Khichdi, a staple in Indian cuisine, is renowned for its simplicity and health benefits. Today, we’re sharing a unique khichdi recipe that combines traditional ingredients with a twist, offering a delicious and nutritious meal that’s sure to become a new favorite.
Ingredients:
- 1 cup Indrayani rice
- 1/2 cup Moong dal (yellow split lentils)
- 1/2 cup Masoor dal (red lentils)
- 1/2 tsp Turmeric powder
- Salt to taste
- 4 cups Water (add or remove water if required)
- 2 tbsp Ghee or coconut oil
- 1 tsp Cumin seeds
- 1 Bay leaf
- 1 inch Ginger, finely chopped
- 4-6 Cloves of garlic finely chopped
- 2 Green chilies, slit lengthwise
- 1/2 cup Carrots, diced
- 1/2 cup Fresh spinach, chopped
- Fresh Cilantro finely chopped (optional)
- 2 Tomatoes diced
Instructions:
- Rinse the rice and lentils together until the water runs clear.
- In a pressure cooker, heat ghee or coconut oil over medium heat.
- Add cumin seeds and bay leaf, and let them sizzle for a few seconds.
- Add garlic, ginger and green chilies, sautéing until fragrant.
- Stir in the carrots and tomatoes, cooking for 5 minutes.
- Add the rice, lentils, turmeric powder, salt, and water. Stir well.
- Close the pressure cooker lid and cook for 3 whistles on medium heat.
- Let the pressure release naturally before opening the lid (15-30 mins).
- Fluff the khichdi with a fork.
- Garnish with fresh cilantro and serve hot with a dollop of ghee or a side of yogurt.
This khichdi recipe is not only comforting but also packed with proteins, fibers, and essential nutrients. It’s a perfect meal for any time of the day and is especially beneficial for those seeking a wholesome, easy-to-digest dish.
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