Khichdi Recipe – Eats Now

Name: Khichdi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 150 g rice; 100 g mung beans; 1 tablespoon olive oil; 3/4 teaspoon whole cumin seed; 1 small onion, chopped; 1 green chili pepper, finely sliced; 1 tomatoes, peeled and chopped; 1 teaspoon ginger paste; 1/4 teaspoon turmeric; 1 dash white vinegar; salt

Servings: persons

150 g rice
100 g mung beans
1 tablespoon olive oil
3/4 teaspoon whole cumin seed
1 small onion, chopped
1 green chili pepper, finely sliced
1 tomatoes, peeled and chopped
1 teaspoon ginger paste
1/4 teaspoon turmeric
1 dash white vinegar
salt

1
Combine the rice and dhal in a bowl and rinse repeatedly until the water becomes clear. Soak for 30 minutes. Drain.
2
Heat the oil in a frying pan and add the cumin. Fry until it starts to pop, then add the onion. Stir fry for around 4 minutes then add the tomato, ginger, chili, turmeric and vinegar. Stir fry until the tomato breaks up, around 5 minutes.
3
Add all the ingredients to the bowl of a rice cooker plus around 600 ml of water (enough to just cover the rice/dhal).
4
Cook for 10 minutes then leave to keep warm for a further 15 minutes without opening the lid.
5
Add a little butter, mix well and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 150 g rice, 100 g mung beans, 1 tablespoon olive oil, 3/4 teaspoon whole cumin seed, and more.

Yes, Khichdi falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Khichdi

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