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.
Autor: Ayurveda Veggie
Vegano
Sin gluten
Tipos de cuerpo adecuados
Tiempos de cocción
Tiempo de cocción: 35 minutes
Tiempo total: 35 minutes
Categorías
Lunch
Dinner
Light Meal
Ayurvedic
Creaciones de usuarios
Ingredientes
- 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
Valor nutricional
- Calorías: 300 kcal
- Proteína: 12g
- Carbohidratos: 50g
- Grasa: 5g
- Fibra: 8g
Instrucciones
- 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.
Beneficios ayurvédicos
Tipos de cuerpo adecuados
- 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
