Uttar Pradesh Recipes
 

Moghlai Kichidi

 
   
Serve 3

Ingredients
1 cup rice

1/2 cup green gram

1 onion, chopped

3 green chilis

1 tsp ginger garlic paste

A few curry leaves

10 - 12 cashew nuts 1/2 tsp shah jeera (caraway seeds)
3 each cloves, cardamom and 1" cinnamon sticks 1 bay leaf
2 tbsp clarified butter Salt to taste

Method

Wash and soak rice and green gram together. Make a powder of the dry spices, except bay leaf. Make a coarse paste of onion, chilies, ginger and garlic. Keep aside. Heat ghee in a pan and add the onion paste and bay leaf. Fry till golden brown. Add the spices powder, curry leaves and mix. To this, add 3 cups of water and bring to a boil. Add the soaked rice and green gram. Add the salt and cook till done. Garnish with cashew nuts fried in butter.

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal) 330 Carotene ( μg ) 87.5
Protein (g) 8.68 Vitamin C (mg) 1.83
Carbohydrate (g) 39.7 Mg  (mg) 97.8
Fat (g) 15.11 Na  (mg) 5.33
Fibre (g) 1.21 K  (mg) 161.67
Minerals (g) 1.12 Mn  (mg) 0.826
Calcium  (mg) 37.82 Zn  (mg) 1.69
Phosphorus  (mg) 163.67 Cr  (mg) 0.023
Iron  (mg) 1.79    

Modification
Use coriander for garnish instead of fried cashews
Reduce the amount of oil used for preparation
Add vegetables to the khichidi
1 cup rice
1/2 cup green gram
1 onion, chopped
3 green chilis
1 tsp ginger garlic paste
A few curry leaves
10 - 12 cashew nuts
1/2 tsp shah jeera (caraway seeds)
3 each cloves, cardamom and 1" cinnamon sticks
1 bay leaf
2 tbsp clarified butter
Salt to taste

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS
Energy (Kcal) 255
Protein (g) 6.56
Carbohydrate (g) 37.47
Fat (g) 8.75
Fibre (g) 1.08
Minerals (g) 0.88