Vegan Khichdi

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the basmati rice and moong dal together under cold running water until the water runs clear; set aside.

   Ca. 2 min.

   Kokkens note: Rinsing removes excess starch and helps prevent the khichdi from becoming too sticky.

2. 2

   Heat the vegan ghee in a large pot or pressure cooker over medium heat.

   Ca. 1 min.

3. 3

   Add the cumin seeds and let them splutter for about 30 seconds until fragrant.

   Ca. 1 min.

4. 4

   Stir in the grated ginger, green chili (if using), turmeric powder, and asafoetida.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the spices; cook for only about 30 seconds.

5. 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.

   Ca. 3 min.

   Kokkens note: This step helps to slightly toast the grains and lentils, enhancing their flavor.

6. 6

   Pour in the water and add the salt; stir well to combine.

   Ca. 1 min.

7. 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.

   Ca. 25 min.

   Kokkens note: If using a pressure cooker, cook for 2-3 whistles on medium heat, then let the pressure release naturally.

8. 8

   Remove the pot from the heat and let it rest, covered, for 5 minutes.

   Ca. 5 min.

   Kokkens note: This resting period allows the khichdi to settle and become perfectly fluffy.

9. 9

   Gently fluff the khichdi with a fork.

   Ca. 1 min.

10. 10

    Garnish with fresh chopped cilantro, if desired, and serve hot.

    Kokkens note: Serve with a side of vegan yogurt or pickle for a complete meal.