Butternut Squash Khichri

Khichri in Hindi means a “hash” of rice and legumes. It is easily digested and perfect comfort food. 

Serves 4

ingredients

1 cup brown basmati rice

1/2 cup channa dal

8 cups water

3 cups (310 g or 1 medium) butternut squash, cubed into 1-inch pieces

1 tablespoon ginger purée 

1 teaspoon ground turmeric

1 whole cinnamon stick

1 1/2 teaspoon sea salt

3 tablespoons ghee

1 teaspoon cumin seeds

1 tablespoon freshly ground black pepper

1/2 cup toasted and chopped cashews

1 tablespoon finely chopped cilantro

instructions

Rinse the rice in water 3 to 4 times then let soak with the chana dal for 30 minutes and up to 2 hours. 

Drain the rice and channa dal. Add to a stock pot with the water, butternut squash, ginger, turmeric, cinnamon, and salt. Cover and bring to a boil on high heat. 

Simmer on medium to low heat for 60 to 75 minutes. Almost all of the water should absorb and the squash should be soft. Add additional water to moisten if needed. The khichri should have a porridge like consistency.

In a small sauté pan, heat the ghee and pop the cumin seeds. Fold into the khichri. Stir in freshly ground black pepper, toasted cashews, and chopped cilantro.

notes & variations

• Instead of butternut squash, use turnips, carrots, or rutabaga.

• For a vegan version, use olive or coconut oil.

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