Amaranth Khichdi: A Nutritious Twist on a Classic Indian Comfort Dish
Amaranth Khichdi is a wholesome, gluten-free variation of the traditional Indian khichdi. Packed with the goodness of protein-rich amaranth grains, lentils, and flavorful spices, this dish is perfect for a light yet nutritious meal.
- DIFFICULTY: EASY
- 30 MINS
Ingredients
- 1 cup amaranth grains (rajgira)
- 1/2 cup yellow moong dal (split yellow lentils)
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 1 green chili, finely chopped (optional)
- 1 teaspoon grated ginger
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 2 tablespoons ghee or oil
- 4 cups water
- Salt to taste
- Fresh coriander leaves for garnish
Method
Wash and Soak:
- Rinse the amaranth grains and moong dal thoroughly.
- Soak them separately in water for 30 minutes. Drain and set aside.
Cook the Lentils:
- In a pressure cooker or large pot, heat 1 tablespoon of ghee or oil.
- Add cumin and mustard seeds. Let them splutter.
- Add the chopped onion, green chili, and grated ginger. Sauté until the onion turns golden.
Add Spices and Tomato:
- Stir in the chopped tomato and turmeric powder. Cook until the tomato softens.
Cook the Khichdi:
- Add the soaked amaranth grains, moong dal, and salt. Stir well to coat them in the spices.
- Pour in 4 cups of water, mix, and bring to a boil.
- Cover and pressure cook for 3 whistles (or simmer in a pot until the grains and dal are soft).
Final Touch:
- Once cooked, release the pressure and mix the khichdi gently. Adjust the consistency by adding more water if needed.
Serving Suggestions
Amaranth Khichdi pairs well with a bowl of yogurt, pickle, or papad. It’s an ideal choice for fasting days or a light, comforting meal.
Pro Tips
- Add vegetables like carrots, peas, or spinach to make the khichdi even more nutritious.
- Use desi ghee for authentic flavor and aroma.
- For a vegan option, replace ghee with coconut or olive oil.
