Mushroom and truffle khichadi

Mushroom and Truffle Khichadi

Experience a luxurious twist on a traditional Indian comfort food with this Mushroom and Truffle Khichadi. The earthy flavors of mushrooms combined with the rich aroma of truffle oil elevate this dish to a gourmet level. Perfect for a cozy dinner, this khichadi is both hearty and indulgent.

Serving Size and Yield

Serves 4

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Ingredients

• 1 cup basmati rice
• 1/2 cup split yellow moong dal
• 2 tablespoons ghee or vegetable oil
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1/2 teaspoon turmeric powder
• Salt to taste
• 4 cups water
• 1 tablespoon truffle oil
• Fresh cilantro, for garnish

Instructions

1. Rinse the rice and moong dal under cold water until the water runs clear. Drain and set aside.
2. Heat the ghee or oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
3. Add the chopped onion and garlic to the pot. Sauté until the onion becomes translucent.
4. Stir in the sliced mushrooms and cook until they are soft and browned.
5. Add the rinsed rice and moong dal to the pot. Mix well with the mushroom mixture.
6. Sprinkle in the turmeric powder and salt. Stir to combine.
7. Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 25 minutes, or until the rice and dal are cooked and the mixture is creamy.
8. Drizzle the truffle oil over the khichadi and gently mix.
9. Garnish with fresh cilantro before serving.

Additional Notes

For a vegan version, use vegetable oil instead of ghee. You can also add vegetables like peas or carrots for extra nutrition. Adjust the amount of truffle oil to your taste preference.

Nutritional Information

Calories: 320 per serving | Carbohydrates: 50g | Protein: 8g | Fat: 10g | Fiber: 4g

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