Try this nourishing and fragrant South Asian dish that utilizes any variety of vegetables you have at the ready.
Its remarkably fragrant and beautifully flavored from the earthiness of cumin seeds and the brightness of ginger.
This khichdi recipe allows for the addition of practically any vegetables you have on hand.
Photo:VICTOR PROTASIO; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless
All are fair game.
Basmati is the go-to rice for this recipe, as well as the traditional option.
However, jasmine rice is a perfect stand-in as its also a long-grain rice.
Stay away from short-grain rice varieties, as they are too starchy and sticky for this dish.
Once water runs clear, add to a medium bowl and cover with water.
Let soak for 15 minutes.
Drain and set aside.
Meanwhile, heat butter in a large saucepan over medium.
Add cumin seeds; stir until fragrant, about 30 seconds.
Stir in rice and mung beans.
Bring to a boil.
Cover and reduce heat to a simmer.
Top with cilantro and/or yogurt, if desired.
Leftovers can be refrigerated in an airtight container for up to 1 week.
Microwave or reheat in a small skillet with a splash of water to loosen.
