Khichdi is a comforting Indian porridge made with rice and lentils. My untraditional version is topped with sautéed cabbage and onions!
What is khichdi?
Khichdi is a healthy Indian porridge made from rice and legumes, often mung beans or lentils. It's also loved by people from Bangladesh, Pakistan, and Nepal.
My Indian friend first recommended it to me as a recovery meal after my 4-day fast, and I've been having it once a week for the past year and a half! It's so gentle on the gut but it's filling.
Khichdi is mild yet flavorful, and so creamy! It's cheap and only takes 30 minutes to cook too. My kind of meal.
Not to mention it's dairy-free (vegan, actually) and gluten-free too!
Khichdi vs. Kedgeree
What's the difference between the Indian khichdi and British kedgeree? It's believed that the origins of kedgeree come from khichdi.
Kedgeree includes boiled rice, smoked haddock, boiled eggs, cream, butter, curry powder, and parsley. It may have originated from khichdi but it's definitely become its own dish!
Here are the key ingredients you'll need to make khichdi with cabbage and onions:
- Rice - Basmati would be the traditional choice. But I've only ever made it with sushi rice because that's the only rice I readily have in my kitchen!
- Lentils - I love using red lentils in my khichdi because they cook so fast and they melt away into creamy deliciousness! I've also made khichdi using French green lentils, and while it's just as tasty, they take longer to cook and require more water.
- Turmeric - The spice that gives khichdi its beautiful yellow hue!
- Cumin Seeds - Skip the ground cumin and go for the seeds! The flavor and aroma is amazing!
- Cabbage & Onions - I used red cabbage and red onions because I love the color contrast between the yellow khichdi and purple cabbage and onions! You can use regular cabbage and onions, or switch them out for different vegetables (e.g., asparagues, cauliflower, peas, etc.).
How To Make This Recipe
Wash the rice and lentils under cold water, and put them into a pot with water, salt, pepper, and turmeric. Turn the heat on medium. Once the water boils, turn the heat down to low and put the lid on for 25 minutes.
While that cooks, heat a pan on medium and melt the coconut oil. Add the cumin seeds and enjoy the sizzle and amazing aroma.
Add the diced onion to the pan and stir. Cook for a few minutes until it softens. Add the chopped cabbage along with minced ginger and garlic. Season with salt and pepper, and occasionally stir for about 20 minutes.
Once the khichdi has been cooking for 25 minutes, turn the heat off, keep the lid on and let it rest for about 5 to 10 minutes. Serve in a bowl and topped with the sautéed cabbage and onions.
More Vegan Comfort Food Recipes!
Khichdi With Sautéed Cabbage & Onions
- ½ cup (100g) rice, rinsed and drained
- ½ cup (95g) red lentils, rinsed and drained
- 1 teaspoon (6g) fine sea salt
- 1 teaspoon (3g) ground turmeric
- pinch of freshly ground black pepper
- 5 cups (1200g) water
Sautéed Cabbage & Onions
- ¼ cup (57g) coconut oil
- 2 teaspoons (4g) cumin seeds
- 1 red onion, finely chopped
- ½ red cabbage, chopped
- 3 cloves garlic, minced
- 1 inch piece ginger, minced
- pinch of fine sea salt
- pinch of black pepper
- In a large pot, add rice, lentils, salt, turmeric, black pepper, and water. Heat on medium. Once it reaches a boil, turn the heat down to low and cover the pot and let it simmer for 25 minutes. Stir occasionally to ensure it doesn't stick to the bottom of the pot.
- After 25 minutes, stir it one last time, turn the heat off, put the lid back on, and let it sit for 5-10 minutes.
Sautéed Cabbage & Onions
- While the khichdi is simmering, heat a saucepan . Add cumin seeds. Once they are sizzling and fragrant, add the onion and sautée for 3-5 minutes until they begin to brown.
- Add the cabbage, garlic, and ginger to the pan. Season with salt and pepper, and occasionally stir for about 20 minutes.
- Serve in a bowl and topped with the sautéed cabbage and onions.