The Only Khichari Recipe You Will Ever Need!

Serves 4


  • 1 cup yellow split mung dal beans
  • 1 cup basmati rice
  • 6 cups of hot water
  • 1 tablespoon ghee (can also use organic sesame oil or olive oil)
  • 1 cup diced vegetables (whatever you choose: carrots, broccoli, asparagus, zucchini, kale, capsicum)
  • 6 fresh curry leaves – or 2 teaspoons of authentic curry powder
  • Pinch of asafoetida (optional)
  • 1 teaspoon ground fennel seeds
  • 1/2 teaspoon powdered ginger or 1 teaspoon grated fresh ginger
  • 1/2 teaspoon ground turmeric
  • Salt and Pepper


  • Soak the split peas for around 25-30 minutes in a bowl. Drain, then wash through with running water, then drain again. Also, wash and drain rice (let the water run clear).
  • In a saucepan/pot, combine the rice, split peas and water. Bring to boil, and stir occasionally.
  • Add in the ghee (or other oil), curry leaves, fennel, turmeric, ginger and vegetables. Mix everything together. (Add asafoetida here if using).
  • Reduce the heat (low-medium), cover with a lid and allow to simmer to 20 minutes, or until the rice/split peas becomes soft and cooked. Stir occasionally to stop sticking to the bottom of the pot. If khichari is starting to dry out, add in extra water.
  • Serve in your favourite bowl. Add freshly crushed salt and pepper, and serve with fresh dill. Enjoy this delicious nourishing meal with a smile and a blessing upon your meal and body.

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