Khichdi in a Jar (Indian Lentil Rice Stew)

Name: Khichdi in a Jar (Indian Lentil Rice Stew)
Prep time: 10 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving
Ingredients: 3/4 cup long grain white basmati rice; 3/4 cup quick cooking lentils such as petite yellow (moong dal) or split Red lentils; 3/4 teaspoon cumin seeds; 2 to 3 cloves; 1 teaspoon coriander powder; 1 tablespoon onion flakes; 1 teaspoon garlic powder; 1/4 teaspoon ground ginger; 1/2 teaspoon garam masala; 3/4 teaspoon Turmeric; 1/4 teaspoon cayenne; 1 or 2 Indian bay leaves; 1 tomato; 1 to 2 cups chopped vegetables; water; 3/4 teaspoon salt; cilantro, lemon juice and pepper flakes

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5.0

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
294 kcal
Course
Main Course
Cuisine
Indian, Vegan, gluten-free

Khichdi in a Jar (Indian Lentil Rice Stew)

Danielle Hudson

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Khichdi - also called kitchari - is a cozy lentil rice stew, and khichdi in a jar is a great gift to introduce this delicious Indian comfort food to your loved ones. Empty the jar into saucepan or instant pot with water and cook!

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Ingredients

Servings

For the Jar

3/4 cup long grain white basmati rice
3/4 cup quick cooking lentils such as petite yellow (moong dal) or split Red lentils , (I generally use half moong dal and half red lentils)

For the Spices

3/4 teaspoon cumin seeds
2 to 3 cloves
1 teaspoon coriander powder
1 tablespoon onion flakes
1 teaspoon garlic powder
1/4 teaspoon ground ginger
1/2 teaspoon garam masala , or more
3/4 teaspoon Turmeric
1/4 teaspoon cayenne
1 or 2 Indian bay leaves

To Cook

1 tomato chopped
1 to 2 cups chopped vegetables
water (depends on method of cooking,, see instructions)
3/4 teaspoon salt
cilantro, lemon juice and pepper flakes for garnish

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Instructions

Assemble the Jar (See below to make directly.)

Layer the rice and lentils.
Toast the cumin seeds and cloves on stovetop over medium heat until cumin seeds change color slightly. 1 minute. This step is optional. (Toasted cumin seeds add a deeper flavor and also allow you to skirt the extra step of roasting the spice mix in oil before adding lentils. You can cook the Khichdi in 1 step.) Cool completely.
Fold the toasted cumin, cloves, and the rest of the spices into a parchment paper pouch or small ziplock, and add it to the jar. Close the lid. Store for up to 3 months.

Instructions to make the khichdi on the jar

Wash the lentils and rice.
For the Instant Pot - Heat 1 teaspoon oil on saute mode. Once the oil is hot, and add the contents of the spice pack. Cook, stirring, until fragrant,15 seconds , . Then add 3.5 to 4 cups of water (depends on your preference of consistency of the stew), the lentils, rice, tomato, salt, and any veggies that you are using. Close the lid and cook on high pressure for 2 to 4 minutes (4 for Indian khichdi-style porridge consistency). For a spiced rice style kitchari, pressure cook on low pressure for 3 mins. Release the pressure after 5 mins. Fluff lightly.
For Saucepan - Heat 1 teaspoon oil in a saucepan on medium heat, and add the contents of the spice pack. Cook, stirring, until fragrant. Then add 5 cups of water (depends on your preference of consistency of the stew), the lentils, rice, tomato, salt, and any veggies that you are using. Cover partially and cook for 22 minutes, then check the consistency and doneness and continue to cook more until done. (Alternatively, skip the roasting step and add spices, washed lentils rice, water , salt, tomato, veggies. Mix well and cook)
For creamier, fold in 1/4 cup coconut cream or non dairy yogurt. Garnish with cilantro, lemon juice and pepper flakes and serve as-is or with chutneys, Indian pickles and/or papadums/crackers.

To make Khichdi without making it into a jar

Heat 1 teaspoon oil on sauté mode in the Instant Pot or in a saucepan on medium heat. Add the cumin seeds and cloves and cook until fragrant. Add bay leaves, turmeric and garam masala and mix for a few seconds. Add the rest of the ingredients, water, salt and cook according to the jar instructions above.

Equipments used:

Notes

For flavor variation: add 2 green cardamom pods and a cinnamon stick to the spice bag, or 1/2 tsp fenugreek leaves.
Use other spice blends like berbere, curry powder, jamaican curry blend, baharat etc.
Other lentils/rice: If using brown basmati rice, use brown/green lentils, black eyed peas or green mung beans to match the cooking time. Add 4 cups water and cook for 16 to 18 minutes on Manual hi in Instant Pot. Replace half the white basmati rice with quinoa or millet. Add a mix of lentils such as toor dal and Moong dal or urad dal and Moong dal.
No onion garlic: Omit the onion flakes and garlic. Add 1/2 teaspoon dried fenugreek leaves, also add 1/8 tsp asafetida or 1/4 teaspoon nigella seeds to the spice bag.

Nutrition Information

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Calories 294kcal (15%) Carbohydrates 58g (19%) Protein 13g (26%) Fat 1g (2%) Saturated Fat 0.2g (1%) Polyunsaturated Fat 0.4g Monounsaturated Fat 0.3g Sodium 465mg (19%) Potassium 589mg (17%) Fiber 14g (56%) Sugar 2g (4%) Vitamin A 2642IU (53%) Vitamin C 12mg (13%) Calcium 56mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 294 kcal

% Daily Value*

Calories	294kcal	15%
Carbohydrates	58g	19%
Protein	13g	26%
Fat	1g	2%
Saturated Fat	0.2g	1%
Polyunsaturated Fat	0.4g	2%
Monounsaturated Fat	0.3g	2%
Sodium	465mg	19%
Potassium	589mg	13%
Fiber	14g	56%
Sugar	2g	4%
Vitamin A	2642IU	53%
Vitamin C	12mg	13%
Calcium	56mg	6%
Iron	4mg	22%