Vegetable Kichdi

Vegetable Kichdi is a wholesome and comforting Indian dish made from rice and lentils, cooked with an assortment of colorful vegetables and aromatic spices. This easy-to-make dish is not only nutritious but also perfect for a cozy lunch.

Ingredients

• Basmati rice - 100 grams
• Yellow moong dal - 50 grams
• Carrot - 1 medium, diced
• Green peas - 50 grams
• Potato - 1 medium, diced
• Green beans - 50 grams, chopped
• Ginger - 1 teaspoon, grated
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Garam masala - 1/2 teaspoon
• Salt - to taste
• Water - 600 milliliters
• Ghee or oil - 1 tablespoon
• Fresh coriander - for garnishing

Steps

1. Rinse the basmati rice and yellow moong dal under cold water until the water runs clear, then soak them in water for 20 minutes.
2. In a pressure cooker or a deep pot, heat the ghee or oil over medium heat. Add cumin seeds and let them splutter.
3. Add the grated ginger and sauté for about a minute until fragrant.
4. Stir in the diced carrot, potato, green beans, and green peas. Sauté for 3-4 minutes until the vegetables are slightly tender.
5. Add the soaked rice and dal to the pot along with turmeric powder, garam masala, and salt. Mix well to combine all the ingredients.
6. Pour in the water and bring it to a boil. If using a pressure cooker, cover and cook for 3 whistles. If using a pot, cover and simmer for about 15-20 minutes until the rice and dal are cooked and have absorbed the water.
7. Once done, turn off the heat and let it sit for 5 minutes before opening the lid. Fluff the kichdi with a fork.
8. Garnish with fresh coriander and serve hot with yogurt or pickle.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 5 g
• Water: 0.6 L

Health Benefits

• Rich in protein and fiber, promoting digestive health.
• Packed with vitamins and minerals from a variety of vegetables.

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