150 Min
DF
GF
V
Autumn Khichri
Vegetables are much easier to enjoy when they come wrapped in delicious vehicles, which is why finding ways to sneak them into flatbreads, stews, curries and soups is the way to go. A mound of grassy greens can be submerged in a pool of delicious dal; grated carrot or parsnip can disappear into roti doughs; finely chopped spinach, chard or kale with a combination of aromatic herbs wilted into rice can brighten up flavors.
The first whiff of cool weather carries with it a craving for khichri, the peasant rice and bean stew from India, another vehicle for all kinds of vegetables. There is no wrong way to make khichri — varieties of rice and beans and proportions can vary. The key is to cook the khichri long and slow to a soft creamy stew and then add vegetables of your choice. Toppings wise, anything goes — but given that pomegranates appear in the autumn, they make a delicious tart garnish. Fried eggs, minced vegetables, herbs, cheese, olive oil or butter are just a few other suggestions.
Vegetables are much easier to enjoy when they come wrapped in delicious vehicles, which is why finding ways to sneak them into flatbreads, stews, curries and soups is the way to go. A mound of grassy greens can be submerged in a pool of delicious dal; grated carrot or parsnip can disappear into roti doughs; finely chopped spinach, chard or kale with a combination of aromatic herbs wilted into rice can brighten up flavors.
The first whiff of cool weather carries with it a craving for khichri, the peasant rice and bean stew from India, another vehicle for all kinds of vegetables. There is no wrong way to make khichri — varieties of rice and beans and proportions can vary. The key is to cook the khichri long and slow to a soft creamy stew and then add vegetables of your choice. Toppings wise, anything goes — but given that pomegranates appear in the autumn, they make a delicious tart garnish. Fried eggs, minced vegetables, herbs, cheese, olive oil or butter are just a few other suggestions.
2 1/2 Hours
4
Notes & Variations
- Any kind of brown rice will work; if using white rice, reduce the cooking time a little. Channa dal is a large yellow split lentil, but smaller lentils, such as moong or masoor, will also work.
- Khichri can be made ahead of time and frozen in batches for up to 3 months. Reheat with a little bit of water and add toppings as desired.
- For a spicier finish, mince 1 to 2 serrano chiles and add to the khichri at the beginning of cooking.
Notes & Variations
- Any kind of brown rice will work; if using white rice, reduce the cooking time a little. Channa dal is a large yellow split lentil, but smaller lentils, such as moong or masoor, will also work.
- Khichri can be made ahead of time and frozen in batches for up to 3 months. Reheat with a little bit of water and add toppings as desired.
- For a spicier finish, mince 1 to 2 serrano chiles and add to the khichri at the beginning of cooking.
Tags:
Stock Your Pantry
Tags:
Stock Your Pantry
If you're looking to cozy up with a bowl of warm goodness...
Invite these into your kitchen! There is no wrong way to make khichri, it's a comfort food for all.
FOOD FOR THE SOUL.
