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A wholesome and comforting one-pot meal from Gujarat, made with broken wheat and yellow lentils. This nutritious khichdi is lightly spiced and packed with vegetables, making it a perfect light lunch or dinner.
For 4 servings
Rinse the fada and moong dal thoroughly under running water. Soak the moong dal in water for about 30 minutes. Drain before using. Meanwhile, chop the onion, potato, and carrot.
Heat ghee in a 3-liter pressure cooker over medium heat. Add mustard seeds and cumin seeds. Let them splutter for about 30 seconds. Add hing, curry leaves, slit green chilies, and grated ginger. Sauté for another 30 seconds until fragrant. Add the chopped onions and sauté until they turn translucent, about 3-4 minutes. Add the diced potatoes, carrots, and green peas. Sauté for 2 minutes.
Add the rinsed fada and drained moong dal to the cooker. Sauté for 1-2 minutes, stirring continuously. Add the turmeric powder, red chili powder, and salt. Mix well. Pour in 4 cups of water and give everything a good stir. Close the pressure cooker lid and cook on medium heat for 3-4 whistles.
Turn off the heat and allow the pressure to release naturally. Once the pressure has settled, open the lid. The khichdi will be soft and porridge-like. Stir in the fresh lemon juice and mix gently. Garnish with chopped coriander leaves and serve hot with a side of plain yogurt or Gujarati kadhi.
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A wholesome and comforting one-pot meal from Gujarat, made with broken wheat and yellow lentils. This nutritious khichdi is lightly spiced and packed with vegetables, making it a perfect light lunch or dinner.
This gujarati recipe takes 35 minutes to prepare and yields 4 servings. At 273.05 calories per serving with 10.73g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Replace the ghee with 2 tablespoons of coconut oil or any neutral vegetable oil.
Omit onion, ginger, and potato. You can add chopped raw banana or yam as a substitute for potato.
Increase the quantity of moong dal to 1 cup and add 1/2 cup of chopped paneer or firm tofu along with the vegetables.
Use pre-chopped vegetables and skip soaking the dal to save time. You may need to add one extra whistle while pressure cooking.