Khichdi – What’s on my plate?

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Khichdi – What’s on my plate?

Khichdi – What’s on my plate?

Luke Coutinho (Designed by Priyanka Vithlani, Meal planning analyst)
A simple and a nutritional blend of lentils and rice, Khichdi has been the staple for Indians for many years now. Not only does it account for an ideal protein on the basis if rice and lentils but also packs in Nutritional punch making it simple on the gut and digestive system.
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Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 2
Calories 153.78 kcal


  • Pressure cooker


  • 1/2 cup parboiled rice soaked for 3-4 hours
  • 1/2 cup dhuli dal split moong dal soaked for 6-8 hrs. One can use a mix of chana dal, split moong dal and yellow moong dal to make it protein rich
  • 2 tbsp ethically sourced organic A2 ghee
  • A pinch of Ceylon cinnamon/dalchini
  • 2 elaichi pods/cardamom
  • 1 cloves/laung
  • 1 tsp cumin/jeera seeds
  • 1 inch grated ginger/adrak
  • 1/2 tsp immunity powder
  • 1 pinch asafoetida/hing
  • half cup veggies bottle gourd, carrots, peas - any vegetables available
  • salt – to taste
  • 4 cups water


  • Rinse and soak rice and dal for 3-4 and 6-8 hours respectively to make it more digestible and get rid of anti-nutrients.
  • Heat ghee first and roast all the whole spices in it.
  • Now add ginger, immunity powder and hing.
  • Add the veggies.
  • Add salt and water.
  • Pressure cook for four whistles.
  • Relish it with a dollop of ghee.


  • Add salad to your plate for added fibre and raw enzymes. You can make a simple onion-tomato kachumber salad with boiled beets. Sprinkle lemon juice, rock salt and jeera powder over it.


Fiber: 4.56gCalories: 153.78kcalFat: 2.49gProtein: 6.41gCarbohydrates: 26.79g
Keyword traditional
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