Amaranth Lentil Khichdi
One-pot simmer
- Time
- 27 min
- Serves
- 4
- Calories
- 335 kcal
- Protein
- 16 g
About this recipe
Amaranth's tiny grains create a unique texture—almost creamy from their abundance but still distinctly granular in a way that feels luxurious. Red lentils break down entirely, binding everything together while adding natural sweetness. Pumpkin cubes soften into the dish, contributing mild sweetness that balances amaranth's earthy, slightly nutty character. This is a khichdi for those who appreciate grain diversity and aren't afraid of unfamiliar textures. It's gluten-free naturally, high-protein, and delivers remarkable nutrition without tasting medicinal. The result feels almost creamy despite containing no cream—just the magic of tiny grains, lentils, and pumpkin cooking together. The combination of amaranth (rajgira) and red lentils is nutritionally sophisticated. Amaranth is complete protein (unlike most grains), while red lentils add additional protein and soften into creaminess. Pumpkin's subtle sweetness prevents the earthiness from overwhelming. Together, they create something that tastes refined without pretension. At 16g protein and 9g fibre per serving, this khichdi is genuinely high-protein and high-fibre. Ginger, cumin, and coriander powder provide warm spicing that doesn't dominate. Amaranth is considerably smaller and stickier than rice, so stirring well before cooking prevents clumping. The small grains tend to float initially, then settle as they absorb water. Pumpkin cubes should be small and uniform so they soften at the same rate as the grains. The finished khichdi should be soft and creamy—if it's too thick after pressure release, add hot water; if too thin, let it rest uncovered for a few minutes for excess moisture to evaporate. Genuinely gluten-free, vegan, high-protein, and high-fibre without compromise. Serve with tangy yogurt, pickle, or simple ghee. The khichdi stores for three days in the refrigerator and reheats gently with water added. Excellent for meal prep, especially for those with gluten sensitivities. The texture remains appealing even after storage.
Ingredients
Method
- 1 Rinse amaranth (rajgira) and red lentils until the water runs mostly clear; soak 10 minutes if the grain is firm.
- 2 Heat oil in a cooker or deep pot, crackle cumin, then cook ginger with turmeric and spice powder for 30 seconds.
- 3 Add pumpkin cubes, amaranth (rajgira), red lentils, water and salt; stir well so nothing sticks to the base.
- 4 Simmer covered until creamy and spoonable, stirring once or twice and adding hot water if it thickens too much.
- 5 Stir to a soft khichdi texture, finish with coriander and lemon, and serve hot.
Nutrition
⚠️ Nutritional values are AI-generated estimates and may not be accurate.
