Recipe for Khichdi With Cauliflower And Green Pepper
Course: Main Course
Cuisine: Indian
Prep Time: 20 minutesminutes
Cook Time: 50 minutesminutes
Total Time: 1 hourhour10 minutesminutes
Servings: 4servings
Calories: 274kcal
Author: Andrea at Buttered Veg
Khichdi is India’s most famous comfort food. This easy to make khichdi is a combination of rice, dal, ghee, and tempered spices cooked in a single pot.
You can cook khichdi in a pressure cooker or a saucepan. In India, where this dish originates, it is always cooked in a pressure cooker. If you have a pressure cooker or Instant Pot, it will need to be at least 3 quarts in size. I have given the method for both the pressure cooker and saucepan. If you would like to learn more about cooking with a pressure cooker, see How to Cook Beans From Scratch.Soaking is always recommended when cooking dry beans, but it is optional for this recipe. Four hours is sufficient. After soaking, discard the water and rinse 3-4 times, until the water runs clear.
Make the khichdi
To make khichdi in a pressure cooker:Place rice and mung beans in the pressure cooker with 4 cups of water, turmeric powder, salt, and half a teaspoon of ghee. INSTANT POT: Cover with the lid. Select “Pressure.” See that “High” is selected on the digital display. Set the timer for 10 minutes, and you can walk away. After the cooker is done, it will beep, and the timer will start counting up. Wait 15 minutes before you try to open the lid. Press the vent to release any residual steam, then remove the lid safely. STOVETOP PRESSURE COOKER: Cover with the lid. Place the pressure regulator onto the steam vent. Turn the heat to high and bring the cooker up to high pressure. Depending on your model, you will know you have reached high pressure when your gauge says 15 psi, or when your whistle goes off the first time. At this point, reduce the heat just enough to maintain high pressure. Set a timer for 6 minutes, then turn off the heat. Wait 15 minutes to allow the pressure to come down naturally before opening the lid.
To make khichdi in a saucepan:Choose a saucepan with a thick bottom. Add rice, mung beans, 5 cups of water, turmeric powder, salt, and half a teaspoon of ghee. Cook for 40 minutes, or until the mung beans and rice get very soft and start to break apart.
For the khichdi seasoning
Heat ghee in a small skillet on medium heat. Add cumin seeds and sauté until lightly browned. Add asafetida into the oil for about 20 seconds, then add the ginger. Sauté for 1-2 minutes, until the ginger starts to lightly brown, then turn off the heat.
If you are making this khichdi without the vegetable topping, pour the hot spiced ghee onto the cooked rice and dal. Stir, taste, and adjust for salt. The dish is done. Serve into individual bowls and garnish with fresh lemon juice.
For the optional vegetable topping
You can cook this vegetable topping in two ways based on your preference. Either sauté in a skillet on the stove, or roast on a sheet pan in the oven. Roasting is easier because once the vegetables are in, your oven does all the work. Skillet method: Heat vegetable oil in a large skillet on medium-high heat. Add turmeric and black pepper, and cook for a few seconds to release the flavor and aroma of the spices. Add cauliflower, green pepper, and salt, and mix well. Sauté, stirring occasionally, until vegetables are lightly browned (about 10 minutes). Roasting method: Preheat the oven to 400 degrees Fahrenheit. Add chopped vegetables to a large mixing bowl and add turmeric, black pepper, salt, and oil. Toss gently to mix. Arrange on a single layer on a baking sheet lined with parchment paper. Roast for 35 minutes, until the vegetables are caramelized on the edges.
To serve khichdi with the vegetable topping
Portion khichdi into individual serving bowls and squeeze with fresh lemon. Top with spiced cauliflower and green peppers. Enjoy! This is a highly satisfying and complete vegetarian meal.
Notes
If you do not have ghee, substitute with a mixture of half butter and half vegetable oil. Ghee is a form of clarified butter with a nutty, buttery taste, that is commonly used in Indian cooking. Ghee is generally safe for people with lactose intolerance. It has a high smoke point of 485 degrees Fahrenheit and it is shelf stable at room temperature. Ghee is widely available outside India. To learn more about ghee and where to buy it, see Quality Ghee & Ghee Buying Tips.