Khichdi in a Jar (Indian Lentil Rice Stew)
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
294 kcal
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Course
Main Course
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Cuisine
Indian, Vegan, gluten-free
Khichdi in a Jar (Indian Lentil Rice Stew)
Description
Khichdi in a Jar consists of a blend of basmati rice and quick-cooking lentils, mixed with a spice blend of toasted cumin seeds, cloves, coriander powder, onion flakes, garlic powder, ground ginger, garam masala, turmeric, cayenne pepper, and bay leaves. The spices are stored in a pouch within the jar, ready to be cooked together with the grains and fresh ingredients.
To prepare, the mixture is rinsed and cooked with water, tomato, salt, and choice of vegetables, either in an Instant Pot or on the stovetop, resulting in a stew-like consistency. Toasting the spices before cooking adds deeper aroma but can be omitted for simplicity. This method yields a soft, porridge-like texture with the flavors melding into a nourishing dish.
This khichdi can be eaten as a wholesome meal itself or served as comfort food, suitable for any time of day. Garnishing with fresh cilantro and a squeeze of lemon enhances the flavors. Variations include adding different spice blends or substituting grains and pulses according to preference or availability.
Adaptations for no onion or garlic are possible by adjusting spices accordingly. The jar mix can be stored up to three months, providing a ready-to-cook meal base.
Ingredients
For the Jar
- 3/4 cup basmati rice long grain, white
- 3/4 cup lentils I generally use half moong dal and half red lentils, quick cooking such as petite yellow (moong dal) or split 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 pepper
- 1 or 2 bay leaves Indian variety
To Cook
- 1 tomato chopped
- 1 to 2 cups vegetables chopped
- water (depends on method of cooking,, see instructions)
- 3/4 teaspoon salt
- cilantro for garnish, with lemon juice and pepper flakes
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.
Notes
- Flavor variations include adding green cardamom pods, cinnamon stick, or using different spice blends like berbere or curry powder.
- Substitute brown basmati rice with brown or green lentils or other legumes, adjusting water and cooking time accordingly.
- Omit onion flakes and garlic powder for a no onion garlic version; add dried fenugreek leaves and asafoetida or nigella seeds for flavor.
- Store the prepared jar mix up to 3 months in a cool, dry place before cooking.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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