Sprouts Khichdi is a wholesome, hearty meal made of mung bean sprouts, moth bean sprouts and rice. This delicious khichdi is a healthy and filling one-pot meal. This dish is complete in itself; it has carbs from rice, proteins from sprouts, vitamins and minerals from vegetables and spices. This khichdi is a weight-loss khichdi recipe. The nutrients in this khichdi help maintain good health while losing weight. It is an easy and quick recipe that hardly takes 30 minutes. Traditionally, khichdi, a staple of Indian households, is made from rice, lentils and a combination of assorted spices. It is a nourishing and balanced meal in itself. It is a delicious and wholesome dish that contains complex carbohydrates, proteins, fibre and vitamins and is low in calories and fat. The humble khichdi has many varieties, like oats khichdi, quinoa khichdi, dalia khichdi, etc. This recipe is a low calorie dish, and you can add many variations to this hearty meal. You can add sprouts of your choice to this recipe. You can add rice and grains of your choice. To enhance its nutritional value, you can add vegetables like carrots, beans, and peas. You can add paneer to make it more exciting and delicious. Paneer is an excellent source of protein and can make this dish more filling. By making these slight modifications, this khichdi can become a complete meal packed with nutrition.Enjoy a warm bowl of this delicious khichdi with a tempering of garlic and chilli powder with some pickle. It's pure bliss!
Utensil and Tools
- Faber Hobtop
- Prestige Omega Deluxe Granite Kadai
- Hawkins Pressure Cooker
- Silicon Spatula
Ingredients
For cooking rice and sprouts
- 1 cup, packed Mung beans and Moth beans sprout
- ½ cup Rice
- ½ tsp Turmeric powder
- ½ tsp Ghee
- 3 cups water
For khichdi
- 2 tbsp Olive oil
- 1 tsp Cumin (Jeera)
- ¼ tsp Hing
- 1 medium Onion
- 1 tsp Ginger green chilli paste
- ½ tsp Turmeric powder
- 1 tsp, heaped Coriander Powder
- ½ tsp Cumin Powder
- ½ tsp Chilli Powder
- 1 medium Tomato
For Tempering
- 1 tbsp Ghee
- 1 tbsp Garlic , minced
- 2 Dry Chillies
- ¼ tsp Kashmiri chilli powder
Video
Instructions
- Rinse rice 2-3 times with water and keep it aside. Rinse mix sprouts 2-3 times with water and keep it aside.
- Add 1 cup mix sprouts, ½ cup of rice, turmeric powder, salt, ghee and 3 cups of water to the pressure cooker.
- Close the lid of the pressure cooker and turn the flame to high. After 1 whistle on the high flame, turn the flame to low.
- Cook rice and sprouts on low flame for 5 minutes. Turn off the flame and let the pressure release naturally.
- Meanwhile, heat olive oil in a kadhai. Add jeera (cumin) and hing. Let it crackle.
- Add finely chopped onions to the oil and saute for 3-4 minutes until the onions turn translucent and change colour to light pink.
- Add ginger-green chilli paste and cook for a couple of minutes until the raw smell of the paste fades away.
- Add finely chopped tomatoes, turmeric powder, coriander powder, chilli powder and cumin powder. Mix it well and cook the spices and tomatoes for 5-6 minutes until the raw smell of spices fades away and the oil starts to separate from the sides.
- Open the lid of the pressure cooker and add the cooked rice and sprouts to the spice mixture. Mix them well.
- Adjust the consistency and seasoning according to your taste. Turn off the flame.
- Add finely chopped coriander leaves and mix it well.
For tempering:
- Heat ghee in a small pan. Add minced garlic, dry chillies and ¼ tsp of Kashmiri chilli powder.
- Let the garlic cook for a few seconds, then turn off the flame. Pour this tempering over the prepared sprouts khichdi.
- Serve the khichdi in a serving bowl and enjoy it warm with your favourite pickle.
Nutrition
Calories: 232kcalCarbohydrates: 28gProtein: 5gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 11mgSodium: 25mgPotassium: 285mgFiber: 3gSugar: 5gVitamin A: 390IUVitamin C: 15mgCalcium: 50mgIron: 2mg
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