Khichdi Recipe | Bon Appetit

Definitely reduce the water some if you use lentils. Mine took a goooood long while to cook down even though I halved the recipe. Would also not recommend using whole peppercorns ⁠— you’ll have a spoonful of porridge with a huge bite of pure peppercorn in it. The basic flavors are great though. The buttery spice is super comforting. Will try again with a little modification. Asafetida can be substituted with a mix of onion and garlic powder in a pinch. I was in a real squeeze so I used Trader Joe’s vegan chicken seasoning salt, which contains both along with salt and turmeric. Definitely adds a flavor dimension that’s otherwise missing.

jelfersSan Francisco, CA07/14/20

Came out too soupy. Far superior recipes for this dish on other websites. Try the one on cookwithmanali.

Anonymous06/13/20

Used split green peas and long-grain brown rice, but since I hadn’t seen other cooks’ comments before I started, I used the full amount of water. It did take a long time to cook off the water, but the resulting porridge is still pleasant and set off perfectly by the chhonk. I used garlic-flavored ghee and swapped in a torn morita chile in place of the smaller, longer type that would be more typical here. Glad to have this recipe in my repertoire!

Anonymousda midwest, ya hey05/31/20

For the kichdi I used red lentils and white jasmine rice. For my chhonk I used butter, cumin seeds, crushed red pepper flakes and cayenne. I used 4 cups of water and after cooking covered for 15 minutes I cooked uncovered to get my desired consistency. Will start with 3 cups of water next time and see how that goes. Maybe mung beans need 6 cups but if you use red lentils like me, definitely do not use 6 cups unless you want soup. I’d love to make the chhonk as written but was very happy with how it turned out anyway.

AnonymousKentucky 05/21/20

I will hardly ever find a more comforting meal. The chhonk is life-changing.
I would definitely add the water gradually, I reached my desired texture using just 4.5 cups of water (used red split lentils).

AnonymousSlovakia05/03/20

If you are using red lentils like me, use less water like others have suggested! But honestly, you might as well make a dal, as the result was much more like a dal (without aromatics) than the dish pictured here! I would try this again, but with mung beans this time.

SiiriUK04/28/20

Super easy and tasty, but if you use red lentils (like I did) i’d recommend no more than 5 cups of water. That’s what I did and its still a little soupier than I hoped.

AnonymousCambridge, MA04/22/20

Ehhh looks an awful lot like the khicdi recipe from cookwithmanali 🤔

TreeCity USA 04/19/20

This was DELICIOUS. My mom loved it. Don’t skip the chhonk(spiced ghee). I used butter and accidentally browned it but it was delicious.

Starlordjj04/18/20

What happened to yogurt in the list of ingredients??

jnkcooperSandia Park ew Mexico04/18/20

Tena, I would just skip it.

Anonymous04/18/20

OMG !!!!
It is a wonderful dish !!!
The cumin and butter mix combined with the rest is a combination out of this world !!!
I tried it with spinach .

inigo🇪🇸 spain04/18/20

Delicious! Just made this recipe, however, I think next time I’ll cook the rice and legumes in the pressure cooker rather than the dutch oven. I may have cooked them a little too high and they were still a little crunchy at the end. The flavors, though, were perfect and as the recipe suggests, super warm and perfect for a stay-in day (or month). Thanks, Priya! Another winner!

cookinandeatinUSA04/17/20

Since I cannot seem to find asafetida (asafoetida) in my area would garlic, leek, or fennel be the best substitute?

tena7407404/16/20

so so so good! very simple—i’ve made this before with different methods and varying levels of complexities, but in this case i think simpler is actually better. split chana dal and brown basmati rice worked brilliantly for me, though i might have let it stew a little bit longer than stated, just to get the silky softness i was after.

i normally like to add a few more spices to my chhonk, like fenugreek, cardamom, fennel and crumbled curry leaves (in addition to the cumin of course), so i think that’s the only change i’ll make next time! a staple in my kitchen for sure.

jeppehanberlin04/15/20

Haven’t tried the recipe although it is something my family and I would love. I don’t have the patience to wade through all pictures to get to the ingredients. I will date this recipe a 5 regardless of not having made it..I am familiar enough with these ingredients to know that we would love i t!!!!!

Canada and now living in Costa Rica04/14/20