Red Rice Khichdi
By Nmami Agarwal 20-Sep 2021 Reading Time: 3 Mins
For a Serving Size of Two:
Ingredients:
- 80 grams red rice, rinsed and soaked for 30 minutes
- 50 grams split yellow moong dal, rinsed
- 100 grams finely chopped onion
- 100 grams chopped tomato
- 50 grams diced carrots
- 50 grams chopped green beans
- 50 grams peas
- 20 grams grated ginger
- 2 green chilies, slit
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- Salt to taste
- Fresh coriander leaves, chopped
- 700 ml water
Procedure:
- In a pot or pressure cooker, heat the cooking oil over medium heat. Add cumin seeds and let them splutter.
- Add finely chopped onions, ginger, and green chilies. Sauté until the onions turn translucent.
- Stir in the chopped tomatoes, carrot, green beans, and peas. Cook for 3-4 minutes until the vegetables are slightly softened.
- Drain the soaked red rice and moong dal, and add them to the pot. Mix well to combine all the ingredients.
- Sprinkle turmeric powder and salt, then add 700 ml of water. Stir everything together and bring to a boil.
- If using a pressure cooker, close the lid and cook for 2 whistles. If using a pot, cover and simmer until the rice and dal are cooked and the khichdi reaches a porridge-like consistency (approximately 20-25 minutes). Add more water if needed.
- Once cooked, turn off the heat and let it rest for a few minutes. Garnish with fresh coriander leaves before serving. Serve the red rice khichdi hot with yogurt or a side of pickles for a complete meal
Nutritional Benefits:
Nutritional Information:
- Calories: 715 kcal
- Protein: 22.8 g
- Carbohydrates: 121.7 g
- Fat: 19.2 g