Khichdi Recipes

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KHICHDI RECIPE | MOONG DAL KHICHDI



Khichdi Recipe | Moong Dal Khichdi image

Khichdi recipe is a delicious one pot meal of rice and moong lentils. Moong Dal Khichdi is light and easy to digest healthy food. Stove-top pressure cooker, Instant Pot and Stove-top Pan instructions are included in the recipe card.

Provided by Dassana Amit

Categories     Main Course

Time 40m

Number Of Ingredients 13

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)
2 tablespoons Ghee ((clarified butter) or oil - any neutral oil)
1 teaspoon cumin seeds
⅓ cup finely chopped onions (or 1 small to medium-sized)
⅓ to ½ cup chopped tomatoes (or 1 medium-sized)
½ teaspoon chopped green chillies (or serrano peppers or 1 small green chilli)
1 teaspoon finely chopped ginger (or grated - 1 inch ginger)
¼ teaspoon turmeric powder ((ground turmeric))
1 pinch asafoetida ((hing) - optional)
3.5 cups water (- for a more thin consistency, add 4 to 4.5 cups water)
salt ( as required)

Steps:

  • Rinse and wash moong lentils and rice together.
  • Soak both rice and lentils for 30 minutes in water.
  • After 30 minutes, drain all the water and set aside.
  • Heat ghee or oil in pressure cooker. Add cumin seeds. When cumin splutters then add onions.
  • Sauté onions until translucent. No need to make onions light brown or golden brown.
  • Once the onions become translucent, then add tomatoes, green chilli and ginger.
  • Mix and add turmeric powder and asafoetida. Mix again and sauté until the tomatoes softens.
  • Add the rice and moong lentils to the pressure cooker.
  • Stir and sauté for a minute. Add water and season with salt.
  • Mix well. Check the taste of the water and it should be slightly salty.
  • Close the lid tightly and pressure cook on a high heat for 7 to 8 whistles or 8 to 9 minutes on medium-high to high heat.
  • Switch off heat and wait. Let the pressure fall naturally in the cooker.
  • When there is no pressure in the cooker, remove the lid and check the consistency. If it looks too thick, add some hot water and mix well.
  • Keep on sim or low heat to simmer for a few minutes until you get the right consistency.
  • The consistency can be adjusted as per your choice by adding less or more water. Some people prefer thick and some thin consistency.
  • While serving drizzle 1 to 2 teaspoons of ghee on top while serving. Optional step.
  • Serve moong dal khichdi hot or warm with curd (yogurt) and accompanying salad.
  • Press the sauté function of your IP. Let the display read 'hot'. Add ghee or oil. Fry cumin seeds until they splutter.
  • Add onions and sauté until they soften. Tip in the tomatoes, ginger, green chillies and sauté stirring often until tomatoes soften. Stir in the turmeric powder and asafoetida.
  • Add soaked rice and lentils. Stir deglazing if needed.
  • Pour 3.5 cups water and salt. Deglaze removing any stuck ingredients from the bottom of the pan.
  • Seal with the IP lid and set the valve to the sealing position. Pressure cook on high pressure for 9 minutes. When you hear the beep sound, wait for 10 minutes and then do a quick pressure release lifting the valve carefully.
  • Check the consistency. If it is too thick, add some hot water and sauté for 1 to 2 minutes using the sauté function. If it has a thin consistency, sauté for some more minutes until you get the desired consistency. Serve hot or warm.
  • To make khichdi in a pan, follow all the directions as listed for the pressure cooker version in a pan until you add the rice and lentils.
  • After you add the rice and lentils, give a good stir and sauté for a minute. Add 4 to 4.5 cups water and season with salt. Cover the pan and cook on a medium-low to medium flame until the lentils are softened and mushy.
  • Keep a check while cooking and if the water has dried up with undercooked lentils, add some hot water and combine well. Cover and continue to cook.
  • When the khichri is cooked, check the consistency. If thick, add some hot water and simmer for 1 to 2 minutes. For a thin consistency, continue too cook for some more minutes.
  • The sides that that pair great and make khichdi a satisfying complete meal are Curd (yogurt), Papad (roasted or fried), Pickle and Ghee - a teaspoon or two drizzled on top of the khichdi
  • You can also serve it with any raita or salad. I like to to enjoy khichdi drizzled with some lemon juice and served with your choice of vegetable fries and with vegetable salad.
  • I always prefer to eat and serve khichdi fresh as it can become dry and lumpy on cooling or after some hours.
  • If you do end up with leftovers, you can store in the refrigerator in an air-tight container for up to 1 day.
  • I also prefer to reheat the dish in a saucepan instead of the oven so that I can add some water to thin it a bit and ensure everything is evenly heated before serving.
  • On cooling khichdi does thicken and becomes lumpy, so you have to add some water to it while reheating.

Nutrition Facts : Calories 482 kcal, Carbohydrate 73 g, Protein 17 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 33 mg, Sodium 632 mg, Fiber 7 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving

KHICHDI



Khichdi image

Rice and lentils team up to make a super-easy Indian dish (also called kitchari) that is reminiscent of porridge, but with plenty of lively flavor from the ginger, cumin and jalapeno. Fresh cilantro stirred in at the end adds nice flecks of bright green.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

1/2 cup red lentils
1/2 cup basmati rice
3 tablespoons unsalted butter or ghee
1/2 teaspoon cumin seeds
1/2 small red onion, finely chopped
1/2 teaspoon ground turmeric
1 medium tomato, finely chopped
1/2 jalapeno, finely chopped (seeds removed for less heat)
1/2-inch piece fresh ginger, finely chopped
Kosher salt
1/2 cup loosely packed fresh cilantro, chopped

Steps:

  • Soak the lentils and rice together in water in a medium bowl for 30 minutes; drain and rinse well.
  • Heat 2 tablespoons of the butter in a medium pot over medium heat. Add the cumin seeds and stir until they just start to fizzle, about 1 minute. Add the onion and cook, stirring, until translucent, about 4 minutes. Add the turmeric, tomato, jalapeno and ginger. Cook, stirring, until the tomato softens, about 1 minute. Add the lentils, rice, 1/2 teaspoon salt and 3 cups water. Bring to a boil, lower to a simmer, cover and cook until the rice is tender and the lentils have broken down completely, about 15 minutes. Stir in the remaining tablespoon of butter and season with salt. Stir in the cilantro.

INSTANT POT® KHICHDI



Instant Pot® Khichdi image

Two types of legumes, brown basmati rice, and goda masala are cooked in an Instant Pot® for a traditionally flavored Indian classic. Goda masala is a coconut-based seasoning, which gives this dish a fragrant and tasty edge. Khichdi is easy to digest, so it is nice for detox or when you want something light. Leftovers warm up nicely with a touch of water. This is a simple recipe; some cooks like to add vegetables to the saute.

Provided by Buckwheat Queen

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 1h35m

Yield 6

Number Of Ingredients 13

1 cup brown basmati rice
½ cup whole green mung beans
¼ cup split yellow dal
1 ½ teaspoons cumin seeds
1 ½ teaspoons brown mustard seeds
8 tablespoons ghee, divided
1 shallot, sliced
1 tablespoon minced fresh ginger root
1 tablespoon goda masala
1 teaspoon ground turmeric
1 teaspoon ground black pepper
½ teaspoon salt
6 cups water

Steps:

  • Rinse rice and mung beans. Cover with water and soak for 15 minutes. Rinse split yellow dal and add to the rice and mung beans to soak for 15 minutes. Drain and set aside.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Saute cumin and mustard seeds in 2 tablespoons ghee until fragrant, about 2 minutes. Add shallot and ginger and cook until shallot is tender and translucent, about 5 minutes. Add the drained rice and legumes; stir to combine. Turn off Saute function.
  • Stir in goda masala, turmeric, pepper, and salt. Add water; stir well. Close and lock the lid. Select high pressure and set timer for 18 minutes according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
  • Allow pressure to release naturally for 15 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Stir khichdi and divide between 6 bowls. Top each with 1 tablespoon of remaining ghee.

Nutrition Facts : Calories 351.4 calories, Carbohydrate 40.2 g, Cholesterol 43.7 mg, Fat 18.6 g, Fiber 4.6 g, Protein 9.1 g, SaturatedFat 10.7 g, Sodium 206.2 mg, Sugar 2.5 g

KHICHDI



Khichdi image

Whenever Aarti Sequeira is in need of some comfort, she whips up a bowl of this savory rice and lentil porridge. "Imagine a loved one rubbing your head when you're not feeling well. That is the sensation that runs across my tongue and my heart when I take a bite of khichdi," she says. She adds lots of toppings, like cashews and fried onions or shallots for crunch and a dollop of plain yogurt for tang.

Provided by Aarti Sequeira

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 18

1 cup basmati rice
1/3 cup yellow moong lentils or red lentils
4 tablespoons ghee
2 dried bay leaves
1/2 teaspoon coarsely ground black peppercorns
1 1/2 teaspoons cumin seeds
Big pinch of hing (asafoetida)
1 teaspoon grated fresh ginger
1/4 teaspoon ground turmeric
Kosher salt
1 small onion or 1 large shallot, thinly sliced
Canola oil, for frying (about 3/4 cup)
1/2 cup raw cashews
1/4 cup unsweetened coconut flakes
2 dried red chile peppers
2 cloves garlic, thinly sliced
Plain full-fat yogurt, for serving
Fresh cilantro, for topping

Steps:

  • Combine the rice and lentils in a large bowl. Cover with water and swish around with your hands until the water is cloudy. Pour off the water, then repeat this process until the water runs clear, 3 or 4 times. Cover with water and let soak for 15 to 20 minutes.
  • Set an electric pressure cooker to sauté on high. Add 2 tablespoons ghee, the bay leaves, pepper, 1 teaspoon cumin seeds and the hing. Allow to cook until the leaves are sizzling, about 1 minute.
  • Drain the rice and lentils in a strainer. Carefully add to the pressure cooker and stir well. Continue to cook, stirring often, for about 2 minutes, until the water has evaporated off the grains and they sizzle.
  • Add the grated ginger, turmeric and 5 1/2 cups water to the pressure cooker. Stir well and add 2 teaspoons salt. Put the lid on the cooker and set the steam valve to the sealing position. Cook for 12 minutes on high pressure. Let the cooker naturally release the pressure for 20 minutes. Manually release any remaining pressure, then open up the cooker and stir, discarding the bay leaves. The porridge should be the consistency of a soft polenta or risotto; feel free to add more water until it's just right.
  • Start making the toppings while the pressure is releasing. Make birista, or fried onions: Set a small skillet over medium heat and add the sliced onion. Pour in just enough canola oil to cover. Gently fry the onion until uniformly golden brown, about 10 minutes, stirring every now and then. Using a slotted spoon, remove the onion to a paper towel-lined plate and sprinkle with salt. Add the cashews and coconut to the oil and fry until golden brown. Remove the cashews and coconut to the plate and sprinkle with salt.
  • Pour off all but 1 to 2 tablespoons of the oil. (But don't discard it! The oil is great to drizzle over vegetables before you roast or sauté them; it's also a great start to a soup, pasta sauce or curry.) Add the remaining 2 tablespoons ghee to the remaining oil in the skillet. Once shimmering, add the dried chiles, garlic and remaining 1/2 teaspoon cumin seeds. Cook, shaking the pan and stirring, until the garlic is golden brown, 30 seconds to 1 minute.
  • Pour the porridge into a serving bowl, then pour the contents of the skillet on top and gently stir. Top with a big dollop of yogurt, the fried onion, cashews and coconut, and some cilantro.

INSTANT POT KHICHDI



Instant Pot Khichdi image

Khichdi is a comforting and mild South Asian stew typically made with lentils and rice. This version is made with long-grain rice and yellow moong dal (or split mung beans), softened tomatoes and onion, then flavored with a cumin, coriander and turmeric, but each family has their own recipe. To bulk it up, you could add some grated carrot or zucchini with the onion, or wilt baby spinach in at the end. But topped with a drizzle of ghee, some plain yogurt and fresh cilantro, it's a warming, homey meal just as it is.

Provided by Samantha Seneviratne

Categories     grains and rice, soups and stews, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

1/2 cup petit yellow moong dal
1/2 cup long-grain white rice
2 tablespoons ghee, plus more melted ghee for drizzling
1 small yellow onion, finely chopped (about 3/4 cup)
1 tablespoon finely chopped fresh ginger
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons coriander seeds
1/2 teaspoon ground turmeric
2 small plum tomatoes, chopped
Kosher salt
Yogurt and cilantro, for serving

Steps:

  • In a medium bowl, combine the dal and rice. Add water until covered.
  • Set the electric pressure cooker to sauté and melt 2 tablespoons ghee. Add the onion, ginger, cumin, coriander and turmeric to the pressure cooker and cook, stirring often, until the onion is translucent, about 5 minutes.
  • Add the tomatoes and cook, stirring occasionally, until softened, about 4 minutes. Season with 2 teaspoons salt.
  • Drain the dal mixture and add it to the pressure cooker. Add 4 cups water, cover, and set the electric pressure cooker for 15 minutes on low pressure. It will take a couple of minutes for it to come to pressure.
  • When the time is up, immediately release the pressure. Carefully open the lid and season to taste with salt.
  • Divide among bowls. Drizzle with ghee, then top with yogurt and cilantro to serve.

KHICHDI



Khichdi image

Khichdi is reassuring, everyday fare, made from a mix of rice and lentils, cooked together in one pot until tender and seasoned with a splash of spice-infused fat. In India, it can be on the firmer side or more mushy, stripped down to the basics or more embellished, but it's always a comfort. To make the dish a meal, serve it with a drizzle of ghee on top and some chopped cilantro leaves, a spoonful of full-fat yogurt on the side and a little jarred Indian-style lime pickle.

Provided by Tejal Rao

Categories     dinner, lunch, weekday, grains and rice, side dish

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 11

2/3 cup long-grain white rice, such as jasmine
1/3 cup yellow split moong beans
2 tablespoons ghee
1/2 teaspoon mustard seeds
1 small cinnamon stick
2 green cardamom pods
2 whole cloves
1 sprig curry leaves (optional)
1/4 teaspoon red chile powder
1/4 teaspoon turmeric powder
1/2 teaspoon kosher salt, plus more to taste

Steps:

  • Combine the rice and moong and rinse several times, until the water that drains away runs almost totally clear. Add to a heavy-bottomed pot with 1 3/4 cups water and set over medium-high heat.
  • In another small saucepan, heat the ghee and mustard seeds. When the seeds start to pop, lower the heat and add the remaining ingredients, swirling them in the pan. Let the spices sizzle for under a minute, then carefully pour into the rice pot, along with the ghee. (Watch out: The fat may splatter).
  • When the water comes up to a rolling boil, give it a good stir, scraping at the bottom of the pot, then cover tightly and turn the heat down to low. Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes before opening the lid. Fluff gently with a spatula. Taste, season with salt to taste and serve.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 150 milligrams, Sugar 1 gram, TransFat 0 grams

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From thefoodhog.com


KHICHDI - A SIMPLE, PAKISTANI DAL KHICHDI - FATIMA COOKS
2021-11-21 Instructions. Wash and soak the rice and lentils in the same bowl for at least 30 minutes. Drain before using. Heat the ghee/butter in a pot and fry the onions, cinnamon, cumin seeds and bay leaf on medium heat and till the onions are soft and translucent. We don't want to brown them too much.
From fatimacooks.net


SABUDANA KHICHDI: HEALTHY & DELICIOUS SABUDANA KHICHDI RECIPE
2022-06-23 A Delicious Recipe For Sabudana Khichdi by Richa Sharma. 0. Image credits: Veg recipe of India. Sabudana Khichdi is a pilaf prepared with sago/tapioca pearls that are often cooked in India mostly during the fasting time of Navratri. It’s an easy recipe that packs a punch of flavor. Additionally, it is vegan and gluten-free. Sabudana khichdi is a traditional Indian meal consisting of tapioca ...
From seema.com


NUTRITIOUS KHICHDI RECIPES THAT ARE EASY TO MAKE | ORGANIC FACTS
2020-07-22 Add water and bay leaves and bring it to a boil. Ensure you boil it for at least 10 minutes. Turn the heat low, cover the pot and continue to cook until the rice and lentils soften. This is expected to take at least 30-40 minutes. Alternatively, you can cook it in a traditional pressure cooker for 20 minutes.
From organicfacts.net


8 EASY KHICHDI RECIPES FOR BABIES, TODDLERS AND KIDS - IYURVED
2021-08-21 Plain Khichdi Recipe 2. Vegetable dal khichdi recipeS: The vegetable khichdi is a blend of vegetables, rice and moong dal. It can include vegetables like vegetables such as carrots, pumpkins, broccoli, potato, beans, beetroot, and peas. You can give these vegetable dal khichdi recipes to babies after introducing the plain khichdi. Vegetables ...
From blog.iyurved.com


KHICHDI RECIPE : HOMEMADE AND EASY ON STOMACH FOR YOUR FUSSY …
2021-03-10 1. Heat 2 tsp ghee in a pan. Add a pinch of hing/asafetida, mustard seeds, cumin seeds, and curry leaves, and let it splutter. 2. Add chopped onion, grated ginger, and sauté for few seconds. 3. Add in the boiled peas and carrot along with salt and turmeric. Saute for some time.
From blog.slurrpfarm.com


AUTHENTIC KHICHDI RECIPE - KHOJA RECIPES
Method for cooking Khichdi: Wash the rice and lentils. Soak in the water for about 15 to 20 minutes. Heat oil in a pan, add cloves and whole black pepper. When the cloves and black pepper crackles, add water with turmeric and salt. When water boils, add rice and lentil in the pan. Let it cook, till the water absorbs.
From khojarecipes.com


KHICHDI RECIPE (HEALTHY-ISH, GLUTEN-FREE) - HONEY, WHATS COOKING
2022-01-28 Close the Instant Pot lid and cook on High Pressure for 8 minutes. Let the rice and lentils naturally release all the way. 5. Once the steam has been released, this is what you will have. I personally prefer my Plain Khichdi a little runny, so I like to add some water. 6. Add a …
From honeywhatscooking.com


VEGETABLE KHICHDI RECIPE (AN AYURVEDIC CLEANSE) - FEASTING AT HOME
2015-01-01 Reduce heat to medium add ginger and garlic, and saute a few minutes, until golden and fragrant. Add spices, pepper, salt and stirring, toast for a few more minutes. Add soaked mung beans and buckwheat or soaked brown rice. Add water, broth and 2 cups …
From feastingathome.com


5 DAL KHICHDI RECIPES YOU CAN MAKE FOR A WHOLESOME AND …
2022-02-15 Here Are 5 Dal Khichdi Recipes For Comfort Food: 1.Moong Dal Khichdi. Split green gram and rice come together in this traditional recipe. It is the perfect one-pot meal as it is easy to prepare. With all the essential nutrients, this khichdi is light and popular comfort food. With a few ingredients and spices, you are ready to have a delicious ...
From food.ndtv.com


MOONG DAL KHICHDI - COOK WITH MANALI
2016-04-22 Method. Take 1/2 cup rice and 1/2 cup moong dal in a bowl. Soak it in enough water for 20 minutes. After 20 minutes, drain the water and set aside. Add the rice and dal to a pressure cooker and add around 3.5 to 4 cups water. Add salt, turmeric powder and asafoetida and pressure cook on high heat for 5-6 whistles.
From cookwithmanali.com


SABUDANA KHICHDI INSTANT POT - THERESCIPES.INFO
2021-06-21 Sabudana Kheer - Instant Pot - Cook With Manali great www.cookwithmanali.com. 2- Once the sabudana has soaked for 15 minutes, plug in the Instant Pot and then press saute. Let it simmer for 5 to 6 minutes until the pearls become translucent. 3- At this point add remaining 1/2 cup (4 oz) water and 1.5 cups (12 oz) whole milk.
From therecipes.info


2 WAYS SIMPLE & HEALTHY KHICHDI RECIPE - YOUTUBE
full recipe: https://hebbarskitchen.com/moong-dal-khichdi-recipe/Music: http://www.hooksounds.com/khichdi recipe | dal khichdi recipe | how to make moong dal...
From youtube.com


KHICHDI IS WHOLESOME, DELICIOUS, QUICK, AND PANTRY-FRIENDLY
2020-04-13 Khichdi is the ultimate pantry dinner. It requires only rice, split mung beans, various warming spices, and ghee—ingredients I always have around and that tend to …
From bonappetit.com


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