Vegan Khichdi
Vegan Khichdi
Ingredients
- 150 g yellow moong and/or red masur lentils
- 75 g kodo or varagu millet or white raw rice
- 4 tbsp rapeseed oil
- 1 tbsp cumin seeds
- 1 bulb garlic
- chopped fine 3 inch pc ginger julienned
- 3 green chilli, chopped fine
- 1 onion, chopped fine
- 1 tbsp black peppercorns, whole
- 1 ½ tbsp turmeric powder
- 1 bottle gourd, diced small
- 1 carrot , diced small
- 60 g green beans, cut into 2 cm pieces
- 75 g broccoli, small florets
- 50 g petit pois
- 50 g baby spinach or chopped blackkale
- ¼ bunch fresh coriander, chopped fine
- 1 tbsp garam masala powder
- Salt
Instructions
- Wash and soak lentils for 1 hour, then strain and set aside.
- Wash and soak millets/ rice for 20 mins then strain and set aside.
- Heat oil in a large, thick-bottomed pot; add cumin seeds and sauté until they darken,add garlic, ginger and green chilli and sauté for minute.
- Add onions and sauté until lightly browned.Add black peppercorns, turmeric powder and mix well. Add lentils, millets and bottle gourd and stir-fry for couple of minutes.
- Add a litre of water and bring to a boil. Reduce heat, cover with a lid and cook for a further 12-14 minutes.
- If more water is required please add–it should be quite soupy at this stage.
- Once the lentils are cooked, add carrots, beans(and kale)and cook for 3 minutes, then add broccoli, petit pois and spinach and cook for further 2 minutes.
- Once cooked,turn off the heat. Add chopped coriander, garam masala, check seasoning and mix well.
- If you are not vegan, add 2 tsp ghee in the final step.