Mag ni Dal ni Khichdi - (Yellow Gram Rice)
Serves 4
| Ingredients | |
|---|---|
| 1 cup(s) split yellow gram (yellow moong dal) | 2 green chilli(es) chopped |
| 1 cup(s) rice | 8 whole black peppercorns |
| 1 teaspoon(s) cumin seeds | 2 tablespoon(s) ghee (clarified butter) |
| ½ teaspoon(s) each of asafoetida and turmeric powder | 5 cups water |
| 1"piece ginger finely chopped | salt to taste |
| 1"stick cinnamon | |
Method
- Wash and soak the split yellow gram and rice together for 15 minutes. Drain. Heat the water in a vessel till very hot. Keep aside.
- Heat the ghee (clarified butter) in a large heavy bottomed vessel till it is very hot. Add the cumin seeds and let them splutter.
- Now add the chopped ginger, green chilli(es), cinnamon, peppercorns, asafoetida and turmeric powder. Stir fry on medium / low level for about 2 minute(s).
- Now, add the split yellow gram, rice and salt. Mix well. Add the hot water to this and bring to a boil. Cover and keep on low heat for 25 minutes or till the mixture is slightly mushy.
Note:
- Khichdi is traditionally cooked in a pressure cooker which is much faster. If you happen to have one, in the last step after adding all the ingredients, cover and bring to maximum pressure on high heat. Pressure cook on high heat for 4 whistles. Put off the flame and set aside till all the steam escapes.
- Serve hot immediately accompanied by Gujarati Kadhi .
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 241 | Carotene( µg ) | 201.55 |
| Protein (g) | 7.90 | Vitamin C (mg) | 0.0 |
| Carbohydrate (g) | 34.6 | Mg (mg) | 59.8 |
| Fat (g) | 7.94 | Na (mg) | 6.8 |
| Fibre (g) | 0.42 | K (mg) | 287.5 |
| Minerals (g) | 1.05 | Mn (mg) | 0.44 |
| Calcium (mg) | 22.0 | Zn (mg) | 1.10 |
| Phosphorus (mg) | 143.25 | Cr (mg) | 0.005 |
| Iron (mg) | 1.26 | ||