Sprouted Mung Bean Vegetable Khitchri
Sprouted mung beans and rice mixed with veggies on hand or out of the garden, make a thick and nutritious khitchri
Servings 4
Calories 205kcal
Equipment
- 1 Pressure Cooker
Ingredients
- ½ cup Basmati rice
- ½ cup Sprouted Mung beans Sprout your own!
- 1 Potato Peeled, or not; chopped
- 1 Tomato Fresh, finely chopped
- 1 tbsp Ghee
- 2 tsp Ginger Fresh grated
- 2 tsp Cumin seeds
- ⅛ tsp Hing
- 1 Green chili Finely chopped, optional
- 1 tsp Turmeric Powder
- 1 tsp Himalayan pink salt
- ½ tsp Black peppercorn Fresh ground
- 3 cups water
- 1 tbsp Butter
- 2 tsp Lemon juice Fresh squeeze; one small lemon
- ¼ cup Spinach Fresh, finely chopped
- ¼ cup Cilantro Fresh, finely chopped
Instructions
Prepare Bean, Rice & Veggie
- Clean and rinse the rice and sprouted mung beans; you can rinse together. Set aside
- Clean and peel (if you desire) and chop the potato; chop the tomato. Set aside.
Make the Khitchri
- In a pressure cooker, add the ghee, cumin seeds, hing, chopped green chili and grated ginger. Cook and stir a few minutes.
- Add the chopped potatoes and chopped tomato. Stir and cook for several minutes.
- Add the turmeric, salt and pepper. Continue stirring and cooking to mix well.
- Add the rinsed rice and mung beans, stir to mix well. Add the 3 cups of water, cover and cook over medium heat for 2 whistles; turn down heat to low and cook for 4 more whistles. Remove from heat and allow to cool naturally.
- When pressure is naturally released, open the lid and stir in the butter (or ghee), fresh spinach, cilantro and lemon juice. You can serve with an other dollop of butter on top of each bowl. A complete meal unto itself.
Nutrition
Serving: 1cups | Calories: 205kcal | Carbohydrates: 32g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 664mg | Potassium: 405mg | Fiber: 3g | Sugar: 2g | Vitamin A: 607IU | Vitamin C: 20mg | Calcium: 40mg | Iron: 2mg