Luke Coutinho (Designed by Priyanka Vithlani, Meal planning analyst)
A simple and a nutritional blend of lentils and rice, Khichdi has been the staple for Indians for many years now. Not only does it account for an ideal protein on the basis if rice and lentils but also packs in Nutritional punch making it simple on the gut and digestive system.
half cup veggiesbottle gourd, carrots, peas - any vegetables available
salt – to taste
4cupswater
Instructions
Rinse and soak rice and dal for 3-4 and 6-8 hours respectively to make it more digestible and get rid of anti-nutrients.
Heat ghee first and roast all the whole spices in it.
Now add ginger, immunity powder and hing.
Add the veggies.
Add salt and water.
Pressure cook for four whistles.
Relish it with a dollop of ghee.
Notes
Add salad to your plate for added fibre and raw enzymes. You can make a simple onion-tomato kachumber salad with boiled beets. Sprinkle lemon juice, rock salt and jeera powder over it.