Khichdi: A humble one-pot rice and lentil dish that is deeply comforting

This very humble one-pot rice and lentil dish is one that I grew up eating, especially when I was in need of some comfort food. It’s a dish made in Pakistan as well as across the entire Indian subcontinent. Scented with an array of whole spices, every home has their own specific version; my Aunty Shelly always adds a star anise, so I incorporated it into my recipe, too. Though most often made with split yellow mung beans, it’s versatile enough to be made with red lentils, too. The tarka, or blooming of spices, adds another layer of flavour and some heat to the dish. 

(For two more of my favourite lentil recipes click here.)

Khichdi

Do soak your rice and lentils for at least one hour in cold water, as it softens both and reduces the overall cooking time.

Ingredients

• 1 cup white basmati rice
• ½ cup split yellow mung beans (or substitute with red lentils)
• 2 tbsp sunflower oil, or other neutral oil, divided
• 2 tbsp ghee, divided
• ½ small white onion, thinly sliced into half-moon shapes
• 1 cinnamon stick
• 4 whole cloves
• 2 green cardamom pods
• 1½ tsp sea salt
• 1 star anise
• 1 green Thai bird chili
• 6 cups of boiling water
• 1 tsp Aleppo pepper (or substitute with hot smoked paprika)
• 3-5 sprigs fresh cilantro, for serving
• 1 red chili, sliced into rings, for serving
• ½ cup yogurt, for serving

Preparation

Place the rice and mung beans in a large bowl and cover with cold water for at least 1 hour, then drain. 

Place a large heavy-bottomed pot over high heat and add 1 tablespoon of oil, 1 tablespoon of ghee, and the onions. Immediately reduce the heat to medium-high, and saute the onions until they appear golden brown, about 5-7 minutes. Add the rice, lentils, cinnamon stick, cloves, cardamom pods, salt, star anise, green Thai bird chili and the boiling water. Bring to a boil, then reduce the heat to the lowest setting. Cover your pot with a tea towel, place a lid on top, and tie all corners of the tea towel into a knot on top of the lid (this helps trap steam in the pot). Let the rice steam, undisturbed, for 20 minutes. Then remove the pot from the heat and allow rice to rest without removing the lid.

In the meantime, prepare the tarka by placing a small frying pan over high heat and add the remaining tablespoon each of oil and ghee. Working quickly, add the Aleppo pepper and stir for 30 seconds (it burns easily, so be careful). Transfer this fragrant mixture to a heatproof bowl or jar immediately.

Remove the towel-tied lid and check on the khichdi. If it seems too thick, add an additional ½ cup of boiling water and stir gently, to loosen. Ladle the khichdi into individual bowls, top with a drizzle of the reserved tarka, a sprig of cilantro, a sliver of red chili, a dollop of yogurt, and serve.

Yield: Makes 4 servings

Shayma Owaise Saadat is a food writer and chef. She lives in Toronto with her husband and son. You can follow her culinary journey at www.shaymasaadat.com or on Instagram at @SpiceSpoon.