LunchDinnerMain Course

Vegan Khichdi

Name: Vegan Khichdi
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 4 racions
Cuisine: indian
Ingredients: 0,5 tassa basmati rice rinsed; 0,5 tassa moong dal split yellow lentils, rinsed; 4 tassa water; 2 cs ghee vegan; 1 ct cumin seeds; 1 cs ginger grated; 1 u green chili slit (opcional); 0,5 ct turmeric powder; 0,25 ct asafoetida; 1 ct salt; 2 cs cilantro fresh, chopped (opcional)

This comforting and nourishing vegan khichdi is a one-pot meal featuring rice and lentils cooked with aromatic spices. It's a simple, wholesome dish perfect for a light lunch or dinner. The gentle spices make it easily digestible and satisfying.

Una recepta original de Forkin

Temps total: 50 min
Racions: 4
Dificultat: Fàcil

VegetarianaSense gluten

Informació sobre al·lèrgens: pot contenir llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

0,5 tassabasmati rice, rinsed
0,5 tassamoong dal, split yellow lentils, rinsed
4 tassawater
2 csghee, vegan
1 ctcumin seeds
1 csginger, grated
1 ugreen chili, slit(opcional)
0,5 ctturmeric powder
0,25 ctasafoetida
1 ctsalt

garnish

2 cscilantro, fresh, chopped(opcional)

Estris

strainer · spoon · large pot

Elaboració

Pas a pas

1
Rinse the basmati rice and moong dal together under cold running water until the water runs clear; set aside.
Uns 2 min
Nota de cuina: Rinsing removes excess starch and helps prevent the khichdi from becoming too sticky.
2
Heat the vegan ghee in a large pot or pressure cooker over medium heat.
Uns 1 min
3
Add the cumin seeds and let them splutter for about 30 seconds until fragrant.
Uns 1 min
4
Stir in the grated ginger, green chili (if using), turmeric powder, and asafoetida.
Uns 1 min
Nota de cuina: Be careful not to burn the spices; cook for only about 30 seconds.
5
Add the rinsed basmati rice and moong dal to the pot and sauté for 2-3 minutes, stirring gently to coat with the spices.
Uns 3 min
Nota de cuina: This step helps to slightly toast the grains and lentils, enhancing their flavor.
6
Pour in the water and add the salt; stir well to combine.
Uns 1 min
7
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice and lentils are tender and the water is absorbed.
Uns 25 min
Nota de cuina: If using a pressure cooker, cook for 2-3 whistles on medium heat, then let the pressure release naturally.
8
Remove the pot from the heat and let it rest, covered, for 5 minutes.
Uns 5 min
Nota de cuina: This resting period allows the khichdi to settle and become perfectly fluffy.
9
Gently fluff the khichdi with a fork.
Uns 1 min
10
Garnish with fresh chopped cilantro, if desired, and serve hot.
Nota de cuina: Serve with a side of vegan yogurt or pickle for a complete meal.

Conservació

Com conservar-ho

Store leftover khichdi in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat on the stovetop with a splash of water or in the microwave until warmed through.