Marianne Martinez
Khichdi is a popular Indian comfort food that is nutritious, healthy, and inexpensive. It is traditionally made with rice and moong lentils, but can also be made with other grains like millets, quinoa, oats, broken wheat, and semolina. Brown rice khichdi is a tasty, nutritious, and healthy variation of the traditional khichdi. It can be made in a pressure cooker or a pan on a stovetop. This recipe uses a combination of brown rice and three types of dals, along with vegetables and spices, to create a delicious and comforting meal.
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Soaking the rice
To soak the rice and lentils, first rinse them in water to clean them. Then, add the rice and lentils to a large mixing bowl or pot and cover them with twice the amount of water. For example, for every cup of rice and lentils, add 2-3 cups of water. Leave the rice and lentils to soak, uncovered, at room temperature for at least 2 hours or overnight. If you are short on time, you can soak them in hot water for 30-40 minutes.
After soaking, drain the water and rinse the rice and lentils again. They are now ready to be added to the khichdi.
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Cooking the rice
Brown rice khichdi is a nutritious, comforting, and flavourful dish that can be cooked in a pan. It is a simple one-pot meal that is quick, tasty, and healthy. Here is a step-by-step guide to cooking the rice for brown rice khichdi:
Preparing the Rice
Firstly, place the desired amount of brown rice in a bowl and thoroughly rinse it with water multiple times to remove any dirt and ensure it is clean. This step is important to get rid of any impurities and prepare the rice for soaking and cooking.
Soaking the Rice
After rinsing, you can choose to soak the rice to reduce the cooking time and improve its texture. Fill the bowl with hot or warm water (around 100°F/40°C) and let it soak for about 30 minutes. Soaking helps soften the rice, making it easier to cook and ensuring a better texture.
Now, you are ready to cook the rice. Here are two methods you can use:
Method 1: Pressure Cooker
If you are using a pressure cooker, add the desired amount of water and ground turmeric to the cooker. You can also add salt at this stage, or you can add it later after cooking. Then, add the rinsed and soaked brown rice to the cooker. Secure the lid and cook on medium heat for about 15 minutes. The cooking time may vary depending on your pressure cooker, so refer to the manufacturer's instructions.
Method 2: Pan/Pot
If you are using a pan or a pot, follow these steps:
- Add water to the pan or pot and bring it to a boil. You can also add spices and salt to the water for added flavour.
- Once the water is boiling, add the rinsed and soaked brown rice.
- Reduce the heat to a gentle simmer and cover the pan or pot.
- Cook the rice until it is tender. This may take around 20-40 minutes, depending on the heat setting and the type of brown rice used.
- Check the rice occasionally to ensure it doesn't stick to the pan or pot. If needed, add more hot water, 1/2 cup at a time.
- When the rice is cooked to your desired texture, turn off the heat. If there is excess water, drain it, or if it is too dry, add a little more water to achieve your preferred consistency.
Tips for Cooking Brown Rice
- Different types of brown rice cook differently, so it is important to refer to the package instructions for specific cooking times and water ratios.
- Soaking the brown rice before cooking helps reduce the cooking time and improves the texture, making it softer and less dry.
- If you prefer a porridge-like consistency, you can add more water to create a creamy texture.
- If you want a drier khichdi, reduce the amount of water used to make it more like a pulao-style dish.
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Vegetables to add
When it comes to the vegetables you can add to your khichdi, the world is your oyster. The most common vegetables used are onions, tomatoes, and carrots. However, you can also add your favourite veggies, such as peas, beans, potatoes, spinach, and even cauliflower. If you want to add some extra nutrition, throw in some broccoli, sweet potato, or leafy greens like kale or Swiss chard. Frozen vegetables, such as frozen peas, are also a great option.
If you're looking for some more specific vegetable combinations, here are a few ideas:
- Carrots, peas, and beans
- Tomato, potato, peas, carrot, and capsicum
- Tomato, onion, beans, carrot, capsicum, and green peas
- Broccoli and baby corn
Remember, the beauty of khichdi is that you can customise it to your taste preferences and add the veggies you like. So feel free to experiment and find your perfect combination!
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Spices to add
Spices are an essential component of khichdi, a popular Indian comfort food that is nutritious, filling, and inexpensive. While the spices used can vary according to individual preference, there are several that are commonly used to create the dish's distinctive flavour.
Cumin seeds are a popular spice used in khichdi. They lend a distinctive aroma and flavour to the dish. To incorporate them, cumin seeds are typically heated in oil until they become fragrant and start to darken, taking care not to burn them. This process of tempering or 'chhonk' enhances the flavour of the spice and is a common technique used in Indian cooking.
Ginger is another key spice in khichdi. It adds a distinct aroma and flavour to the dish. Fresh ginger is typically used, and it is sautéed along with onions to form the base of the dish. The raw aroma of ginger is cooked off, infusing the oil with its unique fragrance.
Turmeric is often added to khichdi for its vibrant colour and earthy flavour. It is usually added during the cooking process, along with water or stock, to infuse the dish with its distinctive hue and aroma.
Black pepper is also used in some variations of khichdi, adding a pungent kick to the dish. It is typically added during the cooking process, along with other spices, to enhance the overall flavour profile.
Other spices and flavourings used in khichdi include asafoetida, garlic, and chillies. Asafoetida, with its strong savoury flavour, is often used as a substitute for garlic and onions in Indian cuisine. Garlic, with its pungent aroma, is commonly used alongside ginger and onions to create a flavourful base for the dish. Chillies, with their spicy kick, can be added during the tempering process or incorporated directly into the dish to adjust the spice level to individual preference.
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Serving suggestions
Brown rice khichdi can be served with roasted papads and raita. It can also be served with a pickle, such as a tart, spicy, or lime pickle. If you are not vegan, it can be served with yoghurt or boondi raita.
If you are eating khichdi following an ayurvedic diet, do not serve it with yoghurt, as lentils and yoghurt are an incompatible combination. Instead, try serving it with mango pickle or instant carrot pickle.
If you are making the dish for a baby, skip the spices and salt. If you are making it for someone recovering from an illness, skip the spices and add a wide variety of vegetables suggested by a doctor.
For a Jain version of the dish, add mung lentils and rice, along with chilli peppers, black pepper, cinnamon, turmeric, and asafetida for spices.
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Frequently asked questions
Yes, you can make khichdi with brown rice in a pan. It is a one-pot meal that is quick, tasty, healthy, and easy to make.
To make khichdi with brown rice, you will need brown rice, lentils, vegetables, and spices. You can also add ghee (clarified butter), cumin seeds, ginger, asafoetida, and salt to taste.
Here is a simple recipe for making khichdi with brown rice:
- Wash and soak the brown rice and lentils in hot water for 30 minutes.
- Heat oil in a non-stick pan and add the cumin seeds.
- When the seeds start to crackle, add chopped onions and sauté until golden brown.
- Add ginger, garlic, and chillies to the onions and sauté for a few minutes.
- Add the tomato purée and the remaining spices, mix well, and sauté for another minute.
- Drain the rice and lentils and add them to the onion-tomato mixture.
- Add water, bring to a boil, then reduce to a simmer, and cook until the rice is done.
- Taste and adjust the seasoning, if needed.
- Serve hot with plant-based yogurt and pickle on the side.
