Khichdi de Lentilhas
Ayurveda | Dairy Free | Gluten Free | Restaurants | Vegan

Red lentil khichdi

Ingredients:

Red lentil khichdi

  • 1/4 cup of quinoa
  • 1/2 cup red lentils
  • soaked together for a minimum of 1 hour
  • 1 tablespoon of ghee or olive oil
  • 1 teaspoon of black mustard seeds
  • 1 teaspoon of cumin seeds
  • 6-8 curry leaves
  • 1 teaspoon of turmeric powder
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon coriander powder
  • salt to taste
  1. Heat the ghee in a large nonstick skillet over medium heat. Once it is hot enough, add the mustard seeds.
  2. Wait for them to start popping and then add the curry leaves and cumin seeds and stir.
  3. Drain the quinoa and lentil mixture and add it to the skillet. Stir well over medium heat and if necessary add a teaspoon of ghee.
  4. Add the ginger, turmeric and coriander powder and mix well to combine.
  5. Season with salt.
  6. Add 2.5 cups of freshly boiled water, mix well and bring to a boil. Lower the heat and simmer for 20-25 minutes, until the quinoa and dal are cooked and most of the water has been absorbed. If it dries too soon, add more hot water. Remove from heat and set aside.
  7. You will notice that it thickens as it cools, so you can always add more water to thin it out.
  8. Taste and season accordingly, adding a splash of lime juice and fresh coriander to finish.
Main Course
Ayurveda, Dairy Free, Gluten Free, Restaurants, Vegan

Method:

Red lentil khichdi

  • 1/4 cup of quinoa
  • 1/2 cup red lentils
  • soaked together for a minimum of 1 hour
  • 1 tablespoon of ghee or olive oil
  • 1 teaspoon of black mustard seeds
  • 1 teaspoon of cumin seeds
  • 6-8 curry leaves
  • 1 teaspoon of turmeric powder
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon coriander powder
  • salt to taste
  1. Heat the ghee in a large nonstick skillet over medium heat. Once it is hot enough, add the mustard seeds.
  2. Wait for them to start popping and then add the curry leaves and cumin seeds and stir.
  3. Drain the quinoa and lentil mixture and add it to the skillet. Stir well over medium heat and if necessary add a teaspoon of ghee.
  4. Add the ginger, turmeric and coriander powder and mix well to combine.
  5. Season with salt.
  6. Add 2.5 cups of freshly boiled water, mix well and bring to a boil. Lower the heat and simmer for 20-25 minutes, until the quinoa and dal are cooked and most of the water has been absorbed. If it dries too soon, add more hot water. Remove from heat and set aside.
  7. You will notice that it thickens as it cools, so you can always add more water to thin it out.
  8. Taste and season accordingly, adding a splash of lime juice and fresh coriander to finish.
Main Course
Ayurveda, Dairy Free, Gluten Free, Restaurants, Vegan

Back
Share On Facebook
Share Via Email
Share On X
Print

More Recipes

GREEN LENTIL PESTO  

GREEN LENTIL PESTO  

GREEN LENTIL PESTO 100 gr split green lentils1 bunch basil50 gr olive oilground pepper100 gr pine nuts (or other dried fruit,)grated cheese or brewer's yeast (veg.) Cook the lentils according to the time indicated on the package, then drain them well but do not cool...

Lentil salad, cumin and yogurt dressing  

Lentil salad, cumin and yogurt dressing  

Lentil salad, cumin and yogurt dressing 1 handful of spinach2 tablespoons coral lentils1 carrot½ teaspoon cumin1 dessert spoon olive oil2 tablespoons of natural yogurt1 tablespoon sunflower seedsJuice of half a lemonSaltBlack pepper Preheat the oven to 180C.Slice the...

LENTIL BOLOGNESE  

LENTIL BOLOGNESE  

LENTIL BOLOGNESE 400 gr cooked lentils1 can of unsalted crushed tomato2 carrots1 onionolive oilfresh basilground pepper Start by frying the finely chopped onion, when it is golden brown add the diced or sliced carrots and cook until tender.Then add the crushed tomato...