Wholesome, satisfying and absolutely delicious, this Khichdi with Vegetables recipe is an Indian one-pot meal that is truly food for the soul.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Servings: 4to 6
Ingredients
3Tablespoonghee or coconut oil
2teaspoonscumin seeds
1Tablespoonmustard seedsyellow or brown
1cupyellow mung dal*
3/4cupwhite long-grain rice**(I use basmati)
3large carrotspeeled and cut into 1-inch chunks
1small sweet potato peeled and cut into 1-inch chunks
2teaspoonsground turmeric
1teaspoonground cumin
1teaspoonground coriander
1 1/2teaspoonsKosher salt or more to taste
freshly cracked black pepperto taste
pinchor two of crushed red chili flakesoptional
6 - 7cupswater
2cupsbaby spinachor chopped kale, or Swiss chard
1/4cupchopped cilantro, for garnish
lime wedgesoptional, for serving
Instructions
Combinethe mung beans andrice in a fine-mesh sieve and rinse under cool running water until water runs almost clear. If time allows, soak for 15-30 minutes in cold water. Otherwise, set aside and proceed with recipe.
Heat oil in a large pot over medium heat. Add mustard seeds, cumin seeds, and gently sauté until the mustard seeds begin to pop, about 1-2 minutes.
Stir in the rinsed dhal and rice and stir to coat in the ghee and spices. Add the carrots, sweet potatoes, turmeric, ground cumin, ground coriander, salt, pepper, and chili flakes, if using. Give it all a quick stir. Add 6 cups of water and bring to a boil over high heat, then reduce heat to low and cover pot. Cook for 20-25 minutes. If the mixture seems dry, add another 1/2 to 1 cup water. If the mixture seems too soupy, let it simmer, uncovered, another few minutes.
Add the spinach and stir to mix it in. Remove form heat and let sit, covered, for about 2-3 minutes or until spinach has wilted. Taste and add a little more salt if necessary.
Serve the khichdi warm in bowls, garnished with chopped cilantro and lime wedges, if desired.
Notes
*You can use whole mung beans, just be sure to soak them overnight so they cook in the same amount of time as the rice. **You can use brown rice, just be sure to add 1 more cup of water, and give it about 20 minutes additional cooking time.