Kedgeree / Khichdi Recipe

Serves: 2–3
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Skill Level: Easy

A comforting, mild and nourishing dish inspired by traditional British Kedgeree and South Indian Khichdi. With basmati rice, red lentils, tomatoes and optional haddock or cod, this is a wholesome one-pot meal perfect for lunch or dinner. Light, gently spiced and deeply satisfying.

Shopping List

  • Basmati rice – ½ cup
  • Red lentils – ½ cup
  • Cod or haddock – 250–300 g (optional for fish version)
  • Medium onion – 1, chopped
  • Medium tomato – 1, chopped
  • Coriander leaves – 2 tbsp
  • Butter – 1 tbsp
  • Optional: eggs – 2 (boiled)
  • Kedgeree/Khichdi Spice Mix – 2.5 tbsp
  • Salt – to taste
  • Water – as needed

Cooking Method

  1. Prepare the rice and lentils
    Rinse the rice and red lentils together.
    Drain and set aside.
  2. Cook the base
    Melt 1 tbsp butter in a pan.
    Add the chopped onion and sauté for a couple of minutes.
    (For a spicier version, add 2–3 chopped green chillies here.)
  3. Optional: boil the eggs
    Hard boil 2 eggs if using. Peel and set aside.
  4. Add tomatoes
    Add the chopped tomato and sauté for 2–3 minutes until softened.
  5. Add the spice mix
    Lower the heat and add 2.5 tbsp Kedgeree/Khichdi Spice Mix.
    Sauté for 1–2 minutes to release aroma.
  6. Add rice and lentils
    Add the rinsed rice-lentil mixture, salt and 2 cups of hot water.
    Stir well and bring to a boil.
  7. Add fish (if using)
    After 2 minutes of boiling, add 250–300 g haddock or cod
    along with a handful of chopped coriander leaves.
    (Skip this step for a vegetarian version.)
  8. Simmer
    Close the lid and simmer until all the water is absorbed.
    Check with a spoon to ensure no water remains.
    Turn off the heat and let it rest with the lid on for 5–10 minutes.
  9. Serve
    Cut the boiled eggs in half and place on top of the kedgeree.
    Serve hot.

Recipe Notes

  • Naturally gluten free
  • Make it vegetarian by skipping the fish
  • Use vegan butter for plant-based diets
  • Add more water if you prefer a softer, porridge-like khichdi