Broad Beans Khichdi
This broad beans khichdi is an Indian rice based dish packed with flavor and nutrition and is super easy to put together!
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Servings: 3 servings
Calories: 247kcal
Ingredients
- ½ cup Rice
- ½ cup Masoor Dal/Red Lentil
- 2 tablespoon Ghee
- ½ teaspoon Carom Seeds
- ¼ teaspoon Fennel Seeds
- 2 Dry Red Chilies
- 1 Bay Leaf
- ½ teaspoon Yellow Mustard Seeds
- ¼ cup Onions (chopped)
- ¼ cup Potatoes (chopped)
- ½ cup Broad Beans (each cut in half)
- ½ teaspoon Turmeric Powder
- 2 teaspoon Salt
- 1 teaspoon Garam Masala
- 2 cups Water
- 1 bunch Coriander Leaves
- 1-2 tablespoon Red Chili Oil
Instructions
- Soak the rice and lentils in water for at least 15 minutes.
- In a pressure cooker, heat ghee and add the whole spices. Saute.
- Next, add the chopped onions, potatoes, and broad beans. Saute and cook for 2 minutes.
- Add the turmeric powder, garam masala, and salt next. Saute and cook for 30 seconds.
- Next, add the soaked rice and lentil mixture. Do not add the water that was used for soaking. Mix well.
- Add the water next and mix.
- Top with the coriander leaves and mix.
- Pressure cook the mixture for 4-5 whistles.
- Once done, add a little bit of water to the cooked rice and use a masher to mash the rice and lentil mixture. You can completely mash it or let it remain firm a bit. This completely depends on your taste.
- Transfer the khichdi toa serving bowl. Top it with red chili oil.
- Garnish with coriander leaves and serve hot as a comfort and nutritious meal.
Nutrition
Serving: 3Servings | Calories: 247kcal | Carbohydrates: 20g | Protein: 8g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 31mg | Sodium: 375mg | Potassium: 450mg | Fiber: 5g | Sugar: 3g | Vitamin A: 478IU | Vitamin C: 50mg | Calcium: 39mg | Iron: 2mg