Make-Ahead Spiced Lentil Khichdi with Curry Leaf Tempering and Seasonal Pickle Bar

Instructions

1. 1

   Prepare pickle bar: Mix sliced vegetables with rock salt, let sit 10 minutes to draw moisture. Squeeze gently, mix with lemon juice, chili powder, and ground fenugreek. Set aside to pickle.

   12min
2. 2

   In large pot, dry roast rice and lentils for 2-3 minutes until fragrant. This adds nutty depth and aids digestion. Add water, turmeric, cumin powder, coriander powder, ginger, and green chilies.

   5min
3. 3

   Bring to boil, then reduce heat to low. Cover and simmer 25 minutes, stirring occasionally, until rice and lentils break down into porridge consistency. Add more water if needed.

   25min
4. 4

   While khichdi cooks, prepare tempering: Heat ghee in small pan. Add mustard seeds, when they splutter add cumin seeds, curry leaves, dried red chili, and asafoetida. Cook 30 seconds until aromatic.

   3min
5. 5

   Pour tempering over cooked khichdi and mix well. The khichdi can be made ahead and refrigerated for up to 3 days, making mornings effortless.

   2min
6. 6

   Serve hot khichdi in bowls with pickle bar on the side. Let each person customize with pickled vegetables, creating their perfect balance of comfort and tang.

   3min