Name: Pumpkin and Fenugreek Khichdi
Cook time: 35 min
Total time: 35 min
Yield: Not specified
Ingredients: 1 cup pumpkin, cubed; 1/2 cup fenugreek leaves (methi), chopped; 1/2 cup basmati rice; 1/4 cup moong dal (split yellow lentils); 1 inch ginger, grated; 2 cloves garlic, minced; 1 tsp cumin seeds; 1/2 tsp turmeric powder; 1/4 tsp coriander powder; Salt to taste; Ghee or coconut oil for cooking; Water

Pumpkin and Fenugreek Khichdi

A soothing and grounding khichdi perfect for balancing Vata-Pitta doshas. This recipe uses easily accessible ingredients to create a nutritious and delicious meal.

Author: Ayurveda Veggie

Vegan

Gluten-Free

Suitable Body Types

Vata-Pitta

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Cooking Times

Cooking Time: 35 minutes

Total Time: 35 minutes

Ingredients

1 cup pumpkin, cubed
1/2 cup fenugreek leaves (methi), chopped
1/2 cup basmati rice
1/4 cup moong dal (split yellow lentils)
1 inch ginger, grated
2 cloves garlic, minced
1 tsp cumin seeds
1/2 tsp turmeric powder
1/4 tsp coriander powder
Salt to taste
Ghee or coconut oil for cooking
Water

Nutritional Value

Calories: 300 kcal
Protein: 12g
Carbohydrates: 50g
Fat: 5g
Fiber: 8g

Instructions

Rinse the rice and moong dal thoroughly.
Heat ghee or coconut oil in a pot. Add cumin seeds and let them splutter.
Add grated ginger and minced garlic and sauté for a minute.
Add turmeric powder and coriander powder and sauté briefly.
Add the cubed pumpkin and sauté for 2-3 minutes.
Add the rinsed rice and moong dal. Stir well.
Add water (about 2.5 cups) to the pot. The water level should be 1 inch above the ingredients.
Bring to a boil. Then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the rice and dal are cooked and the pumpkin is tender.
Add the chopped fenugreek leaves during the last 5 minutes of cooking.
Season with salt to taste.
Serve hot.