ingredients :-
For Soaking Lentils and Rice
- ½ cup moong dal (split and husked mung lentils)
- ½ cup rice – you can add any rice, regular short or medium grained rice or even basmati
- Water – as required
Other Ingredients
- 2 tbsp Ghee or oil
- 1 tsp cumin seeds
- 1 small to medium-sized onion, chopped
- 1 medium-sized tomato, chopped
- ½ tsp chopped green chillies
- 1 tsp finely chopped ginger or grated
- ¼ tsp turmeric powder
- 1 pinch asafoetida (hing)
- 3.5 cups water
- Salt as required
Method to Prepare:-
You can follow the below mentioned steps to prepare dal khichdi:
1. Rice and Lentils Soaked
Step 1: Wash and rinse rice and moong lentils together. Rice and lentils should both be soaked in water for 30 minutes. Drain all the water and set it aside after 30 minutes.
2. Frying Tomatoes, Onions, and Spices
Step 2: In a pressure cooker, warm some ghee or oil. the seeds of cumin. Add onions once the cumin starts to sputter.
Step 3: Translucent onions should be sautéed. No need to cook onions until they are golden or light brown. When the onions are transparent, add the tomatoes, ginger, and green chilli.
Step 4: Add asafoetida and turmeric powder to the mixture. Remix, then cook the tomatoes in the skillet until they soften. The pressure cooker should now contain the rice and moong lentils.
Step 5: Sauté and stir for one minute. Salt the water and then add. Be sure to thoroughly combine. The water should have a mildly salty flavour, so check it out.
3. Preparing Khichdi
Step 6: A high heat and a close lid are required to pressure cook food for 7 to 8 whistles or 8 to 9 minutes.
Step 7:Turn off the heat and wait. Allow the cooker’s pressure to naturally decrease. Remove the cover and evaluate the consistency once there is no longer any pressure in the cooker. Add some hot water and stir thoroughly if it appears to be too thick.
Step 8: Keep simmering on low heat for a few minutes until you achieve the desired consistency.
Step 9: You can change the consistency to your liking by adding more or less water. Both thick and thin consistency are preferred by different people.
Step 10: Pour one to two teaspoons of ghee over the food while it is being served. [optional ]. Moong dal khichdi should be served hot or warm with curd (yoghurt) and a side salad.
Dal Khichdi Cooked in a Pan
Follow these steps to prepare dal khichdi in a pan:
Step 1: Follow all the instructions for the pressure cooker version of khichdi in a pan up until you add the rice and lentils.
Step 2: Give everything a good toss and cook the rice and lentils for one minute after adding them. Add 4 to 4.5 cups of water, then salt the mixture. When the lentils are soft and mushy, cover the pan and continue to cook them on a medium-low to medium burner.
Step 3: Keep an eye on the lentils while they cook, and if the water has dried up because they are undercooked, add some hot water and stir well. Cover the pan and keep cooking.
Step 4: After the khichri has been prepared, examine the consistency. Add some boiling water if it’s thick, then simmer for a couple of minutes. Continue to cook for a few more minutes to achieve a thin consistency.
Tips to Enhance the Taste of Dal Khichdi Recipe
These are some tips that you can follow to enhance the taste of your dal khichdi:
- To cook rice and dal even more quickly, soak them both for 30 minutes.
- It takes less time to cook when using a pressure cooker. Rice cookers and quick pots are further options.
- The same recipe works with various lentils, such as orange lentils and pigeon peas.
- Vegetables like potatoes, cauliflower, beans, etc. can be added. When cooking the dal and rice, add any additional vegetables, in chopped form.
- Substitute oil for ghee for a vegan recipe.
- Khichdi with ghee tempering is considered a complete meal. It is ideal for dinner because it is light and easy on the stomach.
