Kichdi (Rice and Lentils)


  • 2 c. basmati rice
  • 1 c. masoor dal or moong dal
  • 4 c. water
  • 1/4 c. oil
  • 4 cloves
  • 3 cardamom pods
  • 1 cinnamon stick, broken
  • 1 medium onion, chopped
  • 1 – 2 green chilies, chopped
  • 1/2 tsp. turmeric
  • 2 Tbsp. cilantro, chopped
  • salt to taste
  • 3 – 4 curry leaves
  • 1 Tbsp. ginger garlic paste*
  • 1 – 2 c. mixed vegetables, optional


  1. Toast lentils in a dry skillet for a few minutes. (Red lentils will turn yellow.)
  2. In another skillet, heat oil and add cardamom, cloves, and cinnamon stick, and sauté, covered, for a few minutes.
  3. Add onion and green chilies, cover, and sauté until onions are lightly browned.
  4. Add curry leaves and sauté another minute or so.
  5. Add ginger garlic paste and turmeric. Add rice and stir-fry for about 5 minutes.
  6. Stir in lentils.
  7. Add to saucepan or rice cooker, along with water and salt.
  8. Cover and simmer until water is absorbed. Stir once during cooking, adding cilantro at that time.

* to make ginger garlic paste, blend equal amounts of fresh ginger and fresh garlic in a small amount of water.

Browse Cook(s): Padmaja Medidi
Browse Theme(s): Indian Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.