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Khichuri is a recipe that is simply rice prepared with yellow mung beans or lentils and different vegetables. In this recipe, we will use Ghee, which is clarified butter boiled in very low heat. Due to very low heat, the surface of the melted butter begins to solidify and is skimmed off and placed into another container. This is done basically to get rid of water and solids of milk. Unlike butter, ghee can be kept outside the refrigerator for long periods without getting spoiled.


Mains Dadaji Fusion Recipes
Serves: 3-5
Prep Time: 15 min Cooking Time: 40 min Total Time: 55 min

Nutritional Benefits: Khichuri is a traditional Ayurvedic healing food. It is commonly consumed while undergoing panchakarma, an Ayurvedic cleansing process used to eliminate extra doshas, or imbalances, from the body. It is an absolutely comfortable Indian meal that is packed with healthy nutrients. It is rich in complex carbs, protein, fiber, vitamin C, phosphorus, magnesium, potassium, and calcium that help soothe an aching stomach, reduce inflammation in the stomach and boost immunity.


  • 1 cup yellow mung dal (beans)
  • 4 cups water
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 tbsp cumin powder
  • 1/2 tbsp coriander powder
  • 1 tbsp dry or ginger
  • 1 cup cooked rice (white, brown, or basmati)
  • 2 tbsp coconut oil (Ghee or butter)
  • 1 tsp turmeric
  • Salt and pepper to taste
  • 1/2 cup yogurt (optional)
  • 1 medium-sized tomato, chopped
  • 10 sprigs of chopped cilantro,
  • 1 tbsp of tamarind sauce
  • 1 tsp black mustard seeds
  • 1 tbsp fresh/frozen curry leaves (available at Asian stores)
  • Variation:
  • 1/2 cup basmati rice
  • 5 cups (approx.) water
  • 1 cup mung dal (split yellow)
  • 1 thumb-sized ginger root, chopped or grated
  • mineral salt to taste
  • 2 tsp. ghee
  • 1 cup of coconut milk
  • 1 bulb of lemongrass
  • 1/2 tsp cumin powder
  • 1/2 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/2 tsp whole cumin seeds
  • A handful of fresh cilantro leaves
  • 2 cups assorted vegetables, cut into cubes (cauliflower, zucchini, carrots, okra, lotus roots)



Bring the water to a boil in a large heavy-bottomed saucepan.


Rinse rice and dal in a fine mesh colander under cool water. Add the rice and dal mixture to the boiling water.


Lower heat and simmer until the water is absorbed (about 20-30 minutes). If you want a soupier consistency, add more water.


When the rice and dal are finished cooking remove from heat set aside.


Meanwhile, in a saucepan over medium heat add ghee and sauté all the spices. You will enjoy the rich fragrance.


Pour the spice mixture into the rice and mix well, allowing the dal rice and vegetable mixture to homogenize.


Garnish with chopped cilantro and (a scoop of yogurt optional) before you serve the dish.


You can make some papadam on the side which goes really well with this dish.

For the Variation, see notes below.


  • 428 Calories
  • 72g Carbohydrates
  • 6.9g Fat
  • 12.2g Fiber
  • 19.5g Protein
  • 5.1g Saturated fat
  • 91mg Sodium
  • 7.5g Sugar


You can also add coconut milk and yogurt, which can make the Khichuri taste even better. Variation: After sauteing the spices, gradually add vegetables sauteeing for a few seconds between, starting with the carrots, followed by the broccoli, then the red bell peppers, the zucchini, okra, and finally, the spinach to the roasted spices. Sauté for a few minutes until vegetables are slightly cooked, about 3 minutes. Add the half-cooked vegetables to the cooked rice and dal. Allow the dal to simmer for about 5 more minutes over low heat before you serve.

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