Amaranth Khichdi: A Nutritious Twist on a Classic Indian Comfort Dish

Wash and Soak:

• Rinse the amaranth grains and moong dal thoroughly.
• Soak them separately in water for 30 minutes. Drain and set aside.

Cook the Lentils:

• In a pressure cooker or large pot, heat 1 tablespoon of ghee or oil.
• Add cumin and mustard seeds. Let them splutter.
• Add the chopped onion, green chili, and grated ginger. Sauté until the onion turns golden.

Add Spices and Tomato:

• Stir in the chopped tomato and turmeric powder. Cook until the tomato softens.

Cook the Khichdi:

• Add the soaked amaranth grains, moong dal, and salt. Stir well to coat them in the spices.
• Pour in 4 cups of water, mix, and bring to a boil.
• Cover and pressure cook for 3 whistles (or simmer in a pot until the grains and dal are soft).

Final Touch:

• Once cooked, release the pressure and mix the khichdi gently. Adjust the consistency by adding more water if needed.

Serving Suggestions

Amaranth Khichdi pairs well with a bowl of yogurt, pickle, or papad. It’s an ideal choice for fasting days or a light, comforting meal.

Pro Tips

• Add vegetables like carrots, peas, or spinach to make the khichdi even more nutritious.
• Use desi ghee for authentic flavor and aroma.
• For a vegan option, replace ghee with coconut or olive oil.