Khichdi Recipe (Sounds Like Kitchadee)
Makes 1 serving
¼ cup basmati rice 3 tbsp chopped cilantro
½ cup mung beans 1 cup chopped vegetables of choice
2 ½ cups water 1 tbsp raw, unsalted seeds of choice
2 teaspoons olive oil 2 tbsp raw, unsalted nuts
1 ½ teaspoons curry powder
Salt to taste
Rinse the beans & rice. In a medium pot, combine the water, rice and beans. Bring to a boil. Reduce heat to a low boil & cook for 20 – 30 minutes. Add in chopped vegetables, curry powder, olive oil and salt, stirring often while cooking.
At the end, add in cilantro, seeds and nuts. Stir well and serve hot.
**To make an evening “soupier” Khichdi, do everything the same, but replace the rice with quinoa and the chopped vegetables with salad greens such as spinach, kale, cabbage or a combination of all. Omit the nuts and serve only with seeds.
CHOPPED VEGETABLE SUGGESTIONS
Cauliflower, carrots, artichoke, cabbage, Broccoli, Brussels sprouts, bok choy, green beans, mushrooms, onions, fennel.
kale, Spinach, leeks, lettuce, collard greens.
SEED AND NUT SUGGESTIONS
Pumpkin seeds, sesame seeds, chia seeds, hemp seeds, flax seeds
SPICES & HERBS SUGGESTIONS
Cilantro, curry, cinnamon, nutmeg, cardamom, Italian seasoning, basil, oregano, garlic powder, onion powder.
Change the mung beans for lentils, the rice for quinoa or even buckwheat.