MULTIGRAIN KHICHDI / INDIAN RICE AND LENTIL CASSEROLE
This multigrain khichdi is full of healthy fibre, proteins, vitamins and essential minerals. It is an immunity booster for the body and a master recipe of natural cures! In health or in sickness, I can always enjoy a hearty bowl of this rice and lentil goodness.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: Indian
Servings: 2
Calories: 469kcal
Ingredients
½cupwhite sela rice
¼cupbrown rice
¾cuparhar daaltuvar/ split pigeon pea lentils
¼cupsplit black urad daalblack gram split lentil
1onioncut into strips
4clovesof garlicchopped
2green chilliesslit
½cupmoong dal sprouts(green gram sprouts)
1tspturmeric
a pinch of asafoetida(hing)
1tspcumin seeds
Salt and red pepper powder to taste
1tsproasted flaxseed powder
2tbspoil
Instructions
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.
Next add onion, green chillies, turmeric, asafoetida and salt. Mix well and let the onions sweat for about a couple of minutes.
Drain the soaked rice and lentils and add to the pot. Mix well. Now add 4 cups of water and cook covered till there is a boil.
Add moong dal sprouts, flaxseed powder, salt and pepper. Mix well and cook covered for 10 minutes or till the rice and lentils are cooked through. Check for water in between and add more if required.
To serve, garnish with fresh coriander leaves. Serve with a pickle of your choice and a plain raita (yogurt spiced with cumin powder, salt and paprika)