Full of healthy fibre, proteins, vitamins and essential minerals; this multigrain khichdi is like an immunity booster for the body and the master recipe of kitchen cures! In health or in sickness, I can always enjoy a hearty bowl of this rice and lentil goodness.
Khichdi is the hindi name for a rice and lentil casserole dish. Traditionally khichdi was a meal made for the sick and/or recovering patients as it is light in digestion and provides the necessary nutrition for the body to build its immunity and fight the disease. But it’s been long since this simple rice and lentil casserole elevated itself to actually a restaurant dish. Many traditional and health restaurants feature daal khichdi on their menu. Frankly speaking sky is the limit when it comes to adapting this simple one-pot-meal to individual tastes and likings. You can use just one grain like white or brown rice or multiple grains — brown rice, quinoa and bulgur. You can use any lentil (or combination of lentils) that you prefer. If you like it spicy, apart from the chillies add some achaar while cooking. Increase the nutrition by adding a mix of your favourite vegetables. In this recipe I have also added roasted flaxseed powder. You can add whole flaxseeds in the end as a garnish. Depending on my mood and what is in my pantry, I make different variations of this multigrain khichdi. This recipe is my favourite and one that I make the most.
We are still in the process of completely phasing out white rice from our every day diet. Currently I try to reduce it by using a mix of white and brown rice. Though I have switched from regular white rice to sella white rice — made with a process which drives some of the husk’s nutrient to the interior grain.
Nutrition packed Multigrain Khichdi
By Ashima Goyal Siraj
Preparation time: |Cooking Time: |Serves: 2 as main
½ cup white sela rice
¼ cup brown rice
¾ cup arhar daal (tuvar/ split pigeon pea lentils)
¼ cup split black urad daal (black gram split lentil)
(all of these above 4 ingredients need to be washed and soaked in warm water for at least 30 minutes)
1 onion, cut into strips
4 cloves of garlic, chopped
2 green chillies, slit
½ cup green moong daal sprouts (green gram sprouts)
1 cup vegetable stock (or just water if you don’t have stock)
1 tsp turmeric
a pinch of asafoetida (hing)
1 tsp cumin seeds
Salt and red pepper powder to taste
1 tsp roasted flaxseed powder
2 tbsp oil
- Wash and soak all the rice and lentils in double the amount of water for at least 30 minutes. Brown rice and black gram lentils takes longer to cook so it is better to soak them in hot water.
- Heat oil in a deep stock pot. Add cumin seeds. When the seeds start to crackle, add garlic. Sauté for a couple of minutes till the garlic starts to turn brown.
- Add onion, green chillies, turmeric, asafoetida and salt. Mix well and let the onions sweat for about a couple of minutes.
- Add the soaked rice and lentils along with the water they are soaked in. Cook covered till there is a boil.
- Add moong sprouts, flaxseed powder, salt and pepper and stock/water. Mix well and cook covered for 10 minutes or till the rice and lentils are cooked through. Check for water in between. Add more if required.
- To serve, garnish with fresh coriander leaves and serve with a pickle of your choice and a plain raita (yogurt spiced with cumin powder, salt and paprika)