Millet, amaranth and toor dal kitchari with kohlrabi from The Washington Post

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Notes about this recipe

  • Recipe Notes

    Can substitute moong dal for toor dal, and serrano serrano chiles for jalapeño chiles .

  • Ganga108 on September 16, 2023

    UPDATE FROM PREVIOUS COMMENT: I had to alter this recipe a bit (quite a bit) after reading the recipe and knowing that toor dal never cooks in 45 mins (30+10+5 separate stages). Even when it is soaked beforehand it will take every minute of that to get nice and soft and falling apart. The recipe doesn't specify to soak, so it took me 1.5 hours and a ton more water. I also added spices as it is a rather gently-flavoured recipe. It needs the spice, I think. Some khichdis are very gentle, but others take much more spice. I also increased the number of carrots (which took longer to cook than specified to be just past the crunchy stage) and used green beans instead of kohlrabi. WITH ALL THESE CHANGES it turned out a wonderful dish to get millet and amaranth into the diet. I used PROSO Millet for this one as it is nice and porridge-y. (I am testing a range of millets and millet recipes atm). After all that, it is very yummy. If making in Summer, for a lighter flavour don't toast the grains.

  • Ganga108 on September 16, 2023

    I have put this dish on to cook, but suspect it will take more than 30 + 10 mins to get the right consistency for Khichdi. Toor dal takes longer to cook down to its beautiful and quintessential "falling apart" texture. I'd recommend soaking the toor dal overnight, and/or expecting it to cook much longer. The suggested alternative of split mung dal will cook in the suggested time. I will update when it is cooked in a separate comment.

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