Khar Khichdi

Khar Khichdi is a comforting, gluten-free Indian dish made with rice and split yellow moong dal, flavored with the unique taste of alkaline ingredients. This wholesome meal is perfect for a nutritious lunch, providing both flavor and sustenance.

Ingredients

• Basmati rice - 100 grams
• Split yellow moong dal - 50 grams
• Water - 600 ml
• Khar (alkaline ingredient, from the plant Saponaria) - 1/2 teaspoon
• Turmeric powder - 1/4 teaspoon
• Salt - to taste
• Ghee (clarified butter) - 1 tablespoon
• Cumin seeds - 1 teaspoon
• Bay leaf - 1
• Green chilies (slit) - 1
• Coriander leaves (for garnish) - a handful

Steps

1. Wash the basmati rice and split yellow moong dal together under running water until the water runs clear. Soak them in enough water for about 15 minutes.
2. In a pressure cooker, heat the ghee over medium heat. Add cumin seeds and let them splutter.
3. Add the bay leaf and slit green chilies, sautéing for 1 minute until aromatic.
4. Drain the soaked rice and dal, and add them to the pressure cooker. Stir well to coat them in the ghee and spices.
5. Add turmeric powder, salt, and water to the cooker. Stir to combine all ingredients.
6. Close the lid of the pressure cooker and cook on high heat until you hear one whistle. Then, reduce the heat to low and cook for an additional 5 minutes.
7. Turn off the heat and let the pressure release naturally. Open the lid, add the khar, and mix gently.
8. Serve hot, garnished with chopped coriander leaves.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 4 g
• Water: 0.6 L

Health Benefits

• Rich in protein and fiber, supporting muscle growth and digestion.
• Gluten-free, making it suitable for individuals with gluten intolerance.

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