Recipe for Khichri

Name: Khichri Recipe (Ayurvedic One-Pot)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup rice ((we prefer white or brown basmati - but any other long, medium or short grain rice works too)); 1 cup lentils; 1 tbsp ghee ((vegan option is virgin unrefined coconut oil)); 1/2 tsp cumin seeds; 1/2 tsp turmeric powder; 1-2 medium green chilli chopped ((or mild red chilli flakes)); 1/2 tsp sea salt ((or more as per taste)); 1 pinch freshly ground pepper; 2-3 medium garlic cloves smashed; 1 thumb-size knob of ginger grated; 1 cup Veggies of choice

Khichri is a traditional Ayurvedic one-pot meal combining rice, lentils, turmeric, and ghee into a warming, easily digestible comfort dish. It's naturally vegetarian, vegan-adaptable, and gluten-free, making it ideal for weeknight dinners.

🌍Indian 🥗Vegan 🥗Vegetarian 🥗Gluten-Free 🥗Dairy-Free 🏷️Comfort food Cumin seeds

🏷️

🏷️Dinner recipes

🏷️Ghee

🏷️Lentils

Total

40 min

Servings

4

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From Urbanfoodlover

Ingredients

1 cup rice ((we prefer white or brown basmati - but any other long, medium or short grain rice works too))
1 cup lentils
1 tbsp ghee ((vegan option is virgin unrefined coconut oil))
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1-2 medium green chilli chopped ((or mild red chilli flakes))
1/2 tsp sea salt ((or more as per taste))
1 pinch freshly ground pepper
2-3 medium garlic cloves smashed
1 thumb-size knob of ginger grated
1 cup Veggies of choice

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Instructions

1
In a deep saucepan add in the rice and lentils. Add double the amount of hot water. Cook on a medium heat for about 20 min until the rice and lentils are mushy with a porridge like consistency. When they are cooking, if you notice the water dries up then add in some more hot water, give it a stir and continue cooking it. You want a thick risotto like consistency and the rice does leave adequate amount of starch so the mixture thickens well
2
Once the rice-lentil mix is cooked and is a porridge/risotto style consistency, in a shallow pan add in the ghee (or coconut oil).
3
Warm it and add cumin seeds, green chilli and garlic in that order. Ensure they temper on a low heat until the garlic starts to brown.At this stage add in the turmeric powder and black pepper. And if you are using ginger and raw veggies ( of choice) add them as well in the saucepan.
4
Saute everything together for couple of minutes. Now transfer the cooked tempered spice-veggie mix into the rice-lentil porridge pan. Give everything a good stir, season with salt and add in some more hot water if the mixture has turned too thick.
5
Heat everything in the pan. Garnish with coriander leaves (optional) . Then serve in bowls with yogurt(raita) , mint chutney , pappadam or pickles of choice.

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Tips & Notes

Pro tips

Rinse both rice and lentils thoroughly before cooking to remove starch and reduce cooking time.
Toast cumin seeds in ghee at the start until fragrant to build foundational flavor.
Simmer covered on medium-low heat until rice and lentils break down into a porridge-like consistency (25–30 minutes for moong dal).
Adjust salt and turmeric at the end; khichri should taste warm and mildly spiced, not heavily seasoned.

Substitutions

Ghee → virgin unrefined coconut oil (vegan, same amount)
White basmati rice → brown basmati, short-grain, or jasmine (adds 5–10 minutes cooking time for brown)
Green chilli → red chilli flakes, dried red chilli, or omit (reduces heat)
Cumin seeds → cumin powder, fennel seeds, or asafoetida (hing) for Ayurvedic variety