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Kadhi Khichdi in a plate with papadums, potatoes and aubergine

Kadhi Khichdi

Safira
Kadhi Khichdi is a dish many of us have grown up on. It is a dish made up of a yellow Rice that is served with a warm fragrant yoghurt based soup which is thickened with gram/besan flour.
5 from 1 vote
Prep Time 20 minutes
30 minutes
Total Time 50 minutes
Course Dinner, Lunch, Lunch/Dinner
Cuisine Indian
Servings 4
Calories 591 kcal

Ingredients
  

Rice (Kichdhi)

  • 1 ½ cup Rice Long Grain
  • ¾ cup Red Lentils
  • 2 tbsp Ghee
  • 1 tsp Cumin Seeds
  • 1/2 Onion Diced
  • Salt
  • ½ tsp Turmeric
  • 3 cups Water Boiled

Soup (Kadhi)

  • 1 ½ tbsp Gram Flour Besan
  • 1 - 2 Green Chillies Sliced
  • Small Handful Coriander leaves and stems
  • 3 Spring Onions Cut into rounds
  • 1 tsp Cumin Seeds
  • 4 cloves Garlic
  • 1 tsp Turmeric
  • 200 g Natural Yoghurt
  • 50 - 200 g Double Cream
  • Salt
  • Pinch Citric Acid Optional but so good
  • 10 - 15 Curry Leaves
  • 1 tsp Carom Seeds

Instructions
 

Rice (Kichdi)

  • Soak 1 1/2 cup Rice wit 3/4 cup Red Lentils for 20 - 30 minutes. Drain until water runs clear.
  • Heat Ghee and add Cumin Seeds.
  • When they sizzle, add the Onion.
  • Once golden brown, add salt and turmeric.
  • Stir in Rice and Lentils. Add Water. Bring to boil and once most of the water has evaporaties, cover the pot and cook on low for 15 - 20 minutes. Set aside.

Soup (Kadhi)

  • Meanwhile mix Gram Flour with water in a small bowl.
  • Blend Green Chillies, Coriander, Spring Onions, Cumin Seeds, Garlic, Turmeric, Yoghurt, Cream and Salt. Add to a bowl and sieve in the Gram Flour mix.
  • Add a pinch of Citric Acid if it isn't sour enough. Add to a pot and bring to a simmer.
  • Heat Curry Leaves and carom seeds in a pan over medium low heat till fragrant.
  • Add to the pot with the yoghurt mixture in. At this stage taste it and adjust - too sour? add a pinch of sugar? Not creamy enough? Add some cream. With this recipe, the balance of flavours is important and it will take some tweaking depending on yoghurt brand used etc. Simmer for 2 - 3 minutes and serve warm with rice.

Notes

Storage Instructions

This recipe can be made up to 3 days ahead. Keep covered in the fridge. Reheat on the stove to in the microwave.

Freezer Instructions

The rice can be frozen in an airtight container for up to a month. The Kadhi cannot be frozen as it will breakdown.

Balance

With this recipe, the balance of flavours is important and it will take some tweaking depending on yoghurt brand used etc. So you may want to add a pinch of sugar or a touch more cream depending on how it tastes at the end. 

Variations

Red Lentils

You can use Oily Split Chickpeas instead of the Red Lentils in the Rice.

Thickening

To thicken the Kadhi you can whisk an Egg into the gram Flour mix.

Tomato

You can add 1 tomato (blended) into the Kadhi.

Nutrition

Calories: 591kcalCarbohydrates: 87gProtein: 17gFat: 19gSaturated Fat: 9gCholesterol: 43mgSodium: 161mgPotassium: 601mgFiber: 14gSugar: 5gVitamin A: 572IUVitamin C: 134mgCalcium: 163mgIron: 4mg
Keyword Kadhi Kichdi, Kichdi, Kichdi Kari
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