You are here: Home > Course > Indian Lunch > Indian Pulses > Wholesome Khichdi ( Pregnancy Cookbook) Wholesome Khichdi ( Pregnancy Cookbook) by Tarla Dalal Khichdi is a meal that is complete in itself. It is a misconception that khichdi is meant only for sick people. I have added grated vegetable to add more fibre to this recipe. The rice and dal provide plenty of protein and carbohydrates and also folic acid. This recipe is good throughout your pregnancy but it is best suited for the third trimester and lactation because it is a concentrated source of nutrients which you will require throughout this period. 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How to make Wholesome Khichdi ( Pregnancy Cookbook) Tags Indian Pressure CookerPressure Cooker Indian Rice, Khichdi, PulaoPregnancyPregnancy Folic Acid RichIndian Pulses Preparation Time: 10 mins Cooking Time: 17 mins Total Time: 27 mins 4Makes 4 servings Show me for servings Ingredients 3/4 cup rice (chawal) washed and drained3/4 cup moong dal (split green gram) washed and drained1 cup grated bottle gourd (doodhi / lauki)1 cup grated carrot1/2 tbsp ghee1 tsp cumin seeds (jeera)1/2 tsp asafoetida (hing)6 black peppercorns (kalimirch)1 bayleaf (tejpatta)4 cloves (laung / lavang)1/2 tsp turmeric powder (haldi) salt to tasteFor Serving curds Method MethodHeat the ghee in a pressure cooker, add the cumin seeds.Once the seeds crackle, add the asafoetida, peppercorns, bayleaf and cloves and sauté on a medium flame for a few seconds.Add the bottle gourd and carrot and sauté on a medium flame for 1 minute.Add the moong dal, rice, turmeric powder, salt and 3 ½ cups of water and pressure cook for 3 whistles.Allow the steam to escape before opening the lid.Mix well to combine the rice and dal together.Serve hot with fresh curds. Nutrient values (Abbrv) per servingEnergy271 calProtein12.2 gCarbohydrates50.7 gFiber6 gFat2.2 gCholesterol0 mgSodium21.4 mgClick here to view calories for Wholesome Khichdi ( Pregnancy Cookbook)