Low Sodium Khichuri
Delight in the comforting goodness of Low Sodium Khichuri, a heart-healthy twist on the classic Bengali dish. This one-pot recipe combines fragrant basmati rice and protein-packed moong dal with vibrant vegetables like carrots, green peas, potatoes, and green beans. Lightly spiced with cumin seeds, turmeric, cinnamon, and cardamom, this low-sodium variation retains all the rich flavors without compromising your health goals. Perfect for busy nights, it comes together in under an hour and delivers a warm, mushy texture that feels like a hug in a bowl. Finished with a hint of ghee and a sprinkle of fresh cilantro, this wholesome dish is ideal for anyone looking for a flavorful, nutrient-rich meal that’s easy on the salt but brimming with satisfying taste.
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Recipe Information
Ingredients
- 1 cup Basmati Rice
- 0.5 cup Moong Dal (Yellow Lentils)
- 4 cups Water
- 1 medium Carrot, diced
- 0.5 cup Green Peas
- 1 medium Potato, diced
- 0.5 cup Green Beans, chopped
- 1 medium Onion, finely chopped
- 1 teaspoon Ginger Paste
- 0.5 teaspoon Turmeric Powder
- 0.5 teaspoon Cumin Seeds
- 1 leaf Bay Leaf
- 0.25 teaspoon Black Peppercorns
- 2 pods Cardamom Pods
- 2 units Cloves
- 1 inch Cinnamon Stick
- 1 tablespoon Ghee
- 2 tablespoons Cilantro, chopped
Instructions
Rinse the basmati rice and moong dal separately under cold water until the water runs clear. Drain and set aside.
Heat the ghee in a large pot over medium heat. Add the cumin seeds, bay leaf, black peppercorns, cardamom pods, cloves, and cinnamon stick. Sauté for about 1 minute until aromatic.
Add the chopped onion to the pot and sauté until translucent, about 3-4 minutes.
Stir in the ginger paste and turmeric powder, and cook for 1 minute until the raw smell of ginger disappears.
Add the diced carrot, potato, chopped green beans, and green peas. Sauté for another 2-3 minutes.
Add the rinsed rice and moong dal to the pot and stir well to combine with the spices and vegetables.
Pour in 4 cups of water and stir everything together. Increase the heat to high and bring the mixture to a boil.
Once it starts boiling, reduce the heat to low, cover the pot with a lid, and simmer for 20-25 minutes or until the rice and lentils are cooked and the khichuri has a mushy consistency.
Turn off the heat and let it rest, covered, for 5 minutes to allow the flavors to meld.
Garnish with chopped cilantro before serving. Enjoy your low sodium khichuri warm.
Nutrition Facts
Calories |
1056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 129 mg | 6% | |
| Total Carbohydrate | 185.6 g | 67% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 18.2 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2996 mg | 64% | |
*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.
