Recipe: comforting, tasty, healthy and versatile Khichdi

Khichdi

Khichdi is made in various parts of India. The key ingredients are rice and lentils, but there are multiple variations of it.

It may not look that appealing but it’s such a cool meal. It’s hot, comforting, nourishing, easy to make, can be enjoyed on its own or with other dishes and can be tweaked so that the Khichdi itself, is different.

This recipe serves 4.

Ingredients for vegan Khichdi

• 1/2 of a cup of brown rice

• 1 cup of split mung daal

• 1/8 of a teaspoon of asafoetida also known as hing

• 1/4 of a teaspoon of turmeric

• salt to taste

• 4 and 1/4 cups of water

How to make vegan Khichdi

1. soak the rice and split mung daal in a bowl and leave it to sit for an hour or longer

2. wash the rice and daal mix

3. put it in the Instant Pot and add the water

4. add the asafoetida and turmeric and give it a little stir

5. put the lid on the Instant Pot

6. set the pressure valve to ‘sealing’

7. press the multigrain setting and wait for it to be done

8. after the Instant Pot alerts you that the food is cooked, either let it unlock by itself, or turn the pressure valve to ‘venting’ and let the steam come out, which will enable you to open it up

9. give it a mix and add salt if you feel it needs it

Variations

I don’t like Khichdi on its own, so I have it with spinach shaak also known as curry.

Alternatively, I spice it up and have it with yoghurt. Suraj likes his with Alpro as you’ll see in the first photo. I like mine with Tesco’s yoghurt.

Also, some people have it as it is but they mix some margarine into it.

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