Authentic Mixed Pulses & Rice Recipe – Traditional Indian Khichdi

Last Updated on 2 months by Neha Deshmukh

Authentic Mixed Pulses & Rice Recipe – Traditional Indian Khichdi

Hello friends! Today, I’m sharing a recipe that’s close to my heart – a comforting, nourishing bowl of Khichdi. It’s the kind of dish my grandmother used to make when I was feeling under the weather, and honestly, it still feels like a warm hug in a bowl. This isn’t just any Khichdi, though. We’re making a hearty version packed with mixed pulses and fragrant Basmati rice. It’s a little bit of effort, but trust me, the result is absolutely worth it!

Why You’ll Love This Recipe

This Mixed Pulses & Rice Khichdi is more than just a meal; it’s an experience. It’s incredibly flavorful, deeply satisfying, and surprisingly easy to digest. Perfect for a cozy night in, a quick weeknight dinner, or even a festive occasion. Plus, it’s a fantastic way to get a good dose of protein and carbs in one go! You’ll love how versatile it is, and how easily you can adjust the spices to your liking.

Ingredients

Here’s what you’ll need to create this delicious Khichdi:

• ¾ cup Mixed pulses (white chana, black chana, green peas, Kashmiri Rajma, kidney beans) – about 170g
• 1 cup Basmati rice – about 195g
• 1 tbsp Ghee – 15ml
• 1 tbsp Cooking oil – 15ml
• 1 Big onion (medium sized) – about 150g
• 2 Big onion (nos) – about 300g
• 5 Garlic cloves – about 15g
• 5 Garlic – about 15g
• 2 Tomatoes (medium sized) – about 200g
• 4-5 Red chillies – about 10-15g
• 1 inch piece Ginger
• 2 tbsp Coriander leaves (finely chopped)
• 2 tbsp Mint leaves (finely chopped)
• ¼ tsp Turmeric powder – about 1g
• ½ tsp Garam masala powder – about 2.5g
• 2 pinches Kasuri methi
• 1 tbsp Curd – about 20g
• 1.5 cups Water – 360ml
• as needed Salt
• 1 Bay leaf, black stone flower (each)
• 1 cinnamon, 2 cloves, 1 cardamom (Whole garam masala)
• ½ tsp Fennel seeds – about 2.5g

Ingredient Notes

Let’s talk ingredients! The beauty of Khichdi lies in its simplicity, but a few key elements really elevate the flavor.

• Mixed Pulses: I love using a combination of pulses for a variety of textures and flavors. Feel free to experiment! Using a mix like I’ve suggested gives a lovely, complex taste.
• Basmati Rice: This is a must! Basmati rice cooks up fluffy and fragrant, which is exactly what you want in a Khichdi. Don’t substitute with other rice varieties if you can help it.
• Black Stone Flower (Pathar ka Phool): This adds a unique, earthy aroma. It’s a bit of a specialty ingredient, but it really makes a difference. If you can’t find it, you can omit it, but try to source it if you can!
• Regional Variations: Khichdi spices vary so much across India. Some regions add mustard seeds, cumin, or even a touch of asafoetida (hing). Feel free to adapt the spices to your preference. My family always adds a little extra ginger!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the mixed pulses in hot water with a pinch of cooking soda for about 4 hours. This helps them cook evenly and become beautifully tender. After soaking, drain and rinse them thoroughly.
2. Now, let’s make the base paste. Heat oil in a pan and sauté whole garam masala (cinnamon, cloves, cardamom), fennel seeds, ginger, garlic, and red chillies. Add the chopped onions and tomatoes and cook until they’re nice and mushy. Once cooled, grind this mixture into a smooth paste.
3. In a pressure cooker, heat ghee and sauté the bay leaf and black stone flower. Add the remaining chopped onions and cook until translucent. Stir in the finely chopped mint and coriander leaves.
4. Add the ground paste, turmeric powder, garam masala powder, and salt. Sauté for a few minutes until everything is fragrant and well combined. This is where the magic happens!
5. Now, add the soaked pulses, water, curd, kasuri methi, and drained rice to the pressure cooker. Mix everything well.
6. Pressure cook on low heat for just one whistle. Then, turn off the heat and allow the pressure to release naturally. This is important – don’t force it!
7. Once the pressure is released, gently fluff the Khichdi with a fork. Serve hot with a side of raita.

Expert Tips

• Don’t skip the soaking step! It really does make a difference in the texture of the pulses.
• Adjust the amount of water depending on the type of rice you use. You want a slightly porridge-like consistency.
• Sautéing the spices well is key to developing a rich, flavorful Khichdi.
• Natural pressure release is crucial for preventing the Khichdi from becoming mushy.

Variations

• Vegan Khichdi Adaptation: Simply substitute the ghee with vegetable oil and omit the curd. It’s just as delicious!
• Spice Level Adjustment: For a milder flavor, reduce the number of red chillies. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: During Makar Sankranti or Pongal, many families add a touch of jaggery (gur) to their Khichdi for a slightly sweet and savory flavor. My aunt always makes it this way!

Serving Suggestions

Khichdi is fantastic on its own, but it’s even better with some accompaniments. I love serving it with:

• Raita (yogurt dip)
• Papadums (crispy lentil wafers)
• A side of pickle
• A dollop of ghee on top

Storage Instructions

Leftover Khichdi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of water to loosen it up.

FAQs

What is the best way to soak the pulses for optimal texture?

Soaking in hot water with a pinch of cooking soda helps break down the phytic acid, making the pulses easier to digest and cook more evenly.

Can I use a different type of rice besides Basmati?

While Basmati is preferred, you can use other long-grain rice varieties. Just be mindful that the cooking time and water ratio might need to be adjusted.

What is black stone flower (Pathar ka Phool) and can I substitute it?

It’s a unique lichen with an earthy aroma. If you can’t find it, you can omit it, but it does add a special flavor.

How can I adjust the consistency of the Khichdi?

If it’s too thick, add a little more hot water. If it’s too thin, cook it uncovered for a few minutes to allow some of the liquid to evaporate.

Is this recipe suitable for babies and young children?

Yes! Khichdi is a traditional first food for babies in India. Just make sure the pulses are well-cooked and mashed, and avoid adding too much spice.

Enjoy this comforting bowl of Khichdi! I hope it brings you as much joy as it brings me. Let me know in the comments how it turns out for you!