Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Gujarat · Dinner

Kichdi (Bottle Gourd & Lentil Mix)

Traditional 11. Kichdi recipe

🧺 Ingredients

• Basmati rice: 150g (¾ cup)
• Moong dal (yellow): 100g (½ cup)
• Bottle gourd (dudhi): 200g, diced into 1cm pieces
• Ghee: 30ml (2 tbsp)
• Water: 800ml (3.25 cups)
• Turmeric powder: 2g (¼ tsp)
• Salt: 6-7g (1.25-1.5 tsp)
• Cumin seeds: 3g (½ tsp)
• Green chili: 1, slit
• Ginger: 5g, slivered thin
• Asafoetida (hing): pinch
• Coriander leaves: 15g, chopped

👩‍🍳 How to make Kichdi

1. Rinse rice and moong dal separately under water until clear.
2. In 3-liter pressure cooker, heat 30ml ghee on medium heat (30 seconds).
3. Add cumin seeds. Fry 10 seconds until fragrant.
4. Add green chili and ginger slivers. Fry 10 seconds.
5. Add asafoetida. Immediately add rice and moong dal. Stir well (1 minute).
6. Add diced bottle gourd. Stir gently.
7. Add turmeric and salt. Mix.
8. Pour water. Stir once.
9. Close lid with sealing ring. Keep vent open initially.
10. Bring to high heat: once steam emerges steadily (1-2 minutes), close vent.
11. Cook 3 whistles (9 minutes) on medium heat. Turn off. Release pressure naturally (5 minutes).
12. Open lid. Bottle gourd should be soft, rice tender, dal dissolved.
13. Stir gently with fork. Add fresh coriander leaves.

Track the macros of Kichdi and 100s of Indian dishes with Nutri Macro India.