Low Carb Beans Khichdi
Savor the comforting and nutritious flavors of **Low Carb Beans Khichdi**, a delightful twist on the traditional Indian dish. This recipe swaps out rice for finely pulsed cauliflower, making it a perfect choice for keto and low-carb diets. Packed with protein-rich moong dal, fiber-loaded green beans, and warm, aromatic spices like cumin and turmeric, this khichdi is as wholesome as it is flavorful. A touch of ghee or olive oil adds richness, while fresh cilantro and a splash of lemon juice brighten up every bite. Ready in just 45 minutes, this one-pot healthy meal is ideal for busy weeknights or anyone seeking a guilt-free comfort food option. Serve it hot and enjoy the satisfying blend of textures and vibrant flavors of this low-carb, gluten-free dish!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 200 grams Green beans
- 100 grams Moong dal (split yellow lentils)
- 2 tablespoons Ghee or olive oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 tablespoon Ginger garlic paste
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 cups Water
- 2 tablespoons Cilantro leaves
- 1 tablespoon Lemon juice
Instructions
Begin by washing and drying the cauliflower. Cut it into florets and place them in a food processor. Pulse until the cauliflower resembles rice grains. Set aside.
Wash the moong dal thoroughly under running water until the water runs clear. Soak it in a bowl of water for about 15 minutes.
Trim the ends of the green beans and chop them into 1-inch pieces. Set aside.
In a large saucepan, heat the ghee or olive oil over medium heat. Add mustard seeds and cumin seeds. Allow them to splutter for about 30 seconds.
Stir in the ginger garlic paste and sauté for another minute until the raw smell disappears.
Add the moong dal, turmeric powder, red chili powder, and salt to the saucepan. Stir well to coat the dal with the spices.
Pour in 2 cups of water and bring the mixture to a boil. Partially cover the saucepan, reduce the heat to low, and let it simmer for 15 minutes or until the dal is almost cooked.
Add the chopped green beans to the saucepan and cook for another 5 minutes until they start to tender.
Increase the heat to medium and add the cauliflower rice. Mix everything thoroughly and cook for an additional 5-7 minutes, stirring occasionally until the cauliflower rice is cooked through but not mushy.
Turn off the heat, add the lemon juice, and give it a final stir.
Garnish with fresh cilantro leaves and serve hot, enjoying this nutritious low-carb beans khichdi.
Nutrition Facts
Calories |
885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 3364 mg | 146% | |
| Total Carbohydrate | 117.1 g | 43% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 17.2 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 374 mg | 29% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3621 mg | 77% | |
*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.
