Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
What Is Khichdi?
Khichdi is a salty porridge from the Indian subcontinent that is prepared with rice, dal (lentils), and a few basic spices.
Khichdi can be prepared with a variety of lentils, including moong dal (split green mung beans), yellow dal (split and skinned mung beans), masoor dal (red gram), toor dal (red gram), chana dal (brown chickpeas), and more. The dish we are preparing in this recipe calls for split and skinned moong dal (yellow lentils).
Khichdi is a complete meal, albeit a very light one, and it is one that can be consumed even by those with weak digestion; for example, by elderly people and small children. This khichdi is often recommended for sick people, for whom it is served with just a little clarified butter.
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- 1 1/4 to 1 1/2 liters water
- 1 cup rice
- 1/2 cup yellow moong dal (split and skinned yellow lentils)
- 1 1/2 teaspoon salt, or to taste
- 3 tablespoons desi ghee (clarified butter)
- 1 teaspoon bhuna jeera (roasted cumin seed powder)
- 1/4 teaspoon black pepper powder
- Place the dal and rice in a pressure cooker. Wash well under running water till the water runs clear.
- Set the cooker on high heat. Add 1 1/4 liters of water and salt. Close the cooker. At the first whistle, reduce gas to low and cook for 2 minutes more; then put off the gas and allow the pressure to ease down.
- Open the cooker. The rice and dal should be soft. Keep the cooker on low-to-medium heat on one burner. If the khichdi is thick, add water to thin it to the desired consistency.
- On another burner, prepare the tadka (tempering). Keep a pan on full heat and add ghee.
- When the ghee is hot, add bhuna jeera and black pepper powder. Stir for 15-20 seconds; then pour the tadka in the khichdi. Mix well and cook for 1-2 minutes.
- Transfer the dal khichdi to a serving bowl and serve hot with dahi (yogurt) or top it with some desi ghee.
© 2020 Rajan Singh Jolly