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Fall, Mains, Recipes, Vegan  /  July 10, 2020

Coziest One-Pot Dalia Khichdi

Khichdi – a recipe I never expected to share here. It’s known to be pretty plain and some might dare say boring, but it’s what I consider the most comforting meal ever. And if done right, I don’t think it’s even possible to ever call it boring again. 

When I was younger, I never complained about eating khichdi, but I definitely didn’t approach it with the same excitement I’d express for paneer. I don’t know what it is about taste buds that changes from childhood to now, but there are few meals that make me feel as warm and cozy on the inside as khichdi does. 

What it is 

A fragrant one-dish meal featuring lentils, spices, veggies, and a grain. It goes way back – all the way back to ancient India when people still spoke Sanskrit, but the dish hasn’t changed much. Most of the time the grain in it is rice, but my mom often likes to use dalia – cracked wheat. Every part of India has a different way of doing it; for example, I LOVE the South Indian counterpart known as bisi bele bhat. The version my family makes is made with moong dal and has a porridge-like consistency.

What it isn’t 

A western food trend that is meant to reset your digestion. Like one of those detox tea cleanses, but with “kitchari.” Honestly, it probably will reset your digestion to some extent because it’s easy on the stomach and just that good for you, but khichdi doesn’t exist for popular food magazines to flaunt it as a diet trend. Instead, I’d encourage you to throw your ingredients in a pot, gather around the table, and inhale this traditional dish I like to call a hug in a bowl.

Recipe Breakdown 

STEP 1: Prep your veggies. 

We used cauliflower, peas, carrots, and green beans, but feel free to only use what you have on hand or add your own additions!

STEP 2: Cook your veggies and spices. 

There are a few spices you may not have, but I’m sure it will still taste heavenly if you omit them, so I’ve labeled them as optional in the recipe below. 

STEP 3: Add your dalia (cracked wheat) and moong dal. 

If substituting for cracked wheat with rice, keep in mind that it will be done earlier. If you’re using a pressure cooker that whistles, cook for about 5 minutes past the first whistle. 

STEP 4: Add water and let the pressure cooker do the job. 

After mixing together, but before enjoying!

Dalia Khichdi

Fragrant porridge of lentils, dalia (cracked wheat), veggies, and spices.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 25 mins
Servings 2

Ingredients
  

  • 1/2 cup skinned moong dal
  • 1/2 cup dalia (cracked wheat)
  • 2 tbsp ghee
  • 4 cups water
  • 1 tsp salt

Spices

  • 1/2 tsp cumin
  • 1 tbsp grated ginger
  • 1/2 tsp turmeric
  • 1 pinch hing (asafetida) optional
  • 1 tsp red chili powder reduce to 1/2 tsp for less heat
  • 1/4 tsp garam masala optional

Vegetables

  • 1 tomato, chopped
  • 1/4 cup cauliflower, chopped into small pieces
  • 1/4 cup peas
  • 1/4 cup carrot, chopped into small pieces
  • 1/4 cup green beens, chopped into small pieces

Instructions
 

  • Soak dalia and moong dal in cold water for 20 minutes.
  • Heat ghee in a pressure cooker over medium-high heat.
  • Add cumin. Stir until cumin starts to brown and the mixture is fragrant.
  • Add ginger, tomato, turmeric, asafetida/hing (optional), red chili powder, garam masala (optional), and salt. Stir for 2-3 minutes.
  • Add moong dal and dalia. Lower the heat slightly, and mix well for about 5 minutes.
  • Add water, bring heat to medium, and pressure cook for 15 minutes, or until you hear two whistles.
  • Top with cilantro and ghee!

Tags

  • Indian

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3 comments

  • Pinki Vankar
    August 24, 2022

    Thank you. Hope I make it taste good.

  • Anisha Chandra
    August 23, 2022

    Yes! You can use any of those. Cooking time will be a little different but this site has a super helpful time chart to figure out substitutions: https://indiaphile.info/guide-indian-lentils/

  • Pinki Vankar
    August 23, 2022

    Can I use split yellow pigeon peas, toor dal, or masoor dal? I have whole moong but not moong dal.

Leave a ReplyCancel reply

Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
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