How to make Soya Bean Khichdi -

Soya beans have a low glycaemic index. In fact, all beans have a low glycaemic index, but soya beans particularly so. Try to include them in your diet for their excellent health benefits. A healthy meal in one!

Sanjeev Kapoor

This recipe is from the book Healthy Indian Cooking for Diabetes.

Main Ingredients : Soya bean, Brown basmati rice (ब्राउन बास्मती चावल)

Cuisine : Indian

Course : Rice

For more recipes related to Soya Bean Khichdi checkout Soya Chunk Pulao. You can also find more Rice recipes like Paella Marinera Chicken and Broccoli Risotto Ghee Rice-SK Khazana Chicken Meatball Pulav

Soya Bean Khichdi

Soya Bean Khichdi Recipe Card


With the recognition of being an important commercial pulse of the world, soya beans are coming into many kitchens around the world. Soya beans are said to control blood sugar levels, lower cholesterol, regulate the bowels and relieve constipation. Besides the popular tofu or beancurd, the beans are also fermented and used to make flavouring pastes and condiments, notably the Japanese soy sauce or shoyu and miso and the Indonesian tempeh.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Soya Bean Khichdi Recipe

  • Soya bean soaked 100 grams

  • Brown basmati rice soaked and drained 140 grams

  • Tomato chopped 3 medium

  • Green chilli slit 3

  • Olive oil 1 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Onion sliced 2 medium

  • Ginger-garlic paste 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Low-fat yogurt 60 grams

  • Salt 1/2 teaspoon

  • Green peas 75 grams

  • French beans boiled 10-12 cm dices

  • coriander leaves chopped 15 grams

  • Mint chopped 15 grams


Step 1

Bring 1 litre water to the boil in a deep pan. Add the drained soya beans and rice, along with the tomatoes and green chillies. Cook until both the rice and beans are done – about 35–40 minutes.

Step 2

Heat the oil in a non-stick pan and add the cumin seeds. When the seeds begin to change colour, add the onion and ginger-garlic paste and sauté until the onion is golden.

Step 3

Stir in the turmeric, yogurt, salt, peas and French beans, mixing well, followed by the cooked rice and beans.

Step 4

Add 200ml water and the coriander leaves and simmer on a medium heat for 5–7 minutes. Garnish with the mint leaves and serve hot with natural low- fat yogurt.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.