Black Bean Khichdi

In this black bean khichdi, black beans and rice are cooked together. Usually khichdi calls for lentils rather than beans.The beans and rice are cooked overnight which helps to soften the beans. This is a hearty recipe but the beans were very tender.


Here’s the recipe.




  • cooking oil

  • 1 cup of black beans

  • 1 cup of uncooked rice

  • 1/2 of 1 large onion

  • 5 cloves of garlic

  • 1 inch of ginger

  • 3 Thai chillies

  • 1 stalk of scallions

  • 4 mint leaves

  • 1/2 cup of chopped cilantro

  • 1 teaspoon of turmeric

  • 1 tablespoon of cumin


  • Cover the beans and rice together in 4 cups of water and let them soak overnight.



  • Puree the onion, garlic, ginger, chillies, scallions, mint, and cilantro.

  • Heat some oil in a Dutch oven and add the turmeric and cumin. Let them cook for 5 minutes, then add the puree. Cook for 5 more minutes, then add the drained rice and beans and 3 cups of water. Cover with a tight fitting lid and cook for 1 hour.

  • Once the beans are tender and the liquid has been absorbed, the black bean khichdi is ready.




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