Bhuna Khichdi

Bhuna Khichdi is a wholesome and comforting Indian dish made with rice and lentils, slow-cooked with aromatic spices and vegetables. This one-pot meal is not only flavorful but also packed with nutrients, making it a perfect choice for a healthy diet.

Ingredients

• Basmati rice - 100 grams
• Moong dal (split yellow lentils) - 50 grams
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, chopped
• Ginger - 1 teaspoon, grated
• Garlic - 2 cloves, minced
• Green chili - 1, slit
• Turmeric powder - 1/2 teaspoon
• Cumin seeds - 1 teaspoon
• Mustard seeds - 1/2 teaspoon
• Garam masala - 1/2 teaspoon
• Vegetable oil or ghee - 2 tablespoons
• Salt - to taste
• Water - 3 cups
• Fresh coriander leaves - for garnishing

Steps

1. Rinse the basmati rice and moong dal under cold water until the water runs clear. Soak them together in water for 15-20 minutes, then drain.
2. In a heavy-bottomed pot, heat the vegetable oil or ghee over medium heat. Add the cumin seeds and mustard seeds, and let them splutter.
3. Add the chopped onion to the pot and sauté until golden brown.
4. Stir in the grated ginger, minced garlic, and slit green chili, and sauté for another minute until fragrant.
5. Add the chopped tomato and turmeric powder, cooking until the tomatoes soften.
6. Add the drained rice and dal mixture to the pot, and stir well to coat them in the spice mixture.
7. Pour in 3 cups of water and season with salt to taste. Bring the mixture to a boil.
8. Reduce the heat to low, cover the pot, and simmer for about 25-30 minutes until the rice and dal are cooked and the water is absorbed.
9. Once cooked, fluff the khichdi with a fork and sprinkle garam masala on top. Garnish with fresh coriander leaves before serving.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 55 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 2 g
• Unsaturated Fat: 6 g
• Water: 0.75 L

Health Benefits

• High in protein and fiber, promoting digestive health.
• Contains essential vitamins and minerals from lentils and vegetables.

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