Indian Fried Rice, or “Khichdi”
Nothing excites me more than a meal that has it all. And this Indian fried rice has it all! It is ready in a total of 45 minutes, is made in one pot, and goes beyond being nutritious. Basmati rice, moong dal, and fresh vegetablescome together to create a dish that turns pantry staples into the truest comfort food.
Servings: 2 servings
Calories: 243kcal
Ingredients
- 4 Tbsp Basmati rice
- 3 Tbsp Moong dal lentils
- 1 Tbsp quinoa
- 1 zucchini diced
- 1 carrot diced
- 1 lb asparagus diced
- 1½ cups water
- 3 heaping tsp Khichdi masala or more to taste
- 1 tbsp extra virgin olive oil
- ¼ red onion diced
- 3 cloves garlic minced
- 2 tsp grated ginger
- Cilantro chopped – garnish
- Plain, Unsweetened Greek Yogurt Optional, for serving
Instructions
- Wash the mixture of rice, moong dal (lentils) and quinoa until all the sediment is gone and the water runs clear
- Saute the onion, garlic, and ginger in 1 tbsp olive oil. Chop all of your veggies.
- Combine all the ingredients (grains + lentils + vegetables + onion mixture) in a large pot, add the masala.
- Bring everything to a boil, and then reduce to a simmer. Let it cook for 20-30 minutes until all the water has been absorbed
- Garnish with cilantro, serve with yogurt if you like!
Notes
- My #1 Secret Tip for this Indian fried rice recipe is to rinse the grains thoroughly before cooking. Unwashed rice has a stickier, clumpier, and sometimes gluey texture. This is from the accumulation of surface scratch dust. For this dish, that is not the texture I am looking for. Unwashed lentils have a similar texture but also have pieces of grit and debris. Whereas unwashed quinoa has a natural bitter-tasting coating that affects the flavor and texture significantly.
- Keep vegetables small: I like my veggies finely diced, as they cook faster, and blend into the grain mixture nicely.
- Adjust water level: Sometimes I prefer a softer consistency, and add a bit more water for something that resembles porridge.
- Avoid sticking: I always simmer on a gentle low heat, and stir now and then to make sure nothing is sticking to the base and burning.
- Dry roast moong dal: For a slightly nuttier flavor, I lightly toast my lentils in a dry pan on medium to low heat for 3 to 7 minutes.
- Rest before serving: I allow the pot to sit uncovered for 5 minutes after cooking. This allows the texture to settle.
Nutrition
Calories: 243kcal | Carbohydrates: 34.5g | Protein: 10.3g | Fat: 8.9g | Sodium: 35.8mg | Fiber: 6.9g | Sugar: 1.7g