This is a super nutrition packed khichdi that is simple to make and yet tasty and comforting. Boosted with the benefits of super greens and protein rich dal, quinoa, and garbanzos, this khichdi is THE khichdi to make. Always!
Khichdi is the humble one-pot meal made with rice and dal. It is easy to make and is simply satisfying. In our homes, we call this “pongal” while in northern parts of India, it is called khichdi. The ratio of rice to dal changes from home to home, yet it is simply divine.
Have you wondered about your favorite simple and humble comforting food in a form providing a magnificent amount of nutrition while still remaining the simple and easy one to make that your family would love to have zillion times over and over? This power khichdi is the perfect answer!
“Power” Khichdi is the name I call this one as it has all the power packed ingredients that provide powerful nutrition. Though rice is easy to digest and gives comfort, adding a couple of powerfood like millet and quinoa makes the nutrient power increase exponentially to the simple everyday khichdi. In addition to that there are tons of supergreens that are added in this khichdi adding to the flavor, color, as well as nutrition. The nutrition is further fortified by the added dal and garbanzos and the name “Power Khichdi” fits in aptly.
To make this delicious “Power Khichdi”, the following simple “power” ingredients are needed:
Rice - This is the humble grain that is traditionally used. I have used Sona Masoori rice in this recipe. Basmati or brown rice could also be used.
Quinoa - This protein packed pseudo cereal is a great inclusion in this recipe. Tricolor quinoa
Millet - I have used little millet in this recipe. Any type of millet could be used.
Dal - Split yellow moong dal and toor dal are used in this recipe. These two dals are very common in khichdi from any region.
Ghee - Ghee adds a unique flavor to the khichdi. And make sure to serve with extra drizzle of ghee on top. That makes this khichdi simply out of the world.
Garbanzo beans - Garbanzo beans add to the protein flavor and to the texture too. Canned garbanzo beans aid in fixing a quick meal. Dry beans can be soaked for 8 hours, cooked, and then can be used in this recipe.
Greens - The supergreens used in this recipe are baby spinach, chard, and kale. A premix bag of these greens is used in this recipe. You can buy individually and add in equal amounts.
Onion, garlic, ginger - These add tons of flavor to the khichdi.
Cashews - Cashew nuts add to the protein, flavor, and texture bite in this recipe.
Mustard, split urad dal, cumin, dried red chili, whole black pepper, and curry leaves - These are part of the tempering and they add to the flavor
Asafetida - Flavor enhancer and aids in digestion
Water - to cook the grains
Salt - adds flavor
Thai green chili - Adds to the spicy kick. The quantity can be adjusted based on heat tolerance and preference.
Sugar - A tiny bit of sugar is added to keep the vibrant green color of the puree when it cooks.
For variations, the ratio of grains to dal can be adjusted to suit your preference. Moreover, the type of dal could be changed or instead of garbanzo beans any other bean variety could be used. If you have one variety of greens alone, that will also work in this recipe. Though I buy the “power-mix” greens often, sometimes I make it with spinach alone and the recipe works great. Roasted peanuts could also be added as a garnish.
What to serve this with?
This is simply divine with a drizzle of extra ghee on top. A papad and some achar (Indian spicy pickle) goes a long way! If you have time, you could serve this with veggies. I served this with Tindora fry or Sheet Pan Bhendi, Kochumber, and yogurt.
Any leftover khichdi can be stored in the refrigerator for up to two days. Since we are khichdi lovers, one or the other person is ready to have whatever is leftover for the next meal and hence I never tried freezing this. This khichdi is also great to take as lunch for the next day. Warm in the microwave and you have the most comforting food in the world for your lunch at work! It is a working lunch keeping hunger at bay.
Have you visited Ente Thattukada? If not, you should visit Anu’s blog and she has tons of delicious recipes. Her Avial recipe is to die for. I can eat that all through the day, any day, and every day! Anu is my partner for this month’s edition of Shhhh Cooking Secretly challenge for the theme “Greens Recipes” by Seema of Mildly Indian. I used the Thai green chilies and Garbanzo beans in this recipe that were given as secret ingredients by Anu.
Serves 4 to 6
Little millet - ¼ cup
Quinoa - ¼ cup
Rice - ¼ cup
Split yellow moong dhal - ⅓ cup
Toor dal - ⅓ cup
Water - 3.5 cups
Cooked garbanzos - 1.5 cups
Sugar - ¼ tsp
Salt - 1.5 tsp
Baby Kale chard spinach mix - 5 cups, medium packed
Water- ½ cup
Green Thai chili - 4 to 6
Ghee - 3 tbsp
Mustard - 1 tsp
Split urad dal - 1 tsp
Cumin - 1 tsp
Dried red chili - 2
Whole black pepper - ⅓ tsp
Cashews - 10
Rinse the rice, millet, quinoa, and dal mixture. Add 3 and a half cups of water and set the Instant pot in high pressure mode for 6 minutes. once the cooking is done, let the pressure release naturally after 5 minutes, then do a manual release.
Heat ghee in a pan, add the dried red chilies, mustard, split urad dal, cumin, whole black pepper, cook for a minute and then add cashews, curry leaf, and asafetida. Then add the onions, ginger, and garlic, sauce for 4-5 minutes until onions turn translucent.
In the meantime, puree the greens and Thai chili with half a cup of water.
Add the cooked garbanzo bean.
Add the greens puree, salt, and sugar. Cook for 2-3 minutes.
Add the rice, quinoa, and millet mixture. Mix thoroughly. Check for salt. Adjust consistency if needed with a little water. Cook for a couple of minutes.
Transfer to serving bowls. Serve hot with an extra drizzle of ghee on top.