Khichdi (Lentils and Rice)

This is one of my all time favorite Indian things to make that my mum taught me. Alright, to be honest its probably one of the only Indian dishes I’ve been able to make myself and feel satisfied with how it turns out. It fast, takes just one pot (yay, less washing!), and its nutrition and yummy! What more do we really need in life?

P.S. Your not supposed to answer that question.


1 tablespoon ghee (can replace with any kind of oil or butter)

half an Onion chopped

2 cloves garlic chopped

2 tomatoes chopped

1 carrot chopped

1 tsp turmeric

1 tsp cumin powder

1 tsp coriander powder

Optional: If you don’t have cumin or coriander I sometimes just use a curry powder or any other all spice mix I might have on hand.

1/2 cup basmati rice

1/4 cup split moong dal ( Mung Beans)

1/4 cup whole moong dal (Mung Beans)

1 1/2 cup water

Salt and pepper to taste


1) Soak rice and dal for a minimum of one hour.

2) In a medium sized pot heat up the ghee. Add in the onions and garlic and cook until translucent.

3) Add in the tomatoes, carrots and spices. Let it cook for another 3-5 minutes.

4) Drain the rice and lentils and add to the pot. Stir it around for 1-2 minutes.

5) Add 1 1/2 cup water, salt and pepper. Cover and let it cook for 20-25 minutes stirring occasionally. Add more water if needed.

6) Make sure your whole mung beans are properly cooked before turning off the heat. Sometimes I like to use different lentils just to keep it interesting. Also feel free to add in any other veggies you might have. I like adding spinach or zucchini.