- Mixed sprouts (green gram and bengal gram) – ½ cup
- Rice (white, short grain or long grain) – ½ cup
- Ghee – 2 teaspoon
- Cumin seeds – ½ teaspoon
- A pinch of asafoetida
- Ginger – Garlic paste – ½ teaspoon
- Onion – 1 teaspoon, finely chopped
- Salt – to taste
- Soak the rice and the sprouts separately for 15 minutes. Drain it, keep it aside.
- Heat the ghee in a pressure cooker and add the cumin seeds.
- When the seeds start crackling, add the asafoetida and garlic paste, sauté the mixture on a medium flame for a few seconds.
- Add the onions and keep stirring until they are soft and pink on a medium flame for 30 seconds.
- Add the rice and mixed sprouts and sauté on a medium flame for another 30 seconds.
- Add 1 ½ cups of water and salt, and mix well. Then put on the lid and allow the mixture to pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Coarsely mash the khichdi using the back of a spoon.
- Serve lukewarm with fresh curd.
Green gram sprouts are rich in antioxidants and are a good source of sodium, potassium, carbohydrate and protein. 100 grams of Bengal gram contains 164 calories, 27 IU of vitamin A, 172 mcg of folate, 49 mg of calcium, 291 mg potassium, 168 mg of phosphorus and 48 mg of magnesium.