120 Min
GF
Watercress and Fennel Khichdi
Khichdi, the humble yet wholesome peasant stew of India, is now a favorite food of urban yogis — and according to Ayurveda, highly recommended as a cleansing meal. In its simplest form, it’s a stew of lentils and rice topped off with ghee; however, it can get a boost from vegetables and spices. I consider it more of a delicious nourishing vehicle to eat vegetables with. Here, peppery watercress — a highly nutritious and healing plant — provides a nice balance to the sweetness of the fennel, which rounds off the savory notes of the lentils and rice.
Khichdi, the humble yet wholesome peasant stew of India, is now a favorite food of urban yogis — and according to Ayurveda, highly recommended as a cleansing meal. In its simplest form, it’s a stew of lentils and rice topped off with ghee; however, it can get a boost from vegetables and spices. I consider it more of a delicious nourishing vehicle to eat vegetables with. Here, peppery watercress — a highly nutritious and healing plant — provides a nice balance to the sweetness of the fennel, which rounds off the savory notes of the lentils and rice.
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Cook Time
120 Minutes
Serves
4
Directions
Step 1
Rinse the rice and beans in tap water 2 to 3 times, then soak for 3 to 4 hours or overnight in the refrigerator. Drain.
Step 2
Heat the ghee in a stockpot and pop the cumin seeds. Immediately, add the minced fennel bulb. Cook at high heat for 5 to 7 minutes until parts of the fennel is light brown.
Step 3
Add the drained rice, moong beans, and 6 cups of water and bring the mixture to a boil. If any scum rises to the top, discard using a slotted spoon. Turn the heat down, cover the stockpot and simmer the khichdi. Continue cooking for 1 to 2 hours until the mixture is creamy, smooth, and cooked through.
Step 4
Mince the watercress using the entire stems. Add half the watercress (mostly the stems part), serrano, cashews, grated ginger, and salt. Continue cooking at low heat for another 10 minutes.
Step 5
Just before serving, stir in the remaining watercress and serve garnished with the fennel fronds and pomegranate seeds. Drizzle more ghee if desired. Serve with a dollop of plain yogurt.
Notes & Variations
- If the lentils are old (it is very hard to tell visually), the cooking for the khichri may go over 3 hours. Alternately, use a pressure cooker or Instant Pot to speed up the cooking.
- Substitute watercress for spinach, arugula, or kale.
- Fennel fronds are the wispy tips of the fennel bulbs — they have a delicate flavor and are best eaten slightly cooked or raw.
- For a plant-based version, substitute the ghee with olive or coconut oil.
Ingredients
3/4 cup brown basmati rice
1/4 cup whole green moong beans
3 tablespoons ghee, plus more for drizzling
1 teaspoon cumin seeds
1 fennel bulb, minced (reserve the tips and fronds)
1 bunch watercress
1 serrano chile, minced
1/2 cup chopped toasted cashews
1 tablespoon unpeeled grated ginger
2 teaspoons sea salt
Handful of pomegranate seeds for garnish
Plain whole-milk yogurt to serve
Step 1
Rinse the rice and beans in tap water 2 to 3 times, then soak for 3 to 4 hours or overnight in the refrigerator. Drain.
Step 2
Heat the ghee in a stockpot and pop the cumin seeds. Immediately, add the minced fennel bulb. Cook at high heat for 5 to 7 minutes until parts of the fennel is light brown.
Step 3
Add the drained rice, moong beans, and 6 cups of water and bring the mixture to a boil. If any scum rises to the top, discard using a slotted spoon. Turn the heat down, cover the stockpot and simmer the khichdi. Continue cooking for 1 to 2 hours until the mixture is creamy, smooth, and cooked through.
Step 4
Mince the watercress using the entire stems. Add half the watercress (mostly the stems part), serrano, cashews, grated ginger, and salt. Continue cooking at low heat for another 10 minutes.
Step 5
Just before serving, stir in the remaining watercress and serve garnished with the fennel fronds and pomegranate seeds. Drizzle more ghee if desired. Serve with a dollop of plain yogurt.
3/4 cup brown basmati rice
1/4 cup whole green moong beans
3 tablespoons ghee, plus more for drizzling
1 teaspoon cumin seeds
1 fennel bulb, minced (reserve the tips and fronds)
1 bunch watercress
1 serrano chile, minced
1/2 cup chopped toasted cashews
1 tablespoon unpeeled grated ginger
2 teaspoons sea salt
Handful of pomegranate seeds for garnish
Plain whole-milk yogurt to serve
Notes & Variations
- If the lentils are old (it is very hard to tell visually), the cooking for the khichri may go over 3 hours. Alternately, use a pressure cooker or Instant Pot to speed up the cooking.
- Substitute watercress for spinach, arugula, or kale.
- Fennel fronds are the wispy tips of the fennel bulbs — they have a delicate flavor and are best eaten slightly cooked or raw.
- For a plant-based version, substitute the ghee with olive or coconut oil.
Tags:
120 Min
GF
Stock Your Pantry
Ghee
$10
Ghee Pot
$40
Essential Masala Dabba
$235
Tags:
120 Min
GF
Stock Your Pantry
Ghee
$10
Ghee Pot
$40
Essential Masala Dabba
$235
Ghee
$10
Ghee Pot
$40
Essential Masala Dabba
$235
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