About this recipe
Sprouted moong cooks quickly and imparts a tender, slightly grassy character to this khichdi that distinguishes it from versions made with raw dal. Carrot and peas add sweetness and colour, while ginger contributes warmth. The sprouted legume creates a naturally creamy base as it breaks down during cooking.
Ingredients
Quantities for 4 servings.
Servings:(recipe makes 4)
Method
- 1Rinse rice and sprouted moong 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 peas, rice, sprouted moong, 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; sprouted moong adds extra protein and a nutty bite.
