Lobia khichdi
Preparation Time
5 minutes
Cooking Time
30 minutes
Difficulty Level
easy
Meal Type
Lunch
Serves 4
Key Ingredients
- Lobia (black eyed peas)
About This Recipe
Khichdi pairs a dal with rice in a single pot, and this one uses whole lobia instead of split dal. The black eyed peas keep their shape and bite, so the khichdi eats more like a bean-and-rice meal than a soft porridge.
The ratio does the work. Half a cup of lobia to three quarters of a cup of sona masoori rice, under five cups of water, is four cups of water to every cup of grain: loose enough to soften the beans, not so loose that the rice turns to paste. Sona masoori cooks down into the pot, which suits khichdi; long-grain rice keeps to separate grains.
The lobia soaks overnight or for 6 to 8 hours; the rice only needs a rinse. For the same beans cooked thick and spicy, see the lobia curry recipe, and the full story of the bean, from its names to its nutrition, is on our lobia page.
Ingredient List
Serving Size:
1x
2x
3x
Khichdi
- Lobia (black eyed peas) — 1/2 cup
- Sona masoori rice — 3/4 cup
- Hot water — 5 cups
- Ginger, finely chopped — 1 tsp
- Green chilli, slit — 1 piece
- Salt — 1 tsp
Tempering
- Ghee (half for the tempering, half to serve) — 2 tbsp
- Cumin Seeds — 1 tsp
- Hing (asafoetida) powder — 1/4 tsp
- Turmeric Powder — 1/2 tsp
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Serving Suggestions
Top each hot bowl with the remaining ghee, and set out curd or chaas, roasted papad and pickle alongside. Mashed soft, it also suits small children. Kept in the fridge, leftovers stay good for two days at most; loosen them with hot water while reheating.
Tips for Cooking Lobia khichdi
Soak the lobia well; it is the slowest thing in the pot and the rice is the fastest, so the timing rests on the beans. Use hot water in the cooker and pressure builds faster. After the whistle, hold the flame steady on low; too strong a flame scorches the bottom. Add all the salt with the water; seasoning stirred in afterwards sits on the surface.
Chef’s Note
The ghee poured on at the table is half the point of a khichdi, so do not skip the second spoon. A bowl of this khichdi comes to about 282 kcal and 8.3 g of protein, the protein split between the beans and the rice, with 4 g of fibre.
Per serving (approx.): 282 kcal, protein 8.3 g, carbs 43 g, fat 8 g, fibre 4 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Aug 14, 2026
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