Iskcon Khichdi Recipe: Temple-Inspired Bliss

Name: Iskcon Khichdi Recipe: Temple-Inspired Bliss
Prep time: 10 min
Cook time: 30 min
Yield: 5-6
Cuisine: Indian
Ingredients: 2 Cups Rice 2 Cups Moong Dal; Dry Spices: 2-3 Dry Red Chilli 2 Bay Leaves 1 Cinnamon stick 1 Star Anise 3 Cardamom 3 Cloves 5 Black pepper 3 tsp Cumin seeds 1/2 tsp Mustard seeds 1/2 tsp Fennel seeds 1/2 tsp Coriander seeds; Masala Required 1 tsp Turmeric Powder 2 tsp Cumin Powder 2 tsp Coriander Powder; 3 tbsp Oil 2 tbsp Ghee; Vegetables Required : Carrots Potatoes Beans Radish Capsicum Cabbage Tomatoes Green Peas; Salt To Taste; 1 Lemon; 1 tsp Asafoetida; 4-6 Green Chillies; 20 g Ginger

Discover a delicious Iskcon Khichdi recipe, a flavorful blend of rice and lentils, perfect for a wholesome and satisfying meal.

Lokendra Deswar January 10, 2024

19 Less than a minute

Iskcon Khichdi is a dish that has the potential to not only hunger but also a person’s soul. Not only for spiritual fulfillment but it’s a great food for weight loss and a part of a healthy diet as well. Here is the most authentic recipe of Iskcon Khichdi.

Recipe By GULAB HARI Satvik Rasoi

Course: Main Course Cusine:Indian Difficulty:Easy

Servings

5-6 minutes

Preparing Time

10 minutes

Cooking Time

30 minutes

Calories

kcal

INGREDIENTS

2 Cups Rice 2 Cups Moong Dal
Dry Spices: 2-3 Dry Red Chilli 2 Bay Leaves 1 Cinnamon stick 1 Star Anise 3 Cardamom 3 Cloves 5 Black pepper 3 tsp Cumin seeds 1/2 tsp Mustard seeds 1/2 tsp Fennel seeds 1/2 tsp Coriander seeds
Masala Required 1 tsp Turmeric Powder 2 tsp Cumin Powder 2 tsp Coriander Powder
3 tbsp Oil 2 tbsp Ghee
Vegetables Required : Carrots Potatoes Beans Radish Capsicum Cabbage Tomatoes Green Peas
Salt To Taste
1 Lemon
1 tsp Asafoetida
4-6 Green Chillies
20 g Ginger

DIRECTION

Preparation before Making Kichdi
Place a kadai and then dry roast 3 cups of moong dal until it turns golden brown. Take 3 cups of Rice soaked in water. Add some cumins into hot kadai and roast it dry. Make powder of it and store it aside. Take ginger and chilies, and make a paste of it. Squeeze one full lemon and keep its juice aside.
Preparing Kichdi
Heat 3 tbsp of oil in a kadai then add dry red chilies, bay leaves, star anise, Cardamom, cinnamon, cloves, black pepper, cumin seeds, mustard seeds, Fennel seeds, and coriander seeds. Then add all the vegetables (except cabbage, capsicum, and tomatoes) cut into small to medium-sized cubes, and roast well in oil. After 3-4 minutes, add Cabbage as it takes less time to cook. Cook the vegetables until they are 40-50% cooked. Then add Asafoetida or hing and mix well. Add ginger and green chili paste and saute well. Then add Capsicum and Tomatoes and mix well. Add roasted moong dal into the mixture. Then put masalas: Turmeric Powder, Cumin Powder, Coriander Powder, and mix well. Add 7-8 cups of water, after putting Red Chilli Powder, mix well and let it cook until it boils. Add washed rice and salt to taste. Stir between intervals to avoid burning or sticking to the kadaai. Then add green peas and stir well. When the kichdi starts to thicken, cook it on low flame. Cover the lid and let the kichdi cook for another 9-10 minutes. After 10 minutes add ghee, roasted cumin powder, and lemon juice. Garnish it with green coriander leaves.