Khichdi:

Name: Khichdi: Indian Rice and Lentil Stew with Chapatis
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 150 Grams of Toor dal; 150 Grams of Basmati rice; 600 ML of Water; 1 Piece of Red onion; 4 Piece of Cardamom pods; 10 ML of Coconut oil; 12 Grams of Curry leaves; 5 Grams of Garam masala; 2 Grams of Cumin seeds; 10 Grams of Ginger garlic paste; 150 Grams of Cherry tomatoes; 2 Grams of Turmeric powder; 1 Piece of Cinnamon stick; 5 Grams of Brown sugar; 1 Piece of Vegetable stock cube; 2 Piece of Chapati; 2 Piece of Garlic cloves; 200 Grams of Spinach; 1 Piece of Small green chilli; 1 Piece of Large red chilli; 15 Grams of Fresh coriander; 125 Grams of Salted vegan butter

Indian Rice and Lentil Stew with Chapatis

This simple one-pot is super comforting and packed with Indian flavours!

Cals 800 · Prot 34 · Carbs 145 · Fat 12

Vegan

40 min

Khichdi: Indian Rice and Lentil Stew with Chapatis

This simple one-pot is super comforting and packed with Indian flavours!

Cals 800 · Prot 34 · Carbs 145 · Fat 12

Vegan

Ingredients

Stew

Toor dal

150 Grams

Basmati rice

150 Grams

Water

600 ML

Red onion

1 Piece

Cardamom pods

4 Piece

Coconut oil

10 ML

Curry leaves

12 Grams

Garam masala

5 Grams

Cumin seeds

2 Grams

Ginger garlic paste

10 Grams

Cherry tomatoes

150 Grams

Turmeric powder

2 Grams

Cinnamon stick

1 Piece

Brown sugar

5 Grams

Vegetable stock cube 15*

1 Piece

Chapati 10*11*

2 Piece

Tadka

Garlic cloves

2 Piece

Spinach

200 Grams

Small green chilli

1 Piece

Large red chilli

1 Piece

Fresh coriander

15 Grams

Salted vegan butter

125 Grams

Allergens

*15 Celery, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3362 / 800
Fats (g)	11.7
of which saturated (g)	5.9
Carbohydrates (g)	145
of which sugars (g)	11
Fibers (g)	20.9
Proteins (g)	34.1
Salt (g)	1.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Wash rice and dal

Place the dal and rice in a large pot and cover with cold water. Rinse to release as much starch as possible. Drain and repeat the process two more times. Return the rice and dal to the pot, cover with water and set aside.

2 Sweat onion

Meanwhile, peel and finely chop the onion. Split the cardamom pods open with the back of a knife. Heat a large pan over a medium-high heat with the coconut oil. Add the onions and curry leaves. Fry for 7 min. Add the garam masala, cumin seeds, ginger garlic paste and cardamom pods and fry with a pinch of salt for 5 min until soft.

3 Simmer

Meanwhile, roughly chop the cherry tomatoes. Rinse and drain the dal and rice a final time. Once the onion is soft, add the tomatoes, turmeric, dal, rice, cinnamon stick, water, sugar and stock cube. Cover and simmer for 20 min until the dal are soft.

4 Prep

Meanwhile, boil a kettle. Place the spinach in a colander and pour the freshly boiled water from the kettle over it. Once the spinach is cool enough to handle, give it a good squeeze and chop it roughly. Peel and mince the garlic. Finely chop the green chilli. Finely chop the coriander leaves.

5 Fry

Heat a second pan over a medium heat with the vegan butter. Add the garlic, chilli (spicy!), spinach and coriander. Stir-fry for 2 min. Once soft, add the the lot to the dal. Season with salt.