Channa Daal Khichiri – Lentils & Rice With Vegetables

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Servings: 4 Difficulty: Intermediate
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A comforting, aromatic one-pot meal of rice and lentils spiced with warm whole spices.
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Channa Daal Khichiri is a soul-warming, rustic dish that perfectly balances the earthiness of lentils with the softness of rice. This traditional preparation uses a blend of whole spices like cumin, cinnamon, cloves, and cardamom to infuse the grains with deep, aromatic flavors. The result is a creamy, cohesive texture that is both satisfying and gentle on the stomach. Ideal for a cozy weeknight dinner or a simple brunch, this vegan-friendly recipe requires minimal effort but delivers maximum comfort. It&# 226;€™s a humble yet flavorful staple that feels like a warm hug in a bowl, perfect for those chilly evenings when you crave something hearty and wholesome.

Channa Daal Khichiri - Lentils & Rice With recipe image
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Channa Daal Khichiri – Lentils & Rice With Vegetables

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 176.8

Description

Channa Daal Khichiri is a soul-warming, rustic dish that perfectly balances the earthiness of lentils with the softness of rice. This traditional preparation uses a blend of whole spices like cumin, cinnamon, cloves, and cardamom to infuse the grains with deep, aromatic flavors. The result is a creamy, cohesive texture that is both satisfying and gentle on the stomach. Ideal for a cozy weeknight dinner or a simple brunch, this vegan-friendly recipe requires minimal effort but delivers maximum comfort. It&# 226;€™s a humble yet flavorful staple that feels like a warm hug in a bowl, perfect for those chilly evenings when you crave something hearty and wholesome.

Ingredients

Directions

  1. Rinse the rice and lentils separately under cold water until the water runs clear, then combine them in a bowl and soak in 2 1/2 cups of water for 20-25 minutes.
  2. Drain the soaked rice and lentils thoroughly and set aside.
  3. Heat a heavy saucepan over medium heat and add the sliced onions, cooking slowly until they begin to caramelize and turn golden brown.
  4. Add the cumin seeds, cinnamon stick, cloves, cardamom pod, and 12 bruised peppercorns to the onions.
  5. Stir constantly for about a minute to toast the spices; add a splash of water if they stick to the pan.
  6. Add 2 1/4 cups of water to the pan along with the drained lentils.
  7. Bring the mixture to a boil, then reduce the heat to low to maintain a gentle simmer.
  8. Cover the pot and cook for 10 minutes to soften the lentils.
  9. Add the drained rice, stirring gently to combine it evenly with the lentils and spices.
  10. Cover again and continue cooking for another 20-25 minutes, or until the rice and lentils are tender and the liquid is absorbed.
  11. Remove from heat and let the khichiri stand, covered, for 3-4 minutes before fluffing with a fork and serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 176.8kcal
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 6.1mg1%
Total Carbohydrate 40.0g14%
Dietary Fiber 9.6g39%
Sugars 2.0g
Protein 5.1g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: khichiri, khichdi, lentils, rice, channa, daal, vegan, comfort food, one-pot, spiced, aromatic, healthy, easy, meal, side dish, indian, vegetarian, whole spices, cumin, cinnamon
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