Rice Dal Khichadi
Rice Dal Khichdi is a popular Indian comfort food that is easy to make and easy to digest. This version of the recipe is kidney-friendly and low in potassium, making it suitable for people with kidney issues. The recipe uses white rice instead of brown rice, as brown rice is higher in phosphorus and potassium. Using white rice that has been soaked and drained (leached) same with moong dal can reduce the potassium content of the rice.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
188 kcal
Protein
6 g
Carbs
35 g
Fat
3 g
Fiber
4 g
Ingredients
Rice, raw, milled
0.5 cup (60g)
Yellow Moong Dal (Raw)
0.25 cup (30g)
Olive Oil
1 tsp (5g)
Cumin seeds
0.5 tsp (2.5g)
Turmeric powder
0.25 tsp (1.25g)
Grated Ginger
1 tsp (3g)
Common salt
0.25 tsp (1.25g)
Plain Water
2 medium cup (500g)
Instructions
Cooking Steps
Wash and soak the rice and yellow moong dal separately for 30 minutes. Drain and set aside.
In a pressure cooker or a pot, heat oil over medium heat. Add cumin seeds and let them splutter.
Add grated ginger and sauté for 1-2 minutes until fragrant.
Add the soaked and drained rice and moong dal, turmeric powder, and salt. Stir well.
Add 2 cups of water and stir well.
If using a pressure cooker, close the lid and cook for 3-4 whistles. If using a pot, cover with a lid and cook for 20-25 minutes or until the rice and dal are cooked and the water has been absorbed.
Once done, let the pressure release naturally. Open the lid and stir well.
Serve hot.