Clearcals

Serving Size 1 Medium Cup (200 g)
Calories233.3 kcal
Carbs38.3 g (153.3 kcal)
Protein7.5 g (30.0 kcal)
Fats5.5 g (49.9 kcal)

Corn capsicum khichdi recipe

Name: Corn capsicum khichdi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 50 Grams of Corn raw; 200 Grams of Milled raw rice; 100 Grams of Green gram dal; 100 Grams of Capsicum green; 30 Grams of Coriander leaves; 100 Grams of Onion small; 1 Grams of Turmeric powder; 2 Table Spoon of Rice bran oil; 1 Tea Spoon of Salt; 600 Milliliter of Water; 1 Tea Spoon of Ginger garlic paste; 1 Grams of Red chilli powder

Corn capsicum khichdi is a good source of dietary fiber, protein, potassium, beta carotene, phosphorus, magnesium, copper, manganese, thiamin, vitamin B5, vitamin E, and an excellent source of vitamin C, selenium, and lutein. It helps boost immunity and strengthen muscles.

Cooking time: 10 minutes

Serves: 6 persons

Ingredients

Corn raw

50 Grams

Milled raw rice

200 Grams

Green gram dal

100 Grams

Capsicum green

100 Grams

Coriander leaves

30 Grams

Onion small

100 Grams

Turmeric powder

1 Grams

Rice bran oil

2 Table Spoon

Salt

1 Tea Spoon

Water

600 Milliliter

Ginger garlic paste

1 Tea Spoon

Red chilli powder

1 Grams

Instructions

Soaking

Firstly, wash the rice and dal with water thoroughly and then soak them for 10 minutes.

Peeling and chopping

Peel and chop the onions, capsicum. Slit the green chilies and keep them aside. Wash sweet corn and drain them.

Pressure cooking

In a cooker heat oil and add finely chopped onions and saute them till it turns translucent. Add capsicum and corn. Add ginger-garlic paste, salt, red chili powder, turmeric, and mix well. Then add soaked rice and dal. Saute for 2 minutes, or until the dal turns aromatic. Now add water, mix well. Cover and pressure cook at low flame for 10-15 minutes.

Serving

Transfer it to the serving bowl garnish with coriander and serve with pickle or curd.

Nutrition Label