Moong dal and vegetable khichdi

Ingredients

For 3 portions. Tick items as you go — nothing is changed for anyone else.

• 150 g rice, about 3/4 cup (180 ml)
• 100 g moong dal (split green gram), about 1/2 cup (120 ml)
• 1 carrot carrot, peeled and diced
• 60 g green beans, chopped
• 100 g lauki (bottle gourd / doodhi), peeled and diced, optional
• 1 onion onion, finely chopped
• 1 tomato tomato, chopped
• 2 tbsp ghee
• 1 tsp cumin seeds (jeera)
• 0.5 tsp turmeric powder (haldi)
• 1 pinch asafoetida (hing)
• 900 ml water
• 1 tsp salt

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Wash the rice and moong dal together and drain — about 1 cup (240 ml) combined.
2. 2Step 2. Heat the ghee in a heavy pan, add cumin seeds and asafoetida, and let them sizzle briefly.
3. 3Step 3. Add the onion and cook until soft, then add the tomato and cook until it breaks down.
4. 4Step 4. Stir in the turmeric, rice, dal and all the vegetables, then add the water and salt.
5. 5Step 5. Bring to the boil, then simmer, partly covered, for 20–25 minutes, stirring occasionally, until the rice and dal are completely soft and the khichdi is porridge-like.
6. 6Step 6. Add a little more hot water if it thickens too much, and serve hot with a katori (about 150 g) of curd on the side.

Allergens for your selection

• Contains: Milk

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.