Spiced Carrot And Coconut Khichdi Recipe

Name: Spiced Carrot and Coconut Khichdi
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Indian
Ingredients: 1 kg Basmati Rice; 250 g Carrot; 200Ml Kara Coconut Milk Classic (200ml); 200 ml Ghee; 50g Everest Garam Masala; 100 g Coriander Leaves; 50 g Asafoetida Powder; medium Chilli Green Long; 100 g Curry Leaves; 100 g Jeera; 100 g Salt; 20 g Turmeric Powder; 1 kg Yellow Moong Dal

Indian cuisine · 290 calories

Spiced Carrot and Coconut Khichdi recipe

About this recipe

Spiced Carrot and Coconut Khichdi is a comforting and wholesome Indian dish that combines the goodness of lentils, rice, and grated carrots with the creamy richness of coconut milk and fragrant spices like cumin, turmeric, and garam masala. This nutritious recipe is perfect for a cozy breakfast and is well-suited for a family meal. The dish offers a balanced combination of carbohydrates, proteins, and healthy fats, making it ideal for body maintenance and providing sustained energy throughout the day. With a medium spice level, it pleases a variety of taste preferences while remaining satisfying and flavorful.

Ingredients

1 kg Basmati Rice
250 g Carrot
200Ml Kara Coconut Milk Classic (200ml)
200 ml Ghee
50g Everest Garam Masala
100 g Coriander Leaves
50 g Asafoetida Powder
medium Chilli Green Long
100 g Curry Leaves
100 g Jeera
100 g Salt
20 g Turmeric Powder
1 kg Yellow Moong Dal

Instructions

1. Rinse the basmati rice and moong dal thoroughly under running water until the water runs clear, then soak them together for 20 minutes and drain.
2. Heat 2 tablespoons of ghee in a large pot over medium heat. Add cumin seeds, curry leaves, and hing, allowing them to sizzle and release their aroma.
3. Stir in the chopped green chili, grated carrots, and turmeric powder. Sauté for 2-3 minutes until the carrots soften slightly.
4. Add the soaked and drained rice and moong dal to the pot, stirring to coat them in the spices. Cook for 1-2 minutes.
5. Pour in the coconut milk, add salt to taste, and mix well. Add enough water to cover the mixture by about 1 inch.
6. Bring the mixture to a boil, then reduce the heat to low, cover the pot with a lid, and let it simmer for 20-25 minutes, stirring occasionally to prevent sticking.
7. Once the rice and dal are fully cooked and the khichdi has a creamy consistency, sprinkle garam masala and mix gently.
8. Garnish with fresh coriander leaves before serving. Serve hot, optionally with a side of yogurt or pickle.