• Savory Rice with Lentil Curry - Khichuri

    5 votes
    Savory Rice with Lentil Curry - Khichuri
    Prep: 5 min Cook: 45 min Servings: 4
    by John Spottiswood
    300 recipes
    We made this tonight and it was absolutely delicious! This has everything I love about Indian food. The flavors are bold and vibrant but blend so well together, the warmth and texture are like comfort food, and the dish is quite healthy. If you like split pea or lentil soup, you should definitely give this a try some night instead. We served this with an Indian flavored, sauteed swai (similar to catfish or tilapia) and artichokes, but it could easily be a stand alone dish.


    • 1/2 cup yellow lentils (or moong dal)
    • 1 1/2 cups red lentils
    • 3 Tbsp vegetable oil
    • 2 bay leaves
    • 2 inch (5cm) cinnamon stick
    • 4 cardamom seeds
    • 4 cloves garlic, crushed
    • 1 inch of ginger root, grated (about 2 Tbsp)
    • 1 large onion, thinly sliced
    • 1 tsp ground turmeric
    • 1/2 tsp chili powder
    • 1 tsp salt
    • 1/3 tsp sugar
    • 1 tomato, chopped
    • 1/3 cup basmati rice (white or brown, washed & drained)
    • 4 1/2 cups water
    • 3-4 serrano peppers, halved lengthwise


    1. Roast the yellow lentils over medium heat in a large sauce pan for a few minutes until they turn light brown. Then remove from heat, add the red lentils and rinse with water, then drain and move to a bowl. Dry the pan, add the oil, bay leaves, cinnamon stick and cardamom seeds and sizzle over medium heat for 30 seconds. Add the garlic, ginger and onion and saute until the onion is golden brown.
    2. Add the turmeric, chili powder, salt, sugar, tomato, and serranos and mix thoroughly. Then add the rice and lentils and continue to saute for about 6 minutes.
    3. Add the water and when it starts to boil, lower the heat and let simmer for about 35 minutes.
    4. Serve on plates or in bowls while hot.

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    • Nancy Miyasaki
      Nancy Miyasaki
      This was really yummy. Our kids all loved it...which I was a little worried about. We left the serranos out of the batch we made for them. Our oldest son tasted some before he left for soccer practice while the lentils were still a little hard (about 10 minutes into the cook time) and was BUMMED that it was not ready yet given the wonderful flavor. That sums it up. A winner!
      • Christine
        Great recipe!! I did cook the lentils a little longer. I put the peppers on the side since not everyone in the family likes the spicy as much as I. Also added artichoke bottoms. Served it with roasted chicken quarters.


        • HealthyGlutenFree
          As I do like curried lentils I want to try this. I will probably leave out the bit of sugar, as that's something I need to watch the intake of. I even found out that my favorite grocery store carries moong dal and whole urad (looks like black mung beans), so I don't need to order special online to get these Indian beans. I'm sure in other areas of the country people have to special order, but not here.
          • judee
            Haven't had a chance to try this recipe yet, but I love the lentils and spices. Will be trying it soon

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