pakistani

Masala Moong Dal Khichdi with Ghee Tadka

Name: Masala Moong Dal Khichdi with Ghee Tadka
Yield: 1 serving
Cuisine: pakistani
Ingredients: 69 g basmati rice (dry); 60 g split mung beans (dry); 15 g ghee; 69 g onion (finely chopped); 10 g ginger-garlic paste; 3 g cumin seeds; 1 g turmeric powder; 4 g salt; 13 g lemon juice; 9 g cilantro (chopped); 448 g water

This simmered dish pairs ghee with basmati rice, split mung beans and onion. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

20 g Protein

103 g Carbohydrates

17 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

69g basmati rice (dry) 252 kcal
60g split mung beans (dry) 202 kcal
15g ghee 133 kcal
69g onion (finely chopped) 28 kcal
10g ginger-garlic paste 8 kcal
3g cumin seeds 11 kcal
1g turmeric powder 3 kcal
4g salt 0 kcal
13g lemon juice 4 kcal
9g cilantro (chopped) 3 kcal
448g water 0 kcal

Cooking instructions

basmati rice (dry)split mung beans (dry)water
Rinse rice and split mung beans until the water runs mostly clear. Soak 10 minutes if you have time, then drain.
gheeonion (finely chopped)
Heat ghee in a small pot over medium heat. Add onion and cook 4-5 minutes until translucent.
ginger-garlic pastecumin seedsturmeric powdersalt
Add ginger-garlic paste; cook 30 seconds. Stir in cumin seeds, turmeric, and salt.
basmati rice (dry)split mung beans (dry)
Add drained rice and mung beans; toast 1 minute, stirring so grains get coated.
water
Pour in water, bring to a boil, then cover and simmer on low 14-16 minutes until soft and porridge-like. Add a splash more water if needed.
lemon juicecilantro (chopped)
Finish with lemon juice and chopped cilantro. Rest 2 minutes, fluff gently, and serve warm.