A North Indian Dish with a South Indian Twist


A classic North Indian recipe with a very South Indian flavour! I’ve made this moong dal khichdi many a time but this was the first time where I merged the North with the South and the whole of India came together! I throughly enjoyed this rice and lentil dish with a large spoon of refreshing natural yoghurt which also cools down the spicy taste of sambhar!

Two regions of India, so different yet so beautiful especially when combined x


1 cup split moong dal
1 cup basmati rice
4-5 cups of water
1½ tsp salt or to taste
¼ tsp turmeric powder
100g tomato passata
1 tbsp sunflower oil
2 cloves
¼ tsp mustard seeds
1 onion diced finely
2 garlic cloves crushed
½ tsp freshly grated ginger
½ tsp red chilli powder
½ tsp paprika
2 tsp coriander & cumin powder
1½ tsp sambhar powder
Fresh lemon to taste


To make the khichdi base ~

• Combine and rinse the moong dal and rice a few times in a large bowl. In a large saucepan add this mung rice mix with the water, salt and turmeric. Bring to a boil and then gently simmer for 10 minutes

• Stir occasionally and check if all the water is absorbed you may need to add a little. Cook for a further 10 minutes until rice and dal are soft. Turn off the heat and set aside

To make the tomato sambhar base ~

• Heat the oil with the mustard seeds and cloves in a small saucepan. Once the seeds start to pop stir in the onion, ginger and garlic, cook until translucent



• Pour in the passata, add in all the spices and seasoning. Combine well and add the sambhar powder at the end. Simmer on a low heat for 10 minutes



• Mix the khichdi and tomato sambhar base together and heat through. Squeeze a little lemon and garnish with dried or fresh coriander



25 thoughts on “A North Indian Dish with a South Indian Twist

  1. This looks so good! I have a hard time finding some of the spices for your recipes in my local market (any online suggestions?), but I’ll have to keep looking because I really want to make this!

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