Khichadi Indian stew, with vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
------------------------------------For tempering spices:------------------------------------Olive Oil, 1 tbspCumin seed, 2 tsp* Cardamom seeds, 1.5 tsp (remove from seedpods if necessary)Mustard seed, yellow or brown, 1 tbsp* Asafoetida powder (Indian spice; also called "hing"), 0.5 tsp------------------------------------To add to spices:------------------------------------Water, ~ 6 cupSplit Mung Beans, rinsed 1.75 cup* Collards or kale, 1 cup, chopped* Carrots, raw, 1 cup, chopped* Dried Shiitake Mushrooms, 8 mushroomsGinger Root, grated, ~ 2 tsp* Dried Hot red chile pepers, 5 peppers------------------------------------After cooking:------------------------------------* Salt, 2.5 tsp* Fresh cilantro, chopped (optional garnish)------------------------------------(* = optional, but recommended)
1. Wash and prep all ingredients
2. Put oil and spices for tempering into a soup pot
3. Heat on medium-high until spices audibly pop
4. Add water, beans, chiles, ginger, and vegetables. (Note: if you want to use a more delicate green, like spinach, add toward the end of the cooking time.)
5. Stir, cover, and bring to a low boil for about 30 minutes, or until beans are soft and start to lose their shape.
6. Toward the end you may need to add more water if the beans absorb it all. If you want a more soupy consistency, add more water.
7. Remove from heat, and add salt to taste.
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As a soup/appetizer:
Serve 1 cup over 1/2 cup steamed basmati rice, and top with 2 tsp chopped fresh cilantro. Makes about 9 1-cup servings - if you keep it "stew" consistency and don't add too much water.
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As a main dish:
Serve about 3 cups over 3/4 - 1 cup basmati rice. Top with 4 tsp fresh chopped cilantro. Makes about 3 3-cup servings - if you keep it "stew" consistency and don't add too much water.
------------------------------------
If you dilute to make a thinner soup, adjust nutritional info to account for the total volume you've prepared. Nutritional info here is for 9 1-cup servings.
------------------------------------
Nutritional information includes all optional ingredients except cilantro and asafoetida.
Number of Servings: 9
Recipe submitted by SparkPeople user MENTAL_SURFEIT.
2. Put oil and spices for tempering into a soup pot
3. Heat on medium-high until spices audibly pop
4. Add water, beans, chiles, ginger, and vegetables. (Note: if you want to use a more delicate green, like spinach, add toward the end of the cooking time.)
5. Stir, cover, and bring to a low boil for about 30 minutes, or until beans are soft and start to lose their shape.
6. Toward the end you may need to add more water if the beans absorb it all. If you want a more soupy consistency, add more water.
7. Remove from heat, and add salt to taste.
------------------------------------
As a soup/appetizer:
Serve 1 cup over 1/2 cup steamed basmati rice, and top with 2 tsp chopped fresh cilantro. Makes about 9 1-cup servings - if you keep it "stew" consistency and don't add too much water.
------------------------------------
As a main dish:
Serve about 3 cups over 3/4 - 1 cup basmati rice. Top with 4 tsp fresh chopped cilantro. Makes about 3 3-cup servings - if you keep it "stew" consistency and don't add too much water.
------------------------------------
If you dilute to make a thinner soup, adjust nutritional info to account for the total volume you've prepared. Nutritional info here is for 9 1-cup servings.
------------------------------------
Nutritional information includes all optional ingredients except cilantro and asafoetida.
Number of Servings: 9
Recipe submitted by SparkPeople user MENTAL_SURFEIT.
Nutritional Info Amount Per Serving
- Calories: 79.1
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 667.5 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 4.2 g
- Protein: 3.6 g
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