By Bornika Das
May 6, 2024
Khichadi is considered a comforting dish that is known for its simplicity and nourishment and gets a colourful makeover with the addition of beetroot. Apart from being visually appealing, beetroot khichadi is packed with nutrition. It combines the earthiness of lentils, the wholesomeness of rice and the sweetness of beets. Here’s the recipe of the hearty meal:
1 cup rice 1/2 cup split yellow lentils (moong dal) 1 medium-sized beetroot, grated 1 onion, finely chopped 2 tomatoes, chopped 2-3 green chilies, finely chopped 1-inch piece of ginger, grated 1 teaspoon cumin seeds 1/2 teaspoon turmeric powder Salt to taste 2 tablespoons ghee Fresh coriander leaves for garnish
Rinse rice and lentils, soak for 15-20 minutes, then drain.
Heat ghee in a pressure cooker and add cumin seeds, let them splutter. Add chopped onions, green chillies and grated ginger. Add tomatoes, cook them till they turn mushy.
Add grated beetroot, turmeric powder and salt. Cook for few minutes. Add soaked rice and lentils. Stir well to coat with the beetroot mixture.
Pour in 3 cups of water and close the pressure cooker lid.
Pressure cook for 2-3 whistles or until rice and lentils are cooked completely.
Once the pressure releases naturally, open the cooker and give the khichadi a gentle mix. Garnish with fresh coriander leaves and serve with yoghurt or pickle on the side.