Traditionally a rice & lentil peasant stew, khichri is the ultimate Indian comfort food. Every region & possibly home boasts its own traditions using different combinations of grains & beans - it may be eaten for breakfast, lunch or dinner! 

makes 6 cups


½ cup (100g) channa dal

1 cup (200g) basmati rice

1 tsp turmeric 

1 tsp black pepper

½ tsp ground cloves

1 tsp salt

3 Tbsp ghee or oil

Optional toppings: poached or fried egg, nuts, dry fruits or fresh herbs


  1. Rinse the rice & lentil mix in water twice. Soak for 3 minutes. Drain by pouring most of the water out. A little remaining is okay. 
  2. Combine the rice with the turmeric, black pepper, ground cloves & salt. Add 5 cups of water & bring to a boil. Lower the heat, cover the stockpot & simmer for 1 ½ hrs on low heat, stirring every 15-20 minutes to make sure it is not sticking to the bottom. 
  3. The mixture should be thick & creamy. Drizzle ghee on top & serve. 


We sell this as a kit at Pondicheri Houston & New York. An easy week night meal, great to entertain & impress or give as a gift.

    ideas / variations

    • Add 2 cups of finely chopped or grated carrots or butternut squash to the mixture in the last 10 minutes of cooking. 
    • Add 4 cups of chopped fresh spinach, kale or chard at the end of cooking (just before turning the heat off & adding the ghee). It will wilt, but retain its color. 
    • Add finely diced asparagus or snap peas to the mixture toward the last 3-4 minutes of cooking.