Lentils and Mixed Grains Kichda Recipe
Embark on a culinary journey with the delightful Lentils and Mixed Grains Kichda, a dish steeped in the rich traditions of Rajasthani cuisine. This wholesome and protein-packed recipe marries the earthiness of lentils and grains, making it a perfect dinner option for anyone seeking a hearty yet nutritious meal. It’s not just food; it’s a celebration of flavors that come together in one pot.
Ingredients
| Ingredient | Quantity |
|---|---|
| Broken Wheat (Dalia/ Godumai Rava) | 1/4 cup (soaked for 3 hours) |
| Bajra (pearl millet seeds) | 1/4 cup (soaked for 3 hours) |
| Jowar (sorghum seeds) | 1/4 cup (soaked for 3 hours) |
| Chana Dal (Bengal Gram Dal) | 1/4 cup |
| Masoor Dal (Whole) | 1/4 cup |
| Rice | 1/2 cup |
| Garlic (crushed) | 4 cloves |
| Ginger (crushed) | 2-inch piece |
| Green Chilli | 2-3 (adjust according to spice preference) |
| Curry Leaves | 2 sprigs |
| Coriander Leaves (Dhania) | 1/4 cup (finely chopped) |
| Cumin Powder (Jeera) | 1 teaspoon |
| Red Chilli Powder | 2 teaspoons |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Garam Masala Powder | 3 teaspoons |
| Asafoetida (Hing) | 1/2 teaspoon |
| Sunflower Oil | For cooking |
| Onions (finely chopped) | 3 |
| Lemon Juice | 1 tablespoon |
| Salt | To taste |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 350 |
| Protein | 15 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 10 g |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Sodium | 220 mg |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
Servings
- Servings: 4
Cuisine
- Cuisine: Rajasthani
- Course: Dinner
- Diet: High Protein Vegetarian
Instructions
To prepare the Lentils and Mixed Grains Kichda, begin by gathering all your ingredients, ensuring everything is within reach to streamline your cooking process. First, drain the water from the soaked broken wheat and bajra. Using a mixer grinder, blend these two ingredients into a coarse paste, which will serve as the foundation of your dish.
In a deep kadai, pour in approximately 5 cups of water—just enough to cook the coarse grain mixture. Once the water reaches a gentle boil, add in 1 cup of rice along with the chana dal. Allow this mixture to simmer for about 10 minutes, or until the rice is halfway cooked. At this point, incorporate the masoor dal, turmeric powder, and salt to the pot. Stir everything well and continue cooking on medium heat for an additional 10 minutes.
While the grains are cooking, heat some sunflower oil in another deep frying pan. When the oil is hot, add the finely chopped onions and sauté them until they turn golden brown, releasing their sweetness into the oil. Next, add in the green chillies, ginger, garlic paste, and cumin powder. Stir this mixture well to combine all the flavors.
Reduce the flame to low and carefully mix in the red chilli powder, garam masala powder, curry leaves, and asafoetida (hing). Sauté for about 30 seconds to allow the spices to bloom, filling your kitchen with their aromatic fragrance.
Finally, gently fold the cooked cereal mixture into the spiced onion mixture, ensuring that the masala blends evenly throughout. The key here is to mix slowly and thoroughly so every bite is infused with flavor.
To finish, generously garnish your Lentils and Mixed Grains Kichda with a sprinkle of finely chopped coriander leaves, a few rings of fresh onion, and a squeeze of lemon juice to brighten the flavors. The dish is now not only visually appealing but also bursting with delightful tastes that will surely impress your guests or family.
Enjoy this comforting bowl of Lentils and Mixed Grains Kichda, perfect for a nourishing dinner that brings warmth and satisfaction to your table. Each spoonful is a tribute to the traditional Rajasthani flavors, making it a dish to remember and cherish.
