How to make Mixed Sprouts Khichdi - An healthy khichdi made using sprouts.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Sprouted Green Gram (अंकुरित मूंग), Matki sprouts (अंकुरित मटकी)
Cuisine : Gujarati
Course : Rice
Mixed Sprouts Khichdi Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
You can also find more Rice recipes like Lemon Risotto, Thai Biryani, Kachche Murgh Ki Biryani, Kumbh Pulao.
Prep Time : 31-40 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Mixed Sprouts Khichdi Recipe
Sprouted Green Gram 1/2 cup
Matki sprouts 1/2 cup
Rice 1 cup
Pure ghee 1 teaspoon
Cumin seeds 1 teaspoon
Cinnamon 1 inch stick
Turmeric powder 1/2 teaspoon
Black peppercorns crushed 1 tablespoon
Green chillies slit 3-4
Carrots,cubed 2 medium
Cauliflower cut into florets 1/2 small
Salt to taste
Method
Step 1
Pick and wash rice in plenty of water and soak in sufficient water for half an hour. Heat ghee in a non-stick pan and add cumin seeds. Stir-fry over high heat till it starts changing colour.
Step 2
Add cinnamon stick, turmeric powder, crushed black peppercorns and slit green chillies and stir-fry for a while. Add the cut carrots and cauliflower and mix well.
Step 3
Drain and add the soaked rice and salt to taste, stir briefly and add two and half cups of water. Bring the rice to a rapid boil, add the sprouted moong and matki.
Step 4
Reduce heat and simmer for fifteen to twenty minutes, stirring frequently or until the rice is lightly mashed and completely cooked.
