Vegetable Khichdi
Ingredients
The base
-
½
cup
diced onion
-
1½
tablespoon
olive oil or coconut oil
-
¼
cup
dry split mung beans
-
½
cup
buckwheat or soaked brown basmati rice
-
1½
cup
water
-
1
cup
veggie broth
The vegetables
-
2–3
cups
chopped vegetables (like carrot, parsnips, celery, fennel bulb, cauliflower, broccoli)
The spices
-
1
tablespoon
grated ginger
-
1
tablespoon
chopped garlic
-
1
teaspoon
whole mustard seeds
-
1
teaspoon
turmeric powder
-
½
teaspoon
cumin seeds or ground cumin powder
-
½
teaspoon
coriander
-
½
teaspoon
garam masala
-
¼–½
teaspoon
chili flakes (optional)
-
few
twists
black pepper
-
1
teaspoon
kosher salt
Optional garnishes
-
1
wedge
lemon
-
1
cup
diced tomato
-
to taste
cilantro or Italian parsley
-
to taste
microgreens
-
to taste
olive oil
Instructions
- Sauté the onion in oil over medium-high heat for 2-3 minutes.
- Reduce heat to medium and add ginger and garlic, sautéing until golden and fragrant.
- Add spices, pepper, and salt, toasting for a few more minutes while stirring.
- Add soaked mung beans and buckwheat or soaked brown rice, then add water, broth, and chopped veggies.
- Bring to a boil, cover, and reduce heat to low, simmering for 20 minutes.
- Check for doneness and continue cooking for an additional 5 to 10 minutes if necessary.
- Taste and adjust salt and seasonings as desired.
- Serve in bowls and top with garnishes like diced tomato, cilantro, and a squeeze of lemon.
Nutrition Facts (estimated)
Servings
4
Calories
305
Total fat
5.7g
Total carbohydrates
55g
Total protein
11.3g
Sodium
83.4mg
Cholesterol
0mg
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