Indian Brown rice split peas Khichdi

Khichdi or khichari is the soul food that everyone deserves after a long day at work/school or when you just don’t feel like cooking all that fancy. Made with simple ingredients found in your kitchen, khichadi is perfect for a quick nutritious meal. It is made with rice, lentils and masala tempering and comes together easily within minutes.

The basic ingredients typically include rice and split lentils (such as moong dal or toor dal), but variations exist with different combinations of lentils, rice, and added vegetables. The spices and seasonings used can vary depending on regional preferences. It is usually served with accompaniments like yogurt, pickles, or a simple chutney. This is a recipe for Brown RIce split peas where we will be using brown rice, split peas and rice.

The word “khichadi” (also spelled as “khichdi”) in English refers to a traditional Indian dish made by cooking rice and lentils together. It is often flavored with spices and can include a variety of ingredients such as vegetables, sometimes protein like soya chunks. Khichadi is a one-pot meal that is known for its simplicity, comfort, and nutritional value, making it a staple in Indian cuisine and a popular choice for all ages.

Khichdi in India

Khichdi has numerous regional and cultural variations in India, each with its own unique ingredients and flavors. Some of the popular variations include:

1. Bisi Bele Bath: A South Indian variation, this dish is made with rice, toor dal, and a special spice blend that includes tamarind, asafoetida, and a variety of vegetables like eggplant, peas, and carrots. This is a part of my advanced cooking course!
2. Sabudana Khichdi: A popular fasting dish, made with sago pearls, peanuts, and spices.
3. Pongal: A South Indian dish made with rice and split yellow moong dal, seasoned with black pepper, cumin, and ghee. It’s often garnished with cashews and curry leaves.
4. Khichu: A traditional Gujarati dish, khichu is made from rice flour and is seasoned with sesame seeds, cumin, and green chilies. It has a dough-like consistency and is often served with oil and pickle.
5. Ven Pongal: Another South Indian variation, ven pongal is made with rice and split yellow moong dal, spiced with black pepper and cumin. It’s similar to khichdi but has its own distinct flavor.
6. Masala Khichdi: This variation includes more spices and additional ingredients like vegetables (peas, carrots, cauliflower), and sometimes even paneer or tofu. It’s a flavorful and wholesome version.
7. Methi Khichdi: This is flavored with fenugreek leaves (methi), giving it a slightly bitter and distinct flavor. It’s both nutritious and delicious.
8. Palak Khichdi: A healthy and colorful variation, palak khichdi includes spinach, rice, and lentils. It’s rich in iron and other nutrients.
9. Khichuri: Hailing from Bengal, this khichdi includes rice and moong dal, but it’s seasoned with a variety of spices and often contains mixed vegetables.
10. Gujarati Khichdi: In Gujarat, khichdi is often served with a sweet and tangy pigeon pea-based soup called “kadhi.” This combination is known as “Khichdi-Kadhi.”

Khichdi’s adaptation in the Western World

Khichdi has gained recognition and popularity in the Western world primarily due to its delicious taste, nutritional value, and its introduction through Indian cuisine.

1. Health Food: Khichdi is recognized as a nutritious and wholesome dish in the West. It’s appreciated for its balanced combination of rice and lentils, making it a protein-rich and fiber-filled meal.
2. Health and Wellness Trends: As Western countries have become more health-conscious, khichdi fits well into various dietary trends. It is often highlighted as a plant-based, gluten-free, and low-fat option.
3. Fusion Cuisine: Some Western chefs and food enthusiasts have incorporated khichdi into fusion cuisine. They may add their own twists, such as unique spices or ingredients, to create new and exciting versions of the dish.
4. Fasting and Detox Diets: Khichdi, especially variations like sabudana khichdi, is often recommended during fasting and detox diets. It is seen as a simple and easily digestible food option for these purposes.

Khichdi: Ingredients and Substitutes

Ingredients

Ingredients:

• Brown rice
• Dried split peas
• Dried chana dal (split chickpeas)
• Carrots
• Ground turmeric
• Water
• Salt

For tempering:

• Red onion
• Vegetable oil
• Cumin seeds
• Green chili peppers

Substitutes

1. Brown rice – White rice
2. Dried split peas – Yellow split peas or other lentils
3. Dried chana dal (split chickpeas) – Other types of lentils (e.g., moong dal, toor dal)
4. Carrots – Other vegetables like peas, potatoes cauliflower, or bell peppers (or omit if desired)
5. Water – Vegetable broth for added flavor

For tempering:

1. Red onion – White or yellow onion
2. Vegetable oil – Any cooking oil of your choice (e.g., canola, olive, or sunflower oil)
3. Cumin seeds – Ground cumin or cumin powder
4. Green chili peppers – Jalapeño peppers, serrano peppers, or chili powder (adjust to taste)

How to make Brown rice split peas Khichdi

• Place the brown rice, dried split peas, and lentils in a bowl.

• Thoroughly rinse them multiple times to remove any dirt and ensure they are clean.
• Once rinsed, transfer them to a pressure cooker or instant pot. Add the diced carrots, water, and ground turmeric. You can add the salt at this stage, or you can add it after cooking.

• Pressure cook the mixture on medium heat for about 15 minutes. Cooking time may vary depending on your specific device, so be sure to refer to the manufacturer’s instructions.

• While the khichdi is cooking, prepare the tempering. Dice or slice the onions and split the green chili peppers. Set them aside. After the khichdi has finished cooking, turn off the heat and allow the pressure to release naturally.
• In a separate small pan, heat oil over medium heat. Add the cumin seeds and cook them until they become fragrant and start to turn darker, taking care not to burn them.
• Add the diced onions and green chili peppers to the pan, and cook them until the onions caramelize. This may take about 10 minutes.

Tempering

• Once the onions are caramelized, open the pressure cooker (if it has released all the pressure) and pour the tempering into the khichdi. Mix the tempering thoroughly into the khichdi.

• Taste the khichdi and check for salt; add more if necessary. Serve it hot, accompanied by some plant-based yogurt and pickle.

Note: If the khichdi appears too dry when you open the pressure cooker, add more water and bring it to a boil, then switch it off. If it’s too watery, allow it to simmer uncovered to thicken to your desired consistency.

Give this khichdi recipe a try and let me know at @beextravegant how you like it. If have the chance, try out a different variation of it, tell me in the comments.

Check out my other rice and lentil recipes:

• Lemon Rice
• Ven Pongal
• Bengali mung daal recipe
• Vegan Biryani