KHICHDI RECIPE | MOONG DAL KHICHDI
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
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
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
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
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
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
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
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
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
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 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
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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