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One-Pot Khichdi

This One-Pot Khichdi is a comforting and easy-to-prepare Plant-Based Whole30 meal, packed with veggies, fiber, and nourishing Indian spices!
Course dinner, lunch, Main Course
Cuisine Indian
Keyword Plant-based
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3 people

Ingredients

  • 1 tbsp avocado oil
  • 1/2 cup chopped onion
  • 1 tsp minced ginger
  • 2 cloves garlic sliced
  • 1/2 cup chopped zucchini
  • 1/2 cup chopped carrots
  • 1/2 cup peas
  • 1 cup red lentils
  • 1.5 cup cauliflower rice (fresh or frozen)
  • 1/2 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1.5 tsp salt

Instructions

  • SOAK red lentils in water for 1 hour.
  • DISCARD water from soaked lentils and rinse 2-3 times with fresh water.
  • HEAT oil in a thick-bottomed pot or pan.
  • ROAST cumin seeds till they are fragrant.
  • ADD onion and saute for 3 minutes, followed by ginger and garlic.
  • ADD in the zucchini, carrots, and peas, then saute for 5 minutes.
  • ADD lentils to the pot along with 2.5 cups of water. You can increase the quantity of water if you want the khichdi to have a soupy consistency.
  • ADD turmeric powder, garam masala and salt.
  • COVER pot with lid and cook for 15-20 minutes, stirring every 5 minutes. The lentils need to reach a creamy porridge-like consistency.
  • REMOVE the lid and add cauliflower rice. If frozen, let it cook for 5 minutes. If fresh, let it cook for a few extra minutes.
  • Garnish with cilantro and green chilies (optional).

Recipe Notes

  • If you cannot soak lentils in advance, increase cooking time by 10-15 minutes. We recommend soaking the lentils to improve digestibility and reduce cooking time.
  • Red lentils can be substituted with mung beans or pigeon peas.
  • Vegetables can be substituted. You can also add in root vegetables like potatoes.
  • You can cook this in an instant pot or a slow cooker.