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Course Main Course
Servings 6 people


  • 1 cup brown rice
  • 2 cups of yellow lentils or toor dal pre-soaked
  • 2 chopped carrots diced
  • 1 cup beans diced
  • ½ cup frozen peas
  • ½ cup frozen edamame beans
  • 1 tsp oil vegetable oil such as rapeseed oil works best
  • 2 tsp cumin seeds
  • 3 tsp turmeric
  • 2 tsp asafoetida hing
  • 3-4 dry red chillies
  • 2 tsp salt


  • Soak 1 cup brown rice and 2 cups of yellow lentils (toor dal) for 3-4 hours in room temperature water. Ensure they are covered by at least a couple of inches while soaking.
  • Rinse thoroughly.
  • Boil with 9-12 cups of water. Add 1 tsp haldi and 1 tsp hing once boiling. Turn down the heat and simmer for 30 minutes.
  • At this point, add in the carrots, beans, peas and edamame beans. Add 2 tsp salt and stir the mixture thoroughly. Lentils absorb a huge amount of water so ensure it is quite liquid.
  • Simmer for an additional 30 minutes or longer. It should be soft and almost mushy when fully cooked.
  • Finally, heat 1 tsp of oil in a pan (or omit if oil-free) for the tadka – which adds the seasoning to the khichdi. Add in 2 tsp jeera, 2 tsp haldi and 1 tsp of asafoetida and break 3-4 dry red chillies into the pan. Be careful not to burn and stir for a minute. Add to the khichdi mixture and stir thoroughly. Let sit for a few minutes with the lid on the pot.
  • Serve a bowl of khichdi with corn or lentil papad and a dollop of coconut yoghurt. A homemade mango pickle adds a spicy kick too.