You’re going to love this gluten-free Indian breakfast stew, vegan kitchari (also known as khichdi.) This warm and filling breakfast is made with mung dal, rice, and spices like cumin, mustard seed, turmeric, ginger, and cloves.
Gentle morning vegan kitchari (also called khichdi) is an Indian breakfast stew with a base of mung dal and rice. (Alternatively, it can also be made with red lentils, toor dal, or urad dal instead of mung dal.)
It is spiced with cumin seed, mustard seed, turmeric, ginger, and cloves.
The protein and grains make the stew very filling and warming.
This recipe comes from Power Plates, a cookbook by Gena Hamshaw of The Full Helping.
In this post:
Power Plates
The first word that comes to mind when flipping through the recipes in Power Plates is “nourishing.”
There are 100 eye-catching recipes in the book.
The breakfasts, bowls, salads, and skillets feature everything I’m craving this time of year.
As I flipped through page after page, I was hit with the recurring thought, “Yes, this is exactly what I want.”
Gena is a Registered Dietitian. Her recipes focus on a balance of complex carbohydrates, proteins, and fat for maximum satiety.
A proponent of batch cooking, Gena advocates taking some time on Sunday to make staples for the week for easier bowls, and quick grab-and-go meals.
She explains how to freeze many of the items in the book, so that a healthy meal is never far away.
Even if you’re cooking for one, Gena recommends making the full allotment of recipes for leftovers, as a way to help yourself on busy weeknights.
Photographs accompany each recipe in the book. The aesthetic is beautifully airy with lots of bright white and a minimalist approach.
The book reminds me of a well-manicured Instagram feed in the best possible way.
Even if you don’t dirty a dish (and I think you should), the book is a pleasure to leaf through.
Indian breakfast stew
Like me, Gena is a savory breakfast fan. So I knew I’d love her vegan kitchari recipe.
First I made a full batch of this savory stew for dinner one night with some toasted sourdough bread. I scooped stew onto my warm bread as I ate it.
Then I had leftovers for breakfast the next day, and sent David with leftovers for his packed lunch.
This kitchari is truly a meal you can eat any time of the day. And like so many well-spiced stews, chilis, and soups, it only gets better as time passes.
If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!
📖 Recipe
Vegan kitchari (Indian breakfast stew)
Ingredients
- 1 Tablespoon coconut oil
- 2 teaspoons mustard seeds
- 1 teaspoon cumin seeds
- 1 onion white or yellow, diced
- 3 carrots peeled and diced
- 1 Tablespoon finely grated or minced fresh ginger or 1 teaspoon ground ginger
- ¾ cup white basmati rice or jasmine rice, rinsed
- 1 cup dried moong dal or toor dal, urad dal, or red lentils
- 1 teaspoon ground turmeric
- ¼ teaspoon ground cloves
- 1 teaspoon salt
- ¼ teaspoon black pepper freshly ground
- 4 cups vegetable broth low-sodium
- 2 cups water
Instructions
- Heat the oil in a large pot over medium heat. When the oil is shimmering, add the mustard and cumin seeds and cook, stirring constantly, until the seeds begin to pop, about 2 minutes.
- Add the onion, carrots, and ginger and sauté for about 5 minutes, until the onion is tender and translucent.
- Stir in the rice, dal, turmeric, cloves, salt, pepper, broth, and water and bring to a boil over high heat. Lower the heat, cover, and simmer for 20 minutes.
- Remove the lid, stir well, and then simmer, uncovered, for 5 to 10 minutes, until the texture resembles porridge (for a soupier texture, decrease the cooking time, and for a thicker texture, cook it a bit longer).
- Taste and adjust the seasonings if desired. Serve with your toppings of choice.
Notes
Nutrition
Disclosure: I received a complimentary copy of Power Plates for review.
Shell
This dish looks so warm and comforting. I tend to stick to cereal for breakfast, but this looks like a hearty alternative.
Cadry
I’ve been making a lot of cereal lately too, which is highly unusual for me. However, you can’t beat how quickly cereal comes together. When you feel like a little more time on task, you should give this kitchari a whirl. If you made it on Sunday, you could eat it during the week – just heat and eat.
Susan
I’ve just been writing a post about her previous book, Food52 Vegan. Gena makes such good recipes! Power Plates is on my list for sure.
Cadry
Oh, I look forward to reading your post, Susan! I totally agree on Gena’s recipe writing prowess. She knows her flavors!
Bianca Phillips
I am reviewing this book soon too! And it looks awesome. I LOVE GENA! And that kitchari looks delicious.
Cadry
Yay! I can’t wait to see what you make too. And as a fellow savory breakfast lover, I think you’d be all over this kitchari.
Gena
Cadry, thank you for such a thoughtful and lovely review of the book! I’m so glad you chose that recipe—it’s not a traditional kitchari by any means, but I love the meal and it evokes so much comfort for me. I hope it’ll give you nourishment and cozy feelings over time, too. I so appreciate your sharing!
Cadry
You’re so welcome, Gena! Thank you for making such a beautiful book. I know I will be cooking from it often. <3