Khichri in Hindi means a “hash” of rice and legumes. It is easily digested and perfect comfort food.
makes ~4.5 cups
1 cup brown basmati rice
½ cup channa dal
8 cups water
3 cups (310 g,1 medium) butternut squash, cubed into 1” pieces
1 Tbsp ginger purée
1 tsp turmeric
1 large cinnamon stick, whole
1.5 tsp salt
3 Tbsp ghee
1 tsp cumin seeds
1 Tbsp freshly ground black pepper
½ cup cashews, toasted and chopped
1 Tbsp cilantro, finely chopped
- Rinse the rice in water 3-4 times then let soak with the chana dal for 30 minutes and up to 2 hrs.
- Drain the rice and channa dal. Add to a stock pot with the water, butternut squash, ginger, turmeric, cinnamon, & salt. Cover and bring to a boil on high heat.
- Simmer on medium to low heat for 60-75 minutes. Almost all of the water should absorb and the squash should be soft. Add additional water to moisten the khichri if needed– should have a porridge like consistency.
- In a small sauté pan, heat up the ghee and pop the cumin seeds. Fold into the khichri. Stir in freshly ground black pepper, toasted cashews and chopped cilantro.
ideas / variations
- Instead of butternut squash, use turnips, carrots or rutabaga.
- For a vegan version, use olive or coconut oil.