Khichdi And Soyachunks Fry Recipe

About this recipe

Khichdi and Soyachunks Fry is a wholesome, protein-packed Indian meal that combines the comforting flavors of rice and lentils with the rich, spiced aroma of stir-fried soy chunks. This dish is perfect for fitness enthusiasts seeking a nutritious yet satisfying lunch.

Ingredients

• 200 ml Ghee
• 1 kg Rice
• - Red Chilli Powder
• 100 g Jeera
• 250g Green Chilli
• - Coriander Powder
• 250 g Carrot
• 100 g Garlic
• 100 g Badishep Big Premium
• loose Ginger
• 1 kg Yellow Moong Dal
• 20 g Turmeric Powder
• 50g Everest Garam Masala
• 100 g Salt
• 200 ml Mustard Oil
• 80 g Soya Chunks
• 500 g Onion
• 500 g Tomato - Hybrid

Instructions

1. 1. Wash 1 cup of rice and 1/2 cup of moong dal (yellow lentils) together under running water until the water runs clear, then soak for 10 minutes.
2. 2. Heat 1 tablespoon of ghee in a pressure cooker over medium heat, and add 1 teaspoon of cumin seeds. Let them splutter for 30 seconds.
3. 3. Add 1 finely chopped onion, 1 green chili (slit), and 1 teaspoon of grated ginger. Sauté for 2-3 minutes until the onions turn translucent.
4. 4. Add 1/4 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder (optional), and 1/2 cup of diced vegetables such as carrots, peas, or beans. Mix well and cook for 2 minutes.
5. 5. Drain the soaked rice and lentils, then add them to the pressure cooker. Stir for 1-2 minutes to coat them with the spices.
6. 6. Add 4 cups of water and 1 teaspoon of salt. Close the lid and pressure cook on medium heat for 3 whistles (approximately 10 minutes). Let the pressure release naturally.
7. 7. While the khichdi is cooking, boil 1 cup of soy chunks in 4 cups of water with a pinch of salt for 5 minutes. Drain and rinse under cold water, then squeeze out the excess water.
8. 8. Heat 1 tablespoon of oil in a pan over medium heat. Add 1/2 teaspoon of cumin seeds and 1/4 teaspoon of fennel seeds. Let them splutter for 30 seconds.
9. 9. Add 1 finely chopped onion, 1/2 teaspoon of minced garlic, and sauté for 2-3 minutes until the onion softens.
10. 10. Add 1 finely chopped tomato, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, 1/2 teaspoon of coriander powder, and a pinch of garam masala. Cook for 4-5 minutes until the tomato softens and the spices are aromatic.
11. 11. Add the boiled soy chunks to the pan and mix well. Cook for 5 minutes, stirring occasionally, until the soy chunks absorb the flavors.
12. 12. Check the consistency of the khichdi; if it's too thick, add a little hot water and mix well. Adjust salt if needed.
13. 13. Serve the khichdi hot, topped with a dollop of ghee, alongside the spiced soy chunks fry.