Khar Kichdi

Khar Kichdi is a wholesome and comforting Indian dish made with rice, lentils, and the unique flavor of Khar, a traditional Assamese ingredient made from the alkaline extract of the plant called 'edible alkaline'. This gluten-free dish is nutritious, flavorful, and perfect for a light lunch.

Ingredients

• Basmati rice - 100 grams
• Moong dal (split yellow lentils) - 50 grams
• Khar (alkaline extract) - 1 teaspoon
• Water - 600 ml
• Turmeric powder - 1/2 teaspoon
• Salt - to taste
• Mustard oil - 1 tablespoon
• Cumin seeds - 1/2 teaspoon
• Ginger (grated) - 1 teaspoon
• Green chili (slit) - 1
• Fresh coriander leaves (chopped) - for garnish

Steps

1. Rinse the basmati rice and moong dal together under running water until the water runs clear, then soak them in water for 15 minutes.
2. In a pot, heat the mustard oil over medium heat. Add cumin seeds and let them splutter.
3. Add grated ginger and slit green chili to the pot, sautéing for about 1 minute until fragrant.
4. Drain the soaked rice and dal, and add them to the pot. Stir gently for a couple of minutes.
5. Add turmeric powder, salt, and 600 ml of water to the pot. Stir well.
6. Bring the mixture to a boil, then lower the heat to a simmer and cover the pot with a lid.
7. Cook for about 20 minutes or until the rice and dal are fully cooked and the water is absorbed.
8. Once done, remove from heat and add the Khar. Mix gently to combine.
9. Garnish with fresh chopped coriander leaves before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.6 L

Health Benefits

• Rich in protein and fiber from lentils and rice, promoting digestive health.
• The use of Khar provides alkaline properties that may help maintain pH balance in the body.

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