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Wheat Kichdi - easy, delicious recipe for busy days.

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.