Khichdi With Tofu Fry Recipe

About this recipe

Khichdi with Tofu Fry is a wholesome, protein-packed fusion dish combining the Indian comfort of spiced rice and lentils with crispy pan-fried tofu. Perfect for fitness enthusiasts, this dish balances nutrition and taste for a satisfying dinner.

Ingredients

• 1 Kg Laila Basmati Rice
• 1 Kg Natco Mung Dal Yellow
• - Filippo Berio Garlic Flavoured Olive Oil
• - Jalpur Cumin Seeds
• - Old India Mustard Seeds
• 1 Kg Red Onion 1kg
• 400G Italianavera Chopped Tomatoes In Botanical Tin, 400G
• - Greenfields Ground Coriander
• - The Tofoo Co. Naked Tofu
• 50G Pepper Black Ground BWFO
• 1 Bunch Spinach Fresh 1 Bunch
• - Fresh Asian Coriander Bunch
• 190G Natco Ginger Paste, 190G
• 400 g Trs Turmeric Powder 400G
• 100 G Trs Ground Cumin Jeera Powder
• - Tata Salt
• - La Chinata Sweet Smoked Paprika

Instructions

1. 1. Rinse the basmati rice and split yellow moong dal under cold running water until the water runs clear, then soak them together in water for 10 minutes.
2. 2. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add cumin seeds, mustard seeds, and grated ginger. Sauté for 1 minute until the spices release their aroma.
3. 3. Add the finely chopped onions and sauté for 3-4 minutes until translucent. Then, mix in the chopped tomatoes, turmeric, ground coriander, and ground cumin. Cook for another 3 minutes until the tomatoes soften.
4. 4. Drain the soaked rice and dal, then add them to the pot. Stir to coat them in the spice mixture. Add 5 cups of water, salt to taste, and bring to a boil.
5. 5. Reduce the heat to low, cover the pot with a lid, and let the khichdi simmer for 20 minutes, stirring occasionally to avoid sticking. Add more water if needed to achieve a soft, porridge-like consistency.
6. 6. While the khichdi cooks, press the tofu block gently to remove excess water, then cut it into bite-sized cubes. Toss the cubes with paprika, turmeric, salt, and a pinch of black pepper.
7. 7. Heat 2 tablespoons of olive oil in a non-stick pan over medium heat. Add the tofu cubes and pan-fry for 6-8 minutes, flipping occasionally, until golden and crispy on all sides. Remove from heat and set aside.
8. 8. Once the khichdi is cooked, stir in the fresh spinach leaves until wilted. Garnish with freshly chopped coriander leaves.
9. 9. Serve the khichdi hot in bowls, topped with the crispy tofu fry for a perfect balance of comfort and crunch.