One Pot Veganvegetarian Rice And Lentils Dish Khichdi Recipes
KHICHDI
Khichdi is reassuring, everyday fare, made from a mix of rice and lentils, cooked together in one pot until tender and seasoned with a splash of spice-infused fat. In India, it can be on the firmer side or more mushy, stripped down to the basics or more embellished, but it's always a comfort. To make the dish a meal, serve it with a drizzle of ghee on top and some chopped cilantro leaves, a spoonful of full-fat yogurt on the side and a little jarred Indian-style lime pickle.
Provided by Tejal Rao
Categories dinner, lunch, weekday, grains and rice, side dish
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- Combine the rice and moong and rinse several times, until the water that drains away runs almost totally clear. Add to a heavy-bottomed pot with 1 3/4 cups water and set over medium-high heat.
- In another small saucepan, heat the ghee and mustard seeds. When the seeds start to pop, lower the heat and add the remaining ingredients, swirling them in the pan. Let the spices sizzle for under a minute, then carefully pour into the rice pot, along with the ghee. (Watch out: The fat may splatter).
- When the water comes up to a rolling boil, give it a good stir, scraping at the bottom of the pot, then cover tightly and turn the heat down to low. Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes before opening the lid. Fluff gently with a spatula. Taste, season with salt to taste and serve.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 150 milligrams, Sugar 1 gram, TransFat 0 grams
ONE POT VEGAN/VEGETARIAN RICE AND LENTILS DISH - KHICHDI
This is a popular dish in North India, and is quick, easy and fuss free. Everyone has their own way of doing it, and this is the way i do it. When i am exhausted and too tired to do much else, i make this dish. Other people use a lesser amont of lentil to rice, but i use a 50/50 cos thats the way my husband likes it, moist. Some people prefer it drier. The choice is yours. You can also vary the type of rice and split lentil you use, but then cooking times will vary.
Provided by Sudika
Categories One Dish Meal
Time 8m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Wash mung and rice together in a few changes of water. Place in pressure cooker.
- Put sufficient water in the pressure cooker, in my cooker i use 2 cups of water for the 1/2 cups rice and 1/2 cup mung).
- Put all other ingredients in, except for cumin, ghee, chillies and asafetida.
- Cook for 3 whistles (roughly 5 minutes after cooker has gained full pressure).
- Let it cool down, and you can do this by running the closed cooker under cold water to facilitate faster cooling.
- Heat ghee in pan, add chilli and cumin and asafetida, fry for a few seconds and mix into khichdi.
- Serve.
Nutrition Facts : Calories 310.4, Fat 10.2, SaturatedFat 5.5, Cholesterol 21.9, Sodium 791.9, Carbohydrate 44.7, Fiber 7.5, Sugar 0.3, Protein 11.3
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