their Elders past, present and emerging.

© 2020-2025 RUPAL BHATIKAR. ALL RIGHTS RESERVED