Generic - Khichdi, 3/4 cup cooked (1 serving(s))

Keep the khichdi portion to 1/2 cup cooked and add a larger serving of non-starchy vegetables such as spinach, okra, cauliflower, or zucchini.

Make khichdi with a higher proportion of whole lentils or split moong dal and a smaller proportion of rice; choose brown basmati or parboiled basmati rice if using rice.

Add protein and fat alongside it, such as tofu, plain unsweetened Greek yogurt, paneer, or a small handful of almonds or walnuts.

Eat vegetables and protein first, then have the khichdi last rather than eating it by itself.

Avoid adding potatoes, ghee-heavy tempering, sugary chutneys, or sweet drinks to the meal.

Take a 10–20 minute easy walk after eating to help reduce the post-meal rise.