Khichadi, pronounced key-ch-dee, is a traditional west Indian dish that is eaten when they're in a rush to cook, or when you're sick, or when it's cold outside and you want something soupy, hearty, and filling. There are various forms of khichadi and one of the forms of it is made with tapioca seeds so that it can be eaten when one is fasting, because it is considered "kosher" sorta speaking. I wanted a healthier version of this kosher khichadi so I decided to make a couple of substitutions and it turned out to be a hit! I have to say that I absolutely love khichadi in all forms and every version there is but this one is quickly becoming my fav and I am sure that it will be yours too!
Ingredients:
1-2 TBSP EVOO (extra virgin olive oil)
2 tsp cumin seeds
4-5 curry leaves
1- 1.5 TBSP raw or Spanish peanuts
1- 2 tsp serrano and ginger mixture (just blend the two together)
1 tsp cumin powder
1 tsp coriander powder
1- 1.5 tsp cayenne powder
1/2 cup roma tomatoes, diced
Salt to taste (roughly 1 tsp)
1 & 1/2 cup cooked quinoa (follow directions on package to cook)
3/4 cup sweet potatoes, cubed
1 tsp lemon juice
1 tsp sugar
1 & 1/2 TBSP cilantro for garnishment
Directions:
1. In a pot, heat oil and add cumin seeds.
2. Once the seeds start to turn a darker shade of brown, add curry leaves and serrano and ginger mixture.
3. Stir in peanuts and cook for about a minute.
4. Add sweet potatoes and roughly 1/4 cup of water to cook them in.
5. Add salt, cumin & coriander powders, salt, cayenne powder, & stir.
6. Cover pot and cook potatoes until they are thoroughly done (roughly 10 minutes). You may have to add a bit more water if it burns off and the potatoes are still not cooked. You will know they are done cooking when you can stick a knife into one of the potatoes and it goes it all the way through.
7. Once the potatoes have cooked all the way through, stir in tomatoes & quinoa. Add lemon juice, sugar, and more salt or more oil if needed.
8. Cook until everything is mixed well and thoroughly heated.
9. Garnish with cilantro and enjoy!
Ingredients:
1-2 TBSP EVOO (extra virgin olive oil)
2 tsp cumin seeds
4-5 curry leaves
1- 1.5 TBSP raw or Spanish peanuts
1- 2 tsp serrano and ginger mixture (just blend the two together)
1 tsp cumin powder
1 tsp coriander powder
1- 1.5 tsp cayenne powder
1/2 cup roma tomatoes, diced
Salt to taste (roughly 1 tsp)
1 & 1/2 cup cooked quinoa (follow directions on package to cook)
3/4 cup sweet potatoes, cubed
1 tsp lemon juice
1 tsp sugar
1 & 1/2 TBSP cilantro for garnishment
Directions:
1. In a pot, heat oil and add cumin seeds.
2. Once the seeds start to turn a darker shade of brown, add curry leaves and serrano and ginger mixture.
3. Stir in peanuts and cook for about a minute.
4. Add sweet potatoes and roughly 1/4 cup of water to cook them in.
5. Add salt, cumin & coriander powders, salt, cayenne powder, & stir.
6. Cover pot and cook potatoes until they are thoroughly done (roughly 10 minutes). You may have to add a bit more water if it burns off and the potatoes are still not cooked. You will know they are done cooking when you can stick a knife into one of the potatoes and it goes it all the way through.
7. Once the potatoes have cooked all the way through, stir in tomatoes & quinoa. Add lemon juice, sugar, and more salt or more oil if needed.
8. Cook until everything is mixed well and thoroughly heated.
9. Garnish with cilantro and enjoy!
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