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A bowl of dal khichdi on a white surface. Surrounding it are herbs, a glass bowl of salad, another bowl of khichdi and a white and brown serviette. | Hurry The Food Up

Dal Khichdi and Kachumber Salad

Course: Lunch, Main Course, Soups
Cuisine: Indian
Time: More than 45 min
Calories: 150 - 450 kcal
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 2
Calories: 337kcal
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Ingredients

For the khichdi

  • 1 tbsp vegetable oil
  • 1 small onion (finely chopped)
  • 3 clove garlic (crushed)
  • 1.5 inch ginger (peeled and finely grated) (1.5 inch = 4cm)
  • ½ green chili (finely chopped)
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp turmeric
  • ½ tsp ground cinnamon
  • cup basmati rice (⅓ cup = 75g)
  • ¼ cup red lentils (¼ cup = 50g)
  • 3.5 cup vegetable broth (3.5 cup = 700ml)
  • 7 oz spinach (7oz = 200g)
  • ½ lemon, juiced
  • Salt and pepper to taste

For the kachumber salad:

  • 1 medium tomato (roughly chopped)
  • ¼ cucumber (seeds removed and cut into small pieces)
  • 1 small handful coriander leaves (roughly chopped)
  • 1 small handful mint leaves (roughly chopped)
  • ½ lemon, juiced

Instructions

  • To make the khichdi, heat the oil in a large saucepan over medium high heat.
    1 tbsp vegetable oil
  • Once hot, add the onion and cook until soft and golden brown, 5-6 minutes.
    1 small onion
  • Add the garlic, ginger, chili, cumin seeds, mustard seeds, turmeric and cinnamon and cook until aromatic, 2 minutes.
    3 clove garlic, 1.5 inch ginger, ½ green chili, 1 tsp cumin seeds, 1 tsp mustard seeds, 1 tsp turmeric, ½ tsp ground cinnamon
  • Stir through the rice and lentils and coat in all the spices.
    ⅓ cup basmati rice, ¼ cup red lentils
  • Add the vegetable broth and season with salt and pepper. Bring to a simmer, cover with a lid and simmer for 25-30 minutes, stirring regularly.
    3.5 cup vegetable broth, Salt and pepper to taste
  • Remove the lid and continue to cook for a further 5-10 minutes, until slightly thickened and the flavour has intensified. The rice and lentils should be completely soft and breaking down to create a creamy, porridge-like consistency.
  • Stir through the spinach until wilted.
    7 oz spinach
  • Add the lemon juice then taste and season with more salt and pepper if you like.
    ½ lemon, juiced, Salt and pepper to taste
  • Meanwhile, combine the ingredients for the salad, season with salt and pepper and set aside.
    1 medium tomato, ¼ cucumber, 1 small handful coriander leaves, 1 small handful mint leaves, ½ lemon, juiced
  • Divide the khichdi between 2 bowls and top with the salad.

Nutrition

Calories: 337kcal | Carbohydrates: 69g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1726mg | Potassium: 1268mg | Fiber: 15g | Sugar: 9g | Vitamin A: 10921IU | Vitamin C: 74mg | Calcium: 192mg | Iron: 7mg