Khichdi
A comforting one-pot rice and legume dish from the Indian subcontinent, seasoned with aromatic spices and customizable with your choice of vegetables and proteins. Naturally vegan and gluten-free, it's both nourishing and endlessly adaptable.
Ingredients
Method
Rinse the rice and split peas under cold water until the water runs mostly clear. Dice the onion, mince the garlic and ginger, and cut the swappable vegetable into small, uniform pieces.
Heat the ghee in a medium saucepan over medium heat. Add the diced onion and sauté for 2-3 minutes until softened and fragrant.
Stir in the minced garlic and ginger, cooking for another 30 seconds until aromatic.
Add the garam masala, turmeric, and cumin, stirring constantly for about 30 seconds to bloom the spices.
Add the rinsed rice and split peas, stirring to coat evenly with the spiced ghee for 1-2 minutes.
Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes until the rice and peas are tender and the liquid is absorbed.
Add the diced swappable vegetable during the last 10 minutes of cooking (or sooner if using a quick-cooking vegetable like zucchini or spinach).
Season to taste with salt and black pepper. Fluff with a fork and let rest for 2 minutes covered.
Serve warm, garnished with fresh cilantro or parsley and a squeeze of lime juice if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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