Khichdi:

Indian Rice and Lentil Stew with Chapatis

photo
vegan
Share!
vegan
Share!

Instructions

photo

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. 

photo

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 masalacumin seedsginger garlic paste and cardamom pods and fry with a pinch of salt for 5 min until soft. 

photo

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 tomatoesturmericdalricecinnamon stickwatersugar and stock cube. Cover and simmer for 20 min until the dal are soft. 

photo

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.

photo

5 Fry

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

photo

6 Warm chapatis

Warm the chapatis in the microwave for 1-3 min until hot. Serve the dal with the chapatis alongside. 

Tips for fussy eaters

Can't handle the heat? Go easy on the chillies!

Pro tip

Thoroughly rinse the rice and lentils first, thereby removing as much starch as possible. Rinse them once, twice or even thrice. Time permitting, soak them for 30 min before rinsing them a final time.

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

Cooking Time: 40 min

Cals 722 · Prot 32 · Carbs 134 · Fat 9

Dairy-Free

Ingredients

Number of people

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 1 Piece
Chapati 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

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

Cooking Time: 40 min

Cals 722 · Prot 32 · Carbs 134 · Fat 9

Dairy-Free

Instructions

photo

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. 

photo

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 masalacumin seedsginger garlic paste and cardamom pods and fry with a pinch of salt for 5 min until soft. 

photo

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 tomatoesturmericdalricecinnamon stickwatersugar and stock cube. Cover and simmer for 20 min until the dal are soft. 

photo

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.

photo

5 Fry

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

photo

6 Warm chapatis

Warm the chapatis in the microwave for 1-3 min until hot. Serve the dal with the chapatis alongside. 

Tips for fussy eaters

Can't handle the heat? Go easy on the chillies!

Pro tip

Thoroughly rinse the rice and lentils first, thereby removing as much starch as possible. Rinse them once, twice or even thrice. Time permitting, soak them for 30 min before rinsing them a final time.

Ingredients

Number of people

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 1 Piece
Chapati 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
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...