Yellow Split Mung Bean Khichri (Rice and Mung Bean Porridge)
Khichri, or Khichdi, is rice and mung bean porridge and almost every household in India has their own family recipe! In fact, there are so many ways to make it, many families have multiple recipes.
It can either be dry like pilaf or mushy like a porridge.
You can make it spicy and with lots of vegetables or plain with just the rice and beans and a few simple spices.
Some interesting khichdi facts:
Traditionally, in the region of Gujrat (North West region of India) khichdi is served mostly for dinner since it is very light and easy to digest. While its still hot, a little bit of ghee is added to it just before serving. Since I have transitioned to a whole food plant based diet I occasionally add some pieces of avocado and I have found it tastes the same but feels much lighter.
Khichdi is traditionally served with: plain yoghurt or milk, or spicy pickles and a soup made with yoghurt and chickpea flour called kadhi, or a vegetable stew or sauteed green vegetables.
In the summer khichdi can be eaten with some chopped raw onions or fresh salads, oppo squash stew, sauteed greens since these help in cooling the body. In the winter it can be served with some garlic chutney, vegan kadhi or potato or winter squash stew to creat warmth.
Once khichdi gets cold it becomes lumpy, so its best to keep it warm till it is served it or better yet cook just before dinner. If you are eating leftover khichdi, you can add some water to it before heating and mix it so that it blends into a porridge kind of cosistency.
In my home, leftover khichdi was eaten cold for breakfast… one of my most precious memories of my father is eating cold khichdi in the mornings with him, it was his favorite breakfast dish. Both of us loved to add in some spicy Indian berry (gunda) pickle. It may seem like a strange breakfast, but it was very satisfying and hearty.
This is my family’s recipe that I love to make at least once a week!
Yellow Split Mung Bean Khichdi
| 1/2 cup | rice |
| 1/2 cup | yellow split mung beans |
| 1/4 tsp | cumin seeds |
| 1/8 tsp | aesofetido |
| 1 tsp | salt |
| 1 pinch | fenugreek seeds |
| 1/4 tsp | turmeric powder |
| 5 cups | water |
Combine the rice and beans and wash them thoroughly, about 3 to 4 rinses or till the water runs clear.
In a pot, dry roast cumin seeds, when the cumin seeds sizzle and give out an aroma, add aesofatido and then add the rice and beans. Stir for a moment, add the water.
Add the fenugreek seeds and bring the water to a boil and continue to cook on simmer till the rice is cooked half way, (when the rice grain is translucent on the outside and has a white center) about 15-20 mins.
Add more water as needed. Add salt, turmeric and continue to cook covered and on simmer, occasionally stirring the khichdi to make sure it does not stick to the bottom. Cook till the rice and lentils are completely cooked into a porridge kind of consistency, about 15 mins. Serve hot.
Preparation & cooking time: 40-45 mins
Serves 4-6 persons
