Get ready for a new comfort food to enter your world – Khichuri! Looking for a healthful bowl of delicious that your body and palate will love? Traditional Indian khichuri is made with rice, moong dal (yellow split moong beans), turmeric and coriander that is then cooked to a dish resembling risotto without the cheese. You can add veggies or additional spices per your taste. I swapped out quinoa for the rice with no problem, but you could also use basmati rice. Khichuri is also called: khichdi, khichri, khichdee, khichadi.
After a few low energy days, I had entered a food funk. Nothing sounded good so I was not cooking. In speaking with my good friend who is also an Ayurvedic Practioner, she said that my agni (fire/metabolism) needed to be kindled and suggested a few days of khichuri. Everything in this bowl contributes to your well-being and my friend was right! After a few days of a bowl of khichuri per day, I started to feel the return of my appetite and energy. I love that whole “food is my medicine” action!
Of course, I could not resist adding some roast veggies like the GORGEOUS Stokes Purple® Sweet Potatoes that I received compliments of Frieda’s Produce. You need these beautiful babies in your life – I made purple sweet potato chips with the last batch!
Create a new comfort food craving that doesn’t come with any guilt but may come with a whole new level of turmeric love!
Happy eating and happy agni!
4-5 tablespoons Extra Virgin Olive Oil, butter or ghee
1 medium onion, minced
2-3 teaspoons of turmeric
2-3 teaspoons of powdered coriander
1 tablespoon minced ginger
1 small can of diced tomatoes
3 cups of water or vegetable broth
2 Purple Sweet Potatoes – chopped and roasted
1 butternut squash – chopped and roasted
1 cup quinoa (used additional 1 teaspoon turmeric with quinoa)
1 cup yellow moong dal (rinsed)
Chopped cilantro for garnish
Salt and Pepper
Prepare quinoa, adding 1 teaspoon of turmeric, and set aside. Rinse moong dal until water runs clear and set aside.
Peel purple sweet potatoes and chop into bite-sized/one inch pieces. Toss in approximately 1 tablespoon of EVOO and spread onto baking pan. Cut butternut squash into 4 pieces, remove seeds, add EVOO to squash flesh surface and place onto baking pan. Roast both at 400F for approx 30 minutes or until butternut squash is done. Remove from oven and set aside.
Heat oil(or butter or ghee) in a large pan over medium to high heat. Add minced onions and cook until soft but not brown. After about two minutes, add turmeric and coriander and ginger. Add tomatoes and cook for a few minutes to allow spices to blend. Add 3 cups of broth and the rinsed moong dal, stir, and bring a boil. After it comes to a boil, reduce heat to low, cover, and simmer until the moong dal is cooked through (about 30 minutes). You can add the cooked quinoa and the sweet potatoes at this point. Taste and add salt and pepper. If it becomes dry, add a bit more water or broth. You can add the butternut squash on top before serving or stir it in.
Taste the khichuri and adjust salt and pepper and spices. Serve with fresh chopped cilantro. If you like spicy, you can add peppers with the turmeric and coriander.