Kale Khichdi
 
Prep time
Cook time
Total time
 
Lentils and Rice, loaded with greens, cooked to perfection, seasoned with Indian spices.
Author:
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
Recipe by Yes, I am Vegan at https://yesiamvegan.com/2015/08/16/kale-khichdi/