Recipe
As the winter months continue and we approach the festive season of Holi, celebrate the festival of colors with this easy-to-make delicacy that embodies simplicity and purity—perfectly suited for the winter months with its warm and nourishing essence that brings comfort to the soul.
This one-pot wonder, crafted from a harmonious blend of rice, lentils, and aromatic spices, not only tantalizes the taste buds but also boasts a wealth of nutritional benefits. This wholesome dish will not only satisfy the palate but also nourish the body and soul with its powerhouse of nutrients. Easy to prepare and brimming with goodness, Khichari is a timeless classic, delivering contentment with each bite.
Ingredients (Yields 4 servings)
¼ cup red split lentils
¼ cup yellow split mung dal
¼ cup basmati rice
¼ cup white quinoa
2 tablespoons ghee (substitute with melted virgin coconut oil)
½ teaspoon ground turmeric
1 teaspoon ground fennel seeds
1 small finely chopped green Thai chile
1 tablespoon finely chopped ginger (peeled)
6 fresh curry leaves (substitute with 2 dried cassia leaves)
2 cups chopped cauliflower florets (substitute with peeled daikon)
1 teaspoon Himalayan or kosher salt
Cilantro, basil, lime slices, black pepper, and olive oil (for serving)
Directions
- Cover lentils and mung dal with water in a small bowl and soak for 30 minutes. Drain.
- Heat ghee in a large pot over medium-low. Add turmeric and toast for about 10 seconds until slightly darkened.
- Add curry leaves, ginger, and chile and cook for about 1 minute until very fragrant.
- Add the drained lentils, mung dal, rice, and quinoa. Stirring for 1–2 minutes until nearly dry.
- Add cauliflower, fennel seeds, 1 tsp. salt, and 4 cups water. Increase heat to medium-high and bring to a boil.
- Reduce heat and skim off any foam from the surface. Cover and simmer for 30-40 minutes until grains and vegetables are very tender. Add water as needed to loosen if needed.
- Plate and garnish with cilantro, basil, black pepper, and limes. Drizzle with olive oil.
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