High Protein Classic Indian Khichadi
Experience the hearty goodness of **High Protein Classic Indian Khichadi**, a nourishing one-pot meal that’s both comforting and packed with nutrients. This protein-rich twist on traditional Indian khichadi features wholesome ingredients like brown rice, moong dal, and chana dal, blended with aromatic spices such as cumin, mustard seeds, and asafoetida. Fresh vegetables like peas, carrots, and tomatoes lend vibrant flavors and a boost of vitamins, while ghee adds a luscious, rich finish. Perfect for a satisfying lunch or dinner, this gluten-free and high-protein recipe is simple to prepare, taking just 45 minutes from start to finish. Serve it piping hot, garnished with fresh coriander, alongside yogurt or your favorite pickle for a soul-warming Indian comfort food experience. Whether you're seeking a balanced meal or a quick weeknight dinner, this khichadi is a wholesome crowd-pleaser.
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Recipe Information
Ingredients
- 1 cup Brown rice
- 1 cup Moong dal (split green gram)
- 0.5 cup Chana dal (split chickpeas)
- 2 tablespoons Ghee or oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 0.25 teaspoon Asafoetida (hing)
- 10 leaves Curry leaves
- 1 medium Onion, finely chopped
- 1 inch piece Ginger, grated
- 3 units Garlic cloves, minced
- 2 units Green chilies, chopped
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 6 cups Water
- 1.5 teaspoons Salt
- 0.5 cup Peas, fresh or frozen
- 1 medium Carrot, diced
- 1 medium Tomato, chopped
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
Rinse the brown rice, moong dal, and chana dal thoroughly under running water. Soak them in water for about 15 minutes while you prepare the other ingredients.
Heat the ghee or oil in a heavy-bottomed pot or pressure cooker over medium heat. Add the cumin seeds and mustard seeds, and let them splutter.
Add the asafoetida and curry leaves, sauté for a few seconds until fragrant.
Stir in the chopped onion and sauté until it becomes translucent.
Add the grated ginger, minced garlic, and chopped green chilies. Sauté the mixture for a minute to release the aromas.
Mix in the turmeric powder and red chili powder, and stir well.
Drain the soaked rice and dals, and add them to the pot. Sauté for another 2-3 minutes, ensuring they are well coated with the spices.
Pour in 6 cups of water and add salt. Bring the mixture to a boil while stirring occasionally.
Add the peas, diced carrot, and chopped tomato, and mix well.
Cover the pot and cook on low heat for about 20-25 minutes, or until the rice and lentils are thoroughly cooked and the mixture reaches a thick porridge-like consistency. If using a pressure cooker, cook for about 2-3 whistles.
Once cooked, remove from heat and let it sit for a few minutes before opening the lid.
Garnish with freshly chopped coriander leaves and serve hot with a side of yogurt or pickle.
Nutrition Facts
Calories |
1767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 3711 mg | 161% | |
| Total Carbohydrate | 279.5 g | 102% | |
| Dietary Fiber | 66.2 g | 236% | |
| Total Sugars | 42.9 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 596 mg | 46% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 4666 mg | 99% | |
*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.
