Brown Rice Khichdi Recipe

As I dive into this simple brown rice and moong dal khichdi recipe, I can’t help but feel like I’m embracing a cozy bowl of tradition with every warm, spiced bite.

Crafting a comforting bowl that combines both nutrition and flavor is something I take great pride in. My Brown Rice Khichdi is exactly that.

I use wholesome brown rice and yellow moong dal as the base for this dish. Cumin seeds and turmeric lend it earthy notes, and ghee amps up the aroma and flavor.

I also toss in fresh vegetables (I have a thing for parsnips in khichdi) and a generous amount of ginger. The result is not only delicious but also a serious healthy powerhouse.

Ingredients

• Brown Rice: Rich in fiber and carbohydrates, provides energy and aids digestion.
• Yellow Moong Dal: High in protein and iron, easy to digest, good for weight management.
• Ghee or Oil: Adds flavor, provides essential fats, supports nutrient absorption.
• Cumin Seeds: Aids in digestion, offers a warm, earthy flavor, and is anti-inflammatory.
• Turmeric Powder: Contains curcumin, has anti-inflammatory properties, boosts immunity.
• Asafoetida (Hing): Enhances flavor, helps in digestion, reduces bloating.
• Mixed Vegetables: Add fiber, vitamins and minerals, contribute to overall health.

Ingredient Quantities

• 1 cup brown rice
• 1/2 cup yellow moong dal
• 1 tablespoon ghee or oil
• 1 teaspoon cumin seeds
• 1 small onion, finely chopped
• 1 small tomato, chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon grated ginger
• 1 green chili, slit (optional)
• 1/4 teaspoon asafoetida (hing)
• 1/2 cup mixed vegetables (like carrots, peas, beans), chopped
• Salt to taste
• 4 cups water
• Chopped fresh coriander leaves for garnish

How to Make this

1. Wash the brown rice and moong dal well under running water, then let them soak together in water for around half an hour. Drain the water and keep the rice and dal aside.

2. In a pressure cooker, heat ghee or oil over medium heat. Add cumin seeds and let them splutter.

3. Sauté the onion that has been finely chopped until it is golden brown.

4. Add the grated ginger, green chili, and asafoetida. Cook for a minute until they smell amazing.

5. Incorporate the diced tomato and simmer until it is tender and pulpy.

6. Combine the chopped mixed vegetables and turmeric powder. Sauté them with the chopped mixed vegetables and turmeric powder. Stir for 2-3 minutes to blend and bring together the flavors.

7. Combine the rinsed rice and split yellow lentils in a bowl. Stir in the salt and turmeric and let the mixture sit for 10 minutes. Meanwhile, heat the oil in a pressure cooker over medium heat. Add the cumin and mustard seeds and cook until the mustard seeds begin to pop and the spices are fragrant. Pour in the rice mixture and stir well.

8. Add salt to taste, and stir the entire mixture. Then, pour in 4 cups of water.

9. Pressurize the cooker so that it can build up pressure; do this by cooking on medium heat. Count 3-4 whistles and then turn the heat off. Wait until the pressure comes down naturally. Then, open the lid.

10. When the pressure has been fully released, open the lid of the pressure cooker and use a fork to fluff the khichdi.
Before serving the khichdi, garnish it with chopped fresh coriander leaves.
Now, you can enjoy this wholesome meal!

Equipment Needed

1. Measuring cup
2. Mixing bowl
3. Colander or sieve
4. Pressure cooker
5. Wooden spoon or spatula
6. Knife
7. Cutting board
8. Grater
9. Fork

FAQ

• Q: Can I use a different type of dal instead of yellow moong dal?A: Yes, you can replace yellow moong dal with other types of lentils, such as masoor dal or even toor dal, but cooking them may take a little more or less time.
• Q: Do I need to soak the brown rice and dal before cooking?A: It is not essential to soak, but if you soak the brown rice and dal for 30 minutes, it can cut the cooking time down significantly, and the texture will be even better.
• Q: Can I make this recipe in a pressure cooker?A: Without a doubt. If you’re using a traditional pressure cooker, get it up to high pressure and let it go for 2-3 whistles. If you’re using an Instant Pot, hit it with about 15 minutes on the “Manual” or “Pressure Cook” setting.
• Q: Is there a way to make this khichdi vegan?A: Yes, just substitute ghee for oil to make it entirely plant-based.
• Q: What if I don’t have asafoetida?A: Asafoetida is optional and mainly enhances the flavor. You can leave it out if you don’t have any.
• Q: Can I use white rice instead of brown rice?A: Yes, you can use white rice; however, you need to use 2-3 cups of water because it cooks much faster than brown rice.
• Q: How can I add more protein to this dish?Q: What are some ways to boost the protein content of a dish to make it more satiating?
  A: Adding tofu or paneer cubes can boost the protein content for a more wholesome meal.

Brown Rice Khichdi Recipe Substitutions and Variations

You can substitute white rice or quinoa for brown rice and get a completely different texture.
Substitute red lentils or split chickpeas for yellow moong dal.
Substitute ghee for olive or coconut oil in a version that’s vegan.
Black mustard seeds can be substituted for cumin seeds if you’re looking for a flavor that’s a little different yet still familiar.
If fresh tomatoes are not available, use tomato puree or canned tomatoes. They can easily take the place of chopped tomatoes.

Pro Tips

1. For enhanced flavor, dry roast the yellow moong dal before washing and soaking. This step brings out a nutty aroma that adds depth to the khichdi.

2. Adjust the texture by modifying the water amount. If you prefer a softer, porridge-like consistency, add an extra half to a full cup of water. For a drier khichdi, reduce the water slightly.

3. Infuse extra flavor by tempering spices. Consider adding a small cinnamon stick and a few cloves to the hot oil alongside the cumin seeds for a warm, aromatic undertone.

4. Customize your vegetables. Feel free to include seasonal vegetables like spinach or zucchini for a different texture and added nutrition. Always ensure they are chopped into uniform, small pieces to cook evenly.

5. Finish with a squeeze of lemon juice. Adding a bit of lemon juice before serving can brighten the flavors and add a refreshing tang to the dish.