Indian Spiced Faux-Fried Rice, or “Khichdi”
You can never have too many Indian recipes, so give Indian Spiced Faux-Fried Rice, or “Khichdi” a try. This recipe makes 2 servings with 525 calories, 16g of protein, and 11g of fat each. For $2.67 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. It works well as a main course. If you have basmati rice, zucchini, rajma masala, and a few other ingredients on hand, you can make it. 153 people were impressed by this recipe. From preparation to the plate, this recipe takes about 30 minutes. It is brought to you by Picky Eater Blog. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is pretty good. Try Asian Marinated Chicken with Corn and Basil Faux-Fried Rice, Indian-style Stir-Fried Spiced Carrots, and Indian-Spiced Salmon with Basmati Rice for similar recipes.
Servings: 2
Ingredients:
4 Tbsp Basmati rice
Cilantro, chopped – garnish
3 Tbsp Moong dal (lentils)
1 Tbsp canola or olive oil
Optional: onion, garlic, ginger (to taste – I'd use a couple cloves of garlic, 1-2 tsp grated ginger and 1/4 onion for this amount)
1 Tbsp quinoa
3 heaping tsp Khichdi masala (or more to taste)
Optional: Serve with 0% unsweetened Greek Yogurt
1.5 cups water
Vegetables: 1 zucchini, diced; 1 carrot, diced; 1 lb asparagus, diced (Note – you can also try this with Kale, Sweet Potatoes, Cabbage, Broccoli, etc – anything you like will work!)
Equipment:
pot
Cooking instruction summary:
Wash the mixture of rice, moong dal (lentils) and quinoa until all the sediment is gone and the water runs clearChop your veggies. Combine all the ingredients (grains + lentils + vegetables) in a large pot, add the masala. Note: If you want to add the onion / garlic / ginger, saute it in olive oil first and then add it to the pot.Bring everything to a boil, and then reduce to a simmer. Let it cook for 20-30 minutes until all the water has been absorbedGarnish with cilantro, serve with yogurt if you like!
Step by step:
1. Wash the mixture of rice, moong dal (lentils) and quinoa until all the sediment is gone and the water runs clear
2. Chop your veggies.
3. Combine all the ingredients (grains + lentils + vegetables) in a large pot, add the masala. Note: If you want to add the onion / garlic / ginger, saute it in olive oil first and then add it to the pot.Bring everything to a boil, and then reduce to a simmer.
4. Let it cook for 20-30 minutes until all the water has been absorbed
5. Garnish with cilantro, serve with yogurt if you like!
Nutrition Information:
covered percent of daily need
