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A wholesome and comforting one-pot meal made with broken wheat, yellow lentils, and mixed vegetables. This light, savory porridge is easy to digest and perfect for a quick, healthy lunch or dinner.
Prepare Grains and Vegetables
Temper Spices and Sauté Aromatics
Cook Vegetables and Spices
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A wholesome and comforting one-pot meal made with broken wheat, yellow lentils, and mixed vegetables. This light, savory porridge is easy to digest and perfect for a quick, healthy lunch or dinner.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 355.92 calories per serving with 14.17g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or brunch.
Pressure Cook the Khichdi
Garnish and Serve
Add 1/2 cup of chopped paneer or tofu along with the vegetables for an extra boost of protein.
Modify the tempering by adding 1/2 tsp mustard seeds, 1 dried red chili, and a sprig of curry leaves along with the cumin seeds.
Replace the dalia with 1 cup of foxtail millet or quinoa for a gluten-free alternative. The cooking time may vary slightly.
You can substitute yellow moong dal with split red lentils (masoor dal) or a mix of dals like toor dal and moong dal.
Dalia (broken wheat) is an excellent source of dietary fiber, which aids digestion, promotes a feeling of fullness, helps in weight management, and supports stable blood sugar levels.
This one-pot meal provides a good balance of complex carbohydrates from dalia, plant-based protein from moong dal, and healthy fats from ghee, along with essential vitamins from vegetables.
The soft, porridge-like consistency and the use of moong dal make this khichdi very light on the stomach. It's an ideal comfort food, especially during recovery from illness.
Low in saturated fat and cholesterol, this recipe is beneficial for cardiovascular health. The high fiber content also helps in managing cholesterol levels in the body.
Yes, it is an exceptionally healthy and balanced meal. It is rich in dietary fiber from dalia and vegetables, provides plant-based protein from moong dal, and is low in fat. Its soft consistency makes it easy to digest, suitable for all age groups.
One serving of approximately 1.5 cups (about 310g) contains around 280-320 calories. The exact count can vary based on the amount of ghee and the specific vegetables used.
Absolutely. You can cook it in a deep, heavy-bottomed pot with a lid. After adding water in Step 4, bring it to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the dalia and dal are cooked through. You may need to add a little extra hot water during cooking.
No, this recipe is not gluten-free because dalia is made from cracked wheat, which contains gluten. For a gluten-free version, you can substitute dalia with millets (like foxtail or little millet) or quinoa.
Allow the khichdi to cool completely, then store it in an airtight container in the refrigerator for up to 2 days. The khichdi will thicken upon refrigeration. To reheat, add a splash of hot water and warm it in a pan or microwave until heated through, stirring to combine.