Khichdi / Kitchari

A precursor to Kedgeree, which is a British adaptation of this Indian vegetarian favourite. It is a quick meal packed with protein and full of flavour.  For a variation, try adding some fresh herbs - 1/4 cup of coriander and mint will make this baby sing :)

Serves 4


1 cup moong dhal (you can use red lentils instead)

1 cup Thai rice (1 cup of rice is approximately 3 serves)

2 tbsp ghee

1 finely chopped medium sized onion (optional)

7 ½ cups boiling water (or stock)

2 cloves garlic finely chopped (optional)

2 cm piece of ginger finely chopped (optional)

2 roughly chopped tomatoes

1 tsp whole cumin seed

1 bay leaf

1 tsp asafoetida

1 tsp turmeric powder

2 teaspoons veggie salt




  • Wash the dhal and soak for half an hour (change the water several times till it runs clear)
  • When ready to cook, wash the rice separately and drain
  • Heat a pan then add ghee, bay leaf and cumin seeds  - fry for a few seconds
  • Then add chopped onions and stir-fry till golden brown
  • Add the ginger, garlic, turmeric, tomatoes - cook covered for about 3 minutes till the tomatoes are jammy.
  • Add the drained dhal and rice – stir till coated with the spice mixture.
  • Add the boiling water (or stock)
  • Bring to a rolling boil, then cover and turn the heat to simmer
  • Cook for 10 minutes
  • Turn off heat and leave to rest for another 10 minutes before serving
  • Serve with raita, pickle or garnish with oyster mushrooms and shallots like e did.