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Khichdi with Carrot Greens

Course: Main Course
Cuisine: Indian


  • 1 cup mixed lentils; washed and soaked overnight
  • ½ cup medium grain white rice
  • Carrot greens I used the greens from 4 small carrots; chopped
  • Salt to season
  • Ghee/clarified butter; for serving
  • 2 tbsp coriander leaves; finely chopped

For tempering:

  • 2 tbsp ghee/clarified butter
  • 2 tbsp vegetable oil
  • 1 tsp mustard seeds
  • ½ tsp cumin seeds
  • ½ tsp caraway/shahi jeera seeds
  • 2 dry red chilli
  • 3 large shallots/small onion; finely chopped
  • 1 tbsp grated garlic
  • 1 tbsp grated ginger
  • 2 large ripe red tomatoes; finely chopped
  • ½ tsp turmeric powder
  • ½ tsp Kashmiri chilli powder
  • ½ tsp red chilli powder
  • A pinch of asafoetida
  • ½ inch piece of jaggery or ½ tsp raw sugar


  • Wash the soaked lentils and rice together. Add to a pressure cooker or deep bottom pan and cook well with enough water (remember to season with a pinch of salt). The lentils and rice must be cooked enough to be able to mash well.
  • In another pan, heat ghee and oil; add the mustard seeds and allow to splutter.
  • Then add the cumin and caraway seeds; as it begins to crackle, add the dry chillies and shallots and sauté till softened.
  • Then add the garlic and ginger; sauté till the onions have turned light brown.
  • Next add the tomatoes and cook on medium heat till the tomatoes have softened and turned mushy.
  • Then add all the spice powders and jaggery; sauté till the whole masala comes together and oil starts appearing at the sides.
  • Meanwhile mash the lentils and rice using the back end of a ladle or potato masher.
  • Add the chopped greens along with the masala to the lentils and mix well; season with salt if necessary.
  • Add more water if necessary and cook on the low heat for 10-15 minutes.
  • Finish off with the chopped coriander leaves.
  • Serve warm with a drizzle of ghee on top.