Pumpkin Khichdi Recipe with step by step photos and video. A soothing khichdi with split yellow moong dal ( lentils) , rice , pumpkin ,spices and clarified butter makes this a delicious meal.
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About this recipe
Pumpkin Khichdi is a one pot wholesome meal with a vital nutrients and is a complete protein with combination of lentils and rice. As this Khichdi is very light on stomach and easy to digest this is also considered as a food for babies and seniors.
Khichdi is basically a one pot meal made with combination of lentils , rice , vegetables and lentils. Depending on one's choice of vegetables and lentils many variations can be made to the basic khichdi recipe.
As it is made with variety of lentils, rice and vegetables , it is as one of the protein rich super food in Indian Cuisine. Because of its nutritional value and popularity in across all Indian homes , it's nominated for India's National Food.
Pumpkin Khichdi and weight loss
Pumpkin Khichdi is full of vital nutrients . Having it for dinner makes it a wise choice as it is very light on stomach and easy to digest . Dinners should always be light and this makes one of the ideal choice along with being nutritious.
When Khichdi paired with proper diet and portion control, it has proved to be one of the most effecient and nutritious meal , which is a complete protein on its own to loss weight.
Similar recipes on blog are bisi bele bath , moongdal rice and khara pongal
Pumpkin Nutrition and Health Benefits
- Pumpkin is high in vitamins and minerals while being low in calories. It’s also a great source of beta-carotene, a carotenoid that your body converts into vitamin A ,which is good for eye sight.
- Pumpkin contains the antioxidants alpha-carotene, beta-carotene, beta-cryptoxanthin and many others, which may protect your cells against damage by free radicals.
- Pumpkin is high in vitamins A and C, which can help boost your immune system. Its supply of vitamin E, iron and folate may strengthen your immunity as well.
- Pumpkin has many heart health benefits as it has rich source of potassium, vitamin C, fiber and antioxidants.
- Pumpkin is high in beta-carotene, which acts as a natural sunblock. It also contains vitamins C and E which can help keep your skin strong and healthy. Source : Healthline.com
Pumpkin is very versatile and easy to add in both sweet and savory dishes. Try incorporating pumpkin into your regular diet to reap its health benefits.
Step by step directions to make Pumpkin Khichdi
Rinse moong dal and soak for minimum 2 hours or more. It’s always recommended to soak any kind of lentils for 7 to 8 hours . Soaking for more hours helps to remove the anti nutrients from the lentils which interfere on digestion. As soaking grains will neutralize the antinutrients , drain the soaked water. Again rinse grains with fresh cold water , drain and Its ready to cook .
Soak 1 cup of rice for minimum 30 minutes. Cooking soaked rice helps for proper assimilation of vitamin B6 nutrients in the body.
Heat 2 tablespoon of Ghee/ Clarified butter in a pressure cooker.
Add ½ teaspoon of mustard seeds, 1 teaspoon of cumin seeds, let it splutter.
Now add in curry leaves, ginger, garlic, green chillies, asafoetida and sauté for a minute till raw smell goes off.
Add chopped onions, turmeric powder and sauté till onions turn translucent.
Slide in chopped/grated pumpkin , give a nice stir
Add in chopped tomatoes, mix well and continue to saute for 1-2 minutes.
Now add in garam masala and coriander powder , mix well.
Add soaked moong dal and fry for a minute.
Add soaked rice and mix well.
Pour 4 -5 cups of hot water and salt to taste.
Pressure cook for 1-2 whistles. When pressure settles down on its own, remove lid.
Mix well and garnish with coriander leaves.
Serve hot with ghee/ clarified butter , pickles and papad.
Recipe Card
Pumpkin Khichdi
Ingredients
- 250 grams Pumpkin - grated or chopped
- 1 Cup Rice
- ½ Cup Split Moong Dal - soaked for 7-8 hours
- ½ teaspoon Mustard Seeds
- 1 teaspoon Jeera / Cumin Seeds
- 2 teaspoon Curry Leaves - chopped
- 1 tablespoon Garlic - finely chopped
- 2 teaspoon Ginger - finely chopped
- 1-2 Green chillies - chopped
- ¼ teaspoon hing / Asafoetida
- 2 Onion - medium size chopped
- ¼ teaspoon Turmeric Powder
- 1, Tomato - chopped
- ½ teaspoon Garam Masala
- 1 teaspoon Coriander Powder
- 2 teaspoon Salt or as required
- 5 Cups Hot water
- 2 tablespoon Coriander leaves to garnish
Instructions
- Rinse well Moong Dal and soak for minimum 2 hours or more. It’s always recommended to soak any kind of lentils for 7 to 8 hours . Soaking for more hours helps to remove the anti nutrients from the lentils which interfere on digestion. As soaking grains will neutralize the antinutrients , drain the soaked water. Again rinse grains with fresh cold water , drain and Its ready to cook .
- Soak 1 cup of rice for minimum 30 minutes. Cooking soaked rice helps for proper assimilation of vitamin B6 nutrients in the body.
- Heat 2 tablespoon of Ghee/ Clarified butter in a pressure cooker.
- Add ½ teaspoon of mustard seeds, 1 teaspoon of cumin seeds, let it splutter.
- Now add in curry leaves, ginger, garlic, green chillies, asafoetida and sauté for a minute till raw smell goes off.
- Add chopped onions, turmeric powder and sauté till onions turn translucent.
- Slide in chopped/grated pumpkin , give a nice stir
- Add in chopped tomatoes, mix well and continue to saute for 1-2 minutes.
- Now add in garam masala and coriander powder , mix well.
- Add soaked moong dal and fry for a minute.
- Add soaked rice and mix well.
- Pour 4 -5 cups of hot water and salt to taste.
- Pressure cook for 1-2 whistles. When pressure settles down on its own , remove lid.
- Mix well and garnish with coriander leaves.
- Serve hot with ghee/ clarified butter , pickles and papad.
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