Description: A classic Indian comfort food, khichdi is a flavorful and nutritious dish that pairs perfectly with the sweetness of roasted vegetables. This recipe combines the simplicity of a traditional khichdi with the added depth of flavor from roasting an assortment of colorful vegetables.
Prep Time: 20 mins | Cook Time: 45 mins | Servings: 4-6
Ingredients:
1 cup split red lentils (masoor dal)
1 cup split yellow moong dal
2 cups water
2 tablespoons ghee or vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt, to taste
2 carrots, peeled and chopped
2 Brussels sprouts, trimmed and halved
2 red bell peppers, seeded and chopped
Fresh cilantro leaves, for garnish
Step-by-Step Instructions:
1. Preheat the oven to 425°F (220°C). In a large bowl, toss together the carrots, Brussels sprouts, and red bell peppers with 1 tablespoon of ghee or oil, salt, and a pinch of cumin powder. Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes, or until they are tender and lightly caramelized.
2. In a large saucepan, heat the remaining 1 tablespoon of ghee or oil over medium heat. Add the chopped onion and cook until it is translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
3. Add the split red lentils and yellow moong dal to the saucepan. Cook for 2-3 minutes, stirring frequently, until the lentils and dal are well coated with oil and starting to brown.
4. Pour in the water and add the ground cumin, coriander, and salt. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the khichdi is cooked and the lentils are tender.
Pro Cooking Tips:
Use a variety of vegetables to add texture and color to the dish.
Adjust the amount of water based on your desired consistency. Khichdi should be creamy but not too thin.
To enhance the flavor, use homemade ghee or oil instead of store-bought.
Serving Suggestions:
Serve the khichdi hot, garnished with fresh cilantro leaves and a dollop of raita (yogurt with cucumber and cumin) if desired.
Offer naan bread or roti on the side for scooping up the flavorful khichdi.
For a more substantial meal, serve the khichdi with a simple green salad or a side of sautéed spinach.
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