Khichdi Recipe | Moong Dal Khichdi

Add Vegeta Used dried chilli flakes Added garlic Less water Cumin powder as well as cumin seeds Had to cook for ages to get the water out

We’re sick and I missed the comfort and nutrient density of khichdi. This is a lovely recipe! -I doubled the recipe, used only one green pepper and still had a delightful amount of spicy heat. -used sunflower oil -all spice recommendations in the notes were used, except I was out of cardamom and hing -substituted fresh grated garlic for the hing and added it after sautéing the ginger -the full amount of water (8 cups for double) was lovely. Leftovers needed to be thinned. -I used red lentils as this is the khichdi I’m used to -I used celery, carrot and potato -added 1tsp of ground coriander with vegetables -added a heaping tablespoon of Yondu with the water -adding better than bouillon for flavor and more nutrients was a yes. We topped with fresh lime juice and a little vegan butter and I suggest not skipping! Delightful with mango pickle as well. Overall a lovely recipe. I’ll likely tweak the spices as they’re not how I remember my favorite version, but no complaints about the deliciousness of this version. We felt cared for in our sickness and I’m making another batch, today.