Butternut Squash Khichri

Khichri in Hindi means a “hash” of rice and legumes. It is easily digested and perfect comfort food. 

makes ~4.5 cups


1 cup brown basmati rice

½ cup channa dal

8 cups water

3 cups (310 g,1 medium) butternut squash, cubed into 1” pieces

1 Tbsp ginger purée 

1 tsp turmeric

1 large cinnamon stick, whole

1.5 tsp salt

3 Tbsp ghee

1 tsp cumin seeds

1 Tbsp freshly ground black pepper

½ cup cashews, toasted and chopped

1 Tbsp cilantro, finely chopped


  1. Rinse the rice in water 3-4 times then let soak with the chana dal for 30 minutes and up to 2 hrs. 
  2. Drain the rice and channa dal. Add to a stock pot with the water, butternut squash, ginger, turmeric, cinnamon, & salt. Cover and bring to a boil on high heat. 
  3. Simmer on medium to low heat for 60-75 minutes. Almost all of the water should absorb and the squash should be soft.  Add additional water to moisten the khichri if needed– should have a porridge like consistency.
  4. In a small sauté pan, heat up the ghee and pop the cumin seeds. Fold into the khichri. Stir in freshly ground black pepper, toasted cashews and chopped cilantro.

ideas / variations

  • Instead of butternut squash, use turnips, carrots or rutabaga. 
  • For a vegan version, use olive or coconut oil.