Brown Basmati Khichdi Recipe

There’s something supremely comforting about a warm bowl of khichdi, and whenever I whip up this version with brown basmati rice and split yellow moong dal, it feels like giving myself a nourishing hug.

I enjoy making straightforward, healthful dishes, and my Brown Basmati Khichdi qualifies as one of those. This recipe combines brown basmati rice with split yellow moong dal, a legume with a star pedigree when it comes to nutrition.

Cumin seeds bring out the best in the earthy flavors of the aforementioned ingredients, while they work in harmony with turmeric, carrots, potatoes, and green peas.

Ingredients

• Brown Basmati Rice: High in fiber, it provides complex carbohydrates and a nutty flavor.
• Split Yellow Moong Dal: A great source of protein and fiber, aiding in digestion.
• Ghee: Rich in healthy fats, it enhances the dish’s flavor and aroma.
• Cumin Seeds: Adds a warm, earthy taste and aids digestion.
• Turmeric Powder: Offers anti-inflammatory properties and a vibrant color.
• Ginger: Adds a spicy kick and supports healthy digestion.
• Carrot: Provides sweetness and is rich in beta-carotene.
• Green Peas: Offer a pop of color with protein and vitamins.
• Lemon Wedges: Add a zesty finish and boost vitamin C content.

Ingredient Quantities

• 1 cup brown basmati rice
• 1/2 cup split yellow moong dal
• 4 cups water
• 1 tablespoon ghee or oil
• 1 teaspoon cumin seeds
• 1/4 teaspoon asafoetida (hing)
• 1 teaspoon turmeric powder
• 1 teaspoon grated ginger
• 1 medium carrot, diced
• 1 small potato, diced
• 1/2 cup green peas
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1 tablespoon fresh cilantro, chopped (for garnish)
• Lemon wedges (for serving)

How to Make this

1. Wash thoroughly together the brown basamati rice and the split yellow moong dal under running water until the water runs clear. Drain and set aside.

2. In a large pot or pressure cooker, heat the ghee or oil over medium heat. Add the cumin seeds, and let them sizzle until they’re fragrant, about 30 seconds.

3. Add the asafoetida, turmeric powder, and ginger to the pan. Sauté for 30 seconds.

4. Introduce the diced carrot, potato, and green peas into the pot. Give them a thorough stir to ensure the spices are coating the vegetables insignificantly better than in the previous step.

5. In the pot, add the rinsed rice and moong dal, and mix them thoroughly with the vegetables and spices.

6. Add salt and black pepper to taste; then add 4 cups of water and combine all the ingredients by stirring.

7. Heat the mixture to a boiling point. If you’re using a pot, cover it with a lid, reduce the heat, and simmer the mixture for 45-50 minutes. You’re looking for the rice and dal to be fully cooked and relatively soft; take a peek toward the end of the cooking time to see how things are going. If you’re using a pressure cooker, close the lid and heat the mixture up to 2-3 whistles. Allow the pressure to release naturally after the last whistle.

8. Once you have prepared the khichdi, remove the lid and mix it gently. Check the seasoning, and add more if you find it necessary.

9. Serve the khichdi piping hot with the garnishing of fresh cilantro.

10. Pair the dish with lemon wedges on the side for an added boost of freshness.

Equipment Needed

1. Large pot or pressure cooker
2. Sieve or colander
3. Measuring cups and spoons
4. Wooden spoon or spatula
5. Knife
6. Cutting board
7. Bowl or container for holding rinsed rice and dal

FAQ

• Q: Can I use regular white rice instead of brown basmati rice?A: Of course, you can use white basmati rice instead, but you might also have to make some adjustments in cooking time and water ratio since brown rice takes longer and needs more water to cook properly.
• Q: What can I use instead of moong dal?You can substitute lentils for moong dal, such as masoor dal, if needed; however, the flavor and texture may differ slightly.
• Q: Is it necessary to use ghee, or can I use oil?A: If you prefer a vegan option, you can certainly use oil in place of ghee. Olive oil or vegetable oil would work well.
• Q: Can I add other vegetables to the khichdi?A: Definitely! You can include veggies such as spinach, bell peppers, or zucchini. Just remember to change the cooking time as needed to ensure that all your vegetables are perfectly cooked.
• Q: How can I make the khichdi spicier?A: You can raise the spice level by tossing in some finely chopped green chilies or a few shakes of red chili powder when you’re cooking the spices.
• Q: Can I prepare khichdi in a pressure cooker?A: Yes, to save time, you can make it in a pressure cooker instead. Just decrease the water a bit, and cook for around 2-3 whistles.
• Q: How should I store leftover khichdi and how long will it keep?A: Keep any uneaten khichdi in an airtight container in the fridge for not more than 3 days. Before you eat it, make sure it’s heated to the point of being very hot all the way through.

Brown Basmati Khichdi Recipe Substitutions and Variations

Instead of using brown basmati rice, you can use regular basmati rice or quinoa.
If you don’t have split yellow moong dal, you can substitute chana dal or red lentils (masoor dal).
For a vegan version of ghee, one can use coconut oil or olive oil as a substitute.
If you can’t find asafoetida, a pinch of garlic powder will serve as a suitable substitute.
If new ginger is not accessible, then use ground ginger powder at the rate of 1/2 teaspoon.

Pro Tips

1. Soaking the Rice and Dal If you have time, soak the brown basmati rice and split yellow moong dal for about 30 minutes prior to cooking. This can help them cook more evenly and reduce the cooking time.

2. Flavor Boost with Whole Spices For added depth of flavor, consider adding a couple of whole cloves, a small cinnamon stick, or a few black peppercorns along with the cumin seeds. These spices can impart a warm and aromatic taste to the dish.

3. Consistent Texture To ensure the khichdi has a creamy texture, though still distinctly separated grains, stir occasionally during cooking, especially toward the end, but not too vigorously.

4. Vegetable Variations Feel free to add or substitute other seasonal vegetables like spinach, cauliflower, or bell peppers during the cooking process for different flavors and textures.

5. Finishing Touch Before serving, drizzle a little ghee on top of the khichdi for a rich aroma. This can enhance the overall flavor and provide an appetizing sheen.