Vegan and Soy Free
Prep time: 45 minutes
For some reason, Indian food has always intimidated me. Maybe its because I can never pronounce the names, or because most dishes use so many exotic spices, or because most have curry and I'm a wimp when it comes to spice. Yep, I'm pretty sure the intimidation comes from all of these reasons. But I made a promise to myself; I am going to really challenge myself on this vegan recipe blogging journey by creating vegan versions of popular Indian dishes once a month.
This month's dish is Khichdi! Khichdi is a popular Indian comfort food dish made from rice and lentils (or mung beans in this case). It is loaded with incredibly fragrant spices, herbs, and vegetables, and can easily be adapted to your preferences. It isn't spicy, but if you prefer a hotter dish you can add more spice to your liking. It pairs nicely with a curried carrot soup, which is quick and easy to whip up alongside the Khichdi!