Jump to Recipe

Ingredients (serves 4):

• 1 cup rice
• 2 cups of  split mung bean lentils with the husks on
• 1 cup of peas or mixed vegetables (optional)
• 1 teaspoon salt
• half teaspoon turmeric
• Some butter or ghee (Optional).  Vegans can use Flora or something similar.

Method:

1.  Mix the rice and mung bean lentils and wash them well.

2. Add 4 cups of water to the mixture and start cooking the Khichedi or Rice, lentils and mixed vegetable rice in a saucepan and put it to cook on medium heat.  Add the salt and turmeric to the mixture. Add the peas or mixed vegetables to the mixture (optional).

3. Once the khichedi starts cooking and the water is absorbed- turn the heat to low.( keep checking the khichedi whilst it is cooking (but do not get tempted to keep stirring it)- in case you need to add more water).

4. Khichedi is usually cooked until it becomes soft and mushy but shouldn’t get too dry.  Keep checking to make sure it doesn’t stick to the bottom of the saucepan.

5.  Khichedi should be served hot and if allowed add a knob of butter or vegan spread to it.  It can also be eaten on its own but the true kathiawadi style is to eat it with spinach curry or kadhi

Print Recipe

Khichedi or Rice, lentils and mixed vegetable rice

Khichedi is a traditional Gujarati dish.    Khichedi is one of those dishes you make at home for your self but don’t tend to serve it to guests – although it is now becoming fashionable to serve it “kathiawadi” ( a region of Gujarat) food in certain restaurants.  Its a dish one usually makes when they aren’t feeling well.  It’s a very easy to digest so its often given to babies when they are introduced to solids.

It is usually made from an equal  mixture of rice and split mung beans.  I mix my Khichedi or Rice, lentils and mixed vegetable rice with one part rice to two parts lentils and keep it in a bottle.

Course: dinner, lunch

Cuisine: Indian

Keyword: khichedi, rice

Servings: -4 people

Author: Mina Joshi

Ingredients

• 1 cup rice
• 2 cups of  split mung bean lentils with the husks on
• 1 cup of peas or mixed vegetables (optional)
• 1 teaspoon salt
• ½ teaspoon turmeric
• some butter or vegan spread

Instructions

• Mix the rice and mung bean lentils and wash them well.
• Add 4 cups of water to the mixture and start cooking the Khichedi or Rice, lentils and mixed vegetable rice in a saucepan and put it to cook on medium heat.  Add the salt and turmeric to the mixture. Add the peas or mixed vegetables to the mixture (optional).
• Once the khichedi starts cooking and the water is absorbed- turn the heat to low.( keep checking the khichedi whilst it is cooking (but do not get tempted to keep stirring it)- in case you need to add more water).
• Add a couple of tablespoons of butter to the khichedi, cover the dish and allow to cook on a low for 20 minutes. Khichedi is usually cooked until it becomes soft and mushy but shouldn’t get too dry.  Keep checking to make sure it doesn’t stick to the bottom of the saucepan.
• Khichedi should be served hot and if allowed add a knob of butter or vegan spread to it.  It can also be eaten on its own but the true kathiawadi style is to eat it with spinach curry or kadhi

Other variations of khichedi:

1. If you have any left over knichedi, you can warm it up and create a new dish – Vaghareli khichedi. 
2. Khichedi using Toor dall – called Toor dall Khichedi
3. You can make toor dall khichedi in the instant pot

If  you have a hunger for Authentic Vegetarian Food then subscribe to my blog and receive delectable recipes and new Innovative foodie updates! Hungry for more Vegetarian Tips ? LIKE us on facebook,  Follow us on Twitter,  Pinterest and Instagram.  All the recipes are with step by step instructions and photographs and all of them have been tried, tested, easy to cook and delicious.

If you are interested in one to one or group cookery lessons, or any corporate team building events  – email me on givemesomespice@gmail.com for more information.