Moong Dal Khichadi with Vegetables

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 162.3
  • Total Fat: 4.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 140.3 mg
  • Total Carbs: 31.2 g
  • Dietary Fiber: 3.5 g
  • Protein: 8.5 g

View full nutritional breakdown of Moong Dal Khichadi with Vegetables calories by ingredient
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Introduction

You can use any mixed vegetables here cauliflower, peas, green beans, carrots, snap peas. You can use any mixed vegetables here cauliflower, peas, green beans, carrots, snap peas.
Number of Servings: 2

Ingredients

    1/4 cup Basmati Rice
    1/2 cup Moong dal
    turmeric 1 tsp
    1.25 cup snap peas (diced)
    0.5 cup frozen peas
    0.5 cup carrots (diced)
    1 tsp canola oil
    1/2 tsp cumin seed
    1/8 tsp asafoetida (hing)
    1 tsp salt
    2-3 hot green chillis spilt length wise
    Curry leaves - handful

Directions

Wash and rinse the rice & moong dal. Place in a slow cooker or a pot with 4-6 cups of water and turmeric. Cook until soft. I left it overnight in the slow cooker. In the morning add the vegetables to it with the salt. While that is getting heated thru, heat the oil in a small pan, add the cumin, hing, curry leaves & green chilli. Mix it into the khichadi and heat thru for another 30 min.

This dish can also be cooked on the stove top or pressure cooker for quicker turnaround time.

Number of Servings: 2

Recipe submitted by SparkPeople user LUVLHASA.

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