Beans Khichdi
Beans Khichdi is a wholesome and comforting one-pot dish that combines the earthy flavors of basmati rice, protein-packed moong dal, and the freshness of green beans, all gently infused with aromatic spices. This easy and nourishing recipe is a perfect balance of simplicity and flavor, featuring cumin, mustard seeds, turmeric, and a hint of heat from green chili. Cooked in ghee for a rich, buttery taste or oil for a lighter option, this dish is ready in under 45 minutes, making it an ideal weeknight meal. With its soft, porridge-like texture, Beans Khichdi is not only a satisfying vegetarian option but also a staple in Indian cuisine that’s great for digestion. Garnished with fresh cilantro and best served hot, it's a cozy dish perfect for rainy evenings or any time you're craving a heartwarming, homemade meal. Keywords: Beans Khichdi recipe, moong dal khichdi, healthy Indian recipes, vegetarian one-pot meals, easy comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Basmati rice
- 0.5 cup Moong dal (split yellow lentils)
- 1 cup Fresh green beans, chopped
- 2 tablespoons Ghee or vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 0.25 teaspoon Asafoetida (hing)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ginger, minced
- 2 cloves Garlic, minced
- 1 whole Green chili, chopped
- 1 teaspoon Salt
- 4 cups Water
- 2 tablespoons Cilantro, chopped
Instructions
Rinse the basmati rice and moong dal together under cold water until the water runs clear. Soak them in water for 10 minutes and then drain.
Heat ghee or oil in a large, heavy-bottomed pot over medium heat. Add cumin seeds and mustard seeds. Allow them to crackle for a few seconds.
Add asafoetida, turmeric powder, ginger, garlic, and green chili. Sauté for 1-2 minutes until the raw smell disappears.
Add the chopped green beans and sauté for another 2 minutes.
Add the drained rice and moong dal to the pot. Stir gently to coat the grains with the spice mixture.
Add 4 cups of water and salt. Stir well. Bring the mixture to a boil.
Once it reaches a boil, reduce the heat to low, cover the pot with a lid, and let it simmer for 20-25 minutes or until the rice and dal are cooked and the mixture reaches your desired consistency.
Check occasionally, and add more water if necessary to prevent sticking and to achieve a porridge-like consistency.
Once done, remove from heat and let it sit covered for another 5 minutes.
Garnish with chopped cilantro before serving. Serve hot, as a comforting meal.
Nutrition Facts
Calories |
930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2426 mg | 105% | |
| Total Carbohydrate | 128.1 g | 47% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 6.6 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1806 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
