Khichdi With Sautéed Cabbage & Onions
Servings: 4
Khichdi is a comforting Indian porridge made with rice and lentils. My untraditional version is topped with sautéed cabbage and onions!
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Ingredients
Khichdi
- ½ cup (100g) rice, rinsed and drained
- ½ cup (95g) red lentils, rinsed and drained
- 1 teaspoon (6g) fine sea salt
- 1 teaspoon (3g) ground turmeric
- pinch of freshly ground black pepper
- 5 cups (1200g) water
Sautéed Cabbage & Onions
- ¼ cup (57g) coconut oil
- 2 teaspoons (4g) cumin seeds
- 1 red onion, finely chopped
- ½ red cabbage, chopped
- 3 cloves garlic, minced
- 1 inch piece ginger, minced
- pinch of fine sea salt
- pinch of black pepper
Instructions
Khichdi
- In a large pot, add rice, lentils, salt, turmeric, black pepper, and water. Heat on medium. Once it reaches a boil, turn the heat down to low and cover the pot and let it simmer for 25 minutes. Stir occasionally to ensure it doesn't stick to the bottom of the pot.
- After 25 minutes, stir it one last time, turn the heat off, put the lid back on, and let it sit for 5-10 minutes.
Sautéed Cabbage & Onions
- While the khichdi is simmering, heat a saucepan . Add cumin seeds. Once they are sizzling and fragrant, add the onion and sautée for 3-5 minutes until they begin to brown.
- Add the cabbage, garlic, and ginger to the pan. Season with salt and pepper, and occasionally stir for about 20 minutes.
- Serve in a bowl and topped with the sautéed cabbage and onions.
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