Vegetable khichadi

Vegetable khichadi

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

Vegetable khichadi originated as a peasant dish in ancient India. It can be cooked dry or quite wet, with vegetables or even prawns. For me, this is the best comfort food, guaranteed to produce a warm fuzzy feeling. It is usually served for lunch, either with a spicy or sweet Tomato chutney or teamed with a dry meat or vegetable curry.

Ingredients

Quantity Ingredient
30g Ghee
or 2 tablespoons vegetable or canola oil
3 bay leaves
1cm cinnamon stick
3 green cardamom pods
2 black cardamom pods
4 cloves
4 black peppercorns
1 large onion, sliced
135g basmati rice or other long-grain rice, washed and drained
100g split dried mung beans or split red lentils, washed and drained

250 g diced mixed seasonal vegetables, choosing 2–3 of the following:

Quantity Ingredient
4 small cauliflower florets
4 small new potatoes, scrubbed
1 sweet potato, peeled
12 green beans, trimmed
1 carrot, peeled
100g pumpkin, peeled
1/2-1 teaspoon salt, or to taste
Tomato chutney, (optional)

Method

  1. Heat the ghee or oil in a large heavy-based saucepan with a tight-fitting lid over a medium heat. Stir in the bay leaves, cinnamon, green and black cardamom pods, cloves and peppercorns and cook for 5 seconds. Immediately add the onion and sauté, stirring occasionally, for about 5 minutes, or until golden brown.
  2. Add the rice and dried mung beans or lentils, the mixed vegetables of your choice, 1 litre boiling water and the salt, and stir to mix through. Cover and bring to a boil, then reduce the heat to low and simmer for about 30–40 minutes, or until the rice and lentils are cooked. Serve hot.

Note:

  • The consistency of khichadi may be fairly moist, like this recipe, or it may be dry. If you prefer a drier version, reduce the amount of boiling water you add with the rice, dried beans and vegetables to 625 ml.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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