Khichdi

Khichdi is a wholesome and comforting dish that blends the goodness of vegetables, lentils, and aromatic spices. It’s a meal best enjoyed hot, served in generous bowls that invite you to savor each flavorful bite. In this recipe, we will take you through the steps to create a delightful khichdi dish featuring pink lentils (masoor dal) and butternut squash, infused with the warmth of garam masala and the fragrance of ginger. Let’s embark on a culinary journey to prepare this delectable and nourishing khichdi.

SERVES 6–8
PREP 15 MIN
COOK 50 MIN
FREEZE UP TO 3 MONTHS
AT THE END OF STEP 3

INGREDIENTS:

• 1 butternut squash, approximately 1 lb 9 oz (700g)
• 1/2 tsp garam masala
• Salt and freshly ground black pepper to taste
• 2 tbsp olive oil
• 3 1/2 oz (100g) basmati rice
• 3 1/2 oz (100g) pink or red lentils
• 2 quarts (2 liters) water
• 2 inches (5cm) ginger, peeled and finely grated
• 2 tbsp ghee or clarified butter
• 2 tsp cumin seeds
• 1/2 tsp crushed hot red pepper flakes
• Juice of 1 lime
• 3 tbsp chopped cilantro
• 2 tbsp unsalted butter

INSTRUCTIONS:

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). While the oven is heating up, prepare the butternut squash. Cut it in half lengthwise, scoop out the seeds and fibers, and place it in a roasting pan, cut side up.
2. Season and Roast: Sprinkle the garam masala over the squash, season with salt and freshly ground black pepper, and drizzle it with olive oil. Cover the pan with foil and roast the squash for approximately 45 minutes, or until it becomes tender and almost melts in your mouth. Once done, let it cool slightly, then use a fork to lightly crush the flesh. Set it aside for later use.
3. Cook Rice and Lentils: In a large saucepan, combine the basmati rice and pink or red lentils. Cover them with water, add the finely grated ginger, and bring the mixture to a boil. Reduce the heat and let it simmer for around 30 minutes until the rice grains lose their texture and break down. If needed, add more hot water to achieve your desired consistency. Now, stir in the lightly crushed squash.
4. Temper the Spices: In a separate pan, heat the ghee and cook the cumin seeds and crushed hot red pepper flakes for about 30 seconds or until they become aromatic and slightly darker in color.
5. Combine and Season: Add the tempered spices and ghee mixture into the cooked rice and lentils. Stir everything together, ensuring the spices are well distributed. Season the khichdi with additional salt and pepper to taste.
6. Final Touch: Stir in the lime juice and chopped cilantro, infusing the khichdi with a fresh and zesty flavor. Divide the khichdi between deep bowls, and to elevate its richness, place a generous dollop of unsalted butter in the center of each serving.

Now, your homemade khichdi is ready to be enjoyed! Serve it piping hot and relish the delightful combination of flavors and textures in this comforting Indian dish.