Amaranth Leaves Khichdi Recipe
You must try this wholesome Amaranth Leaves Khichdi Recipe made with the combination of rice lentils, amaranth and spices Serve the Khichdi, topped with some ghee, raita and a crispy papad to enjoy your weekday lunch.
The Amaranth Leaves Khichdi Recipe is a wholesome comforting food that is made with the combination of rice lentils, amaranth and spices. Khichdi is a mish mash of rice and lentils and is a perfect comfort food for the soul. It is optional to add spices, but adding the spices brings in the flavors and taste.
The leaves of the Amaranthus are used very similar to how you would use a spinach leaf or any other edible greens. The young and tender greens can be used in salads and eaten raw, how ever the more longer and tougher greens, and even the stems can be chopped up and cooked and spiced up as a side dish.
Amaranth is rich minerals, such as calcium, iron, phosphorous, and carotenoids, than most vegetables. Research studies show that it has a remarkable protein content: 28.1 grams of protein compared to the 26.3 grams in oats and 13.1 grams in rice.The high fiber in the Amaranth grains and the leaves, help in slow digestion and slow release of sugars and energy making it a diabetic friendly food.
You can also try other Khichdi recipes such as
- 1 cup Yellow Moong Dal (Split)
- 3/4 cup Rice
- 100 grams Green Amaranth Leaves , finely chopped
- 1 teaspoon Turmeric powder (Haldi)
- 2 Green Chillies , slit
- Salt , to taste For Seasoning
- 1 tablespoon Ghee
- 1 inch Cinnamon Stick (Dalchini)
- 1 teaspoon Cumin seeds (Jeera)
How to make Amaranth Leaves Khichdi Recipe
To begin making the Amaranth Leaves Khichdi Recipe, first prep all the ingredients and keep aside.
Wash the rice and dal and keep aside.
Into a Pressure Cooker, add the rice, dal, amaranth leaves, turmeric powder, salt and green chilies. Add 5 cups of water to get a good mish mash khichdi.
Cover the cooker, place the weight on and cook for 2 whistles. After two whistles turn the heat low, and simmer for 3 to 4 minutes and turn off the heat.
Allow the pressure to release naturally. Once the pressure is released, open the cooker and give the Khichdi a stir. Check the salt and adjust accordingly. Transfer the amaranth khichdi to the serving bowl.
For the tadka, in a tadka pan heat a tablespoon of ghee. Add the mustard seeds, cinnamon stick and allow it to crackle. Pour it over the Amaranth Khichdi and serve.