High Protein Beans Khichdi
Boost your mealtime nutrition with this hearty and wholesome High Protein Beans Khichdi! A flavorful twist on the classic Indian comfort food, this dish combines basmati rice, split moong dal, and protein-packed mixed beans like kidney beans, black beans, and chickpeas. Infused with aromatic spices such as cumin, garam masala, and turmeric, and enriched with sautéed onions, tomatoes, and ginger-garlic paste, every bite is bursting with rich, warming flavors. Perfect for feeding a crowd or meal prepping, this one-pot recipe is easy to make with simple kitchen staples and requires just 15 minutes of prep time. Garnished with fresh cilantro, High Protein Beans Khichdi is an irresistibly nutritious choice for vegetarians, fitness enthusiasts, or anyone craving a balanced, protein-rich meal. Serve it steaming hot and enjoy the ultimate comfort food packed with health benefits!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 0.5 cup Split moong dal (yellow lentils)
- 1 cup Mixed beans (kidney beans, black beans, chickpeas)
- 2 tablespoons Olive oil
- 1 teaspoon Cumin seeds
- 1 medium Onion
- 1 medium Tomato
- 1 tablespoon Ginger-garlic paste
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Salt
- 5 cups Water
- 2 tablespoons Fresh cilantro
Instructions
Rinse the basmati rice and split moong dal together under running water until the water runs clear. Drain and set aside.
Soak the mixed beans overnight or for at least 8 hours. Drain and set aside.
Heat the olive oil in a large pressure cooker or deep pot over medium heat.
Add cumin seeds and let them splutter for a few seconds.
Add the chopped onion and sauté until they turn golden brown.
Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
Add chopped tomatoes and cook until they soften, about 3-4 minutes.
Stir in the turmeric powder, red chili powder, and garam masala powder, then cook for 1 minute to allow the spices to roast slightly.
Add the drained mixed beans, rice, and split moong dal to the pot. Mix everything well.
Pour in the water and add salt, stirring to combine all the ingredients.
If using a pressure cooker, secure the lid and cook for 3 whistles on medium heat. If using a pot, bring to a boil, then cover and simmer on low heat for 30-35 minutes or until the beans are soft and the rice is cooked through.
Once cooked, turn off the heat and let the pressure release naturally if using a pressure cooker.
Gently fluff the khichdi with a fork, garnish with chopped fresh cilantro, and serve hot.
Nutrition Facts
Calories |
1309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4186 mg | 182% | |
| Total Carbohydrate | 199.6 g | 73% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 25.9 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2841 mg | 60% | |
*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.
