Indian · Lunch
Lentil and Rice Porridge (Dairy-Free)
Comforting South Indian khichdi made from red lentils and rice simmered together into a soft, spoonable porridge, finished with cumin and mustard seed tempering in coconut oil and coconut milk instead of dairy. Warmed with turmeric and ginger, it is mild, soothing, and served with lime and cilantro.
$2
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
390Calories
14.2gProtein
13.7gFat
59.8gCarbs
2.8gSugar
9.5gFiber
1272mgSodium
0mgChol
10.2gSat Fat
530mgPotassium
58mgCalcium
5.1mgIron
0mcgVitamin B12
9.2mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Rinse the red lentils and white rice together in a fine sieve under cold running water until clear, then drain.
2
Simmer
Combine the lentils, rice, water, turmeric, salt, and ginger in a small saucepan. Bring to a boil over high heat, then reduce to low and simmer covered for 20–25 minutes until soft.
3
Bloom
Heat the coconut oil in a small pan over medium heat. Add the cumin and mustard seeds, cooking for 30–45 seconds until the mustard seeds stop popping.
4
Finish
Pour the tempered oil and seeds into the porridge with the coconut milk. Stir over low heat for 1–2 minutes until creamy, thinning with water if needed. Ladle into a bowl, scatter cilantro over top, and serve with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 cup200g red lentils
- 1 cup200g white rice
- 3 cups720ml water
- 1/2 tsp1/2 tsp turmeric powder
- 1 tsp1 tsp salt
- 2 tbsp28g coconut oil
- 1 tsp1 tsp cumin seeds
- 1/2 tsp1/2 tsp mustard seeds
- 2 tsp2 tsp fresh ginger
- 1/2 cup120ml coconut milk
- 2 tbsp2 tbsp fresh cilantro
- 22 lime wedge
