Spring Khichadi (Kedgeree) with Mung Daal and Brown Rice

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4 servings Medium
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Ingredients (17)

  • 1 cup organic brown rice
  • ½ cup hulled moong daal (yellow in colour, different from the usual green daal with the husk)
  • 3 tbsp Indian Ghee
  • 4 whole cloves
  • 3 crushed cardamom
  • 8 whole black peppercorns
  • 2 tbsp whole cumin seeds
  • 1 tsp turmeric
  • 2 tsp kosher salt (more, if desired)
  • 1 tbsp finely chopped fresh ginger root
  • 2 pinches Asafetida (Hing)
  • 4 thai green chiles – slit at the stem
  • 1 red onion – finely chopped
  • 4 stalks Asparagus – chopped rings
  • 2 coarsely chopped tomatoes
  • 1 cup coarsely chopped mint leaves
  • 4.5 cups homemade chicken stock or filtered water


Khichadi is a traditional dish – usually made along the West Coast of India. This is my version using local organic asparagus, red onions, tomatoes from the Alemany Market. You could call it Cal-Indian, I suppose. During the British Raj, the British adapted the dish to their palate, they spell it as Kedgeree, a version of this dish is published even in Fergus Henderson’s ’Nose to Tail ’ cookbook.


  1. 1Soak the rice and daal together for 30 minutes, rinse a few times until the water runs clear.
  2. 2Toss your ghee into a stainless steel or non stick pot, and heat on medium heat. Add the cloves, cardamom, peppercorns and cumin seeds. Add ginger and asafetida. An ethereal aroma will fill the kitchen at this point. 
  3. 3Sautee for a minute, add red onions and green chiles. Let mixture brown on medium low heat. Then, add asparagus and sautee for another 2 minutes.
  4. 4Add the rice and daal mixture from above, turmeric and salt.
  5. 5Sautee for two minutes on medium heat. Add filtered water or chicken stock until the liquid covers the second phalange of your index finger, with the tip resting on the rice mixture.
  6. 6Cover tightly with a lid and cook on medium low heat for 40 minutes.
  7. 7(Note: If you choose to use white rice, the above step will take only 15 to 20 minutes.)
  8. 8At this point, add the tomatoes and mint leaves and stir well. Taste for seasoning and cook for a further 10 minutes on extremely low heat and leave covered for another 10 minutes.
  9. 9Serve with chilled Gewürztraminer from France or Australia.
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