JASKRIT’S COOLING KHICHDI

Jaskrit Bhalla

·

JUNE 19, 2024

Servings

4

Difficulty

Easy

Prep Time

10 mins

Cook Time

30 mins

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.

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.

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!