Eosinophilic Esophagitis Friendly Vegan Khichdi
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Learn more →Ingredients
4 servings
For the khichdi
- ¾ cup split yellow moong dal (split mung beans)
- ¾ cup basmati rice
- 1 tbsp coconut oil or neutral oil
- 1 tsp cumin seeds
- 1 medium yellow onion, finely diced
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 1 medium tomato, finely chopped
- 4 cups vegetable broth
- 1 cup water
- 1 tsp salt, plus more to taste
For the tarka
- 1 tbsp coconut oil or neutral oil
- 1 tsp mustard seeds
- ½ tsp cumin seeds
- 8–10 fresh curry leaves
- 1 green chili, thinly sliced
- ¼ tsp asafoetida (hing) (optional)
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Combine the moong dal and basmati rice in a fine-mesh strainer and rinse under cold running water, stirring with your hand, until the water runs mostly clear, about 1–2 minutes. Set aside to drain for 10–15 minutes.
- 2
Heat 1 tbsp coconut oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add the cumin seeds and cook until they sizzle and turn a shade darker, about 30–45 seconds — watch closely, as they can scorch quickly.
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