We all will probably agree to the fact that cooking during the winters is no less than a struggle. For instance, the cold water used to clean vegetable and fruits makes our fingers go numb. Hence, we are in constant search for recipes that can help reduce the time we spend in the kitchen. And the first name that pops up in mind is a heart-warming bowl of khichdi. Healthy and wholesome, khichdi spells comfort. In fact, this one-pot dish is a go-to option for all in every good and adverse situation. It is quick, easy and needs just a few ingredients for preparation. While a bowl of khichdi can be not-so-appealing for some people, it also gives enough room for experimentation. Adding ghee, spices and a few ingredients can spruce up a bland and boring khichdi in a jiffy.
Besides being a go-to food, it also makes a nutritious meal for all. Here we bring a healthy khichdi recipe that includes protein-packed sprouts (instead of dal) in the recipe. For the uninitiated, sprouting is basically the process of seed germination that makes them yet more nutrient-rich.
How To Make Sprouts Khichdi | Sprouts Khichdi Recipe:
For this recipe, we also used soya bean chunks, along with sprouted moong and lobia, which makes the dish ideal for daily consumption. And the best part is, you can prepare this dish in just 10-15 minutes. Let’s find out the recipe!
Here’s The Recipe Of Sprouts Khichdi:
Half cup sprouted moong
Half cup sprouted lobia
1 cup of rice
Half cup soya bean chunks
1 tomato, cubed
1 teaspoon ginger paste
1 dry red chilli
1 teaspoon jeera
Half teaspoon hing
2 tablespoon ghee
1 teaspoon turmeric powder
Half teaspoon jeera powder
Half teaspoon coriander powder
Salt, as per taste
Water, as much needed
Heat ghee in a pressure cooker and add hing, dry red chilli and jeera. Cook till the jeera splutter.
Add ginger paste and fry till the raw smell goes.
Add tomato, turmeric powder, jeera-dhania powder and salt and cook on medium flame till the mix releases oil.
Add soyabean chunks, sprouts, rice and mix everything together. Fry for 2-3 minutes.
Add the needed amount of water and close the lid. Pressure cook on a medium flame for 3-4 whistle. Switch off the flame.
Open the lid after the vapour releases and mix half teaspoon ghee, garam masala powder and chopped coriander leaves and close the lid for 2 more minutes. You may avoid this step if you want.
Serve hot with chutney and papad and relish.
Try this recipe at home and make your meal a healthy affair!