Autumn Khichri
Photo: Ajna Jai / Contributor
Vegetables are much easier to enjoy when they come wrapped in delicious vehicles, which is why finding ways to sneak them into flatbreads, stews, curries and soups is the way to go. A mound of grassy greens can be submerged in a pool of delicious dal; grated carrot or parsnip can disappear into roti doughs; finely chopped spinach, chard or kale with a combination of aromatic herbs wilted into rice can brighten up flavors.
The first whiff of cool weather carries with it a craving for khichri, the peasant rice and bean stew from India, another vehicle for all kinds of vegetables. There is no wrong way to make khichri — varieties of rice and beans and proportions can vary. The key is to cook the khichri long and slow to a soft creamy stew and then add vegetables of your choice. Toppings wise, anything goes — but given that pomegranates appear in the autumn, they make a delicious tart garnish. Fried eggs, minced vegetables, herbs, cheese, olive oil or butter are just a few other suggestions.