Indian · Dinner
Lentil and Rice Porridge (Low-Calorie)
A comforting Indian khichdi made from split red lentils and rice simmered together into a soft, thick porridge. Cumin, turmeric and ginger season the pot, with minimal ghee to keep calories low. Finished with lemon juice and fresh cilantro, served warm.
$2
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
298Calories
13.9gProtein
4.9gFat
54.2gCarbs
3.1gSugar
8.9gFiber
650mgSodium
10.9mgChol
2.5gSat Fat
520mgPotassium
45mgCalcium
4.2mgIron
0mcgVitamin B12
9mgVitamin C
vegetarian
low-calorie
gluten-free
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Rinse the split red lentils and basmati rice together in a fine sieve under cold water until clear, about 1 minute.
2
Bloom
Melt the ghee in a small saucepan over medium heat, add cumin seeds and asafoetida, and cook for 30 seconds until fragrant.
3
Simmer
Add minced ginger and garlic and cook for 1 minute over medium heat. Stir in turmeric, lentils, rice, chopped tomato and water; bring to a boil, then reduce to low and simmer uncovered for 25 minutes until thick and porridge-like.
4
Plate
Stir in salt, spoon into a bowl, scatter chopped cilantro over top, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1/2 cup100g split red lentils
- 4 tbsp50g basmati rice
- 2 tsp2 tsp ghee
- 1 tsp1 tsp cumin seeds
- 1/2 tsp1/2 tsp turmeric
- 1 tsp1 tsp ginger, fresh
- 22 small garlic clove
- 1/4 tsp1/4 tsp asafoetida
- 3 1/2 cups840ml water
- 1/2 tsp1/2 tsp salt
- 2 tbsp30g tomato
- 2 tsp2 tsp cilantro, fresh
- 22 lemon wedge
