Vegetable Kichidi

  • Time
    45 mins
  • Servings
  • Nutrition
    410 Per Serving

Lentils and rice are as much of a staple in India as pasta and sauce are in Italy. Kichidi is one of those stick-to-your-rib comfort foods that is usually served at home when the weather gets cooler.


There are many variations across the country for this dish, using different types of rice, lentils, and vegetables, but the basic recipe should always have a combination of grains and legumes. Though kichidi is super comforting it is also quite healthy; the creaminess comes from cooking down the lentils with the starch from the rice. Served with a cooling tomato raita, this dish is sure to hit the spot.

Kitchen Tools

  • Butter/Oil/Ghee
  • Salt
  • Large Pot
  • Small Bowl



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Dice the zucchini, carrot, and the red pepper into 1-inch pieces and set aside. Peel the ginger and grate or chop finely. Wash the rice and daal together until the water runs clear and soak in 3 cups of water.

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In a large pot over medium heat, add 1 tablespoon ghee/oil and the cumin seeds. Toast for a minute before adding in the diced onions, green chili, and ginger. Cook until onions begin to brown.

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Add the chopped vegetables and allow to sweat for 2 minutes. Add all the kichidi masala and half of a teaspoon of the turmeric and cook for an additional minute while you drain the rice and daal.

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Stir in rice and daal and 4 cups of fresh water into the pot. Add salt to taste and bring to a boil. Reduce down to a low simmer, cover the pot with a lid, and allow to cook for 30-35 minutes on low heat.

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While kichidi cooks, chop the tomato and mix with the yogurt and raita masala. Refrigerate until kichidi is ready.

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Kichidi is ready when rice and daal are fully cooked and resemble a risotto. Give the pot a gentle stir to re-incorporate ingredients after they have cooked. Serve hot kichidi with cool tomato raita.

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