Amaranth Lentil Khichdi
One-pot simmer
- Time
- 27 min
- Serves
- 4
- Calories
- 335 kcal
- Protein
- 16 g
0:00 / 1:32
Changes voice accent - Recipe stays in English
About this recipe
Amaranth's tiny grains create a unique texture—almost creamy from their abundance but still distinctly granular. Red lentils break down entirely, binding everything together while adding natural sweetness. Pumpkin cubes soften into the dish, contributing mild sweetness that balances earthy amaranth.
Ingredients
Quantities for 4 servings.
Servings:(recipe makes 4)
Method
- 1Rinse amaranth (rajgira) and red lentils until the water runs mostly clear; soak 10 minutes if the grain is firm.
- 2Heat oil in a cooker or deep pot, crackle cumin, then cook ginger with turmeric and spice powder for 30 seconds.
- 3Add pumpkin cubes, amaranth (rajgira), red lentils, water and salt; stir well so nothing sticks to the base.
- 4Simmer covered until creamy and spoonable, stirring once or twice and adding hot water if it thickens too much.
- 5Stir to a soft khichdi texture, finish with coriander and lemon, and serve hot.
About this recipe
Already vegan and gluten-free; rajgira cooks into a soft porridge-like khichdi.
