Cabbage and Onion Khichdi: Savory One-Pot Indian Dish

Khichdi is a classic, comforting Indian porridge made from rice and lentils. This simple, nourishing dish is easy on the stomach, naturally vegan and gluten-free, and in this version it’s topped with sautéed cabbage and onions for color, texture, and extra flavor.

What is khichdi?

Khichdi is a wholesome Indian porridge made from rice and legumes, most commonly lentils such as mung beans or red lentils. It is enjoyed across South Asia, including India, Bangladesh, Pakistan, and Nepal. The texture is creamy and porridge-like, and the flavor is mild but aromatic thanks to simple spices like turmeric and cumin.

I first tried khichdi as a gentle recovery meal after a fast, and it quickly became a weekly comfort food. It’s filling without being heavy, inexpensive to make, and takes about 30 minutes from start to finish. Because it uses plant-based ingredients, khichdi is naturally dairy-free and vegan—perfect for a light, nutritious meal.

Khichdi vs. Kedgeree

Kedgeree is a British dish that was inspired by khichdi but evolved into something different. While khichdi focuses on rice and lentils simmered together with mild spices, kedgeree typically includes boiled rice, smoked fish (like haddock), hard-boiled eggs, cream or butter, curry powder, and parsley. In other words, kedgeree borrows the rice base but becomes a richer, non-vegetarian breakfast or brunch dish.

Key Ingredients

These are the main ingredients for this khichdi topped with sautéed cabbage and onions:

• Rice – Basmati is traditional, but any short- or long-grain rice will work. The original author used sushi rice and it turned out well.
• Lentils – Red lentils are excellent here because they cook quickly and break down into a creamy consistency. Green or brown lentils can be used but require more cooking time and water.
• Turmeric – Adds color and a subtle warm flavor.
• Cumin seeds – Use whole seeds for best aroma; they sizzle when toasted in oil and release a fragrant nuttiness.
• Cabbage & Onions – Red cabbage and red onion give a striking color contrast, but green cabbage and yellow onions work perfectly too. You can swap in other vegetables like cauliflower, peas, or asparagus to vary the topping.

How To Make This Recipe

This recipe is straightforward and forgiving—perfect for a weeknight meal or when you need something soothing.

1. Rinse the rice and lentils thoroughly under cold water. Drain and place them in a large pot with water, salt, ground turmeric, and a pinch of black pepper.
2. Bring the pot to a boil over medium heat. Once boiling, reduce to low, cover with a lid, and simmer for about 25 minutes. Stir occasionally so the bottom doesn’t stick. The rice and lentils should become soft and the mixture creamy.
3. While the khichdi simmers, heat a skillet over medium heat and add coconut oil. When the oil is hot, add cumin seeds and let them sizzle until fragrant.
4. Add chopped onion and sauté for 3–5 minutes until softened and beginning to brown. Add chopped cabbage, minced garlic, and minced ginger. Season with a pinch of salt and black pepper and cook, stirring occasionally, for about 15–20 minutes until the vegetables are tender but still retain some bite.
5. After the khichdi has simmered for 25 minutes, remove it from the heat, leave the lid on, and let it rest for 5–10 minutes to finish steaming.
6. Spoon the khichdi into bowls and top each serving generously with the sautéed cabbage and onions. Serve warm.

Recipe Details

• Course: Main Course, Side Dish
• Cuisine: Indian
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Servings: 4
• Author: Ai Willis

Ingredients

Khichdi

• ½ cup (100g) rice, rinsed and drained
• ½ cup (95g) red lentils, rinsed and drained
• 1 teaspoon fine sea salt
• 1 teaspoon ground turmeric
• Pinch of freshly ground black pepper
• 5 cups (1200g) water

Sautéed Cabbage & Onions

• ¼ cup (57g) coconut oil
• 2 teaspoons cumin seeds
• 1 red onion, finely chopped
• ½ red cabbage, chopped
• 3 cloves garlic, minced
• 1 inch piece ginger, minced
• Pinch of fine sea salt and black pepper

Instructions

Khichdi

1. Combine rice, lentils, salt, turmeric, black pepper, and water in a large pot. Heat over medium until it reaches a boil, then reduce to low, cover, and simmer 25 minutes, stirring occasionally.
2. After 25 minutes, stir once more, turn off the heat, cover, and let sit 5–10 minutes to steam and thicken.

Sautéed Cabbage & Onions

1. Heat a pan over medium heat and add the coconut oil. Add cumin seeds and let them sizzle and release their aroma.
2. Add the onion and sauté 3–5 minutes until it softens and starts to brown.
3. Add cabbage, garlic, and ginger. Season with salt and pepper and cook, stirring occasionally, for about 15–20 minutes until tender.
4. Serve the khichdi in bowls and top with the sautéed cabbage and onions.

Serving Suggestions and Tips

• Garnish with fresh cilantro, a squeeze of lemon, or a drizzle of olive oil for extra brightness.
• Adjust the water for thicker or looser khichdi. Red lentils break down quickly, so they create a naturally creamy porridge.
• Make it spicier with a pinch of chili powder or a few chopped green chilies in the sautéed topping.
• Store leftovers in the fridge for up to 3 days and reheat gently with a splash of water to loosen the texture.

More Vegan Comfort Food Recipes!

• Macaroni Gratin
• Japanese Cream Stew
• Red Curry Mac & Cheese
• Lazy Girl’s Pumpkin Soup

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