Equipment
Ingredients
Grains & Lentils
- 200 g basmati rice, rinsed
- 100 g red lentils (masoor dal), rinsed
- 1200 ml water
Shrimp Marinade
- 300 g shrimp, peeled and deveined
- 2 g ground turmeric
- 2 g salt
Aromatics & Spices
- 30 g ghee, divided
- 4 g cumin seeds
- 1 onion, finely diced
- 15 g ginger garlic paste
- 1 green chili, slit lengthwise
- 1 tomato, chopped
- 2 g garam masala
- 10 g cilantro, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 423 kcal
- Protein
- 26 g
- Carbohydrates
- 63 g
- Fat
- 8 g
- Fiber
- 5 g
- Sugar
- 3 g
- Sodium
- 351 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 137 mg
- Potassium
- 618 mg
- Calcium
- 111 mg
- Iron
- 3.8 mg
- Magnesium
- 70 mg
- Phosphorus
- 324 mg
- Zinc
- 2.7 mg
- Vitamin A
- 105 mcg
- Vitamin C
- 15 mg
- Vitamin E
- 0.3 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.20 mg
- Riboflavin
- 0.08 mg
- Niacin
- 1.3 mg
- Folate
- 63 mcg
- Water
- 406 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Rinse the basmati rice and lentils together in a sieve under cold water until the water runs clear. Soak them in a bowl of clean water for 20 minutes while preparing other ingredients.
Toss the cleaned shrimp with turmeric and a pinch of salt. Set aside to marinate briefly.
Heat half the ghee in a heavy-bottomed pot over medium-high heat. Sear the shrimp quickly for 1-2 minutes per side until just pink but not fully cooked through. Remove shrimp from the pot and set aside.
Add the remaining ghee to the same pot. Add cumin seeds and let them sizzle for 30 seconds. Add the diced onion and sauté until golden brown.
Stir in the ginger garlic paste and green chili. Cook for 1 minute until the raw smell disappears. Add the chopped tomatoes, remaining salt, and cook until tomatoes soften.
Drain the rice and lentils. Add them to the pot and toast slightly with the aromatics for 1 minute. Pour in 1200ml water. Bring to a boil.
Reduce heat to low, cover the pot, and simmer for 15-20 minutes, stirring occasionally to prevent sticking. The mixture should become creamy and porridge-like.
Once rice is cooked, stir in the seared shrimp and garam masala. Cover and let sit on low heat for 3-4 minutes until shrimp reaches an internal temperature of 63°C/145°F and is cooked through.
Garnish with fresh cilantro and serve hot.
Chef's Notes
- Texture Control: Khichdi is meant to be soft and porridge-like, not fluffy like a pilaf. Do not be afraid of 'overcooking' the rice.
- The Sear: Searing the shrimp first adds a depth of flavor to the pot (fond) that boiling alone cannot achieve.
- Acid Balance: If the dish feels too heavy, a squeeze of lime juice right before serving lifts the flavors immensely.
- Lentil Choice: Red lentils (masoor) dissolve quickly creating a creamy texture; for more bite, use yellow moong dal.
- Tempering: For an extra restaurant-style finish, pour a teaspoon of hot ghee with a pinch of paprika over the top just before serving.
Storage
Refrigerator: 2 days — Shrimp texture may degrade slightly upon reheating.
Freezer: 1 month — Texture becomes softer upon thawing; best consumed fresh.
Reheating: Reheat gently on the stove with a splash of water to loosen consistency. Avoid high heat to prevent rubbery shrimp.
Troubleshooting
Shrimp is rubbery and tough
Cause: Shrimp was overcooked by boiling with the rice for too long
Fix: Chop the rubbery shrimp into small pieces and mix back in to disguise the texture
Prevention: Sear shrimp separately first and only fold them back in at the very end to warm through
Khichdi is too dry or stiff
Cause: Rice absorbed more water than expected or heat was too high
Fix: Stir in 100-200ml of boiling water to loosen the consistency before serving
Prevention: Check water levels halfway through cooking
Cultural Context
Khichdi is the ultimate Indian comfort food, often served to soothe the stomach or on rainy days. While traditional versions are vegetarian, coastal communities (like those in Bengal or the Konkan coast) frequently incorporate fresh catch like prawns, transforming a humble porridge into a savory, protein-rich feast.
