This multigrain khichdi is full of healthy fibre, proteins, vitamins and essential minerals. It is an immunity booster for the body and the master recipe of natural cures! In health or in sickness, I can always enjoy a hearty bowl of this rice and lentil goodness.
Khichdi is the hindi name for an Indian rice and lentil casserole dish. Traditionally khichdi was a meal made for the sick and/or recovering patients as it is light in digestion and provides the necessary nutrition for the body to build its immunity and fight the disease. A simple recipe using just one kind of dal and rice is perfect for that.
But it’s been long since this simple lentils and rice dish raised itself to actually a restaurant dish. Many traditional and health restaurants feature daal-khichdi on their menu. Frankly speaking sky is the limit when it comes to adapting this simple one-pot-meal to individual tastes and likings. You can use just one grain like white or brown rice or multiple grains — brown rice, daliya, quinoa or bulgur. Use just one lentil or a combination of lentils, whatever you prefer.
Increase the nutrition by adding a mix of your favourite vegetables and also seeds. Like, in this khichdi recipe, I have added roasted flaxseed powder. Whole flax seeds can also be added as garnish. Depending on my mood and what is in my pantry, I make different variations of this multigrain khichdi. However, this particular combination is the favourite in my home.
We are still in the process of completely phasing out white rice from our every day diet. Currently I try to cut it by using a mix of white and brown rice. Though I have switched from regular white rice to sella white rice — made with a process which drives some of the husk’s nutrient to the interior grain.
Multigrain Khichdi / Healthy Indian Rice and Lentil Casserole
Preparation time: |Cooking Time: |Serves: 2 as main
½ cup white sela rice
¼ cup brown rice
¾ cup arhar daal (tuvar/ split pigeon pea lentils)
¼ cup split black urad daal (black gram split lentil)
(Because dry lentils and rice take longer to cook, these above 4 ingredients need to be washed and soaked in warm water for at least 30 minutes)
1 onion, cut into strips
4 cloves of garlic, chopped
2 green chillies, slit
½ cup green moong dal sprouts (green gram sprouts)
1 tsp turmeric
a pinch of asafoetida (hing)
1 tsp cumin seeds
Salt and red pepper powder to taste
1 tsp roasted flaxseed powder
2 tbsp oil
- Wash and soak all the rice and lentils in double the amount of water for at least 30 minutes. Brown rice and black gram lentils takes longer to cook so it is better to soak them in hot water.
- Heat oil in a deep stock pot. Add cumin seeds. When the seeds start to crackle, add garlic. Sauté for a couple of minutes till the garlic starts to turn brown.
- Next add onion, green chillies, turmeric, asafoetida and salt. Mix well and let the onions sweat for about a couple of minutes.
- Drain the soaked rice and lentils and add to the pot. Mix well. Now add 4 cups of water and cook covered till there is a boil.
- Add moong dal sprouts, flaxseed powder, salt and pepper. Mix well and cook covered for 10 minutes or till the rice and lentils are cooked through. Check for water in between and add more if required.
- To serve, garnish with fresh coriander leaves. Serve with a pickle of your choice and a plain raita (yogurt spiced with cumin powder, salt and paprika)
Apart from this multigrain khichdi recipe, this simple moong dal khichdi was my saviour during college days and the sabudana khichdi is a breakfast favourite in my home. When we were living in Gujarat, khichdi was always served with Gujarati Kadhi.