Kharra Khichdi

Kharra Khichdi is a wholesome and flavorful vegetarian Indian breakfast dish made with rice, lentils, and a unique blend of spices, perfect for starting your day. This comforting meal is not only nutritious but also easy to prepare, making it a favorite in many households.

Ingredients

• Basmati rice - 1/2 cup
• Split yellow moong dal (lentils) - 1/4 cup
• Ghee (clarified butter) - 2 tablespoons
• Cumin seeds - 1 teaspoon
• Mustard seeds - 1/2 teaspoon
• Turmeric powder - 1/2 teaspoon
• Ginger (grated) - 1 teaspoon
• Green chilies (slit) - 1-2
• Carrot (diced) - 1/2 medium
• Peas (fresh or frozen) - 1/4 cup
• Salt - to taste
• Water - 3 cups
• Fresh coriander leaves (chopped) - for garnish

Steps

1. Rinse the basmati rice and moong dal under cold water until the water runs clear, then soak them together in water for about 15 minutes.
2. In a large saucepan, heat the ghee over medium heat. Add the cumin seeds and mustard seeds, allowing them to splutter.
3. Add the grated ginger and slit green chilies to the ghee, sautéing for about 1 minute until fragrant.
4. Stir in the diced carrot and peas, cooking for another 2-3 minutes until slightly softened.
5. Add the soaked rice and dal mixture to the pan, stirring well to combine with the spices and vegetables.
6. Sprinkle in the turmeric powder and salt, then pour in the water. Bring the mixture to a boil.
7. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15-18 minutes, or until the rice and dal are cooked and the water is absorbed.
8. Remove from heat and let it sit covered for an additional 5 minutes to allow the flavors to meld.
9. Fluff the khichdi with a fork, garnish with fresh coriander leaves, and serve hot.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 55 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in protein and fiber, promoting fullness and digestive health.
• Contains essential vitamins and minerals from the vegetables, supporting overall health.

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