Vegetarian, South and Southeast Asian
Khichdi with yogurt
Khichdi is an Indian dish of rice and red lentils cooked together until they reach a thick, porridge like texture, served with yogurt and pickles. This recipe serves 4, takes 35 minutes, is very easy, and costs €1.10 per person. The key to success is the final tadka, hot butter with cumin seeds poured over the dish right before serving.
Tonight, khichdi, Indian comfort food at its best, rice and lentils cooked together, with yogurt and pickles.
- Total time
- 35 min
- Difficulty
- Very easy
- Cost per person
- €1.10
- Calories per person
- 550 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Fall
- The kids
- They generally like it
Khichdi is the dish you make when you want comfort without any fuss. Rice and red lentils simmer together in one pot until they melt into each other, creating a thick, almost porridge like texture, scented with turmeric and ginger. Fresh yogurt and pickles bring the tangy contrast that wakes up the whole bowl.
It's an ideal weeknight recipe for when you come home tired and want something soft and nourishing without spending hours in the kitchen. Kids generally love it, precisely because it's mild and not spicy. Mon Chou recommends never skipping the final tadka, that thirty second move that turns a simple dish into something truly flavorful.
The ingredients
Pantry
- Basmati riceoften in the pantry 200 g
- Red lentilsoften in the pantry 200 g
- Turmericoften in the pantry 1 tsp
- Cumin seedsoften in the pantry 2 tsp
- Vegetable or lemon pickles 4 tbsp
- Saltoften in the pantry 1 pinch
Fruits and vegetables
- Fresh ginger 1 tbsp
Dairy
- Butter 30 g
- Plain yogurt 4
Allergens Lactose
The step by step recipe
-
Rinse the rice and lentils together in clean water until it runs clear. 3 min
This step keeps the khichdi from turning too sticky.
-
Put them in a pot with 1.2 liters of water, the turmeric, grated ginger, and salt. 2 min
Salt at the start of cooking so the rice and lentils absorb the flavor better.
-
Bring to a boil, then lower the heat, cover, and cook, stirring occasionally, until it reaches a thick porridge like texture. 25 min
Add a little hot water if the khichdi gets too thick, it should stay creamy.
-
Melt the butter in a small pan, add the cumin, and let it sizzle for 30 seconds. 1 min
The butter should foam without browning.
-
Pour this tadka over the khichdi and serve with plain yogurt and pickles. 2 min
A squeeze of lemon at the last minute brightens up this mellow dish.
Our tips to get it right
- Stir the khichdi regularly toward the end of cooking, red lentils tend to stick to the bottom of the pot.
- Taste and adjust the salt only at the end of cooking, the rice and lentils absorb part of it as they cook.
- If you don't have Indian pickles, a squeeze of lemon and a few slices of raw red onion give the same tangy lift.
The variations
- Swap the red lentils for split yellow lentils, the cooking time stays about the same.
- Add diced vegetables, carrot, zucchini, or spinach, to the pot along with the rice for a more complete meal.
- For kids, serve the khichdi plain with just yogurt, skip the pickles, and leave the tadka off their portion.
What to serve it with
- A hot cup of chai
- Crispy papadums
- A cucumber and mint salad
Storage
Khichdi keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well, reheat gently on the stove with a splash of water to bring back its creamy texture. Make the tadka fresh when serving rather than freezing it with the rest.
Questions about this dish
Can you make khichdi ahead of time?
Yes, you can cook it the day before and reheat it gently with a splash of water to restore its original texture. Make the tadka right before serving to keep the cumin crisp.
Can you use a different type of lentil instead of red lentils?
Split yellow lentils work well and cook in a similar amount of time. Green lentils need longer cooking and give a less creamy result.
Is khichdi spicy?
No, it's a mild dish, turmeric and ginger add flavor without any heat. That's actually what makes it so popular with kids.
What exactly is a tadka?
It's melted butter in which cumin seeds sizzle for 30 seconds, then poured hot over the dish right before serving. This quick step adds aroma and a slightly crisp texture.
How long does it take to make a khichdi with yogurt?
Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.
How many calories are in a khichdi with yogurt?
About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a khichdi with yogurt cost?
About €1.10 per serving, or €4.40 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains lactose. Always check the labels of the products you buy.
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