📍 Where this dish comes from: Jaipur (the Pink City)
Discover the history of this region →
Discover the history of this region →
Khichdi is India’s oldest comfort food — a simple one-pot dish of rice and lentils that has been eaten for thousands of years. In Ayurveda it is considered one of the most balanced and easily digestible meals. This keto version strips it back to its comforting essence with cauliflower and paneer: the original Indian comfort food, simmered together with turmeric, cumin, and ghee until it becomes a single, unified, deeply golden whole that is as nurturing as a warm blanket on a grey afternoon, and twice as delicious.
What You’ll Need
Servings: 2 servings
Calories: 310kcal
Ingredients
- 2 cups cauliflower rice
- 150 g paneer crumbled
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/4 tsp asafoetida
- 8 curry leaves
- 1/2 tsp turmeric
- 1 tsp ginger grated
- Salt to taste
- 2 tbsp ghee for finishing
- Fresh coriander
Instructions
- Heat ghee; add cumin and mustard seeds until they splutter.
- Add hing and curry leaves; fry 30 seconds.
- Add ginger and turmeric; cook 1 minute.
- Add cauliflower rice; stir well and cook 5 minutes.
- Add paneer and salt; cook 3 minutes more.
- Adjust consistency with a splash of water if needed.
- Finish with a generous ladle of warm ghee.
- Serve with keto raita.
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 14g | Fat: 24g | Fiber: 2g
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Health Benefits
- Asafoetida (hing) is traditionally used to help reduce gas production, which may be particularly welcome during keto adaptation.
- Ghee on top of khichdi provides butyrate, a short-chain fatty acid studied for its role in intestinal health.
- Turmeric’s curcumin is better absorbed when consumed with fat, which this dish provides generously through the ghee.