Yellow Lentil and Rice khichdi
Yellow Lentil and Rice Khichdi is a simple and easy-to-digest meal that is perfect for an IBS patient. It is a vegetarian and gluten-free dish that is suitable for many dietary preferences. The addition of turmeric and cumin powder adds flavor and nutrition to the dish. This recipe is low in fat and easy to prepare.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
93 kcal
Protein
3 g
Carbs
19 g
Fat
0 g
Fiber
2 g
Ingredients
Yellow Moong Dal (Raw)
0.25 small cup (25g)
Cumin seeds
0.5 tsp (2.5g)
Turmeric powder
0.5 tsp (2.5g)
Common Salt
0.25 tsp (1.5g)
Plain Water
1 small cup (200g)
Rice, raw, milled
0.25 cup (50g)
Instructions
Cooking Steps
Rinse the lentils and rice in cold water until the water runs clear.
In a pot, add the lentils, rice, water, turmeric powder, cumin powder, and salt. Mix well.
Bring the mixture to a boil over high heat. Once it starts boiling, lower the heat to medium-low and let it simmer for 20-25 minutes until the lentils and rice are cooked and soft.
Check the consistency and add more water if needed. The khichdi should be thick but not dry.
Serve hot.