Gujarat Recipes
 
Vegetable Khichdi  
   
Serves 3

Ingredients
1 cup rice 3/4 cup cabbage (cut in medium pieces)
A little over 1/2 cup yellow moong dal Some peas
1 capsicum 1" ginger (crushed)
1 potato 1 teaspoon cummin seeds
Few florettes of cauliflower
(big pieces) 		1 tablespoon ghee
1 carrot (sliced long, about 1") 2 green chillies (in 1/2" pieces, slitted)
7-8 beans (in 1" pieces) Salt to taste

Method
Cut all the vegetables a little big.
Soak the rice & dal together in water.
In a pan, heat the ghee and add cummin seeds to it.
When the seeds splutter add the slitted green chillies.
Add first the green pepper.
Fry for a minute and then add all the vegetables and fry it for about 5 minutes.
Drain the water from the rice & dal and add it to the vegetables.
Mix everything well and add salt. Just crush the ginger and add it to the mixture.
Add about 3 1/2 cups of water.
And close the pan tightly so that no steam escapes.
Cook for 10-15 minutes.

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal)

272

Carotene ( μg )

2053.42

Protein (g) 8.32 Vitamin C (mg) 44.7
Carbohydrate (g) 47.1 Mg  (mg) 85.25
Fat (g) 5.62 Na  (mg) 17.6
Fibre (g) 1.35 K  (mg) 264.63
Minerals (g) 1.55 Mn  (mg) 0.62
Calcium  (mg) 62.6 Zn  (mg) 1.31
Phosphorus  (mg) 253.23 Cr  (mg) 0.012
Iron  (mg) 1.93