A Middle Eastern take replacing rice with bulgur wheat for a high-fiber comfort meal.
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Rinse the lentils under cold water and place them in a large pot with 3 cups of water.
Bring the lentils to a boil, then reduce heat and simmer for about 15-20 minutes until they are partially cooked but still firm.
While lentils simmer, heat olive oil in a skillet over medium heat and sauté the sliced onions until they are dark golden brown and caramelized.
Drain the lentils and return them to the pot, then add the bulgur wheat, cumin, cinnamon, salt, and pepper.
Pour in 4 cups of vegetable broth or fresh water and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot tightly, and simmer for 15 minutes until the liquid is fully absorbed.
Remove from heat and let the pot sit covered for 5 minutes to allow the bulgur to fluff up.
Stir in half of the caramelized onions, then serve the khichdi topped with the remaining onions and fresh parsley.
