Sprouts kichdi

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Sprouts Khichdi

A simple, nutritious one-pot Indian khichdi made with sprouted moong and rice — high in protein and fibre, easy to digest and perfect for a healthy meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Indian
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup sprouted moong (green gram) well washed and drained
  • 3/4 cup rice washed and drained (can use basmati or regular rice)
  • 1 tbsp ghee or oil
  • 1 tsp cumin seeds (jeera)
  • 1/4 tsp turmeric powder (haldi)
  • 1/2 tsp salt or to taste
  • 2 cups water or as needed for cooking
  • Optional vegetables (carrot, peas, beans or chopped tomato) chopped small — adds nutrition and colour

Equipment

  • Pressure cooker or heavy-bottomed pot

Method
 

  1. Wash and drain sprouted moong and rice. Keep aside.
  2. Heat ghee or oil in a pressure cooker (or heavy pot) over medium heat. Add cumin seeds and let them crackle.
  3. Add turmeric powder and salt. Stir once. If using chopped vegetables or tomato, add them now and sauté for 1–2 minutes.
  4. Add washed rice and sprouted moong. Mix gently so spices coat them evenly.
  5. Pour water, stir, close the lid of the cooker, and cook on medium-high heat until you hear 2–3 whistles (or until rice and sprouts are soft).
  6. Once pressure releases, open cooker. Gently fluff khichdi with a spoon. If you like, drizzle a little extra ghee on top and mix.
  7. Serve hot with yogurt, raita, pickle or papad for a complete healthy meal.

Notes

You can adjust spice and salt to taste. Adding seasonal vegetables makes this khichdi more nutritious and colourful. For a lighter version, use less ghee or substitute with a small amount of oil.
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