Khichdi Recipe
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
4.8 out of 5 stars
(29)
Ingredients
4 servings
- ½ cup diced onion
- 1 ½ tablespoon olive oil or coconut oil
- 1 tablespoon grated ginger
- 1 tablespoon chopped garlic
- 1 tsp whole mustard seeds
- 1 tsp turmeric powder
- ½ tsp cumin seeds or ground cumin powder
- ½ tsp coriander
- 1/2 tsp garam masala, more to taste
- ¼ -½ teaspoon chili flakes (optional)
- few twists of black pepper
- 1 tsp kosher salt
- ¼ cup dry split mung beans, split lentils (or use whole mung beans or whole lentils- soaked overnight)
- ½ cup buckwheat (kashi) or (soaked, brown basmati rice)
- 1 ½ cup water
- 1 cup veggie broth
- 2-3 cups chopped vegetables ( like carrot, parsnips, celery, fennel bulb, cauliflower, broccoli)
- Optional Garnishes: cilantro or Italian parsley, lemon wedge, diced tomato for topping, microgreens, olive oil.
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Preparation
Step 1
In a medium pot, saute onion in oil over medium high heat for 2-3 minutes. Reduce heat to medium add ginger and garlic, and saute a few minutes, until golden and fragrant.
Step 2
Add all the spices, pepper, salt and toast for a few more minutes, stirring. Add soaked mung beans and buckwheat or soaked brown rice. Add water, broth and 2 cups chopped veggies bring to a good boil. Cover. Turn heat to low, and let simmer for 20 minutes. Check for doneness.
Step 3
Continue cooking for 5 to 10 more minutes if necessary. Some rice takes longer, and if you do not pre-soak your whole mung beans, or brown rice, you will need to add more water, which will change the recipe proportions and flavor…so try to soak if possible.
Step 4
Once it is done, taste and adjust salt and seasonings to your liking. *If you like a more “porridge-like” consistency, add more veggie broth.
Step 5
Spoon into bowls, top with fresh diced tomato , cilantro, and a pinch of salt and pepper, and a squeeze of lemon and a drizzle of olive oil.
Step 6
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