Wheat and Lentil Medley w/ Indian Spices (Khichdi)
First, I apologize to my followers for the two email notifications you may have gotten so close to each other, but this recipe is too good to hold back from sharing! Today evening, before dinner, my mom taught me how to make a special Indian dish called khichdi, which is a light yellowish dish typically found in restaurants as a blend of rice and lentils. However, my mom makes it differently and with her own, authentic blend of Indian spices. Indian dishes typically use a lot of curry powder, but my mom likes to substitute that with curry leaves and turmeric powder instead since they are healthier for your digestion. And, they in fact make the dish taste so much better! For Indian dishes, we typically like to first create our “sauce” in a separate pot with our choice of oil and then cook our lentils, rice, vegetables, etc. with the “sauce”. That is what my mom taught me and we used some delicious and hearty coconut oil, and I threw in some freshly diced garlic! This dish is a delicate blend of wheat and lentils that tastes just like rice but is in fact, healthier because yellow mung lentils are rich in dietary fiber and protein. Serve this rice dish warm – you can in fact make it your entire meal because it is really filled or just use it as a side dish. The dish will turn out to be the texture of sticky rice that you typically enjoy in Korean or Thai restaurants. We typically like to enjoy the medley with just some yogurt, but you can add your own twist to it! The blend of spices, lentil, and wheat tastes just perfect and is very filling.
* You can soak the lentils overnight if you aren’t used to eating too much legumes and are afraid of gas, but with yellow mung lentils, you don’t necessarily need to soak them overnight like you typically do with other legumes.
Yields 4 – 6 Servings
Serving Size: 1 bowl
2 cups yellow mung lentils
2 cups cracked wheat
5 – 7 curry leaves
1 tbsp coconut oil
1 tbsp cumin seeds
2 garlic cloves, diced
1 tsp turmeric powder
3/4 – 1 tsp salt
4 tbsp of seaweed kelp
1. In a small pot stovetop, sauté together the coconut oil, chopped garlic, cumin seeds, and curry leaves to make a delicious blend of Indian spices as your “sauce”.
* You can soak the lentils overnight if you aren’t used to eating too much legumes and are afraid of gas, but with yellow mung lentils, you don’t need to soak them overnight.
2. Place the sauté coconut oil spices, the cracked wheat, the lentils, and the additional spices (turmeric powder, seaweed kelp, and salt) into a rice cooker. Place double the amount of water into the cooker.
3. Cook for about 30 – 40 minutes till they are cooked. Serve warm!