Jaskrit’s Cooling Khichdi
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.
Featured Seedlings
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
Prepare the Ingredients:
Wash and drain the moong dal and rice separately.
Chop the kale and herbs, and set aside.
Cook the Khichdi:
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.
Add the Kale and Herbs:
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.
Serve:
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.
Enjoy your nourishing Khichdi with Kale and Herbs!