Khichdi is a wholesome, one-pot recipe made from rice, lentils, spices, and vegetables. To me, it is comfort food at its best. Especially when I’m back from a trip, or when I’ve had a long, tiring day and need a nourishing meal, I turn to Khichdi.

 

Rice & Lentils

While rice and lentils are the main ingredients, it is the tempering and vegetables that bring in the real flavor to this dish. Typically, white basmati rice is used in khichdi. I use it occasionally myself. It is very flavorful and easy to cook, though it lacks the nutrition that brown rice provides. I have tried khichdi with quinoa too. It was surprisingly good – I will share this recipe soon. The brown rice version works great when the grains are soaked for about an hour, giving the perfect texture.

Soaking Brown Rice and Lentils

 

Khichdi Variations

North Indian Khichdi recipes have spices like ginger, garlic, sometimes even cloves and so on. During a recent trip to India, I was served this deliciously mushy and spicy vegetable khichdi with some fries and yogurt on the side. A friend of mine used to make a delicious ‘Jain’ version of this dish with mung lentils and rice. He would add chili peppers, black pepper, cinnamon, turmeric, and asafetida for spices. Jain recipes exclude any root vegetables like potato, ginger, onions and so on.

Spicy, North Indian Vegetable Khichdi

South Indian Brown Rice Khichdi

This is a slight variation of my mom’s recipe, that is typically cooked with white rice and mung lentils. I love the white rice version too, but over the past few years I have been cooking the brown rice version. I add peppercorns to the tempering that includes mustard and cumin seeds, urad dal, green and red chili peppers. Potatoes and onions add their own unique flavor and texture.

 

Why is this Healthy?

The hull and bran in brown rice provide “natural wholeness” to the grain and are rich in proteins, thiamine, calcium, magnesium, fiber, and potassium. Mung dal provides additional fiber and protein, making this a healthy snack or entrée.

 

Check out our delicious, wholesome, one-pot meals and sides:

 

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South Indian Brown Rice Khichdi

This deliciously wholesome brown rice and lentil recipe, is a perfect one-pot meal. Enjoy with Tomato Chutney or Lime Pickle.
Course Main Course, Side Dish, Snack
Cuisine Indian
Keyword Brown Rice, Indian, Lentils, Spices, Vegetarian
Special Diet Gluten Free, No Added Sugar, Nut Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 45 minutes
Soak Grains 1 hour
Total Time 50 minutes
Servings 2 People
Calories 326kcal

Ingredients

  • 1/2 Cup Brown Rice - Soak for 1 hour
  • 1/4 Cup Yellow Mung - Soak for 1 hour
  • 1/8 Cup Onion - Fine Cut
  • 1/8 Cup Potato - Fine Cut, Unpeeled
  • 1/4 Teaspoon Sea Salt - Low Sodium
  • 1 Teaspoon Ghee - Organic

Tempering

  • 6 Leaves Curry Leaves - Large, Split in Half
  • 1 Chili Green Chili Pepper - Slit in Half
  • 1/2 Chili Dry Red Chili - Small
  • 1/2 Teaspoon Cumin Seeds
  • 1/2 Teaspoon Mustard Seeds
  • 5 Seeds Black Pepper - Whole peppercorns
  • 1 Teaspoon Ghee - Organic

Instructions

  • Set IP to 'sauté' mode, add ghee. When the 'hot' sign comes up, add tempering ingredients (curry leaves, dry red chili, urad dal, green chili pepper, pepper corns, mustard and cumin seeds). Allow mustard seeds to crackle. Now add potato, onion and sauté for 2 to 3 minutes.
  • Add soaked brown rice, mung, salt and mix well.
  • Add water, mix well and set lid on. Pressure cook for 35 minutes on high pressure.
  • Allow for natural release and remove lid. Add one teaspoon ghee and mix well.
  • Serve hot with Tomato Chutney.

Video

Notes

Great with Tomato Chutney or Lime Pickle.
*Use organic ingredients wherever possible

Nutrition

Nutrition Facts
South Indian Brown Rice Khichdi
Serving Size
 
175 g
Amount per Serving
Calories
326
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
13
mg
4
%
Sodium
 
304
mg
13
%
Potassium
 
194
mg
6
%
Carbohydrates
 
55
g
18
%
Fiber
 
5
g
21
%
Sugar
 
1
g
1
%
Protein
 
11
g
22
%
Vitamin A
 
363
IU
7
%
Vitamin C
 
121
mg
147
%
Calcium
 
71
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

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