Brown Rice Rajma Khichdi
Pressure-cooked
- Time
- 45 min
- Serves
- 4
- Calories
- 360 kcal
- Protein
- 17 g
0:00 / 1:31
Changes voice accent - Recipe stays in English
About this recipe
Brown rice's nuttiness combines with earthy masoor dal and creamy cooked rajma in this protein-rich, full-bodied khichdi. The kidney beans add sweetness and substance, transforming what could be a simple rice-dal dish into something more complex. This khichdi is filling and satisfying without heavy spicing.
Ingredients
Quantities for 4 servings.
Servings:(recipe makes 4)
Method
- 1Rinse brown rice and masoor dal 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 cooked rajma, brown rice, masoor dal, water and salt; stir well so nothing sticks to the base.
- 4Pressure cook until soft and creamy, then let the pressure drop naturally before opening.
- 5Stir to a soft khichdi texture, finish with coriander and lemon, and serve hot.
About this recipe
Already vegan; brown rice and rajma make this a filling high-fiber khichdi bowl.
