Kale Khichdi

Winter has been extremely severe, here in Sydney. I have been having some pain in my right wrist, that’s the reason blogging has been very difficult. I am finding extremely to type/write something. My camera is loaded with photos, I can’t wait to share them with y’all.

Keeping this post shirt, one of the recipes that most of the people from Indian background would consider a comfort food is Khichdi-Lentils and Rice cooked to their mushiest state possible and seasoned with some whole spices. I love khichdi usually topped with goodness of kale and other greens.

You need:

• Basmati Rice- 1 cup
• Split Green Mung-1 cup
• Water-6 cups
• Onion- 1 cup-finely chopped
• Tomato- 1/2 cup-finely chopped
• Kale, Spinach, any green leaves like Fenugreek leaves- 3 cups finely chopped
• Rice bran Oil- 1 Tbsp + 1.5 tsp
• Cumin seeds- 1 tsp + 1/2 tsp
• Cloves-2, Cinnamon-1 stick (optional)
• Slit Green chili-1 (optional), Dry red chili-4
• Turmeric-1/4 heaped tsp
• Mustard seeds- 1 tsp
• Curry leaves-2 sprigs
• Hing aka Asafoetida-1/8 tsp
• Salt- to taste

Method:

• Soak basmati rice and split green mung for 30 minutes.
• In a large stockpot/pressure cooker, add 1 Tbsp oil, heat it up, add 1 tsp cumin seeds, cloves, cinnamon, once they brown, add onions in, fry until translucent.
• Add tomatoes, turmeric in, and fry until tomatoes go mushy.
• Add in the greens and fry until they sweat.
• Add soaked rice and lentils and fry for couple of minutes before adding the water in.
• Cook until super soft and mushy (If pressure cooking, cook for 5 steam outbursts and then let it sit on low heat for 5 minutes)
• Now, in a small pan, add 1.5 tsp of oil, once hot, add mustard seeds, wait for them to pop, add cumin seeds, hing, dry red chili and finally curry leaves and pour over cooked khichdi.
• Serve hot with some coconut chutney. If khichdi gets very lumpy and thick, add some boiling hot over to loosen it up a bit

Kale Khichdi

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

Lentils and Rice, loaded with greens, cooked to perfection, seasoned with Indian spices.

Author: Charanya

Recipe type: Vegan, Gluten-free,Vegetarian, Dairy-free, Nut-free,Soy-free

Cuisine: Indian

Serves: serves 6 people

Ingredients

• Basmati Rice- 1 cup
• Split Green Mung-1 cup
• Water-6 cups
• Onion- 1 cup-finely chopped
• Tomato- ½ cup-finely chopped
• Kale, Spinach, any green leaves like Fenugreek leaves- 3 cups finely chopped
• Rice bran Oil- 1 Tbsp + 1.5 tsp
• Cumin seeds- 1 tsp + ½ tsp
• Cloves-2, Cinnamon-1 stick (optional)
• Slit Green chili-1 (optional), Dry red chili-4
• Turmeric-1/4 heaped tsp
• Mustard seeds- 1 tsp
• Curry leaves-2 sprigs
• Hing aka Asafoetida-1/8 tsp
• Salt- to taste

Instructions

1. Soak basmati rice and split green mung for 30 minutes.
2. In a large stockpot/pressure cooker, add 1 Tbsp oil, heat it up, add 1 tsp cumin seeds, cloves, cinnamon, once they brown, add onions in, fry until translucent.
3. Add tomatoes, turmeric in, and fry until tomatoes go mushy.
4. Add in the greens and fry until they sweat.
5. Add soaked rice and lentils and fry for couple of minutes before adding the water in.
6. Cook until super soft and mushy (If pressure cooking, cook for 5 steam outbursts and then let it sit on low heat for 5 minutes)
7. Now, in a small pan, add 1.5 tsp of oil, once hot, add mustard seeds, wait for them to pop, add cumin seeds, hing, dry red chili and finally curry leaves and pour over cooked khichdi.
8. Serve hot with some coconut chutney. If khichdi gets very lumpy and thick, add some boiling hot over to loosen it up a bit

Notes

If khichdi gets very lumpy and thick, add some boiling hot over to loosen it up a bit

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