Punjabi Vegetable Khichdi
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Ingredients
- 150 g basmati rice
- 100 g split green moong dal
- 100 g carrots, diced
- 100 g frozen peas
- 150 g cauliflower florets
- 1 onion, finely chopped
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 2 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 336 kcal
- Protein
- 11.8 g
- Carbohydrate
- 51.8 g
- of which sugars
- 5.7 g
- Fat
- 8 g
- of which saturates
- 0.8 g
- Fibre
- 6.1 g
- Salt
- 0.07 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the basmati rice and split green moong dal together until the water runs clear.
- 2
Heat the vegetable oil in a large pan and fry the cumin seeds for 30 seconds, then add the chopped onion and cook for 5 minutes until soft.
- 3
Stir in the ground turmeric, then add the rice, moong dal, carrots and cauliflower florets and stir to coat.
- 4
Pour in 700ml water, bring to the boil, then cover and simmer over low heat for 20 minutes, stirring in the frozen peas for the final 5 minutes.
- 5
Cook until the rice and dal are completely soft and the mixture is a thick, porridge-like consistency, adding a splash more water if it looks dry.
- 6
Season to taste and scatter with the chopped coriander before serving hot.
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