Vegan Khichadi is a one-pot recipe with rice, quinoa, and red and yellow lentils and some vegetables. Easy to make light to your tummy, easily digestible healthy, delicious dish. Hope you like this vegan khichadi recipe as you did like my previous recipe Waffles.
One-Fourth Cup Each Of – Red Lentils, Yellow Mung Lentils, Basmati Rice, And White Quinoa(split)
Two Tablespoons – Clarified Butter
Half Teaspoon – Turmeric(grounded)
Six To Eight – Curry Leaves
One Tablespoon – Ginger(finely chopped)
One Small Green Chilli(finely chopped)
Two Cups – Cauliflower Floret(chopped)
One Big – Tomato(chopped)
One Teaspoon – Mustard Seeds(grounded)
One Teaspoon – Himalayan Rock Salt
Few Chopped Coriander Leaves Or Basil Leaf
In a bowl cover the red lentils and yellow mung lentils with water and let soak for thirty minutes. Drain after thirty minutes.
Meanwhile, rinse rice and quinoa and drain well.
Heat clarified butter in a large pot over medium-low flame.
Add turmeric and toast just until slightly darkened, about ten seconds.
Now add curry leaves, mustard seeds, chopped ginger, and chopped chilli and cook until very fragrant, about one minute.
Time to add drained red lentils, yellow mung lentils, rice, and quinoa and cook, stirring, until nearly dry for two to three minutes.
Add cauliflower, tomatoes, one teaspoon salt, and four cups water.
Increase the flame to medium-low to medium-high and bring to a boil.
Reduce the flame and skim off any foam that formed on the surface, then simmer covered until all the grains and vegetables are very tender it takes about thirty to forty minutes to cook.
The khichadi must be thick, mushy, and very soft, and just loose enough not to stick to the bottom of the pot.
Add some hot water if needed to loosen.
While serving vegan khichadi divide among bowls, top with chopped fresh coriander leaves or basil leaf, and black pepper.
Drizzle some olive oil over vegan khichadi it.
Enjoy the meal.
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