Yellow Lentil Khichdi

This is the ultimate comfort food - rice and lentils cooked in aromatic immune supporting spices. Heaven in a bowl! Khichdi is warming, cozy and packed full of wholesome ingredients.

It comes together in one bowl, using simple stock cupboard ingredients. You can customise this with any veggies you like or need to use up. I like using carrots, peas and broccoli in this.

Usually I squeeze in some lemon juice at the end but I was out and used sumac instead, and boy was it good! That perfect lemony tang.

 

Prep: 5 mins (+ soaking)

Cook: 25 mins

Serves: 2 adults & 2 babies/toddlers 

Suitable: 6 months +

What do you need?

 

1/2 cup basmati rice

1/2 cup yellow lentils

1 tbsp ghee (or use olive oil for dairy free/vegan alternative)

1 tsp cumin seeds

2 cardamom pods, slightly smashed

1 bay leaf

1 cinnamon stick

1 tsp minced ginger

1/2 tsp minced garlic

1/4 tsp black pepper

1 tsp turmeric

1 cup mixed veggies of choice

3 1/2 cups water

A handful of coriander

1/2 lemon or 1/2 tsp sumac

 

Then...

1. Soak the rice and lentils in cold water for at least 15 minutes (ideally 3 hours).
2. Heat the oil in a large pan over a medium heat. When hot add the cumin, cardamom, bay leaf and cinnamon stick. Sauté for a couple of minutes.
3. Then add the ginger and garlic. Sauté for another minute.
4. Add the turmeric and sauté for another minute.
5. Rinse the lentils and rice until the water runs clear and then add them into the pan, stirring well.
6. Add in the pepper and veggies.
7. Pour in the water and mix to combine.
8. Turn the heat up to high and bring to the boil, then turn it down to low - medium and simmer for about 20 -30 minutes until the lentils and rice are cooked. You may need to add a splash more water.
9. Garnish with coriander and a squeeze of lemon juice or sumac.
10. This is delicious served with yoghurt.