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Three plates of khichdi
5 from 1 vote

Khichdi With Sautéed Cabbage & Onions

Course: Main Course, Side Dish
Cuisine: Indian
Keyword: porridge
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Author: Ai Willis
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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