Khichdi Rice

Khichdi Rice Recipe

Khichdi Rice is a mish-mash of rice, lentils and vegetables served along with Kadhi and a Batata Nu Shaak in a traditional Gujarati home. The addition of vegetables along with a few spices makes the khichdi delicious and flavorful.

Cooking time
45 min
Preparation time
10 min
Serves
4
4
4
2

foodie_meter

44

Fit Foodie Recipe Score

37

Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recipe scores more than the regular recipe as it is packed with goodness brown rice, dal and vegetables is packed with protein, fiber, vitamins and minerals.

Ingredients

  • 1 cup brown rice
  • 1/4 cup whole green mung
  • 1/4 cup split yellow mung
  • 1/4 cup diced potatoes
  • 1/4 cup diced carrots
  • 1/4 cup diced beans
  • 1 teaspoon turmeric powder
  • 1/4 teaspoon hing
  • 1 teaspoon crushed black peppercorns
  • 1 teaspoon jeera
  • 1-inch piece of cinnamon
  • 1 bay leaf
  • 1 teaspoon Saffola oil
  • ghee for serving

How to make Khichdi Rice

Pressure Cooker Method

 

  • Wash the rice and lentils and keep aside. Heat oil in the pressure cooker on medium-high heat, stir the cumin seeds, cinnamon, bay leaves, washed rice and lentils, turmeric, salt, crushed peppercorns and the diced vegetables. Stir in five cups of water and close the pressure cooker
  • Allow it to cook until two whistles. Turn the heat to low after the two whistles and keep simmered for 5 minutes. Once 5 minutes of simmering has passed turn the heat off
  • Wait for the pressure to release completely. Once the pressure releases, open the cooker and stir the Khichdi to combine all the ingredients and serve hot

 

Sauce Pan Method

 

  • Heat oil in a large saucepan on medium heat; stir the cumin seeds, cinnamon, bay leaves, washed rice and lentils, turmeric, salt, crushed pepper corns and the diced vegetables. Stir in five cups of water and close the pan with a light fitting lid
  • Allow the rice and lentil mixture to come to a boil. Once it comes to a boil, turn the heat to low and cook until all the water has been absorbed. At this point turn off the heat and allow the Khichdi to rest in the pan for 10 minutes. This allows the Khichdi to settle and get cooked completely in the remaining heat; finally open and stir to combine all the ingredients and serve hot

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Comments

Healthy and tasty

Healthy and tasty

Apr 25, 2015

4
Average: 4 (1 vote)
3

I like this khichdi. & l will try it

I like this khichdi. & l will try it

Apr 25, 2015

4
Average: 4 (1 vote)
3
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