Khichdi
Servings: 4
Calories: 335kcal
Ingredients
- ½ cup basmati rice rinsed and drained
- ½ cup red lentil masoor dal, rinsed and drained
- ½ cup yellow lentil moong dal, rinsed and drained
- 2 tbsp coconut oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 3 green chillies finely chopped
- 2 bay leaves optional
- ¼ tsp turmeric powder
- ¼ tsp paprika
- ¼ tsp ginger powder
- 1 tsp salt
- 1 medium tomatoes chopped
- 1 medium onion finely chopped
- 4 cups water
- 2 tbsp cilantro chopped, for serving
Instructions
Prepare the Lentils and Rice:
- Rinse the basmati rice, red lentil, and yellow lentil under cold water until the water runs clear. Drain and set aside.
Cook the Spices:
- Heat coconut oil in a large pot over medium heat. Add mustard seeds and cumin seeds. When they begin to crackle, add the green chilies, bay leaves, and chopped onion. Sauté until the onion becomes soft and translucent.
Add the Spices and Tomatoes:
- Stir in the turmeric powder, paprika, and ginger powder, and salt. Add the chopped tomatoes and cook for 2-3 minutes.
Add Lentils, Rice, and Water:
- Add the rinsed lentils and rice to the pot, along with 4 cups of water. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until the lentils and rice are fully cooked and soft.
- Remove the bay leaves from the pot and add fresh cilantro to the khichdi.
- If the khichdi becomes too thick, add a little more water to reach your desired consistency.
Serve:
- Serve the khichdi hot, garnished with cilantro or lime alongside a side of yogurt or pickle for a complete meal, if you wish.
Nutrition
Calories: 335kcal | Carbohydrates: 51.9g | Protein: 14.8g | Fat: 7.8g | Saturated Fat: 6g | Potassium: 617mg | Fiber: 16.1g | Sugar: 3.1g | Calcium: 58mg | Iron: 4mg