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

Mixed Sprouts Khichdi

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


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.