Anti-inflammatory and antioxidant, try this comforting khichdi recipe

Khichdi, a dish that finds its heritage in the South Asian cuisine, is quite underrated. The dish is originally made of rice, lentils and assorted herbs and spices (also known as dahl) and has several positive effects on your physical well-being. Khichdi is a rich source of proteins and fibres, leaving you feeling full for a longer, this also makes khichdi a great dish if you find carb-heavy dishes leave you feeling bloated.


But that’s not all. In this recipe you’ll also find a range of herbs and spices that are known for their beneficial qualities, like ginger and turmeric, which are high in antioxidants and are anti-inflammatory. Not that into spices or have a sensitive stomach? No worries, the level of spice can easily be adjusted to suit your taste, which also makes it a great dish for children as it’s soft, easy to digest and very nutritious.



Recipe for 4 people
Preparation time: 40 minutes



  • 50 gr diced onion
  • 20 gr ghee or sunflower oil
  • 10 gr ginger
  • 5 gr chopped garlic
  • 5 gr whole mustard seeds
  • 5 gr turmeric
  • 5 gr cumin
  • 5 gr coriander
  • 5 gr curry powder
  • 1 small dried red chili pepper
  • 10 gr salt
  • 75 gr split lentils
  • 300 gr buckwheat
  • 900 ml water
  • 600 ml veggie broth
  • 600 grams veggies like carrot, parsnips, celery, cauliflower, broccoli
  • 10 grams cilantro
  • squeeze lime
  • 1 tomato



  1. Soak the lentils and buckwheat according to the package
  2. Cut the onion in squares, the tomato in cubes and the veggies in any size as long they have the same size. This is important for the cooking time.
  3. Sauté the onion in ghee or oil for 2-3 minutes. Reduce heat to medium and add ginger and garlic, and sauté a few minutes, until golden
  4. Add spices, pepper, salt and toast for a few more minutes. Add soaked lentils and buckwheat. Add water, broth and the chopped veggies, bring to a good boil and cover with a lid. Turn heat to low, and let simmer for 20 minutes.
  5. Once it is done, taste and adjust salt and seasonings.
  6. Spoon into bowls, top with fresh diced tomato and fresh cilantro and a pinch of salt and pepper, and a squeeze of lime.
  7.  A drizzle of olive oil over the tomatoes to finish the dish.


And enjoy!

Renaud Goigoux

Renaud Goigoux

Renaud Goigoux is the head chef of Rouhi in Amsterdam, a new restaurant in collaboration with the flagship store: House of Rituals. Renaud, who previously worked in the Amsterdam kitchens of RIJKS® and Breda, has a passion for food, sustainability and health. Seasonality is at the core of his cooking, where the combination and simplicity of the vegetables he uses are the star of the show. In his free time, Renaud likes to get away from the city and get close to nature, where he spends time foraging for the restaurant.