Dal Khichdi brings back memories of a college canteen, friends, gossip and tons of other fond memories. My college canteen used to serve the best dal khichdi, absolutely tasty and very, very delicious.
Yesterday, I was feeling a bit lazy and didn’t want to spend a lot of time in the kitchen. So I was thinking about something quick and tasty to make for dinner, and that’s when I remembered about dal Khichdi. A simple recipe of rice and lentil cooked with a handful of mild spices. It was a perfect lazy day, nutritious, wholesome yet comforting and light on tummy meal. A melt in your mouth dish!
Cooking time: 40 mins
½ cup split dehusked mung beans (moong dal)
½ cup rice
1 tbsp oil
1 tbsp ghee (clarified butter)
1 tsp cumin seeds (jeera)
½ onion, large size, diced
1 tomato, small size, chopped
1 green chili, medium size, finely chopped
1 tsp ginger, finely chopped
¼ tsp turmeric powder (haldi)
1 pinch asafoetida (hing)
1 tsp salt, or adjust as per taste
1. Combine moong dal and rice together, rinse and soak them in 3 cups of water for 20 mins.
2. Heat 1 tbsp oil and 1 tbsp ghee in a pressure cooker on medium heat, add cumin seeds and let it sizzle for 30 sec. Add chopped onion to the cooker, mix well and cook until the onions are lightly browned.
3. Then add finely chopped ginger, green chilies and saute for 30 sec.
4. Add chopped tomato to the cooker and saute for 3-4 mins or until they soften.
5. Drain moong dal and rice. Add them to the cooker and saute for 1 min. Then add 3½ cup water, asafoetida (hing), turmeric powder and salt to the cooker. Mix well and pressure cook on medium heat for 6 whistles. Then turn off heat, let it settle and dal khichdi is ready.
Serve hot with a drizzle of ghee on top, with some pickle and crispy papadum on the side.
spoonful O’ tips
1. After cooking, if the khichdi is too thick then add as much water as required to get the correct consistency and if the khichdi is too thin then put the cooker back on heat for a couple more whistles.
2. For a healthier option, the same recipe can be done with brown rice. It becomes slightly sticky but still tasty.