We all know about moong dal kichidi or vegetable kichidi or many other forms. I feel kichidi is one of the comforting food and also quite a healthy version if made using many different ingredients. It is also a very easy, quick and one pot meal, which can be a good brunch recipe in the weekends. I want to share a kichidi dish i know which is an wholesome meal made using rice, lentils, vegetables, nuts & sprouts. I bet for its wonderful taste, flavor and nutrient rich.
This helps in getting your protein from the red lentils (Masoor dal). Vitamins, minerals, and fiber from vegetables, Sprouts and nuts. Try adding different kinds of vegetables also all kinds of sprouts you like to make this dish more richer and nutritional.
It can go well with any chutneys/pickle you like or also with aloo korma. Serve hot with ghee on it. I think this will be a perfect whole meal especially during cloudy and rainy days when you are really lazy to cook up a full course meal.Try it, i assure you will love it. It is very quick and easy.
This helps in getting your protein from the red lentils (Masoor dal). Vitamins, minerals, and fiber from vegetables, Sprouts and nuts. Try adding different kinds of vegetables also all kinds of sprouts you like to make this dish more richer and nutritional.
It can go well with any chutneys/pickle you like or also with aloo korma. Serve hot with ghee on it. I think this will be a perfect whole meal especially during cloudy and rainy days when you are really lazy to cook up a full course meal.Try it, i assure you will love it. It is very quick and easy.
VEGETABLE & SPROUTS KICHIDI PULAV
Basmati rice - 1.1/2cup
Masoor Dal (erra Kandipappu/ Red lentils) - 1 cup
Onions - 1 medium size, chopped
Green chillies- 3 or 4 slit longitudinally.
Ginger-Garlic Paste - 1 tsp
Ground nuts - 1/4 cup Cashews - 2tbsp
Curry Leaves Vegetables - 1Potatoes , 1-Carrot, 1/4 cup-Peas, 1 cup- Spinach (Palak).
Tomatoes - 1 medium size, chopped
Sprouts (Green and white pessarlu /Green & white gram) - 1/4 cup
Coriander leaves - 1/4 cup , chopped
Onions - 1 medium size, chopped
Green chillies- 3 or 4 slit longitudinally.
Ginger-Garlic Paste - 1 tsp
Ground nuts - 1/4 cup Cashews - 2tbsp
Curry Leaves Vegetables - 1Potatoes , 1-Carrot, 1/4 cup-Peas, 1 cup- Spinach (Palak).
Tomatoes - 1 medium size, chopped
Sprouts (Green and white pessarlu /Green & white gram) - 1/4 cup
Coriander leaves - 1/4 cup , chopped
Salt- required.
Chilli Powder- 1/2 tsp Oil - 2tbsp
Water - 4 cup hot water
Method:
Put some oil in a pan, then add onions and slit green chillies, fry for few min until onions are light brown. Next add ginger garlic paste, fry it until the raw smell is gone. Then add groundnuts, cashew, curry leaves , chopped potatoes and carrot. let fry for few sec.
Next add 1 cup masoor dal (erra kandipappu), fry for couple minutes,then add basmati rice, sprouted white and green pessarlu (green gram), 4 cup hot water.
Next add chopped tomatoes, palak, coriander leaves, salt, little chilli powder,2sp ghee. Mix all the ingredients properly and let it cook until done (takes approx.20 min).
* After mixing all the ingredients, you can transfer the whole thing in to electric cooker and cook in it.
TIP OF THE DAY
To store green herbs live coriander leaves and mint leaves for longer duration. Place the herbs in a container and place a raw egg along with it, close the lid and place in the refrigerator. Use as required. This keeps them fresh for at least 2wks.
Water - 4 cup hot water
Method:
Put some oil in a pan, then add onions and slit green chillies, fry for few min until onions are light brown. Next add ginger garlic paste, fry it until the raw smell is gone. Then add groundnuts, cashew, curry leaves , chopped potatoes and carrot. let fry for few sec.
Next add 1 cup masoor dal (erra kandipappu), fry for couple minutes,then add basmati rice, sprouted white and green pessarlu (green gram), 4 cup hot water.
Next add chopped tomatoes, palak, coriander leaves, salt, little chilli powder,2sp ghee. Mix all the ingredients properly and let it cook until done (takes approx.20 min).
* After mixing all the ingredients, you can transfer the whole thing in to electric cooker and cook in it.
TIP OF THE DAY
To store green herbs live coriander leaves and mint leaves for longer duration. Place the herbs in a container and place a raw egg along with it, close the lid and place in the refrigerator. Use as required. This keeps them fresh for at least 2wks.
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