Pulao Khichdi

Pulao Khichdi is a delicious and wholesome Indian dish that combines the comforting flavors of pulao and khichdi in a gluten-free recipe. Packed with aromatic spices and nutritious ingredients, it's a perfect meal for any occasion.

Ingredients

• Basmati rice - 1 cup
• Moong dal (yellow split gram) - 1/2 cup
• Water - 3 cups
• Ghee - 2 tablespoons
• Cumin seeds - 1 teaspoon
• Asafoetida (hing) - a pinch
• Turmeric powder - 1/2 teaspoon
• Ginger - 1 inch, grated
• Green chilies - 1, slit
• Mixed vegetables (carrots, peas, beans) - 1 cup, chopped
• Salt - to taste
• Fresh coriander leaves - for garnish

Steps

1. Rinse the basmati rice and moong dal together under cold water until the water runs clear. Soak them in water for 15 minutes, then drain and set aside.
2. In a heavy-bottomed pot, heat the ghee over medium heat. Add the cumin seeds and asafoetida, and sauté for a few seconds until fragrant.
3. Add the grated ginger and green chilies to the pot, and sauté for another minute.
4. Stir in the mixed vegetables, turmeric powder, and salt. Cook for 2-3 minutes until the vegetables are slightly tender.
5. Add the soaked and drained rice and dal to the pot, and gently mix everything together.
6. Pour in the water, increase the heat to high, and bring it to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes or until the rice and dal are cooked and the water is absorbed.
7. Once cooked, fluff the pulao khichdi with a fork. Garnish with fresh coriander leaves before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 5 g
• Water: 0.75 L

Health Benefits

• Rich in protein and fiber, promoting digestive health.
• Provides essential vitamins and minerals from the mixed vegetables.

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