Khichdi au Moong Dal (Riz aux Lentilles)
Le réconfort ultime en Inde : riz et lentilles mungo jaunes cuits ensemble jusqu'à une texture de porridge, au cumin, au curcuma et au ghee.
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Rinse the rice and dal together until the water runs clear, then soak for 15 minutes.
Temper
Heat the ghee in a heavy pot, add the cumin seeds and let them sizzle. Add the ginger and green chili for 30 seconds.
Cook together
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Serve
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Rinse
Rinse the rice and dal together until the water runs clear, then soak for 15 minutes.
Temper
Heat the ghee in a heavy pot, add the cumin seeds and let them sizzle. Add the ginger and green chili for 30 seconds.
Cook together
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Khichdi — rice and lentils cooked together — is one of India's oldest recorded dishes; travellers to India described it centuries ago, and it was a favourite even at the Mughal court.
It's the food of convalescence, of fasting days and of tired evenings, and every region has its own version.
⭐ Why It's Famous
Gentle, nourishing and easy to digest, khichdi is the dish Indian mothers make when you're unwell — or just need comfort.
💡 Fun Fact
The British dish kedgeree, made with rice, fish and eggs, is descended from khichdi.
Across India
23.02°N, 72.57°E
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