Vegetable Amaranth Khichdi
Ingredients:
½ cup amaranth seeds (rajgira)
¼ cup yellow moong dal (washed and soaked for 30 minutes)
1 small carrot (chopped)
½ cup spinach or amaranth leaves (finely chopped)
1 small tomato (chopped)
½ small onion (chopped, optional)
1 green chili (chopped, optional)
1 tsp olive oil or coconut cold pressed oil
½ tsp cumin seeds
¼ tsp turmeric powder
½ tsp coriander powder
Salt to taste
2.5 cups water
1 tbsp chopped coriander leaves for garnish
Lemon juice (optional, for taste)
Instructions:
1. Wash and soak amaranth seeds for 2-3 hours to improve digestibility. Drain the water before cooking.
2. Heat olive oil or coconut cold pressed oil in a pressure cooker or a pan. Sprinkle in cumin seeds and allow them to sputter.
3. Saute onions (if using) until translucent, then add green chilies, tomatoes, and chopped vegetables. Cook for 2-3 minutes.
4. Add turmeric and coriander powder, followed by soaked amaranth seeds and moong dal. Mix well.
5. Pour 2.5 cups water, add salt, and mix. Cover the pressure cooker and cook for 2 whistles (or cook covered in a pan for 20-25 minutes until soft).
6. Once done, let the pressure release naturally, then mix well.
