Food Recipes Khichdi 4.0 (1) 1 Review Try this nourishing and fragrant South Asian dish that utilizes any variety of vegetables you have at the ready. By Ashley Lonsdale Published on March 29, 2024 Rate PRINT Share Close Photo: VICTOR PROTASIO; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless Prep Time: 20 mins Total Time: 1 hr Servings: 6 This is one healthful bowl of comfort from chef and recipe developer Ashley Lonsdale. Khichdi, similar to dal, hails from South Asia and it’s a porridge-like dish made with rice and split mung beans or red lentils. It’s remarkably fragrant and beautifully flavored from the earthiness of cumin seeds and the brightness of ginger. The subtle kick from fresh chiles is divine, but feel free to skip them if you prefer a dish that's more tame. This khichdi recipe allows for the addition of practically any vegetables you have on hand. Cauliflower and potatoes will melt right into the mixture, while carrots will offer texture, and tomatoes a hit of umami. All are fair game. Basmati is the go-to rice for this recipe, as well as the traditional option. However, jasmine rice is a perfect stand-in as it’s also a long-grain rice. Stay away from short-grain rice varieties, as they are too starchy and sticky for this dish. Ingredients 1 cup white rice (such as basmati) 1 cup dried yellow split mung beans (moong dal) or red lentils 3 Tbsp. butter, ghee, extra-virgin olive oil, or other fat 2 tsp. cumin seeds 1 large onion or 3 medium shallots, diced (about 1 1/2 to 2 cups) 2 tsp. grated fresh ginger or 1/2 tsp. ground ginger 1 tsp. ground turmeric 1 fresh Thai chile, jalapeño, or serrano, halved lengthwise, or 1 dried red chile, or 1/4 tsp. crushed red pepper 2 cups chopped mixed vegetables (such as cauliflower, carrots, potatoes, and tomatoes) 1 cup chopped leafy greens (such as kale, Swiss chard, or spinach) 2 1/2 tsp. kosher salt 1/2 tsp. freshly ground black pepper 1/2 cup frozen sweet peas (optional) Chopped cilantro and/or plain whole-milk yogurt, for topping (optional) Directions Rinse rice and mung beans in a fine-mesh strainer. Once water runs clear, add to a medium bowl and cover with water. Let soak for 15 minutes. Drain and set aside. Meanwhile, heat butter in a large saucepan over medium. Add cumin seeds; stir until fragrant, about 30 seconds. Add onion, ginger, turmeric, and chile; cook, stirring often, until softened, 5 to 6 minutes. Stir in rice and mung beans. Stir in 5 cups water, vegetables, leafy greens (but not spinach yet, if using), salt, and pepper. Bring to a boil. Cover and reduce heat to a simmer. Cook, stirring occasionally, until water is absorbed, rice and mung beans are extra tender, and khichdi resembles thick porridge, about 25 minutes. (Add more water as needed to keep mixture from becoming too dry and sticking to bottom of pan.) Add peas and spinach (if using); cook, stirring often, until warmed through and spinach is wilted, 1 to 2 minutes. Top with cilantro and/or yogurt, if desired. Leftovers can be refrigerated in an airtight container for up to 1 week. Microwave or reheat in a small skillet with a splash of water to loosen. Rate It Print