120 Min


Traditionally a rice and lentil peasant stew, khichri is the ultimate Indian comfort food. Every region and possibly home boasts its own traditions using different combinations of grains and beans — it may be eaten for breakfast, lunch or dinner! 

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Cook Time

120 Minutes



Step 1
Rinse the rice and lentil mix in water twice. Soak for 3 minutes. Drain by pouring most of the water out. A little remaining is okay.
Step 2
Combine the rice with the turmeric, black pepper, ground cloves and salt. Add 5 cups of water and bring to a boil. Lower the heat, cover the stockpot and simmer for 1 1/2 hrs on low heat, stirring every 15 to 20 minutes to make sure it is not sticking to the bottom.
Step 3
The mixture should be thick and creamy. Drizzle ghee on top and serve.
1/2 cup (100g) channa dal
1 cup (200g) basmati rice
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cloves
1 teaspoon sea salt
3 tablespoons ghee or oil
Optional toppings: poached or fried egg, nuts, dry fruits, or fresh herbs

Notes & Variations

  • Add 2 cups of finely chopped or grated carrots or butternut squash to the mixture in the last 10 minutes of cooking.
  • Add 4 cups of chopped fresh spinach, kale or chard at the end of cooking (just before turning the heat off and adding the ghee). It will wilt, but retain its color.
  • Add finely diced asparagus or snap peas to the mixture toward the last 3 to 4 minutes of cooking.
120 Min

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Ghee $7
Ghee Pot $40
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