Warm Up with Khichdi and Vegetables: The Ultimate Winter Comfort Food

For those days when the sun’s rays aren’t able to penetrate through the smog, our comfort food comes to our rescue.

As the temperatures dip and we wrap ourselves in warm, fuzzy winterwear, we also want to indulge in something that will warm us from within—this includes the urban fatigued soul.

That’s when I make this chilkey wali moong daal (split moong daal) khichdi with grated white radish and radish leaves (saag) as accompaniments.

It is not always necessary to indulge in gourmet, five-star cuisine to feel good; just the usual and simple ghar ka khana (home-cooked food) can do the trick.

I usually pre-soak the daals (pulses) for a few hours. I add mustard oil, cumin seeds, and hing (asafoetida) to a pressure cooker on medium flame. I tip in the soaked daal and stir well. I then add a pinch of turmeric and salt to taste and warm water. Once it comes to a boil, I place the lid and keep it on for a couple of whistles, and it’s done. Allow the khichdi to sit briefly before removing the lid; let the steam do its trick.

I usually like my khichdi, a broth with a soup-like texture. I love to relish it with some vegetables, like grated white radish sautéed in mustard oil, cumin seeds, and a bay leaf with just a little salt and turmeric for flavour. Stir well until the grated radish is semi-cooked. Take care not to overcook the radish; it should have a slightly crunchy yet cooked texture. You’ll love the zesty woody flavour that balances so well with a khichdi or daal-chawal (lentils and rice).

First, thoroughly wash the radish leaves and chop them to make the saag. Then, in an iron kadhai (wok), splatter a small teaspoon of kalonji (onion seeds) in hot mustard oil, followed by a pinch of hing and one dry red chilli. Sauté for a few minutes until the chopped leaves become slightly soft. Here again, ensure that the leaves aren’t overcooked.

That’s it. Enjoy the goodness of this warm khichdi with vegetables, and don’t forget to add a dollop of ghee (if you want to make it a vegan option, skip the ghee). The entire meal is a spectacle for an urban fatigued soul that pines for something simple and soothing.

This meal may seem simple and humble, but it is actually a powerhouse of nutrients. The high fibre from the khichdi, Vitamin C from the radish, calcium, and Vitamin K from the radish leaves saag are even better than what ‘Popeye the Sailor’ would get from canned spinach!