We’re sick and I missed the comfort and nutrient density of khichdi. This is a lovely recipe!
-I doubled the recipe, used only one green pepper and still had a delightful amount of spicy heat.
-used sunflower oil
-all spice recommendations in the notes were used, except I was out of cardamom and hing
-substituted fresh grated garlic for the hing and added it after sautéing the ginger
-the full amount of water (8 cups for double) was lovely. Leftovers needed to be thinned.
-I used red lentils as this is the khichdi I’m used to
-I used celery, carrot and potato
-added 1tsp of ground coriander with vegetables
-added a heaping tablespoon of Yondu with the water
-adding better than bouillon for flavor and more nutrients was a yes. We topped with fresh lime juice and a little vegan butter and I suggest not skipping! Delightful with mango pickle as well.
Overall a lovely recipe. I’ll likely tweak the spices as they’re not how I remember my favorite version, but no complaints about the deliciousness of this version. We felt cared for in our sickness and I’m making another batch, today.
