A Little Background

Kichdi is the ultimate comfort food, especially when you need a quick, nourishing meal on a busy day. This recipe swaps traditional rice for cracked wheat, pairing it with whole and broken mung beans to create a rich, fiber-packed base that comes together effortlessly in a pressure cooker.

What makes this version extra special are a few simple tweaks that elevate the entire dish. If you have ever wondered how to easily work radishes into your everyday cooking, this recipe provides the perfect solution. Plus, crushed cardamom pods serve as a fragrant secret ingredient, bringing a subtle warmth and aromatic lift to a humble classic.

Finished with a vibrant garlic tadka cooked in a traditional combination of ghee and oil, this Wheat Kichdi strikes a delicious balance of earthy, savory spices and tender vegetables. It is a hearty, wholesome dish that proves quick weeknight meals never have to compromise on flavor.

Step 1:

Prepare your veggies first and keep them ready. You can also use frozen veggies, but make sure to wash them and microwave in a bowl for a min to remove the ice.

Step 2:

Add cracked wheat and dals to a pressure cooker, wash in 3 times to remove any residue.

Step 3:

Add all your veggies along with the spices. Crush the cardamom slightly and add it. Fill it with water. The water should be just above the veggies.

Step 4:

Pressure cook for 3-4 whistles or if using insta pot, pressure cook on high for 4 mins and let it release pressure naturally.

Step 5:

Once done and cooled. Start preparing the tadka. Add Ghee and high oleic sunflower oil (half & half). Let it heat up for a min or 2. Next add the cumin seeds, mustard seeds and the garlic. Fry until the garlic is browned.

Step 6:

Add the prepared tadka to the kichdi. Mix well, server in a bowl and top off with spinach or cilantro. Top off with more ghee and server with lentil crisps (papad).

Tips & Notes

• Choosing your radishes: Belgian or French radishes are recommended because they are milder and less pungent than larger white radishes, allowing them to melt seamlessly into the dish.
• The traditional tadka method: Using half neutral oil and half ghee is a authentic home-cooking technique that provides the rich taste of ghee while keeping the dish light.
• Adjusting texture: Using 5 to 6 cups of water creates a traditional thick consistency. If you prefer a soupier kichdi, simply stir in a little extra warm water right before serving.
• Natural pressure release: When cooking with an electric pressure cooker, allow the pressure to release naturally so the whole mung beans and cracked wheat become completely tender.
• Adding extra greens: Stir fresh spinach directly into the warm kichdi alongside the cilantro at the end; the residual heat will wilt it perfectly without overcooking it.

#vegetarian #recipe #indianfood #southindian

Originally posted on Instagram.

High Protein Vegetable Kichdi with Radishes – Lunch made easy

High Protein Vegetable Kichdi made within 30 mins – add your favorite veggies

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Servings 2 People

Ingredients

  

Ingredients

• 1 C cracked wheat
• 1 C whole mung beans
• 1 C yellow broken mung beans
• 1 C of radishes 4-5 Belgian these are less pungent than the white radishes
• 1 C of carrots 2 large chopped
• 1 C of potatoes 2 small or 1 medium chopped
• 1 C of cherry tomatoes sliced or 2 small or 1.5 medium.
• 1 C or 1 small onion chopped

Spices:

• 1 tsp Indian paprika or chili powder
• 1/2 tsp turmeric
• 1 tsp cumin powder
• 4-5 cardamom pods crushed the secret ingredient that elevates your dish
• Salt to taste

Tadka:

• 2 tbsp of garlic chopped or 6-7 pods
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 2 tbsp ghee/coconut oil. I always use half neutral oil and half ghee. This is how traditional households do it.

Instructions

 

Directions

• Add wheat, and mung beans to a pressure cooker pot and wash thoroughly.
• Next add all the veggies and spices followed 5-6C of water. Just enough to submerge all the veggies. Eye ball it if needed.
• Cover the lid and cook for 4 whistles. If using electric cooker, put it on high pressure for 4 mins and let it release pressure naturally.
• Once the it’s cooled down, prepare your tadka. Heat the oil and add the garlic, cumin & mustard. Let the garlic brown and add it to the cooked kichdi. Adjust salt as needed. Mix well. Top off with fresh cilantro or chopped spinach.
• Enjoy!

Notes

Tips & Notes

• Choosing your radishes: Belgian or French radishes are recommended because they are milder and less pungent than larger white radishes, allowing them to melt seamlessly into the dish.
• The traditional tadka method: Using half neutral oil and half ghee is a authentic home-cooking technique that provides the rich taste of ghee while keeping the dish light.
• Adjusting texture: Using 5 to 6 cups of water creates a traditional thick consistency. If you prefer a soupier kichdi, simply stir in a little extra warm water right before serving.
• Natural pressure release: When cooking with an electric pressure cooker, allow the pressure to release naturally so the whole mung beans and cracked wheat become completely tender.
• Adding extra greens: Stir fresh spinach directly into the warm kichdi alongside the cilantro at the end; the residual heat will wilt it perfectly without overcooking it.