Vegetable Khichdi

A comforting and nutritious one-pot meal featuring mixed lentils, rice, and fresh vegetables cooked in flavorful Its Actually Harvest Tonic Broth.

Ingredients

1 onion(finely chopped)
Green chillies (to taste)
1 carrot (finely chopped)
1 potato
2 tomatoes(finely chopped)
Green peas (fresh or frozen)
Mixed lentils/dals (moong dal, urad dal - or your preferred mix)
Rice
Hing (asafoetida)
Jeera (cumin seeds)
Whole red chillies (dry)
Tej patta (bay leaf)
Red chilli powder
Namak (salt)
Haldi (turmeric powder)
Dhaniya powder (coriander powder)
1 jar Its Actually Harvest Tonic Broth

Instructions

1. Wash the mixed lentils and rice thoroughly. Set aside to drain.

2. Heat oil in a pot or pressure cooker over medium heat. Add a pinch of hing (asafoetida) and jeera (cumin seeds). Let them sizzle.

3. Add whole dry red chillies and tej patta (bay leaf) to the tempering.

4. Add all the chopped vegetables - onion, green chillies, carrot, potato, tomatoes, and peas. Sauté for a few minutes until slightly softened.

5. Add the dry masalas - red chilli powder, namak (salt), haldi (turmeric), and dhaniya powder (coriander powder). Mix well with the vegetables.

6. Add the washed lentils and rice to the pot. Stir to combine everything together.

7. Pour in the Its Actually Harvest Tonic Broth and stir well.

8. Cover with a lid and cook until the lentils, rice, and vegetables are fully cooked and the khichdi reaches your desired consistency. (If using a pressure cooker, cook for 3-4 whistles. If using a regular pot, simmer for 20-25 minutes, adding more liquid if needed.)

9. Taste and adjust seasoning. Serve hot with a dollop of ghee, pickle, or papad on the side.

Recipe Credits:
Natalia Gutierrez: https://www.instagram.com/reel/DL-EHYysQlC