INGREDIENTS (240 ml cup used)
- Rice – ½ cup
- Mixed dal – ¼ cup (combination of moong, masoor, toor/arhar dal)
- Water – 2 cup
- Fenugreek leaves (methi) – ¼ cup
- Cumin – ¼ tsp
- Ghee – 2 teaspoon
- Ginger – ½ teaspoon, grated
- Roasted cumin powder – ½ teaspoon (optional)
- Salt – to taste
- Pepper – to taste
- Wash and soak the rice and dal for at least 30 to 60 minutes.
- In a pressure cooker, heat a tablespoon of ghee and roast the dal and rice for some time.
- Add the grated ginger and mix well.
- Add sufficient water, salt and put on low flame without the lid.
- While the rice cooks, separate the stalks from the methi leaves – this is important as the stalks can be bitter. Take a bowl of water, sprinkle some sea salt. Rinse the leaves few times. Drain it off. Then finely chop the leaves.
- When the rice is almost cooked, add the finely chopped methi leaves. If required add more water.
- Cover the pressure cooker and cook on the lowest flame till one whistle. Make sure there is enough water in the cooker to avoid burning the khichdi. After the steam has escaped fully open the lid and mash the rice well with a masher or with the bottom of a steel glass.
- Sprinkle roasted cumin powder and mix well.
- In a small pan, heat the remaining ghee and heat it. Add the cumin seeds. When the cumin seeds start spluttering pour this over the khichdi to temper it.
- You can also add a dash of pepper to the khichdi to make it tastier.
- Serve while the khichdi is still warm. Warm food is easier to digest.
100 grams of fenugreek leaves contains 49 calories of energy, 1 gram of dietary fiber and is rich in calcium. It also contains plant protein, phosphorus and iron.
Lentils are the best source of plant protein for babies.