Earthy, rustic and very flavourful, this brown rice khichdi is a comfort food. Brown rice, whole lentils & vegetables come together in a healthy hearty one-pot meal.
Course: Main Course
¼cupwhole green moong bean
¼cupbrown moth beans
1cloveof garlicfinely chopped
a pinch of asafoetida(hing)
Salt to taste
Lemon juice to taste
Wash the rice and lentils under running water. Soak in 3 cups of hot water for 30 minutes.
Heat oil in a pressure cooker. Add asafoetida and cumin seeds. When the seeds start to crackle, add chopped onions. Sauté the onion for a minute.
Add chopped ginger, garlic and chillies to the onions. Sauté for 5 mins.
Add the tomato purée and the remaining spices. Mix well. Sauté for a minute. Drain the rice and lentils and to the onion-tomato mix. Mix well. Add 2 cups water, close and pressure cook for two whistles. (If cooking in a stock pot, cook for about 20 minutes till the lentils are tender and the rice is cooked through.)
Remove from heat and let the steam escape on its own before opening the cooker.
Serve hot with some papads and pickle.
Both brown rice and lentils are high in proteins and carbohydrates. You can increase the nutrition by adding some more vegetables like carrots, broccoli, and sweet potato.
Calories: 365kcal | Protein: 12.2g | Fat: 6.3g
Lentil and Brown Rice Khichdi https://www.myweekendkitchen.in/lentil-brown-rice-khichdi/