Simple Kichdi is one of our all time favorite comfort foods. Soft, studded with colorful veggies, and scented with spices, it is nourishing, delightful, and soothingly satisfying all at once! It is delicious served by itself or with accompaniments; my favorite way is to serve with chopped salad, Mango and/or Lemon pickles and papadams.
Note: If you use brown rice, simmer the rice by itself for about 15 minutes before adding the dal, spices, etc.
1 cup Basmati Rice
1 cup yellow Mung Dal
2 tsp Sea Salt
1/2 tsp Turmeric
1/2 tsp crushed dried Red Peppers
1" piece fresh Ginger, minced
1 tsp Anise or Fennel Seeds
1/8 tsp Asafetida
2 tsp freshly ground Cumin Seeds
2 large Carrots, diced
2 cups Green Beans, cut in 1" pieces
1 large Sweet Potato, diced
1/2 medium Cauliflower or Cabbage, cut into florets or bite-sized pieces
1 large Zucchini, diced
2 Tbsp Vegan Butter Substitute
Wash the rice and dal thoroughly; place in a large pot and cover with 5 cups of fresh water. Bring to a boil.
Reduce heat so that the kichdi is simmering gently; let it cook for about 5 minutes.
Stir in all the spices and carrots and green beans; raise the heat so the kichdi is boiling then reduce the heat and simmer for five minutes.
Add the sweet potato pieces and simmer again for 5 minutes. Each time a new veggie is added, raise the heat to keep up the simmer.
Mix the cauliflower or cabbage into the kichdi and keep cooking for about 10 minutes.
Gently stir the zucchini and butter substitute into the kichdi and cook for 10 minutes.
Remove from heat and let sit covered for about 5 to 10 minutes.
Serve hot with a little pat of butter substitute if you wish. Enjoy!!