Black Rice Khichdi with Watermelon Salsa

Black Rice Khichdi with Watermelon Salsa

Prep: 3 hours

Cook: 20 minutes

Method: Easy

Course: Rice

Type: Fusion

The colour may put you off but once you taste it you will simply enjoy it


  • Black rice, ¾ cooked 3 cups
  • Split green gram with skin (chilkewali moong dal), cooked ½ cup
  • Olive oil 1 tsp
  • Cumin seeds ½ tsp
  • Ginger, chopped ½ tsp
  • Green chillies 2
  • Curry leaves 8 to 10
  • Turmeric powder ¼ tsp
  • Red chilli powder ½ tsp
  • Medium onions, chopped 2
  • Salt to taste
  • Cooking liquid (rice starch) 3 cups
  • Fresh coriander sprigs a few
  • Spring onion with greens 1
  • Micro greens for garnishing
  • Salsa
  • Medium watermelon, seeds removed ¼
  • Large tomato, chopped 1
  • Fresh basil leaves 5 to 6
  • Fresh coriander leaves, chopped 1 tbsp
  • Salt to taste
  • Crushed black peppercorns to taste
  • Spring onion with greens 1
  • Olive oil 1 tbsp
  • Chaat masla ½ tsp
  • Lemon juice 1 tbsp
  • Cinnamon ¼ inch
  • Green chilli 1


  • Heat olive oil in a non-stick pan, add cumin seeds and ginger and saute till cumin changes colour.
  • Slit green chillies and add along with curry leaves, turmeric powder, chilli powder and onions and saute for 2 minutes.
  • Add black rice, green gram and salt and mix well. Add cooking liquid and stir. Chop coriander sprigs and add. Reserve the spring onion greens and slice the bulb into batons, add to the pan and mix. Cook for 5-10 minutes or till the liquid dries up a little.
  • To make the salsa, chop watermelon and transfer into a bowl. Add tomato and torn basil leaves.
  • Add coriander leaves, salt and crushed peppercorns and mix. Chop spring onion bulb and add along with olive oil, chaat masala and lemon juice.
  • Grate in the cinnamon. Finely chop green chilli and add. Mix well and transfer into a serving bowl.
  • Transfer the black rice khichdi in another serving bowl.
  • Chop the reserved spring onion greens and sprinkle over the khichdi and salsa. Garnish with micro greens and serve.