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Wholesome Vegan Meal: Rice and Lentil Porridge or ‘Khichdi’

by | June 19, 2019

Looking for a rather easy-to-cook, one pot, wholesome dish for your family? This delicious classical Indian rice and lentil porridge recipe has stood the test of time in being highly considerable on multiple occasions. Keep reading to find out.

Wholesome Vegan Meal: Rice and Lentil Porridge or 'Khichdi'
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Wholesome Vegan Meal: Rice and Lentil Porridge or ‘Khichdi’

Khichdi, or rice and lentil hotchpotch, is a multi-beneficial recipe. Much like the vegan soups or other comfort foods around the world, rice and lentil hotchpotch is a great way to start or end your day. You can say, this is much like the Indian version of the Italian risotto. It is extremely economical to make, healthy, delicious and fills you up as well due to the high amount of protein and fiber. Plus, this simple recipe can also help if you are coping with indigestion or stomach problems. It is a great recipe for new mothers to feed their toddlers occasionally when they require a change of taste.

Without much ado, let’s get to the rice and lentil porridge recipe!


  • Any boiled variety of rice: 1 cup (can feed three)
  • Red lentil (Preferably): 1/2 cup
  • Ginger: 1 inch; grated
  • Nigella seed: 1 teaspoon
  • Mustard seeds: 1/2 teaspoon
  • Bay leaves: 2 (medium-size for flavor)
  • Whole cumin seeds: 1/2 teaspoon
  • Tomato: 1 medium; finely chopped
  • Capsicum: 1/4 cup
  • Turmeric powder: 1 teaspoon
  • Cumin powder: 1 teaspoon
  • Salt: to taste
  • Black pepper powder: 1 Teaspoon
  • Sugar: 1 teaspoon
  • Mustard oil for cooking: 1 tablespoon
  • Water: 5 cups (or more as needed)


  • Wash and soak the rice and red lentils in water for around 1 hour. You can soak for longer if desired.
  • Then drain the water and start the preparation.
  • In a deep saucepan heat the oil, add the nigella seeds, bay leaves, whole cumin seeds, mustard seeds, and grated ginger; sauté until they turn aromatic and the seeds crackle.
  • Add the tomatoes and capsicum and sauté until tomatoes are cooked. Add the turmeric powder and cumin powder and sauté for a few more minutes.
  • Now add the pre-soaked rice and lentils and sauté until there is a lovely aroma.  Keep stirring the contents (they tend to stick to the bottom) until the rice and lentil change their color. The rice should look translucent. The red lentils should change color to yellow.
  • When you reach this stage, add hot water (boiling preferred) to the pan until it covers the rice and lentil mixture and there is more than half an inch of water over the mixture.
  • Let it simmer on medium heat until the rice and lentil are completely cooked and the water is absorbed.
  • Add salt and pepper to taste.
  • If you’re using a pressure cooker – saute the ingredients per the above directions, then add two cups water for one cup rice. Pressure cook on high for 5 minutes and let the pressure release naturally.
  • Your hotchpotch is ready to serve.

Try this rice and lentil porridge recipe and please let us know how you like it in the comments.

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Debayan Paul

Digital Writer | West Bengal, India | [email protected]



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