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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

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Slow Cooked Rice and Lentil Porridge

Khichdi

(46 reviews)
"

Khichdi is my go-to comfort food, especially on rainy days when everything slows down. The simplicity of the dish is its beauty, and it's like a warm hug in a bowl.

"
Slow Cooked Rice and Lentil Porridge
Prep time:10 mins
Cook time:1 hr
Total time:1 hr 10 mins

Protein

10g

Carbs

52g

Fat

9g

Calories

320 kcal

Servings:
4
VegetarianGluten Free

Ingredients

basmati rice0.50 cup
(rinsed until water runs clear)
yellow moong dal0.50 cup
(rinsed)
ghee2 tbsp
ginger1 inch
(grated)
green chili1
(slit, optional)
saltto taste
water5 cups
fresh cilantrofor garnish
(chopped)

Spices

cumin seeds1 tsp
turmeric powder0.50 tsp

Directions

Prepare the Base

  1. Heat ghee in a large pot over medium heat. Add cumin seeds and let them crackle.
  2. Add grated ginger and green chili. Sauté for about 1 minute until fragrant.

Cook the Khichdi

  1. Add the rinsed rice and moong dal to the pot, stirring well to coat with ghee and spices.
  2. Add turmeric powder and salt. Stir to mix.
  3. Pour in the water and bring to a gentle boil.
  4. Reduce the heat to low, cover the pot, and let it simmer for about 45-50 minutes. Stir occasionally to prevent sticking.
  5. Cook until the rice and lentils are completely soft and the mixture is creamy.
Chef's tip: If the mixture becomes too thick, stir in extra water to achieve your desired consistency.

Finish and Serve

  1. Serve hot, garnished with fresh cilantro and an additional drizzle of ghee if desired.
  2. Pair with a side of mango pickle and papad for added flavor.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.