Suitable for:
Vegan, Vegetarian
Serves:
1 people
Output:
- 1 Bowl
Cuisine:
Indian
Protein Density:
30.00%
Time:
- Prep Time: 15 minutes
- Cooking Time: 15-20 minutes
Key Ingredient:
Qonty Defatted Soya Rice
Recipe Macros: Soya Rice Masala Khichdi
| Energy | Protein | Fat | Carbs | Fiber | Net Carbs |
|---|---|---|---|---|---|
| 305.2 kcal | 22.5 g | 5.8 g | 40.8 g | 10 g | 30.8 g |
Ingredients: Soya Rice Masala Khichdi
| Macro Ingredients | Qty | Micro Ingredients | Qty |
|---|---|---|---|
| Defatted Soya Rice | 25 g | Salt | as per taste |
| Moong Daal | 25 g | Mustard Seeds | 1/4th tsp |
| Potato | 50 g | Amchur Powder | 1/2 tsp |
| Cauliflower | 50 g | Red Chilli Powder | 1/2 tsp |
| Green Peas | 25 g | Dhaniya Powder | 1 tsp |
| Palak | 75 g | Garam Masala | 1/4 tsp |
| Ghee | 5 g | Haldi Powder | 1/2 tsp |
| Bay Leaf | 1 pc | ||
| Clove | 1 pc | ||
| Cardamom | 1 pc | ||
| Dal Chini | small pc |
Procedure 1:
1. Wash and soak the soya rice and moong daal for about 15 minutes.
2. Cut potato and cauliflower in big pieces and wash.
Procedure 2:
- Heat 5 ml ghee in a cooker.
- Add mustard seeds, clove, cardamom, daal chini, bay leaf and roast for 8-10 seconds.
- Then add the potatoes, cauliflower, palak and peas and roast for 2-3 minutes.
- Add all the spices and salt and mix.
- Then add the rice and daal with 150g of water and close the lid.
- Let it cook till 2-3 whistles and then turn the gas off.
- Let the cooker remain closed till the pressure is released.
Procedure 3:
- Once the pressure is released, open the cooker and stir the khichdi.
- Transfer the khichdi in a serving dish and garnish with coriander leaves.
- Serve immediately with choice of Kadhi, pickles or chutneys.
Fully balanced one pot meal!!!
Outcome:
Golden brown colour, thick consistency, spicy taste.
Shelf Life:
You can store the prepared khichdi in an air tight container for a day in the refrigerator.
Storage Instructions:
Store in an airtight container in the fridge.
Additional Info:
- You can add more ghee to enhance the taste and texture.
- You can use soya granules instead of soya rice.
- You can also add ginger, chilly and garlic paste to make it spicier.
