Vegetable Khichdi
Serves 3
| Ingredients | |
|---|---|
| 1 cup rice | 3/4 cup cabbage (cut in medium pieces) |
| A little over 1/2 cup yellow moong dal | Some peas |
| 1 capsicum | 1" ginger (crushed) |
| 1 potato | 1 teaspoon cumin seeds |
| Few florettes of cauliflower (big pieces) | 1 tablespoon ghee |
| 1 carrot (sliced long, about 1") | 2 green chillies (in 1/2" pieces, slitted) |
| 7-8 beans (in 1" pieces) | Salt to taste |
Method
- Cut all the vegetables a little big.
- Soak the rice & dal together in water.
- In a pan, heat the ghee and add cumin seeds to it.
- When the seeds splutter add the slitted green chillies.
- Add first the green pepper.
- Fry for a minute and then add all the vegetables and fry it for about 5 minutes.
- Drain the water from the rice & dal and add it to the vegetables.
- Mix everything well and add salt. Just crush the ginger and add it to the mixture.
- Add about 3 1/2 cups of water.
- And close the pan tightly so that no steam escapes.
- Cook for 10-15 minutes.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 272 | Carotene( µg ) | 2053.42 |
| Protein (g) | 8.32 | Vitamin C (mg) | 44.7 |
| Carbohydrate (g) | 47.1 | Mg (mg) | 85.25 |
| Fat (g) | 5.62 | Na (mg) | 17.6 |
| Fibre (g) | 1.35 | K (mg) | 264.63 |
| Minerals (g) | 1.55 | Mn (mg) | 0.62 |
| Calcium (mg) | 62.6 | Zn (mg) | 1.31 |
| Phosphorus (mg) | 253.23 | Cr (mg) | 0.012 |
| Iron (mg) | 1.93 | ||