Easy Mung Sprouts Khichdi With Butternut Squash

You can add sprouts to just about any dish, but this khichdi is a particular favorite in our home. It’s not just delicious, but it is also really easy to make. I make it in a pressure cooker, although you can certainly do this in a saucepan. All you really need is a few spices and herbs, like ginger, garlic, and turmeric, and you can have the khichdi piping hot and ready to eat in under 30 minutes. I added to this khichdi some butternut squash, because it’s just so plentiful hereabouts in winter, and it is an incredibly versatile veggie that adds oodles of flavor and healthfulness. You can use carrot, or sweet potatoes too. Serve the khichdi the way it’s done in India, with a spicy curry– I usually make a simple potato curry that goes beautifully with this khichdi, and fry up – or microwave – some poppadums for crunch and texture. Some Indian pickle – rich in probiotic bacteria – is wonderful to eat alongside khichdi.