Name: Brown rice and moong dal porridge with squash (khichdi)
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1½ tbsp olive oil; 1 tsp cumin seeds; 2 tsp grated fresh ginger; 1 tsp garlic powder; ½ tsp ground turmeric; ¼ tsp ground black pepper; 5 cups water; ¾ cup brown rice, rinsed; ¾ cup split yellow moong dal (peeled mung beans), rinsed; 1½ cups butternut squash, peeled, in 1-inch cubes; ¾ cup green beans, cut in ½-inch pieces; ½ tsp salt; 2 tbsp lemon juice

Ingredients

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1½ tbsp olive oil
1 tsp cumin seeds
2 tsp grated fresh ginger
1 tsp garlic powder
½ tsp ground turmeric
¼ tsp ground black pepper
5 cups water
¾ cup brown rice, rinsed
¾ cup split yellow moong dal (peeled mung beans), rinsed
1½ cups butternut squash, peeled, in 1-inch cubes
¾ cup green beans, cut in ½-inch pieces
½ tsp salt
2 tbsp lemon juice

Method

Nutrition

Estimated

Per bowl (about 460 g; an estimate) · serving size 1 of 4

Calories345

Total fat	6.9 g
Saturated fat	1.1 g
Sodium	304 mg
Total carbohydrate	60.0 g
Dietary fiber	9.4 g
Total sugars	4.8 g
Protein	13.1 g

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