Pumpkin Spice Butternut Squash Khichdi

Pumpkin Spice Butternut Squash Khichdi is a fall-inspired Indian fusion recipe. This recipe is Vegan and is soul food! This idea was Jiggy’s brainchild and it worked so well. Pumpkin spice is a mix of cinnamon, nutmeg, ginger, and cloves which is perfect in Indian cuisine. This is so comforting and literally is a hug in a bowl. The balance of all the spices with the sweetness from the pumpkin puree and butternut squash just works! If you like pumpkins this is something you need to make NOW! An Indian fusion recipe for fall which is perfect for the nip in the air. This recipe is made in an instant pot but you can make it without one. Being made in an instant pot it’s so easy to make and you can easily meal prep it!

Happy Cooking!

Servings: 5-6 servings

Prep Time: 10 mins

Cooking Time: 20 mins

Total Time: 30-40 mins

Ingredients:

• 1 tbsp veg oil

• 1 tsp ghee

• 1 tsp cumin seeds

• 1 tsp coriander seeds 

• 1 big bay leaf 

• 2/3 cup finely chopped onions

• 1.5 inch Ginger grated 

• 2-3 cloves Garlic minced 

• 2 green chili sliced

• 1/2 cup green peas- I used frozen

• 1 cup butternut squash cut in cubes

• 2 tsp pumpkin spice

• 1/2 tbsp cumin powder

• 1 tsp red chili powder

• 1/2 tsp Hing powder

• 1/2 tsp turmeric powder

• 1/4 tsp ajwain powder

• 1/2 cup pumpkin purée - i used canned

• 1/3 cup yellow moong dal

• 1/4 cup Toor dal

• 1/3 cup basmati rice 

• 1 tbsp Kasturi methi 

• 1/2 tsp garam masala

Directions: 

1. Wash the dals (moong and too) and rice together well and drain. I washed it 3-4 times.

2. Put the instant pot on saute mode.

3. Add oil and ghee. Once warm add cumin, coriander seeds and bay leaf. Let it crackle.

4. Add onions and cook for 4-5 mins till it starts to brown.

5. Add ginger, garlic and green chilis and cook till fragrant.

6. Add butternut squash cubes, peas and spices- hing, red chili powder, ajwain, cumin and pumpkin spice and mix.

7. Add pumpkin puree and cook for 1-2 mins.

8. Add about 1/2 cup water to deglaze.

9. Add the washed rice and lentils and mix. Add 3.5-4.5 cups of water and mix. (depends on the consistency of khichdi you like)

10. Put the instant pot on for 9 mins on bean grain mode and let the steam release naturally.

11. Once the steam is released add kasthuri methi & garam masala and cook for 1 min.

12. Sevre topped with your favorite condiments. Curd with some chopped onions and cilantro pairs best with this.

Notes/Tips:

• If you don’t have pumpkin spice you can make your own. Mix 2 parts cinnamon powder with 1 part clove powder, 1 part ginger powder, and 1 part nutmeg powder.

• If you don’t have an instant pot, you can make this in a pressure cooker as you would for regular khichdi.

• I used canned pumpkin puree but you can use fresh.

• You can add whatever veggies you like.

• If you don’t top with chopped coriander chop some and mix it in when you add kasturi methi.

• Curd balances the flavor really well!