Posts Tagged ‘lentils’


I discovered khichdi while attending a week long yoga-meditation retreat, where we barely ate anything but khichdi, which was light on the stomach, yet fulfilling and soothing. Ever since, I’ve been making it often, as it is super easy to make, my family loves it, and it’s very comforting.

Usually this Indian dish, typically a porridge like consistency, is made of rice and lentils, but I’m trying to cut the rice out. My khichdi is made with quinoa and lentils, but you can easily substitute the quinoa back to rice. If you like a dry consistency for your khichdi, add less water.

The quantities of the recipe are meant to make a pot full of khichdi, especially during winter time. We just keep eating from it… If you want less- half down the ingredients (but not the time).

Btw- like any of my handmade bowls? get in touch with me, or take a look at my Instagram #ayeletspottery    🙂

you’ll need:

  • 1.5 cups (soaked) organic quinoa
  • 1.5 cups (soaked) organic lentils
  • 4 Tablespoons coconut oil
  • 3 teaspoons cumin seeds
  • 2 bay leaves
  • 11 cups water
  • 3 teaspoons salt
  • 2 teaspoons turmeric
  • 2 teaspoons ajwain (optional)
  • 2 Tablespoons cilantro
  • squeezed lemon


How to:

  1. Start by soaking the quinoa and lentils in clean water for an hour (can be done in the same dish). Rinse under running water and drain. Set aside.
  2. Press SAUTE on your instant pot. After 30 seconds, add the coconut oil, and once melted, add the cumin and bay leaves.
  3. When bay leaves turn brown and cumin is popping, add the quinoa, lentils, water, salt, turmeric and ajwain.
  4. Turn off the saute, mix everything once. Close lid with vent in sealing position. Change the instant pot setting to manual or pressure cook mode at high pressure for 23 minutes.

After the pressure has naturally released (or you’ve manually released it) stir the khichdi. Scoop some into a bowl, add cilantro and lemon on top. Enjoy!


  • Use any variation of lentils.
  • Feel free to add any diced veggie: cabbage, cauliflower, spinach, peas, etc’ – anything you wanna get rid of, really- fresh or frozen.
  • Like it spicy? add some red/green chilli or chilli powder. Play around with added garlic, onion. Prefer a sweet twist? add 1/2 teaspoon of cardamom powder, ginger and cinnamon to taste (instead of cumin, ajwain and cilantro). You can add some coconut milk instead some of the water. Garnish with raisins, cashews and/or almonds.
  • Overnight, the khichdi will absorb the water, so if you like it porridge -like, add more water next time you heat it. Also, if you like it less “soupy”, reduce the water a bit, or change the quinoa to rice.



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cooking them with lentils

collard greens

Temperatures are slightly up, but still kind of cold and gray. Especially today. It feels like London. misty, rainy. I can’t but help myself to a nice, heartwarming dish. Also, a great opportunity to use the pressure cooker.

So my dear friend Meenakshi, who is a talented cook, has at least three pressure cookers and she produces the most tasty food in no time. Along with the argument that it is much more friendlier to our environment, I was convinced to finally invest in a pressure cooker.

According to my faint memory, my family used to have one of those, many years ago (aka- grandma). I’ve heard horror stories about cooking that went beyond the pressure point, and a lid that went beyond the ceiling. Naturally, after purchasing that eco-friendly product, it was well kept and tucked away for a few months.

I guess it took me a while to mature into acceptance of the pressure cooker. I sat myself down and read ALL of the words in the little booklet that came with my shiny cooker. I also read ALL the warnings. long sigh.. It was time. That day I manged to make chicken pulao and a chickpeas with wheat berries dish for dinner. Ta Da. Mission accomplished.

So today, as I was examining the veggies at the store, this young collard green winked at me. I had to take a whole bunch. This is the result of Collard Greens + Orange Lentils + one pressure cooker:

indian collard greens and dal

I basically took the recipe from here, but adjusted it to my pressure cooker as follows.

you’ll need:

  • 1 cup orange lentil (“masoor dal” from the indian store)
  • 1 bunch of collard greens (about 7-8 large leaves)
  • 2 tomatoes, diced
  • 1 onion, finely chopped
  • 7 garlic cloves, finely chopped
  • 1/2 tsp curry powder
  • 1 tsp turmeric powder
  • 1 cup of water
  • 2 Tbsp olive oil
  • lemon


  • Small preparations: To make things easier for me, I chop the onion and garlic together in my mini food processor. (mu ha ha). The collard greens are quickly rinsed, roll-folded together to be cut into strips. The lentils are washed under cold water.
  • Heat the oil in the pressure cooker, and add the onions and garlic. Saute a few minutes. Lower the  heat and add the lentils. Toss around for 2 minutes.
  • Add all other ingredients (but not the lemon). Close the lid tightly over the pressure cooker.
  • Increase heat and wait there to hear how the pressure builds up. Every pressure cooker is different, so read the manual. Once pressure has built, lower heat to somewhere between low and medium for 7 minutes.
  • Turn off the heat completely, and wait for the pressure cooker to cool down. I’m still learning this thing, so I waited 20 minutes.
  • Open the lid, carefully. Squeeze some fresh lemon on your tasty dish.

green and orange

fold- roll -cut

pressure cooker- a whole new world

My next pressure cooker project is

about to become tomato chutney

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