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 |
| 
