Name: Iron-Rich Horse Gram and Amaranth Recovery Khichdi
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/2 cup Horse Gram (Kulith dal), soaked overnight; 1/2 cup Amaranth grain (Rajgira), rinsed; 1/2 cup Soya chunks, boiled and pulsed into granules; 1 cup Low-fat Greek-style curd; 1 cup Fresh spinach, finely chopped; 1 tbsp Ghee or Cold-pressed Coconut Oil; 1 tsp Cumin seeds; 1/4 tsp Hing (Asafoetida); 1 tbsp Ginger-garlic paste; 1 tsp Turmeric powder; 1 tsp Garam Masala; 1/2 tsp Kashmiri Red Chili powder; Salt to taste; Handful of fresh coriander leaves, chopped

The Preparation

Step 1

Pressure cook the soaked horse gram with 2 cups of water and a pinch of salt for 5-6 whistles until completely soft. Drain excess water but keep it aside.

Step 2

In a separate small pot, cook the amaranth grain with 1.5 cups of water on medium heat for about 15 minutes until it absorbs the water and becomes fluffy.

Step 3

Heat ghee in a heavy-bottomed kadai. Add cumin seeds and hing; let them splutter.

Step 4

Stir in the ginger-garlic paste and sauté until the raw aroma disappears.

Step 5

Add the pulsed soya granules and sauté for 3 minutes until slightly golden. Add turmeric, red chili powder, and garam masala.

Step 6

Add the cooked horse gram, cooked amaranth, and chopped spinach to the kadai. Mix thoroughly. If it's too thick, add a bit of the reserved horse gram water.