Khichdi, traditionally, is prepared with yellow moong daal and white rice as main ingredients. For a long time, it used to be the meal when you are recovering as it is light, nutritious and easy to digest. I have recently been experimenting with grains other than the usual white rice and wheat. I love this brown rice khichdi. Not only is it full of happy nutrients and fibre, it’s got a beautiful earthy and rustic taste too.
I have also substituted yellow moong daal with whole green moong and whole brown moth daal. Apart from high protein content, both of them are rich in vitamins and fibre and so is brown rice. With no refined whites, polished daals and unhealthy fats; this khichdi is also a great meal for a detox diet.
Preparation Time: 10 mins (+20 mins for soaking) | Cooking Time: 20 mins | Serves: 2
1/2 cup brown rice
1/2 cup mixed moong and moth daal
1-2 green/red chillies, chopped
1 clove of garlic, finely chopped
1/2” ginger, finely chopped
1 onion, chopped
2 tomatoes, pureed (or 5 tbsp tomato puree)
a pinch of hing (asafoetida)
1 tsp cumin seeds
1/2 tsp turmeric powder
Salt to taste
Lemon juice to taste
2 tsp ghee
*Wash the rice and daals under running water. Soak in 3 cups of hot water for 20 minutes.
*Heat ghee in pressure cooker. Add hing and cumin seeds. When the seeds start to sputter, add chopped onion. Sauté the onion for a minute.
*Add chopped ginger, garlic and chillies to the onions. Sauté for 5 mins.
*Add the tomato puree and all the spices. Mix well. Sauté for a minute and then add the soaked rice and daal along with the water they were soaked in. Pressure cook for two whistles.
*Remove from heat and let the steam escape on its own before opening the cooker.
*Serve hot with some papad and pickle.