Soya and moong dal khichdi

Name: Soya and moong dal khichdi
Total time: 35 min
Yield: 3 servings
Cuisine: North Indian
Ingredients: 60 g Soya chunks, dry; 300 g Moong dal, cooked (from about 100 g dry); 300 g Rice, white, cooked (from about 100 g raw); 60 g Green peas; 80 g Onion; 100 g Tomato; 10 g Mustard oil; 10 g Coriander leaves

The cheapest way to put more than 20 g of protein in a bowl of khichdi. One pot, no technique.

Vegetarian
High protein
Diabetes-friendly
Budget
One pot

Per serving

0kcal

Protein

0.0g

Time

35min

Cost

₹60

Makes 3 servings. Cost is an estimate for the whole dish.

An ingredient changed recently and these figures are being recomputed.

Ingredients

Soya chunks, dry60 g
Moong dal, cooked — from about 100 g dry300 g
Rice, white, cooked — from about 100 g raw300 g
Green peas60 g
Onion80 g
Tomato100 g
Mustard oil10 g
Coriander leaves10 g

Method

Soak the soya chunks in hot water for ten minutes, then squeeze them dry and chop roughly.
Rinse the rice and moong dal together until the water runs clear.
Heat the oil, soften the onion, add the tomato and cook until it breaks down.
Add the rice, dal, soya and peas with three cups of water and salt.
Pressure cook for three whistles, or simmer covered for 20 minutes until soft.
Rest for five minutes, stir, and finish with coriander.

Per serving

Computed from the ingredient list against our food database. Values shift with variety, brand and how much water cooked off.