The basic ingredients typically include rice and split lentils (such as moong dal or toor dal), but variations exist with different combinations of lentils, rice, and added vegetables. The spices and seasonings used can vary depending on regional preferences. It is usually served with accompaniments like yogurt, pickles, or a simple chutney. This is a recipe for Brown RIce split peas where we will be using brown rice, split peas and rice. The word “khichadi” (also spelled as “khichdi”) in English refers to a traditional Indian dish made by cooking rice and lentils together. It is often flavored with spices and can include a variety of ingredients such as vegetables, sometimes protein like soya chunks. Khichadi is a one-pot meal that is known for its simplicity, comfort, and nutritional value, making it a staple in Indian cuisine and a popular choice for all ages.

Khichdi in India

Khichdi has numerous regional and cultural variations in India, each with its own unique ingredients and flavors. Some of the popular variations include:

Khichdi’s adaptation in the Western World

Khichdi has gained recognition and popularity in the Western world primarily due to its delicious taste, nutritional value, and its introduction through Indian cuisine.

Khichdi: Ingredients and Substitutes

Ingredients

Ingredients:

Brown rice Dried split peas Dried chana dal (split chickpeas) Carrots Ground turmeric Water Salt

For tempering:

Red onion Vegetable oil Cumin seeds Green chili peppers

Substitutes

For tempering:

How to make Brown rice split peas Khichdi

Place the brown rice, dried split peas, and lentils in a bowl.

Thoroughly rinse them multiple times to remove any dirt and ensure they are clean. Once rinsed, transfer them to a pressure cooker or instant pot. Add the diced carrots, water, and ground turmeric. You can add the salt at this stage, or you can add it after cooking.

Pressure cook the mixture on medium heat for about 15 minutes. Cooking time may vary depending on your specific device, so be sure to refer to the manufacturer’s instructions.

While the khichdi is cooking, prepare the tempering. Dice or slice the onions and split the green chili peppers. Set them aside. After the khichdi has finished cooking, turn off the heat and allow the pressure to release naturally. In a separate small pan, heat oil over medium heat. Add the cumin seeds and cook them until they become fragrant and start to turn darker, taking care not to burn them. Add the diced onions and green chili peppers to the pan, and cook them until the onions caramelize. This may take about 10 minutes.

Tempering

Once the onions are caramelized, open the pressure cooker (if it has released all the pressure) and pour the tempering into the khichdi. Mix the tempering thoroughly into the khichdi.

Taste the khichdi and check for salt; add more if necessary. Serve it hot, accompanied by some plant-based yogurt and pickle.

Note: If the khichdi appears too dry when you open the pressure cooker, add more water and bring it to a boil, then switch it off. If it’s too watery, allow it to simmer uncovered to thicken to your desired consistency. Give this khichdi recipe a try and let me know at @beextravegant how you like it. If have the chance, try out a different variation of it, tell me in the comments. Check out my other rice and lentil recipes:

Lemon Rice Ven Pongal Bengali mung daal recipe Vegan Biryani