Winter vegetable dal khichdi risotto with parsnip and carrot
AuthorZjefCategoryMain dishDifficultyBeginnerWinter season just screams for warming and well-seasoned stews. And that also happens to be what Indian cuisine is all about. One of the most famous dishes is dal (sometimes written as dahl, dhal or daal). This is a well-seasoned stew made of legumes: lentils, peas or beans. Usually served with rice or naan (or some other kind of bread). With khichdi, the rice is cooked along in the same pot. This way you only have one fire to use and you also have less cleanup afterwards. So that's sustainable, but most of all satisfyingly lazy.
So this recipe is inspired by an Indian khichdi: a cross between dal and risotto. Add winter root vegetables and fragrant spices to that. Parsnip and carrot combine really well with curry, cumin and coriander seeds. And for the contrast you can finish this winter stew with some refreshing (unsweetened) soy yogurt. Also surprisingly good is to add some tahini or sesame paste for extra depth. And sunflower seeds give the dish a pleasant extra bite. A simple but heart-warming dish full of fiber, protein and minerals. Ideal to get through the coldest days of the year!
Ingredients
Directions
Chop the onion and sauté it with a little oil in a large pot over medium heat until translucent.
Add the pressed garlic and the grated or finely chopped ginger and sauté for another minute.
Cut the carrot and parsnip into cubes and add them to the pot. Meanwhile add the spices: curry powder, cumin seeds, coriander powder and a pinch of chili (optional).
Rinse the rice and red lentils and add them to the pot.
Now add the broth and let it simmer for 20 minutes on low heat with the lid on the pot. You don't have to stir: it's sufficient to check every now and then whether you need to add extra broth or water.
Finish with black pepper and salt to taste. Depending on the broth, you may have to add more or less.
Serve with your favourite toppings: (unsweetened) soy yogurt, tahini sesame paste, sunflower seeds and/or fresh cilantro go very well with this dish. Or you could also add some chili flakes for extra heat.
Ingredients
Directions
Chop the onion and sauté it with a little oil in a large pot over medium heat until translucent.
Add the pressed garlic and the grated or finely chopped ginger and sauté for another minute.
Cut the carrot and parsnip into cubes and add them to the pot. Meanwhile add the spices: curry powder, cumin seeds, coriander powder and a pinch of chili (optional).
Rinse the rice and red lentils and add them to the pot.
Now add the broth and let it simmer for 20 minutes on low heat with the lid on the pot. You don't have to stir: it's sufficient to check every now and then whether you need to add extra broth or water.
Finish with black pepper and salt to taste. Depending on the broth, you may have to add more or less.
Serve with your favourite toppings: (unsweetened) soy yogurt, tahini sesame paste, sunflower seeds and/or fresh cilantro go very well with this dish. Or you could also add some chili flakes for extra heat.