Black Rice Khichdi
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Black Rice Khichdi is a magnifique and soulful meal made from the indigenous black glutinous rice (Chakhao) and yellow lentils. This rice is famous for its deep purple color and a magnifique nutty aroma that makes this khichdi remarkably different from the standard white version. I slow-cook the rice and lentils with ginger, cumin, and a generous amount of ghee to create a comforting, one-pot preparation. It is a symbol of the modern shift towards ancient heritage grains that provide high antioxidants and sustained energy. The taste is remarkably nutty and carries a beautiful toasted scent. I love serving this piping hot with a big dollop of ghee and spicy pickle.
Ingredients
Cooking Instructions
Tips & Secrets
- Soaking the black rice is the absolute secret; it ensures the grains cook properly without becoming tough.
- Always use pure cow ghee; it provides that magnifique and authentic heritage aroma that rice versions need.
- The deep purple color is natural—this is the magnifique antioxidant (anthocyanin) that defines the heritage grain.
Nutritional Information(Per 300g)
310 kcal
12g
10g
44g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.