Amaranth, known as rajgira in many Indian kitchens, is usually reserved for festival cooking, but it works just as well as an everyday grain. This khichdi cooks amaranth alongside split moong dal and a mix of vegetables until everything softens into a single pot dinner with a texture similar to a traditional khichdi. It is a useful way to bring a less common grain into a regular dinner rotation without changing the method much at all. Nutritional Benefits :- Amaranth carries more protein and calcium than most common grains, and its amino acid profile complements the moong dal well. The mixed vegetables add fibre and a range of vitamins, making the dish more complete than a grain and lentil combination on its own.
620 kcal
Calories
28 g
Protein
104 g
Carbs
12 g
Fat
Wash the amaranth and moong dal together and drain well.
Heat ghee in a pot, add the cumin seeds and let them splutter.
Add the mixed vegetables and saute for 2 minutes.
Add the amaranth, moong dal, turmeric, salt and water.
Cover and simmer on low heat for 20 to 25 minutes, stirring occasionally, until the grains soften and the mixture reaches a khichdi like consistency. Serve hot.
Summary
At around 310 calories and 14 grams of protein per serving, this khichdi offers more calcium than a typical rice based version while staying just as easy to digest. The vegetables keep the fibre content up, and the dish holds well if made slightly ahead, which makes it convenient for a weeknight dinner.
