Recipe

Khichdi with Roast Cabbage and Pearl Onion

Every Week We Deliver Everything You Need To Cook Amazing Meals

Khichdi with Roast Cabbage and Pearl Onion

There are so many Indian wonderments to try and this week we bring you a delicious legume and rice stew with roasted red cabbage, sweet baby onions finished with creme fraiche.




Ingredients to serve 2

  • 2 x Baby Cabbage - quarter each
  • 3 x Baby Onions - halved and peeled
  • 2 cloves x Garlic - peeled and roughly chopped
  • 40g x Mung Beans
  • 40g x Red Lentils
  • 60g x Basmati Rice
  • 1 x Lime Leaf
  • 2 tsps x Turmeric
  • 100ml x Sour Cream
  • 5g x DD Spice Mix - chonk
  • 30g x Butter (from your pantry)
  • 3 Cups x Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Baby Cabbage - quarter each
  • 6 x Baby Onions - halved and peeled
  • 4 cloves x Garlic - peeled and roughly chopped
  • 80g x Mung Beans
  • 80g x Red Lentils
  • 120g x Basmati Rice
  • 2 x Lime Leaf
  • 4 tsps x Turmeric
  • 200ml x Sour Cream
  • 10g x DD Spice Mix - chonk
  • 60g x Butter (from your pantry)
  • 6 Cups x Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”

Washing Instruction

Wash your hands and baby cabbage well.

Gino's Tip

Khichdi, is a dish in South Asian cuisine made of rice and lentils, but other variations include bajra and mung dal kichri.

Step 1 - Mung Bean and Red Lentil Khichdi

Combine your mung beans, red lentils and rice in a fine-mesh sieve or strainer and rinse under cool running water until water runs clear. Transfer to a large casserole pot (the larger the better, this bubbles vigorously) and add your lime leaves and turmeric. Add your water and season with salt and pepper - about 1 tsp of each. Bring to a boil over high heat, then reduce heat to medium and cover your pot. Cook, scraping down sides and giving the mixture a stir 15 minutes in, until mung beans, red lentils and rice are tender and mixture resembles a stew, 20–25 minutes. (If your pot lid is threatening to blow, feel free to open it slightly.) Remove from heat, taste and season with more salt if needed. Let sit, still covered, while you make the chonk butter. (Alternatively, you can make this in an Instant Pot. Cook on rice setting on low-pressure 12 minutes and naturally release pressure.)

Step 2 - Roasted Vegetables

Toss your wedged baby cabbage, halved baby onions and chopped garlic in a large mixing bowl with olive oil, salt and pepper. Scatter onto an oven tray and pop into the oven for 15-18 minutes until your vegetables are lightly charred and tender.

To Serve

Heat your butter and DailyDish Spice Mix in the microwave at 10 second increments until liquid. Divide your mung bean and red lentil khichdi amongst your servings then top with your roasted vegetables and sour cream and chonk butter.