Yellow Peas Rice Recipe – Traditional Indian Khichdi Style

Last Updated on 2 months by Neha Deshmukh

Yellow Peas Rice Recipe – Traditional Indian Khichdi Style

Introduction

There’s just something so comforting about a warm bowl of khichdi. It’s the kind of dish my grandmother used to make when I was feeling under the weather, or just needed a little bit of home. This Yellow Peas Rice is my take on that classic comfort – a simple, flavorful dish that’s both nourishing and incredibly easy to make. It’s a hug in a bowl, honestly! And while there are countless variations of khichdi, this one, with its lovely texture from the split yellow peas, is a family favorite.

Why You’ll Love This Recipe

This Yellow Peas Rice is more than just a quick meal. It’s a celebration of simple ingredients coming together to create something truly special. It’s:

• Easy to digest: Perfect for a light meal or when you’re not feeling your best.
• Flavorful: The tempered spices add a wonderful aroma and taste.
• Versatile: You can easily customize it with different vegetables or adjust the spice level.
• Comforting: Seriously, it’s like a warm hug on a plate!

Ingredients

Here’s what you’ll need to make this delicious Yellow Peas Rice:

• 1 cup Long grain rice
• ½ cup Roasted split yellow peas
• 2 ½ cups Water
• 1 tablespoon Ghee/Clarified butter
• ½ teaspoon Cumin seeds
• 1 sprig Curry leaves
• ½ teaspoon Pepper corns
• ¼ teaspoon Asafetodia (Hing)
• 5 Cashew nuts
• 1 inch Ginger, roughly chopped
• ½ teaspoon Salt

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish.

• Split Yellow Peas: I love using roasted split yellow peas (chana dal is great too!). Roasting them beforehand brings out a lovely nutty flavor. You can find them pre-roasted in Indian grocery stores, or easily roast them yourself in a dry pan for a few minutes. Toor dal (split pigeon peas) also works beautifully for a softer texture.
• Rice: Long grain rice like Basmati or Sona Masoori is ideal. They stay separate and fluffy. Short-grain rice will make it stickier, which isn’t necessarily bad, just different!
• Ghee: Ghee (clarified butter) adds a richness that’s hard to beat. But if you prefer, you can use vegetable oil.
• Regional Seasoning: The spices used in the tempering (the ghee-based seasoning) can vary by region. Some people add mustard seeds, dried red chilies, or even a pinch of turmeric. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, roast the split yellow peas in a pan for about 3 minutes until they turn slightly pink. This step really enhances the flavor, so don’t skip it! Set them aside.
2. Rinse the rice and roasted peas together under cold water. This helps remove excess starch.
3. Now, add the rice and peas to a rice cooker along with 2 ½ cups of water. Cook for 25-27 minutes, or until the rice and peas are soft and cooked through.
4. While the rice and peas are cooking, let’s make the tempering. Heat the ghee in a small pan over medium heat.
5. Add the cumin seeds, curry leaves, peppercorns, asafetida, and cashews to the hot ghee. Sauté until the cashews turn golden brown and fragrant – about 2-3 minutes. Keep a close eye on them, as they can burn quickly!
6. Once the rice and peas are cooked, gently fluff them with a fork.
7. Pour the tempering over the cooked rice-lentil mixture. Add salt and mix well to combine.

Expert Tips

• Don’t overcook the rice: You want it to be tender, but not mushy.
• Adjust the water: Depending on your rice cooker and the type of rice you use, you may need to adjust the amount of water.
• Tempering is key: Don’t rush the tempering process. It’s where a lot of the flavor comes from.

Variations

• Vegetable Boost: My friend, Priya, loves adding chopped vegetables like carrots, peas, and beans to this dish. Add them along with the rice and peas in the rice cooker.
• Spicy Kick: For a spicier version, add a pinch of red chili powder to the tempering.
• Coconut Milk: Swap out some of the water for coconut milk for a richer, creamier khichdi.

Vegan Adaptation

To make this recipe vegan, simply substitute the ghee with vegetable oil. It’s that easy!

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your asafetida (hing) doesn’t contain any gluten-based additives.

Spice Level Adjustment

If you’re sensitive to spice, reduce or omit the peppercorns. If you like things hot, add a pinch of cayenne pepper or a chopped green chili to the tempering.

Festival Adaptation (Makar Sankranti/Lohri)

This dish is traditionally made during Makar Sankranti and Lohri festivals in India. It’s considered auspicious and warming during the winter months.

Serving Suggestions

Serve this Yellow Peas Rice hot with:

• A dollop of yogurt
• Your favorite chutney (mango chutney or mint-coriander chutney are excellent choices)
• A side of spicy curry
• Papadums (crispy lentil wafers)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best type of rice to use for this recipe?

Long grain rice like Basmati or Sona Masoori works best. They stay separate and fluffy.

Can I make this recipe in an Instant Pot?

Yes! Use the same ingredients and cook on high pressure for 6-8 minutes, followed by a natural pressure release.

What is asafetida (hing) and can I substitute it?

Asafetida (hing) is a pungent spice used in Indian cooking. It aids digestion and adds a unique flavor. If you can’t find it, you can omit it, but it does add a distinct taste.

How can I adjust the consistency of the rice and peas?

If you prefer a softer, more porridge-like consistency, add more water. If you prefer it drier, reduce the amount of water.

Can this be made ahead of time and reheated?

Absolutely! It actually tastes even better the next day.

What are some good chutney pairings for this dish?

Mango chutney, mint-coriander chutney, or even a simple tomato chutney all pair beautifully with this Yellow Peas Rice.