Fall Harvest Tomatillo Curry Khichdi

Khichdi (also spelled khichri) is a classic Indian rice and lentil dish — simple, nourishing, and endlessly adaptable.
Use any lentils, add your favorite proteins, and swap in whatever fall veggies you have on hand.

Roast Veggies

• 1 sweet potato, cubed
• 1 carrot, sliced
• ½ delicata squash, cubed
• 1 tbsp olive oil
• 1 tsp cumin
• pinch cinnamon/nutmeg
• Salt & pepper


Roast at 425°F for 20–25 min until tender.

Cook Khichdi

• 1 cup basmati rice, rinsed
• ½ cup yellow split lentils/ red lentils, rinsed
• 1 tbsp ghee/oil
• 1 tbsp cumin seeds
• 1 small onion, chopped
• 2 tbsp Garam Goddess Tomatillo Curry Hot Sauce 🔥🌶️
• ½ tsp turmeric
• ½ tsp ginger, grated
• 1 tsp salt
• 4 cups broth (or water)

1. Heat ghee. Sizzle cumin seeds.
2. Add onion; cook till golden. Stir in ginger and sauté for 1 min
3. Add turmeric and Tomatillo Curry sauce
4. Add rice, lentils, salt, broth
5. Bring to a boil, then cover + simmer 25–30 min until soft. (I like the texture less mushy but its a personal preference)
6. Fold in roasted veggies
7. Finish with chopped fresh cilantro

Garnish with cilantro and serve hot with cool yogurt, extra hot sauce with a drizzle of ghee.