TASTY Vegan Cooking on a Budget; Vegan Khichdi | Under 60¢ a portion! | Instant Pot Recipe

Vegan Risottos: • Let's Make CREAMY Vega...
Discover a wallet-friendly vegan khichdi that packs a punch of flavour! In this video, we’re turning basic ingredients into a wholesome meal that won’t break the bank. It's a standout dish in its own right, but it's also perfect for those times when you're feeling under the weather; easy to make, gentle on the throat, and full of lots of nutrients and lots of immune-boosting spices.
I made the vegan khichdi in the Instant Pot, which makes it a super quick and easy midweek dinner, but you can also make it on the stove or in a slow cooker
Now that you have the basic recipe, you can get really creative with the dish by adding all kinds of different veggies, grains, beans, chickpeas and so on. Because the flavour is relatively mild, you can really jazz it up with different toppings!
In my version, I used a shop-bought ramen broth (because it needed to be used before it went bad), and lots of different spices. If you want to make this even cheaper than the 30¢ per portion, simply use a cheaper stock, or even water, less/cheaper spices
Check the pinned comment for recipe notes and tips
In this video, you'll learn:
✅ How to make vegan khichdi
✅ What is khichdi
✅ Is khichdi the same as kitchari?
✅ What is ghee?
✅ Is ghee vegan?
✅ Dairy free ghee substitutes
✅ How to cook khichdi in the Instant Pot
A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions
Vegan Khichdi Ingredients:
430g (2 cups) Yellow Mung Dal (yellow mung beans)
290g (1½ cups) Jasmine Rice
1920ml (8 cups) Water (to soak rice & beans, do not discard!)
1 White Onion
4 tbl Vegan Margarine
4 Cardamom Pods
½ tsp Black Pepper
2 tsp Fresh Ginger (grated)
½ tsp Ground Asafoetida (Hing)
480ml (2 cups) Ramen Broth (use any stock or water)
1 tsp Turmeric
1 tsp Salt
Tempering Ingredients:
2 bulbs of Garlic
2 tbl Vegan Margarine
½ tsp Cumin Seeds
½ tsp Coriander Seeds
½ tsp Caraway Seeds
½ tsp Chile Powder
Mentioned Links:
Vegan Salisbury Steak: • Exploring the world wi...
Vegan Kedgeree: • Vegan Kedgeree; an INC...
Vegan Risottos: • Let's Make CREAMY Vega...
Sinfully Spicy Khichdi: sinfullyspicy.com/khichdi-rec...
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Welcome to my kitchen (lab?)
My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!
Timestamps:
00:00 -We're making vegan khichdi!
02:23 - Best pulses and rice to use for vegan khichdi
03:54 - How to cook vegan khichdi in the Instant Pot
08:04 - What is tempering in Indian cookery?
14:55 - Let's eat vegan khichdi!

[@AuntieRachelsChaoticKitchen]

Pinned: Vegan Risottos: kzbin.info/www/bejne/eWaceWR9m8aCb5o Recipe notes & tips: - I reckon it would be really tasty to use brown butter in this dish! Here’s the technique in the Brown Butter Carrots Video: kzbin.info/www/bejne/maC5fnxtoNJ5osk - Tempering note; From: www.shemins.com/using-whole-spices-in-indian-cooking-aka-tempering/ “Tempering of spices is a traditional method to extract the full flavour from spices. It is also known as “Tadka”. It captures and maintains the essence and aroma of the spices in hot oil, infusing the final dish with a distinct flavour and fragrance. This is done using Indian whole spices. If you are making a curry, then temper at the start. If you are making a dahl, rasam or sambar then it is best to temper at the end, in which case use a separate pan and simply add to the dish.”:

[@BornAncient47]

My goodness. I just fell in love with you all over again... Very grateful to see this as part of your journey and evolution. Greetings from California, divine woman. Keep up your incredible work 👑✨

[@jomarkohoward2665]

Love you're content please make More

[@craigfowler7098]

You make vegan cooking interesting

[@AuntieRachelsChaoticKitchen]

Thanks!

[@MrJorgenoguera]

Holly lord, that sees so gorgous

[@madmaf6011]

Thanks that looks great! Always good to be reminded to try different types of pulses and not just red lentils every time.

[@AuntieRachelsChaoticKitchen]

I really enjoy buying ones I've never had before and discovering new flavours/textures 😊

[@pauldesjardins1060]

Hi Rachel. If you do Canada, I would suggest a tourtiere. Which is a Quebec meat pie. Everyone thinks poutine , which is just French fries with gravy and cheese curds. Can't wait!

[@pauldesjardins1060]

If you do one, mashed potatoes are used as a binder for the meat. So you can do your magic with it!!

[@AuntieRachelsChaoticKitchen]

Canada is on my list! With poutine. The only issue with changing that to a tourtiere is that Australia's is also a meat pie. I'll do some research and have a good think. Thanks very much for the suggestion 😊

[@pauldesjardins1060]

If you do Poutine, check out the embellished versions. There's no end to what you can do!!

[@dmagik8]

Some good lookin stuff here! You still mad fine

[@nickymorgan112]

Kia Ora (Hello) Auntie.. keep up the top notch cooking.. can’t wait for ya New Zealand episode!!

[@AuntieRachelsChaoticKitchen]

Kia Ora right back! I'm planning a pavlova, and the availability/quality of British berries will hopefully be a bit better in the next couple of months. That said, if you watched the coffee cake video; when I was looking through that book, the author waxes lyrical about how well coffee goes with blackberries. Maybe I'll work that into the pavlova 😍

[@nickymorgan112]

@@AuntieRachelsChaoticKitchen that sounds delicious! Now we’re talking! lol.. as a kiwi I’ve never had a coffee pavlova but the sound of it definitely gets the taste buds tingling! Definite tastegasm incoming! lol.. keep on keepin on auntie!!

[@AuntieRachelsChaoticKitchen]

You've convinced me! I initially thought about doing a vacherin, as the author mentions (I think it's like a mille fuille but with meringue layers), but doing a pavlova gives me another national dish for the series!

[@BigD32477]

Im fairly new to the vegan world and I just wanted to compliment you on all of your amazing recipes.. everything looks delicious ❤️​@@AuntieRachelsChaoticKitchen

[@AuntieRachelsChaoticKitchen]

Thanks Big D! That's really kind of you to say

[@josiahalcorne]

Except for Ethiopian, no cuisine translates better to vegan than Indian. Please support the content creators who make the things we enjoy. If you can't do the financial support thing then take the time to like and subscribe and leave a word of encouragement in the comment section and take the extra minute or two to watch the ads rather than skip them especially the ads at the end of the video.

[@AuntieRachelsChaoticKitchen]

I need to have a go at some Ethiopian dishes. Any reccs to get me started?

[@josiahalcorne]

@@AuntieRachelsChaoticKitchen kzbin.info/www/bejne/bn69oImQqrtnrKc kzbin.info/www/bejne/ooKWh3-Ge5t4bdE I couldn't find a good Mushroom wot/stew video but that's my favorite vegan option. The red lentils is going to make the best thumbnail photo. And I just included the collards because I'm from The South in the US and can't get enough of greans. They don't really use any dairy in Ethiopian cooking so almost all the veggie dishes are vegan by default. Injera is a bit of a process to prepare but Naan works just fine as a substitute or just serve over rice.

[@jomarkohoward2665]

❤Can we extange numbers or is that too weird lol 😂

[@AuntieRachelsChaoticKitchen]

No.

[@jomarkohoward2665]

We are born on the same day October 27th ❤ hmu Scorpio vibes love you're content 😽 no sex just content progression