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Spiced Khichadi (Indian rice)

Prep Time:

15 minutes

Cook Time:

30 minutes


4 Servings

Oven Temp:


The easiest and tastiest dinner ever. Ready in minutes;)



  • pinch of aesophitida (optional)

  • 1-2 tsp cumin seeds

  • A small stick of cinnamon

  • Pinch of turmeric

  • 1 tsp coriander powder

  • 1 green cardamom (optional)

  • 1 black cardamom

  • 1 small red chili

  • 1/2 bay leaf

  • 120 gr tomato

  • 160 gr onion (1 large onion)

  • 80 gr peas

  • 150 gr cauliflower

  • 200 gr rice

  • 200 gr green lentil

  • Neutral oil to fry

  • Pinch of salt

  • 750 ml water


  • 200 gr Greek yogurt

  • 1 small garlic clove

  • 1/2 tsp cumin (1 gr)

  • 1/2 tsp paprika (1 gr)

  • Salt to taste


Step 1

  • Soak the rice and lentils.

Step 2

  • In a hot pan, add some neutral oil. Then add a pinch of aesophitida, the cumin seeds, the stick of cinnamon, the green cardamom, the black cardamom, the bay leaf and the red chili pepper and let them sizzle for a couple of minutes.

Step 3

  • Fry the onions, add the diced tomatoes, some salt to your taste and mix until the tomatoes are tender. Once the tomatoes are mushy, add the turmeric powder and coriander powder and cook for a few minutes.

Step 4

  • Then add the lentils and rice, the cauliflower, the peas and pour the water on top. Once the water starts to boil, reduce the heat to low, cover the pan and let it cook until all the water is absorbed (more or less 20 minutes).

Step 5

  • In the meantime, mix all the ingredients of the raita and enjoy with the rice 🙂


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