Hariyali Matki Khichdi
by Tarla Dalal
Appealing to look at, and soothing to taste, this Hariyali Matki Khichdi is chock-full of nutrients served in an irresistibly delicious form. This wholesome khichdi combines rice, moath beans and whole spices with a green paste comprised of coriander, green chillies, coconut, etc., resulting in a dish that delights the palate and satiates the tummy!
Hariyali Matki Khichdi recipe - How to make Hariyali Matki Khichdi
Soaking time: Overnight Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1/2 cup matki (moath beans) , soaked overnight and drained
1/2 cup rice (chawal) , washed and drained
1 tbsp ghee
2 cardamoms
4 to 5 black peppercorns (kalimirch)
2 cloves (laung / lavang)
25 mm ( 1") stick cinnamon (dalchini)
2 bayleaves (tejpatta)
To Be Ground Into A Smooth Green Paste (using Little Water)
1 1/2 cups chopped coriander (dhania)
1 tbsp chopped green chillies
1/4 cup grated coconut
2 tsp chopped garlic (lehsun)
1 tsp cumin seeds (jeera)
2 tsp lemon juice
salt to taste
For Serving
fresh curd
Method
- Method
- Heat the ghee in a pressure cooker, add the cardamom, peppercorns, cloves, cinnamon and bayleaves and sauté on a medium flame for a few seconds.
- Add the prepared green paste and sauté on a medium flame for a few seconds.
- Add the rice, matki and 3 cups of water, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Serve immediately with fresh curds.
Nutrient values per serving
| Energy | 222 cal |
| Protein | 8.4 g |
| Carbohydrates | 32.9 g |
| Fiber | 3.4 g |
| Fat | 6.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 688.9 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.9 mg |
| Vitamin C | 15.5 mg |
| Folic Acid | 8.7 mcg |
| Calcium | 78.1 mg |
| Iron | 3 mg |
| Magnesium | 92.3 mg |
| Phosphorus | 116.3 mg |
| Sodium | 16.3 mg |
| Potassium | 371.4 mg |
| Zinc | 0.4 mg |
Outbrain
I tried this khichadi and came out yummy. I have also added kaju and kasuri methi to add my twist to it. yummy????