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No. 0338 Indian Free recipe

Rice and Lentil Khichdi with Curry Leaf Tempering

A soft, porridge-like one-pot meal of rice, split yellow lentils and whole brown lentils, simmered with turmeric and finished with a crackling ghee tempering of mustard seeds, curry leaves, dried red chili and toasted coconut. Humble, nourishing and deeply satisfying on a rainy evening.

4.2 from 700 cooks

Steel bowl of lentil and rice khichdi topped with curry leaves, dried chili and coconut
Photo: Saveurs Secretes on Pexels
Prep
15 min
Cook
35 min
Total
50 min
Serves
4
Level
Easy
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Method 5 steps

  1. Combine the rice, moong dal, drained brown lentils, water, turmeric and salt in a heavy pot. Bring to a boil over high heat and skim off any foam.

  2. Add the gourd, reduce to a gentle simmer, partly cover and cook for 30 to 35 minutes, stirring often, until the rice and lentils collapse into a thick, creamy porridge. Add hot water if it gets too stiff.

  3. Heat the ghee in a small pan over medium heat. Add the mustard seeds and wait until they pop, then add the cumin, dried chilies and curry leaves and fry for 20 seconds.

  4. Add the grated coconut and stir for 1 to 2 minutes until it turns light golden and toasty.

  5. Pour the sizzling tempering over the khichdi and serve right away in bowls, garnished with extra curry leaves.

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