gut healthy

Khichdi or khichri is an Indian one pot lentil and rice dish that's vegetarian, easy to digest and wholesome. Done right, it can be incredibly tasty and may become your favourite comfort food. This version can be made in a traditional pressure cooker or an Instant Pot and I have instructions below for both.

The Khichdi Recipe that's actually tasty!

Small grain Rice

Arhar Dal (Toor dal/ Split Pigeon Peas)

Dhuli Moong Dal (skinless Petite Yellow Lentils)

Ghee

Cumin Seeds

6-8 Whole Peppercorns

Bayleaves

Cloves

Cardamoms (whole)

Ginger (grated)

Green Chilli / Serrano Chilli (split lengthwise)

Cauliflower Florets

Potato (quartered)

Carrot

Beans

Green Peas (frozen or fresh)

Turmeric

Red Chilli Powder / Paprika Powder

Salt

Water

Wash and Soak

Wash the rice and both the dals (lentils) well, and soak them in enough water to cover them for at least 30 minutes or up to two hours. This helps them cook faster.

Saute aromatics and spices

Heat ghee in the pressure cooker and add cumin seeds, peppercorns, bayleaves, cloves, cardamoms, ginger and green chilli. Saute for two minutes on medium flame.

Toast the rice and lentils

Drain all the water from the rice and lentils and add them to the cooker. Dry roast them for 4-5 minutes, till you can smell a nutty aroma. Don't worry if some of the rice and lentils stick to the bottom of the pan, but be careful not to burn them.

Pressure Cook

Add all the veggies, turmeric, chilli powder, salt and water to the cooker and pressure cook for 6-7 whistles. Let the pressure release naturally. Once all the pressure has released, open the pressure cooker and mix well. After mixing, the rice and dal should have broken down and should look slightly creamy. Check for salt, and serve hot with ghee, fried potatoes, tomato chutney or just yogurt.

Traditional Pressure Cooker:

Turn on the saute function and heat ghee in the pot. Add cumin seeds, peppercorns, bayleaves, cloves, cardamoms, ginger and green chilli. Saute for two minutes or till you can smell the spices.

Drain all the water from the rice and lentils and add them to the cooker. Dry roast them for 5-6 minutes, till you can smell a nutty aroma. Don't worry if some of the rice and lentils stick to the bottom of the pan, but be careful not to burn them.

Add all the veggies, turmeric, chilli powder, salt and water to the cooker and cook on high pressure for 30 minutes. I prefer using the manual pressure function. Let the pressure release naturally for at least 10 minutes, and then release pressure manually. Once all the pressure has released, open the pressure cooker and mix well. After mixing, the rice and dal should have broken down and should look slightly creamy. Check for salt, and serve hot with ghee, fried potatoes, tomato chutney or just yogurt.

Instant Pot Version:

https://www.youtube.com/watch?v=zzaKfCEezTE

Full Recipe: https://myfoodstory.com/khichdi-recipe/

Khichdi or khichri or khichuri is pure comfort food. You either LOVE khichdi or hate it. If you are a hater, I'm here to change your mind! This version can be made in a traditional pressure cooker or an Instant Pot.

Timestamps:
0:00 - Introduction
0:30 - Wash & Soak
0:43 - Add Whole spices, grated ginger & chillies
1:08 - Add soaked dal & rice
1:35 - Add vegetables 
1:41 - Add spices, salt & water
2:03 - Add peas
2:09 - Pressure Cook
2:39 - Potato Fry
3:34 - Serve

The Khichdi Recipe that's actually tasty | Dal Khichdi

How to desalt and cook salt cod easily for a flavorful, tender, and savory fish fillet. This incredible cured fish is high in protein and low in fat, making it an excellent choice for any meal!

How to Desalt and Cook Salt Cod

fillet salted cod (or more)

lemon (optional)

If you have a very large cod fillet, you can first cut it into 2 or several pieces. It&#39;s easiest to do so with scissors.

Carefully rinse the fish with fresh water. Make sure you cover it with water.Repeat this procedure 2-3 times if you feel like there’s too much salt left.

Soak the fish in some more fresh water and keep it in the fridge for 12-24 hours, in an airtight container. Make sure to change the water every few hours. 

Soak the Salt Cod

Either cook the whole piece once you&#39;ve soaked it long enough or take a small piece and boil it and then taste it. If it&#39;s too salty, just keep soaking the fish for a few more hours before cooking the whole fish.

Once you&#39;ve soaked the fish, rinse off any excess salt.

Place the cod in a pot with lots of water. Add a squeeze of lemon, if using.

Bring it to a gentle boil and cook for about 10-12 minutes. Don’t boil it vigorously, though, because the fish could become tough and rubbery.

Skim off any foam that&#39;s formed on top.

Once cooked, remove the fish bones using a fork and a spoon.

Cook the Salt Cod

Refrigerate any leftovers. It can be stored in the fridge for about 3 days.When the cooked fish has cooled completely, you can put it in a freezer bag and freeze it for about 2 months. To thaw, just put it in the refrigerator overnight. Once it has thawed, do not refreeze it.

How to Store

4-Ingredient Easy Gluten-Free Lentil Bread (Vegan), made with red lentils for extra protein. The perfect texture every time. Healthy and delicious.

Lentil Bread (Vegan)

dry split red lentils (soaked, and drained*)

whole psyllium husks

water

salt (or

baking soda

apple cider vinegar (or lemon juice)

sesame seeds (for garnish (optional))

Rinse the lentils: Transfer the red lentils to a medium bowl and add water to cover. Use your hands to rinse them thoroughly. Drain the lentils into a mesh sieve and discard of the cloudy water.

Soak the lentils: Rinse the bowl. Return the lentils back to the bowl and add water to cover by about 2 inches high. Soak them for at least 3 hours, but preferably overnight before draining. Discard of the water.

Preheat the oven to 360ºF.

Process: Transfer the lentils, psyllium husk, oil, water, salt, and baking soda to the canister of a food processor. Then pour the apple cider vinegar directly onto the baking soda. The bubbling reaction between these two ingredients is what allows for the dough to rise, so it is important to move quickly from this point on. Process the ingredients until just combined.

Remove the lentil dough from the canister and transfer it to a cutting board. Roll the dough into a ball and divide it into two roughly equal parts. Shape both parts in a log, and cut each log into 4 roughly equal parts for a total of 8 pieces. (Use a sharp knife or a bench scraper.)

Roll each piece into a ball and transfer them to a large nonstick baking sheet, leaving about 2 inches between each ball. Sprinkle sesame seeds onto each ball, if using.

Bake for about 20 minutes on the middle rack, or until golden brown on top. Set aside to cool for at least 10 minutes before slicing.

Bright, creamy, and packed with herbs and spices, Greek-style yogurt sauce (dairy or nondairy) is perfect for boosting protein and flavor.

Greek Yogurt Sauce

Greek-style yogurt

nondairy milk (or as needed)

garlic

mint

cilantro

lemon (juice)

Salt and black pepper (to taste)

Combine: Add yogurt, nondairy milk, garlic, mint, cilantro, and lemon juice to a blender or small food processor.

Blend until smooth, adding water, olive oil, or more nondairy milk, one tablespoon at a time, until just pourable.

Taste and adjust seasoning. (See recipe notes.)

Moist vegan zucchini bread, naturally sweetened with dates and packed with fiber from flax. Oil-free, dairy-free, with gluten-free options.

Vegan Zucchini Bread

Medjool dates ((about ⅔ cup))

chickpea flour (or whole wheat pastry

flaxseed meal

psyllium husk (or 1 tablespoon chia seeds)

baking powder

cinnamon

ginger ((optional))

zucchini

apple sauce

vanilla extract

chocolate chips (or chopped nuts)

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or an 8x4-inch loaf pan with parchment.

Soak dates in boiling water for about 10 minutes. Drain the dates, preserving the soaking water. Add more water to make 1 1/4 cups of water. Pit the dates and blend them with the water until smooth.

Dry Ingredients: In a large bowl, whisk the dry ingredients: flour, flaxseed meal, psyllium husk, baking powder, baking soda, cinnamon, ground ginger, and salt.

Wet Ingredients: Stir in wet ingredients: date paste, zucchini, applesauce, vanilla, and zucchini. Batter should be thick but spoonable. Add a splash of water or non-dairy milk if it is too dry.

Optional: Fold in nuts or chocolate chips, if using.

For muffins: Divide batter into 12 cups and bake 22–26 minutes, until a toothpick comes out mostly clean. Set aside to cool.

For loaf: Transfer the batter to an 8x4-inch loaf pan and bake 45 to 55 minutes, moving to a lower rack at 35 minutes if browning too quickly. Cool completely (at least 1 hour) before slicing.

Instead of the psyllium, I added 1 tablespoon of chia seeds.  The texture was moist, and the taste was delicious!

So good ! Made it with half chickpea flour and half whole wheat . Topped it with your walnut cream .

Can I use blended pumpkin or sunflower seeds instead of psyllium husk as am taking calcium tablets which state bran may interfere with tablet action?

Delicious enjoyed with some fresh fruit and yogurt

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Top 5 gut healthy recipes from across the web

The most viewed gut healthy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed gut healthy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine