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
In a medium bowl, rinse the rice and lentils together in tap water two or three times. After the last rinse, soak the rice and lentils twice the amount of water for 4 hours or overnight in the refrigerator. Drain.
Step 2
In a large saucepan or Dutch oven, combine the rice and channa dal mixture with 2 cups water and bring to a boil over high heat. Discard the water along with any foam or residue that rises. Add 4 fresh cups of water, turmeric, black pepper, cloves, carrots and salt. Bring to a boil over high heat, then lower the heat to the lowest setting, cover, and simmer on the lowest heat for about 1 hour, stirring every 15 to 20 minutes, until the mixture is completely integrated, creamy, and smooth and the carrots have dissolved into the rice lentil mixture, adding more water if needed.
Step 3
In a small frying pan, heat the ghee over high heat. Pop the cumin seeds, then stir the hot oil into the khichri. Fold in the greens; as they start wilting, turn the heat off. Let the khichri rest for 10 to 15 minutes. Stir in the herbs, drizzle ghee on top, and serve with any desired toppings.

1 cup (200g) brown basmati rice 

1/2 cup (100g) channa dal

1 teaspoon ground turmeric 

1 teaspoon freshly ground black pepper

4 to 5 whole cloves, lightly crushed

2 cups grated carrots

1 1/2 teaspoon sea salt

3 tablespoons ghee, plus more for drizzling 

1 teaspoon cumin seeds

4 cups chopped greens (such as spinach, watercress, kale, or mustard greens)

1 cup loosely packed fresh herb leaves

Optional toppings: poached or fried eggs, nuts, dried fruits, fresh herbs

120 Min

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