Indian Brown Rice Split Pea Khichdi
This brown rice split pea khichdi is different from the traditional Khichdi recipe but it's super delicious and packed with flavour. It is nutritious and super cozy!
Ingredients
- 1 ¼ cups brown rice you can mix with brown and black or whatever brown rice you have available. You can also sub with white rice
- ⅔ cup dried split peas
- ½ cup dried chana dal split chickpeas
- note: you can use whatever lentils you have at the moment
- 2 carrots you can skip the veggies if you want
- 1 tsp ground turmeric
- 6-7 cups water
- 1 tsp salt
Tempering:
- 1 red onion
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 2-3 green chili peppers
Instructions
- Place the brown rice, dried split peas, and lentils in a bowl and rinse them multiple times to remove the dirt and get them clean.
- Once rinsed well, add them to a pressure cooker or instant pot, add the water and ground turmeric. (You can add the salt at this stage or after it’s cooked.)
- Pressure cook it on medium heat for 15 minutes (this could vary depending on your device. Check the instructions for your specific device.)
- Meanwhile, dice or slice the onions, split the green chili peppers and set them aside.
- Once the khichdi has been cooked, switch of the heat and let it release the pressure naturally.
- Heat oil in a mini pan and add cumin seeds on medium heat. Cook until they are fragrant and start to turn dark. Make sure not to burn the cumin
- Then add the onions and green chili and cook them until the onions caramelize.
- This could take about 10 minutes.
- Once it’s caramelized, open the pressure cooker (if it has released all the pressure) pour the tempering into the khichdi, and mix well.
- Check for salt and add more if required.
- Serve hot with some plant-based yogurt and pickle.
- note: If the khichdi is too dry when you open the pressure cooker, add more water and bring it a boil and switch it off. If it’s too watery, let the water cook down and the khichdi thicken a bit.
Tried this recipe?Let us know how it was!