Carrot Beetroot Khichdi
Pressure-cooked
- Time
- 30 min
- Serves
- 4
- Calories
- 295 kcal
- Protein
- 12 g
0:00 / 1:31
Changes voice accent - Recipe stays in English
About this recipe
Carrot and beetroot together create a khichdi that's visually striking and subtly sweet without any added sugar. The vegetables soften into the rice and moong dal, contributing natural moisture and colour while their sweetness makes the dish feel almost festive. Ginger adds warmth, grounding the vegetable flavours.
Ingredients
Quantities for 4 servings.
Servings:(recipe makes 4)
Method
- 1Rinse rice and yellow moong 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 carrot and beetroot, rice, yellow moong 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; carrots and beetroot add natural sweetness and color.
