Chef Sanjay Kumar of Tamashaa Indian Restaurant, Washington, shares expert tips to turn everyday khichdi into a creative, flavorful, and nutrient-packed meal. Khichdi has long been a staple in Indian households — a warm, comforting blend of rice and lentils that's easy to digest and simple to make. Traditionally seen as a go-to during sick days or rushed evenings, it’s often underestimated and unfairly labelled as bland. But khichdi doesn’t have to be dull or repetitive. With a little creativity and a few clever upgrades, this humble dish can become a deliciously satisfying meal that feels both familiar and new.

Here are some simple but effective ways to reinvent homemade khichdi and make it a dish you actually look forward to.

1. Use Different Grains

White rice is the classic base for khichdi, but it’s not your only option. Try experimenting with other grains like brown rice, millets (such as foxtail, barnyard, or bajra), or even quinoa. These alternatives not only enhance texture and flavor but also elevate the dish’s nutritional profile. Millets give khichdi a slightly nutty taste and higher fiber content, while quinoa adds lightness and is packed with protein.

2. Play Around with Lentils

While moong dal is the most commonly used lentil in khichdi, mixing it up with toor dal (pigeon peas), masoor dal (red lentils), or chana dal (split chickpeas) can bring new depth to the dish.

Each variety offers unique texture and flavor, helping you keep your khichdi interesting without sacrificing its comfort-food essence.

3. Add Vegetables for Color and Crunch

Give your khichdi a wholesome twist by tossing in seasonal or leftover vegetables like carrots, peas, beans, spinach, pumpkin, or even beetroot. Not only do veggies enhance the flavor and add vibrant color, but they also increase the dish’s nutritional value. For extra depth, sauté the vegetables in ghee before adding them to the khichdi.

4. Spice It Up

Khichdi can go from bland to bold with the right spices. Tempering with whole spices like cumin seeds, bay leaves, cloves, or cinnamon adds warmth and aroma. Incorporating ginger, garlic, green chilies, or a touch of garam masala can elevate the flavor and bring just the right amount of heat.

5. Finish with a Tadka (Tempering)

A final tempering — or tadka — is the secret to a flavorful khichdi. Try sizzling mustard seeds, dry red chilies, curry leaves, and asafoetida in ghee or oil, then pouring it over the khichdi just before serving. You can also get creative with toppings: think crushed roasted peanuts, fried onions, or grated coconut for added crunch and taste.

6. Incorporate Global Flavors

Who says khichdi has to stick to tradition? Introduce international elements for a fun twist. Add a spoonful of Thai curry paste and coconut milk for a Thai-inspired version, or mix in pesto and sun-dried tomatoes for an Italian-style bowl. The rice-and-lentil base is versatile enough to carry global flavors while retaining its core comfort.

7. Top It Creatively

The right toppings can transform your khichdi from a simple meal into a restaurant-style experience. Serve it with a fried egg, crispy potato chips, papad, or a tangy pickle. A spoonful of spiced yogurt or a generous drizzle of ghee can make every bite richer and more satisfying.

Khichdi doesn’t need to be reserved for dull dinners or recovery meals. With just a few thoughtful additions — whether it’s a new grain, a medley of veggies, bold spices, or global inspiration — you can breathe new life into this classic Indian comfort food. The best part? It’s still just as easy to make.