moon bean lentil and brown rice casserole, brown rice khichdi
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5 from 2 votes

Lentil and Brown Rice Khichdi

Earthy, rustic and very flavourful, this brown rice khichdi is a comfort food. Brown rice, whole lentils & vegetables come together in a healthy hearty one-pot meal.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Servings: 2
Calories: 365kcal


  • ½ cup brown rice
  • ¼ cup whole green moong bean
  • ¼ cup brown moth beans
  • 1-2 green chillies chopped
  • 1 clove of garlic finely chopped
  • ½ inch ginger finely chopped
  • 1 onion chopped
  • 2 tomatoes puréed
  • a pinch of asafoetida (hing)
  • 1 tsp cumin seeds
  • ½ tsp turmeric powder
  • Salt to taste
  • Lemon juice to taste
  • 2 tsp oil


  • Wash the rice and lentils under running water. Soak in 3 cups of hot water for 30 minutes.
  • Heat oil in a pressure cooker. Add asafoetida and cumin seeds. When the seeds start to crackle, add chopped onions. Sauté the onion for a minute.
  • Add chopped ginger, garlic and chillies to the onions. Sauté for 5 mins.
  • Add the tomato purée and the remaining spices. Mix well. Sauté for a minute. Drain the rice and lentils and to the onion-tomato mix. Mix well. Add 2 cups water, close and pressure cook for two whistles. (If cooking in a stock pot, cook for about 20 minutes till the lentils are tender and the rice is cooked through.)
  • Remove from heat and let the steam escape on its own before opening the cooker.
  • Serve hot with some papads and pickle.


Both brown rice and lentils are high in proteins and carbohydrates. You can increase the nutrition by adding some more vegetables like carrots, broccoli, and sweet potato.


Calories: 365kcal | Protein: 12.2g | Fat: 6.3g