Kichadi

Kichadi is a wholesome and comforting dish made with rice and lentils, perfect for a healthy midnight snack. This easy-to-digest meal is packed with protein and spices that promote digestion and relaxation.

Ingredients

• Basmati rice - 1/2 cup
• Split yellow moong dal - 1/4 cup
• Water - 3 cups
• Ghee or olive oil - 2 tablespoons
• Cumin seeds - 1 teaspoon
• Mustard seeds - 1/2 teaspoon
• Turmeric powder - 1/2 teaspoon
• Ginger - 1 inch, grated
• Green chili - 1, slit
• Salt - 1 teaspoon
• Spinach - 1 cup, chopped
• Carrot - 1 small, diced
• Coriander leaves - for garnish

Steps

1. Rinse the basmati rice and split yellow moong dal under cold water until the water runs clear, then soak them together in water for 15 minutes.
2. In a pot, heat ghee or olive oil over medium heat. Add cumin seeds and mustard seeds; fry until they start to splutter.
3. Add grated ginger and slit green chili to the pot, sautéing for about 1 minute until fragrant.
4. Stir in the turmeric powder and diced carrot, cooking for another 2 minutes.
5. Drain the soaked rice and dal, then add them to the pot along with 3 cups of water and salt. Stir well to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 15 minutes, or until the rice and dal are cooked through and the water is absorbed.
7. Fold in the chopped spinach and cook for an additional 2 minutes until wilted.
8. Remove from heat and let it rest, covered, for 5 minutes. Fluff the kichadi with a fork, garnish with coriander leaves, and serve warm.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 55 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 2 g
• Unsaturated Fat: 6 g
• Water: 0.6 L

Health Benefits

• Rich in protein and fiber, promoting satiety and digestion.
• Contains anti-inflammatory spices like turmeric and ginger for overall health.

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