JASKRIT’S COOLING KHICHDI
·
JUNE 19, 2024
Servings
4
Difficulty
Easy
Prep Time
10 mins
Cook Time
30 mins
This comforting, cooling khichdi by Chef Jaskrit Bhalla incorporates fresh kale, vibrant marigold petals, and a fragrant 3 herb mix of dill, cilantro, and basil.
This comforting, cooling khichdi by Chef Jaskrit Bhalla incorporates fresh kale, vibrant marigold petals, and a fragrant 3 herb mix of dill, cilantro, and basil. Inspired by the Ayurvedic principles of freshness and energy, this dish is perfect for a light yet satisfying meal that keeps you cool on hot summer days.
INGREDIENTS
1 cup
split yellow moong dal (lentils)
1.5 cups
basmati rice
4 cups
filtered water
1 cup
kale (or spinach) leaves
1 tbsp
turmeric powder
1 tbsp
coriander aka cilantro powder
2 tbsp
ghee (clarified butter) or olive oil
to taste
salt
1/4 cup
fresh dill
1/4 cup
fresh cilantro
1/4 cup
fresh basil
1/4 cup
marigold or other edible flower petals for decor
INSTRUCTIONS
Wash and drain the moong dal and rice separately.
Chop the kale and herbs, and set aside.
In a large pot, heat 2 tablespoons of ghee or oil over medium heat.
Add the turmeric powder and stir well.
Add the washed moong dal and rice to the pot. Stir to mix with the turmeric.
Pour in 4 cups of water and add salt to taste.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-30 minutes, or until the rice and dal are cooked and the mixture has a creamy consistency.
Stir in the chopped kale and let it cook for an additional 5 minutes.
Add ½ of the herb mix (dill, cilantro, basil). Mix well.
Garnish with the other half of the herbs & flower petals before serving.
Serve the khichdi hot, with a side of yogurt or a squeeze of lemon for extra freshness.