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You will need:
1 tbsp Oil
2 ¼ cups Water
1 cup chopped Vegetables (optional)
1 tsp Salt
1 tsp Sugar
2 tbsp chopped Fresh Cilantro (optional) 

Cooking Directions:
Thirty minutes before cooking, pour rice, lentils and cashews into a bowl and rinse well.  Drain water.  Set aside for 30 minutes.  In deep pot over high heat, warm the oil.  Add contents of Bag 1 (mustard seed and asafetida).  Stir constantly until seeds begin to pop.  Reduce heat to medium.  Add rice, lentils and cashews.  Sizzle and stir about 1 more minute, stirring constantly.

Add 2 ¼ cups water.  Return to high heat.  Add optional chopped vegetables, Bag 2 (turmeric, cayenne, coriander and two cumin powders) and Bag 3 (coconut).  Also add 1 tsp each of salt and sugar.  Give a light stir and bring to a full boil.  Reduce heat to low and cover with lid.  Simmer covered for 18 minutes.  Let rest an additional 5 minutes before removing lid.  Check and correct the seasonings.  Garnish with chopped cilantro if desired.

Makes 5 cups. 

Serving suggestions:
Khichdi can be a healthy side dish or main dish. Traditionally in India it is served with crispy papadam and spicy Indian pickle.  Alternative accompaniments could include naan or chutney.