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Khichdi with Mung Beans

Delicious and good for you — wholesome cooking for the whole family! Khichdi with mung beans is a tasty, nourishing Indian dish. Its signature comes from a generous mix of spices that are bloomed in oil at the start, releasing all their fragrance.

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Kichri with masha
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 21 % 4 g
Fats 11 % 2 g
Carbohydrates 68 % 13 g
82 kcal
GI: 15 / 54 / 31
  • For this wonderful Indian dish you'll want a heavy-bottomed pot or a large, deep skillet — a Dutch oven works great too. Start by prepping the ingredients that need it: peel the onion and garlic, dice the onion small, and finely chop the garlic; wash and peel the carrots, then cut them into small cubes; wash and peel a piece of ginger and grate it or mince it very fine; rinse the basmati rice in warm water (jasmine rice is also great) until the water runs clear; rinse the mung beans under running water; and measure out your spices. Now start cooking. Set the pot over medium heat, add the coconut oil, and let it warm. Add the mustard and cumin seeds and fry until the mustard seeds start to pop — about 1-2 minutes, stirring the whole time. Add the prepped onion, carrots, ginger, and garlic. Cook everything together for 5 minutes, stirring often so the vegetables and spices don't burn. Then add the salt, turmeric, ground cloves, and black pepper, and stir well so the spices coat the vegetables. Add the rinsed rice and mung beans, stir, and pour in the broth and water. Stir again, bring to a boil, and lower the heat to its lowest setting. Cover and cook the khichdi for 15 minutes. Lift the lid and check the liquid — if it's all gone, stir in about another half cup of water; if there's still enough, just re-cover and keep cooking. Cook for another 5 minutes, then check the rice and mung beans: when they're tender and soft, it's done. If it looks too thin, leave it on low heat uncovered for 2-3 minutes; if it's too thick, stir in another half cup of hot water and turn off the heat. The consistency is up to you. Taste and add salt if needed. Serve hot, finishing if you like with chili oil and fresh herbs such as cilantro, parsley, or dill. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Cloves - 323  kcal/100g
  • Ginger - 80  kcal/100g
  • Dried ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Turmeric - 325  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Prepared mustard - 417  kcal/100g
  • Mustard - 417  kcal/100g
  • Cumin - 333  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Broth - 15  kcal/100g
  • Coconut oil - 925  kcal/100g
  • Mung beans - 300  kcal/100g
  • Basmati rice - 347  kcal/100g

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