FOR THE KHICHDI
Millet (foxtail or barnyard preferred): 100 g (rinsed and soaked overnight)
Yellow moong dal (split yellow lentils): 50 g (lightly dry-roasted)
Butternut or pumpkin squash: 240 g (diced)
Carrots: 75 g (diced)
Green peas: 75 g
Green beans: 75 g (chopped)
Ginger: 1 tbsp (grated)
Turmeric powder: 1/2 tsp
Cumin seeds: 1/2 tsp
Dry red chili: 1
Bay leaf: 1
Ghee: 2 tbsp (plus extra for finishing)
Salt: to taste
Hot water: 1 l
FOR THE CRISPS AND PAPAD
Small sweet potato: 1
Raw plantain: 1
Cassava root: 1 (peeled)
Rice flour: for dusting
Neutral oil (such as sunflower or rice bran): for frying
Salt: to season
Cracked pepper, chaat masala, and chili powder: to season
Papads: fried or roasted
FOR THE BABY RADISH PICKLE
Baby radishes: 6-8 (halved)
Oil: 2 tbsp
Nigella seeds (kalonji): 1/2 tsp
Turmeric powder: 1/4 tsp
Salt: 1/2 tsp
Green chili: 1 (slit)
Lemon juice: 1/2 tsp (optional)
- Heat ghee in a heavy-bottomed pot. Add cumin seeds, bay leaf, and dry red chili; let them crackle.
- Add grated ginger and sauté lightly, then stir in the roasted moong dal. Toast for 1 minute.
- Add soaked millet, turmeric, and salt. Stir to coat evenly.
- Add hot water along with the squash, carrots, peas, and beans. Bring to a boil.
- Reduce the heat, cover, and cook for 20–25 minutes, stirring occasionally, until soft and creamy. Add more water if needed.
- Finish with a drizzle of ghee before serving.
- Thinly slice the sweet potato, plantain, and cassava. Soak in cold water for 10 minutes, then pat dry thoroughly.
- Dust lightly with rice flour.
- Heat oil in a deep pan to 175°C (350°F). Fry the crisps in batches until golden brown. Drain on paper towels.
- Season with salt, cracked pepper, chaat masala, and chili powder. Keep warm under a heat lamp.
- Fry papads separately or roast briefly over an open flame until crisp.
- Heat oil until just smoking, then cool slightly.
- Add kalonji, turmeric, and slit green chili. Stir for 30 seconds.
- Add radishes and salt; sauté over low heat for 3–4 minutes until slightly tender.
- Finish with a splash of lemon juice. Let cool and store.
- Spoon the khichdi into a shallow bowl or plate.
- Arrange the sweet potato, cassava, and plantain crisps around the edge.
- Add one piece each of rice and lentil papad.
- Garnish with a spoonful of radish pickle and a drizzle of warm ghee.
