Ragi masoor dal khichdi
Ragi Khichdi is a healthy, gluten-free dish made with ragi (finger millet), masoor dal, and a variety of vegetables. This recipe is vegan, making it suitable for many dietary preferences. It is also low in oil, making it ideal for weight loss. Ragi, high in dietary fiber, aids digestion, and helps in weight management. Masoor dal adds protein to the dish, while the vegetables provide vitamins and minerals.
Nutrition Facts
Per serving
Energy
154 kcal
Protein
6 g
Carbs
27 g
Fat
2 g
Fiber
5 g
Ingredients
Cumin seeds
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
chopped tomato
0.5 medium cup (70g)
Onion Finely Chopped
0.5 medium cup (70g)
Turmeric powder
0.25 tsp (1.25g)
Whole Masoor Dal (Raw)
0.25 cup (50g)
Mustard seeds
0.5 tsp (2.5g)
Mustard oil
1 tsp (5g)
Plain Water
1 medium glass (250g)
Chopped Green Chilli
1 tsp (2g)
Ragi
0.5 cup (100g)
Ginger, fresh
1 tsp grated (2g)
Instructions
Preparation
Rinse the ragi and masoor dal in water and soak them in water for 30 minutes.
Cooking Steps
Heat oil in a pressure cooker over medium heat. Add cumin seeds and mustard seeds and let them splutter.
Add chopped onions, green chili, and grated ginger. Sauté for 2-3 minutes until the onions turn translucent.
Add chopped tomatoes, turmeric powder, and salt. Mix well and cook for 2-3 minutes until the tomatoes soften.
Drain the water from the soaked ragi and masoor dal and add them to the pressure cooker. Mix well.
Add enough water to cover the ragi and dal mixture and mix well.
Close the lid of the pressure cooker and cook for 3-4 whistles or until the ragi and dal are cooked and soft.
Let the pressure release naturally and open the lid of the pressure cooker.
Garnish with fresh coriander leaves and serve hot.