Khichari style seasoned rice

Name: Khichari style seasoned rice
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: Asian, Indian
Ingredients: 400g dried mung beans, wash & sock for 12 hours; 400g uncooked basmati rice, washed in cold water; 1 litre of stock, made with 1 stock cube; 200g frozen spinach; 1 white one medium onion, peeled & diced; ½ scotch bonnet, washed & deseeded; ½ teaspoon curry powder; ½ teaspoon ginger powder; 1 clove garlic, rushed; 1 large carrot, peeled & diced; ½ small leek, washed and sliced; 7g allspice; 1/2 teaspoon salt; 10ml oil; 1 pinch saffron; 8 broccoli florets, washed & halved; 1 tomato, washed & diced; 1 handful of fresh coriander leaves, washed & finely chopped; 2 pinches of cumin seeds

6 steps

Prep:5minCook:40min

Khichari is a nutritious seasoned rice featuring dal and rice. This dish can be eaten alone or accompanied by a saucy protein pack dish.

Updated at: Thu, 17 Aug 2023 03:10:22 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories410.5 kcal (21%)

Total Fat2.6 g (4%)

Carbs78.5 g (30%)

Sugars5.9 g (7%)

Protein19.7 g (39%)

Sodium433.6 mg (22%)

Fiber10.8 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

400gdried mung beans

wash & sock for 12 hours

400gbasmati rice

uncooked, washed in cold water

1 litrestock

made with 1 stock cube

200gfrozen spinach

1onion

white, medium, peeled & diced

0.5scotch bonnet

washed & deseeded

½ teaspooncurry powder

½ teaspoonginger powder

1 clovegarlic

rushed

1carrot

large, peeled & diced

0.5leek

small, washed and sliced

7gallspice

½ teaspoonsalt

10mloil

1 pinchsaffron

1 handfulfresh coriander leaves

washed & finely chopped

2 pinchescumin seeds

Instructions

Step 1

Soak mung beans in water for 12 hours by covering with cold water, then rinse thoroughly and drain. Add to a pot, cover with fresh water and boil for 15 minutes and then reduce the heat to simmer for a further 30-40 minutes or until tender. Set aside.

Step 2

In a bowl, rinse the rice under cold water until the water runs clear, drain and set aside.

Step 3

In a non-stick saucepan, heat the oil over moderate heat. Add the cumin seeds to the oil and fry until golden brown. Then add the scotch bonnet and ginger, sauté all ingredients for a few seconds and then add the turmeric and saffron.

Step 4

Add the broccoli pieces and stir-fry for 1 minute. Finally, add the mung beans and rice, stirring in the spices and vegetables for 1 minute.

Step 5

Add the stock and salt and bring to a full boil over high heat. Reduce the heat to low, partially cover, and slowly cook, for 30-40 minutes or until the mung beans and rice are soft, occasionally gently fold. If the khichari appears dries, slowly add up to one cup (250 ml) warm water.

Step 6

Before removing the khichari from the heat, fold in, chopped tomatoes and coriander leaves. Allow them to warm through for one minute. Serve hot.