By Bornika Das
May 20, 2024
Beetroot khichadi is a delightful twist to the traditional Indian comfort food, combining the earthiness of rice and lentils with the nutritious and vibrant beetroot. This dish is not only visually appealing but also packed with essential nutrients. Take a look at how to make beetroot khichadi:
1 cup rice 1/2 cup moong dal (split green gram) 1 medium beetroot, grated 1 onion, finely chopped 1 tomato, chopped 1 green chilli, slit 1 tsp cumin seeds 1/2 tsp turmeric powder 1 tsp garam masala 2 tbsp ghee Salt to taste Fresh coriander leaves for garnish 4 cups water
Wash the rice and moong dal thoroughly and soak them for 15-20 minutes.
Heat ghee in a pressure cooker. Add cumin seeds and let them splutter. Add the chopped onions and green chilli, sauté until the onions turn golden brown.
Add the chopped tomato and cook until it softens. Stir in the grated beetroot and cook for 2-3 minutes. Add turmeric powder, garam masala, and salt. Mix well.
Drain the soaked rice and dal, then add them to the cooker. Stir to combine with the beetroot mixture.
Pour in 4 cups of water and mix everything well. Close the lid of the pressure cooker and cook on medium heat for 3-4 whistles.
Once the pressure releases naturally, open the cooker and fluff the khichdi with a fork. Garnish with fresh coriander leaves and serve hot.