Mushroom and Truffle Khichadi

Chef Rohit Ghai’s signature take on the classic Indian comfort food dish of rice and lentils.

Introduction

There’s something profoundly comforting about a warm bowl of khichadi. In its simplest form, it’s a humble mixture of rice and lentils that can be found in kitchens across India, often served as a soothing remedy for the sick or a nourishing meal during festivals. Yet, when a master chef like Rohit Ghai takes that basic recipe and layers it with earthy mushrooms and luxurious truffle, the dish transforms into an elegant, aromatic centerpiece that feels both familiar and adventurous.

If you’re a beginner‑to‑intermediate cooking enthusiast looking for a dish that’s easy to prepare yet impressive enough to wow guests, Mushroom and Truffle Khichadi is the perfect choice. The recipe balances rustic flavors with subtle sophistication, and the hands‑on time of 45 minutes means you can enjoy a gourmet experience without a long wait.

Meal Profile

This dish is a celebration of texture and aroma. The creamy khichadi base offers a comforting canvas, while the sautéed mushrooms bring a savory depth that pairs beautifully with the subtle, fragrant notes of truffle oil and shaved black truffle. The final garnish of fresh coriander adds a bright, herbal contrast, making every spoonful a symphony of flavors.

Ingredient Highlight

Below is a quick reference for the ingredients that bring Mushroom and Truffle Khichadi to life. Each component plays a specific role, from building the base to delivering the finishing flourish.

• 200 g basmati rice – The long‑grained rice provides a fluffy texture and a delicate fragrance that complements the earthy mushrooms.
• 300 g toor dal (yellow split peas) – The lentils add protein, body, and a subtle nutty flavor that rounds out the dish.
• Vegetable oil – Used twice: once for the base and once for the mushroom and onion sauté.
• 1 bay leaf – Adds a mild, aromatic depth during the initial simmer.
• ½ tsp cumin seeds – Release a warm, nutty aroma when toasted.
• ½ tsp grated ginger – Provides a bright, zesty kick that balances the richness.
• Pinch asafoetida – A staple in Indian cooking, it enhances the flavor profile of the onions and spices.
• 100 g onions (chopped) – The primary sweet‑savory ingredient that forms the backbone of the sauce.
• 1 green chilli, slit down one side – Adds a subtle heat that can be adjusted to taste.
• 100 g tomatoes (chopped) – Contribute acidity and moisture, helping to create a cohesive sauce.
• Pinch ground turmeric – Offers earthy warmth and a vibrant color.
• 500 g mushrooms (wild or cultivated) – The star of the dish; their umami richness pairs beautifully with truffle.
• 1 tsp cumin seeds (for the mushroom mixture) – Reused to maintain flavor continuity.
• 100 g onions, finely chopped (for the mushroom mixture) – These onions caramelize to create a sweet‑spicy base.
• 1 tbsp ginger‑garlic paste – Intensifies the aromatic profile.
• ¼ tsp ground turmeric (for the mushroom mixture) – Keeps the color consistent.
• 1 tbsp ground coriander – Adds a fresh, citrusy note.
• ½ tsp Kashmiri chilli powder (or mild chilli powder/paprika) – Gives color and a mild heat.
• ½ tsp garam masala – Provides a complex, warming spice blend.
• 1 tbsp truffle oil – Delivers a luxurious, earthy aroma.
• 2 tsp fresh black truffle, shaved or grated – The ultimate garnish that elevates the dish to gourmet status.
• 1 tbsp chopped coriander leaves – Fresh herb garnish for brightness.

Tip: When selecting mushrooms, a mix of wild varieties (such as chanterelles or porcini) and cultivated ones (like button or cremini) will give the dish a layered texture and depth of flavor.

Step‑by‑Step Instructions

Below is a numbered list of the method steps extracted from the recipe’s method array. Follow each step carefully to ensure a harmonious blend of flavors.

1. Wash and Prepare the Base
   Wash the basmati rice and toor dal at least three times in fresh water, then drain well and set aside. Heat 2 tbsp of vegetable oil in a large saucepan over medium heat and add the bay leaf and ½ tsp cumin seeds. Cook for 1 minute, then add the grated ginger and cook until fragrant. Add a pinch of asafoetida, followed by the chopped onions and green chilli, and cook for about 5 minutes until the onions have started to soften.

2. Build the Flavor Foundation
   Add the chopped tomatoes, a pinch of turmeric, and a generous pinch of salt. Cook for 3‑4 minutes. Then add the drained rice and lentils, give it a good stir, and pour in 750 ml water for a thick consistency (or 1 l for a looser, porridge‑like khichadi). Stir once, check for seasoning, then leave to simmer, covered, giving the mixture occasional stir while you cook the mushrooms. If the mixture begins to stick, add a little more water.

3. Sauté the Mushrooms
   For the mushrooms, heat 1 tbsp of oil in a non‑stick pan over medium heat. Add the mushrooms in batches with a large pinch of salt and cook until golden brown all over and most of the moisture has evaporated.

4. Create the Mushroom‑Onion Sauce
   Meanwhile, put another frying pan over medium heat and add the remaining 1 tbsp oil. Add the cumin seeds and, once they begin to crackle, turn up the heat to medium‑high and add the finely chopped onions, cooking until caramelised, crisp and golden brown—about 7‑8 minutes. Add the ginger‑garlic paste, cook for 2‑3 minutes, then add the turmeric, coriander, chilli powder and garam masala. Cook gently for 4‑5 minutes, then add the tomatoes and simmer for about 10 minutes until soft. Add the cooked mushrooms, give everything a good stir and remove from the heat.

5. Check the Khichadi
   By this time the khichadi should be ready – it should take 20‑25 minutes. Taste a spoonful of the rice and lentils to ensure they’re cooked through.

6. Serve
   Divide the khichadi among dishes and top with the mushroom mixture. Drizzle with truffle oil, generously cover with freshly shaved or grated truffle and garnish with coriander to serve.

Serving Suggestions & Variations

Classic Presentation

Serve Mushroom and Truffle Khichadi in a deep, rustic bowl. The golden khichadi base should be visibly layered with the caramelised mushroom‑onion mixture on top. A light drizzle of truffle oil and a scatter of shaved truffle will create an inviting aroma that hints at the dish’s luxurious finish. Finish with a sprinkle of fresh coriander leaves for color contrast.

Pairings

• Side Salad: A simple cucumber‑tamarind salad with a splash of lime will cut through the richness.
• Bread: Warm, crusty naan or a light, buttered roti can soak up the flavorful sauce.
• Beverage: A chilled glass of rosé or a light, aromatic white wine (such as a dry Riesling) complements the earthy notes. For a non‑alcoholic option, a sparkling cucumber‑mint lemonade works beautifully.

Variations

Storage & Reheating

• Refrigerate in an airtight container for up to 3 days.
• Reheat gently on the stove with a splash of water or in the microwave, stirring frequently to maintain moisture.
• Truffle Finish: Add truffle oil and fresh truffle shavings right before serving to preserve their delicate aroma.

Conclusion

Mushroom and Truffle Khichadi is more than a simple comfort dish; it’s a culinary journey that bridges traditional Indian flavors with the indulgence of truffle. The recipe’s easy‑to‑follow steps, combined with a thoughtful ingredient list, make it an ideal project for cooks looking to elevate their home‑cooking repertoire.

From the aromatic base of rice and lentils to the caramelised mushroom‑onion sauce and the final flourish of truffle oil, every element is designed to create a harmonious balance of texture, aroma, and taste. Whether you’re preparing a family dinner or hosting a small gathering, this dish will impress with its depth and sophistication.

So grab your ingredients, follow the step‑by‑step guide, and enjoy a bowl of warm, fragrant khichadi that feels both comforting and luxurious. Happy cooking!

Share with friends