Vegan Khichdi

Vegan Khichdi is a comforting and nutritious Indian dish made from rice and lentils, flavored with aromatic spices and vegetables. This wholesome meal is perfect for a quick lunch or dinner, providing a delightful blend of textures and flavors.

Ingredients

• Basmati rice - 1/2 cup
• Yellow moong dal (split yellow lentils) - 1/2 cup
• Water - 4 cups
• Ghee (or coconut oil for vegan) - 1 tablespoon
• Cumin seeds - 1 teaspoon
• Mustard seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Ginger, grated - 1 teaspoon
• Green chili, chopped - 1 (adjust to taste)
• Carrot, diced - 1 small
• Green peas - 1/2 cup
• Salt - to taste
• Coriander leaves, chopped - for garnish

Steps

1. Rinse the basmati rice and yellow moong dal together under cold water until the water runs clear. Drain and set aside.
2. In a large pot, heat the ghee (or coconut oil) over medium heat. Add cumin seeds and mustard seeds, and sauté until they start to splutter.
3. Add the grated ginger and chopped green chili to the pot, and sauté for about 30 seconds until fragrant.
4. Stir in the diced carrot and green peas, cooking for another 2-3 minutes.
5. Add the rinsed rice and lentils to the pot, followed by turmeric powder and salt. Mix everything well.
6. Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 20 minutes, or until the rice and lentils are cooked and the water is absorbed.
7. Once cooked, remove from heat and let it rest for 5 minutes before fluffing with a fork.
8. Garnish with chopped coriander leaves and serve hot.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 60 g
• Fiber: 10 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 5 g
• Water: 0.8 L

Health Benefits

• Rich in protein and fiber, aiding in digestion and maintaining muscle health.
• Provides essential vitamins and minerals, contributing to overall well-being.

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