Daal Kichdi

Daal Kichdi is a comforting and wholesome one-pot meal that combines rice and lentils with aromatic spices, perfect for a nutritious lunch. It is not only easy to make but also easily digestible, making it a favorite in many Indian households.

Ingredients

• Basmati rice - 100 grams
• Yellow moong dal (split yellow lentils) - 100 grams
• Water - 4 cups
• Ghee or oil - 2 tablespoons
• Cumin seeds - 1 teaspoon
• Asafoetida (hing) - a pinch
• Turmeric powder - 1/2 teaspoon
• Salt - to taste
• Ginger - 1 inch, grated
• Green chili - 1, slit
• Carrot - 1 medium, diced
• Peas - 1/2 cup, fresh or frozen
• Coriander leaves - for garnish

Steps

1. Rinse the basmati rice and yellow moong dal under cold running water until the water runs clear. Drain and set aside.
2. In a large pot or pressure cooker, heat ghee or oil over medium heat. Add cumin seeds and let them splutter.
3. Add a pinch of asafoetida, grated ginger, and slit green chili. Sauté for 1 minute until fragrant.
4. Stir in turmeric powder and diced carrot, and sauté for another 2-3 minutes.
5. Add the rinsed rice and dal to the pot, followed by the peas. Mix well to coat everything with the spices.
6. Pour in 4 cups of water and add salt to taste. Stir to combine.
7. If using a pressure cooker, cover and cook for 2 whistles on medium heat, then turn off the heat and let it release naturally. If using a pot, cover and cook on low heat for about 20 minutes, or until the rice and dal are soft and cooked through.
8. Once cooked, fluff the kichdi with a fork. Garnish with chopped coriander leaves before serving.

Nutrition

• Calories: 350
• Protein: 14 g
• Carbs: 58 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 4 g
• Water: 0.8 L

Health Benefits

• Rich in protein and fiber, supporting muscle health and digestion.
• Balanced meal providing essential nutrients, low in cholesterol.

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