Name: Healthy Platter/Mixed Grams Khichdi with Beetroot & Carrot Poriyal recipe by Jyoti Arora at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: Mixed Grams Khichdi:; Brown Rice 1/2 cup (Soaked for 20 minutes); Mixed dal 1/2 cup (moong, arhar, split red masoor, green split gram); Green peas 1-2 tablespoons; Grated ginger 1 teaspoon; Cumin seeds 1 teaspoon; Pure ghee 2 teaspoons; Turmeric powder 1/4 teaspoon; Salt to taste; Water 2-3 cups (as per the consistency required); Beetroot Poriyal:; Beetroot 2 cups (grated); English Carrots 1 cup (grated); Curry leaves a few; Mustard seeds 1 teaspoon; Split Urad Dal 1/2 teaspoon; Mustard Oil 2 teaspoons; Heeng/Asafoetida a pinch; Chopped Green chilies 1-2; Hung Curd 2 tablespoons

ABOUT Healthy Platter/Mixed Grams Khichdi with Beetroot & Carrot Poriyal RECIPE

WeightLoss recipes are often mistaken for boring and bland but when you serve such a beautiful health packed platter to your family, everyone is going to love it.

Ingredients Serving: 2

Mixed Grams Khichdi:
Brown Rice 1/2 cup (Soaked for 20 minutes)
Mixed dal 1/2 cup (moong, arhar, split red masoor, green split gram)
Green peas 1-2 tablespoons
Grated ginger 1 teaspoon
Cumin seeds 1 teaspoon
Pure ghee 2 teaspoons
Turmeric powder 1/4 teaspoon
Salt to taste
Water 2-3 cups (as per the consistency required)
Beetroot Poriyal:
Beetroot 2 cups (grated)
English Carrots 1 cup (grated)
Curry leaves a few
Mustard seeds 1 teaspoon
Split Urad Dal 1/2 teaspoon
Mustard Oil 2 teaspoons
Heeng/Asafoetida a pinch
Chopped Green chilies 1-2
Hung Curd 2 tablespoons

Instructions

Khichdi:
Heat ghee in a pan and add in cumin seeds, let it splutter.
Add in ginger & turmeric powder together and sauté for a few seconds.
Now add in soaked rice & grams and sauté for 2-3 minutes.
Add in water and bring it to a boil.
Lower the heat and cook it covered until done.
Make sure not to burn, so add water if it appears too dry.
Beetroot & Carrot Poriyal:
In the meantime, while Khichdi is being cooked; heat oil in a non stick Kadhai or pan.
Add mustard seeds, once spluttering add in urad dal and asafoetida.
Just when urad dal changes it's colour, add green chilies and curry leaves.
Sauté for a few seconds, add in grated beetroot & grated carrots.
Add salt and cook it covered until the whole mixture turns tender.
Keep stirring to avoid burning.
Beetroot poriyal is ready to serve.
Assembling:
Once Poriyal is done, add this to a desired mould (preferably silicon) and let it set for 10 minutes.
Once set scoop out some of it and fill this gap with hung curd. This will give a beautiful look when you cut through it while eating.
Garnish it with few boiled peas on top.
Follow the same procedure for Khichdi if you wish to serve your platter aesthetically.
Garnish it with few curry leaves and a clove.
Serve it with garlic papad.

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