Serves 3

Ingredients
1 cup rice 1/2 cup green gram
1 onion, chopped 3 green chillies
1 tsp ginger garlic paste A few curry leaves
10 - 12 cashew nuts 1/2 tsp shah jeera (caraway seeds)
3 each cloves, cardamom and 1" cinnamon sticks 1 bay leaf
2 tbsp clarified butter Salt to taste

Method

  1. Wash and soak rice and green gram together. Make a powder of the dry spices, except bay leaf.
  2. Make a coarse paste of onion, chillies, ginger and garlic. Keep aside. Heat ghee in a pan and add the onion paste and bay leaf. Fry till golden brown.
  3. Add the spices powder, curry leaves and mix. To this, add 3 cups of water and bring to a boil.
  4. Add the soaked rice and green gram.
  5. Add the salt and cook till done. Garnish with cashew nuts fried in butter.
Nutrient Composition per Serving
MACRONUTRIENTS
MICRONUTRIENTS
Energy (Kcal) 330 Carotene ( μg ) 87.5
Protein (g) 8.68 Vitamin C (mg) 1.83
Carbohydrate (g) 39.7 Mg (mg) 97.8
Fat (g) 15.11 Na (mg) 5.33
Fibre (g) 1.21 K (mg) 161.67
Minerals (g) 1.12 Mn (mg) 0.826
Calcium (mg) 37.82 Zn (mg) 1.69
Phosphorus (mg) 163.67 Cr (mg) 0.023
Iron (mg) 1.79

Modification

Use coriander for garnish instead of fried cashews.

Reduce the amount of oil used for preparation, Add vegetables to the khichdi.

  1. 1 cup rice
  2. 1/2 cup green gram
  3. 1 onion, chopped
  4. 3 green chillies
  5. 1 tsp ginger garlic paste
  6. A few curry leaves
  7. 10 - 12 cashew nuts
  8. 1/2 tsp shah jeera (caraway seeds)
  9. 3 each cloves, cardamom and 1 cinnamon sticks
  10. 1 bay leaf
  11. 2 tbsp clarified butter
  12. Salt to taste
Nutrient Composition Per Serving
MACRONUTRIENTS
Energy (Kcal) 255
Protein (g) 6.56
Carbohydrate (g) 37.47
Fat (g) 8.75
Fibre (g) 1.08
Minerals (g) 0.88