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Three plates of khichdi
Ai Willis

Khichdi With Sautéed Cabbage & Onions

5 from 1 vote
Khichdi is a comforting Indian porridge made with rice and lentils. My untraditional version is topped with sautéed cabbage and onions!
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Indian
Ingredients Method

Ingredients
  

Khichdi
  • ½ cup (100g) rice, rinsed and drained
  • ½ cup (95g) red lentils, rinsed and drained
  • 1 teaspoon (6g) fine sea salt
  • 1 teaspoon (3g) ground turmeric
  • pinch of freshly ground black pepper
  • 5 cups (1200g) water
Sautéed Cabbage & Onions
  • ¼ cup (57g) coconut oil
  • 2 teaspoons (4g) cumin seeds
  • 1 red onion, finely chopped
  • ½ red cabbage, chopped
  • 3 cloves garlic, minced
  • 1 inch piece ginger, minced
  • pinch of fine sea salt
  • pinch of black pepper

Method
 

Khichdi
  1. In a large pot, add rice, lentils, salt, turmeric, black pepper, and water. Heat on medium. Once it reaches a boil, turn the heat down to low and cover the pot and let it simmer for 25 minutes. Stir occasionally to ensure it doesn't stick to the bottom of the pot.
  2. After 25 minutes, stir it one last time, turn the heat off, put the lid back on, and let it sit for 5-10 minutes.
Sautéed Cabbage & Onions
  1. While the khichdi is simmering, heat a saucepan . Add cumin seeds. Once they are sizzling and fragrant, add the onion and sautée for 3-5 minutes until they begin to brown.
  2. Add the cabbage, garlic, and ginger to the pan. Season with salt and pepper, and occasionally stir for about 20 minutes.
  3. Serve in a bowl and topped with the sautéed cabbage and onions.