Detox Gluten Box

Brown rice Khichdi


  • ¾ bowl brown rice
  • ¾ bowl yellow lentils
  • 6½ cups water
  • ⅓ teaspoon ground turmeric
  • salt and pepper, to taste
  • ½ finely diced carrots
  • 10-12 fresh or peas
  • ⅓ small cauliflower florets
  • 1 tablespoon ghee
  • 1 teaspoon cumin seed
  • 3 teaspoon chopped ginger
  • 2 teaspoons chopped garlic
  • ½ Green chili, cut
  • 5-6 coriander leaves, roughly chopped
  • ground cumin, to garnish


  • Rinse and drain brown rice and yellow lentils 3 times.
  • Place in a saucepan with the water, ground turmeric, and a large pinch of salt. Bring to a boil, then reduce heat to maintain a steady simmer and cook until rice and lentils are tender, stirring often.
  • Add carrot, peas, and cauliflower, and cook another 10 minutes, or until veggies are tender. Turn off the heat.
  • Meanwhile, heat ghee on medium heat in a sauté pan. Add whole cumin seeds, let crackle for 30 seconds, then add ginger, garlic, and chili and sauté another 30 seconds or until just starting to brown.
  • Add rice and lentil mixture and water as needed to achieve the consistency of a thick porridge. Add salt and pepper to taste, and serve with chopped coriander and ground cumin.

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