Khichadi is an Indian dish made from rice and lentils. It is commonly considered to be a comfort food and is an all time favorite in many Indian homes. It is very healthy and a very delicious dish. A simple rice & cereal khichadi without any spices & onions, is generally given to babies considering its health & nutritional values. There are many variants of Khichadi. Simple Rice Khichadi, Masala Khichadi, Rice & Moong Dal Khichadi, Vegetable Khichadi being the most popular in India. There are many ways to prepare this dish. You can cook rice & dal together and then season it with spice mix or temper the spices initially and then add soaked rice & dal and pressure cook it etc. You may even add varieties of dal, fresh vegetables if you want to but the standard method and ingredients remain the same. This post is for Rice & Moong Dal Khichadi though.
Cooking Time: 30 mins Servings: 4
Preparation Time: 20 mins Category: Main Course - Veg
Ingredients:
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Rice - 2 cups
Split yellow moong dal - 1 cup
Sliced onions - 1
Slit & chopped green chillies - 2
Chopped coriander - 1/2 cup
Salt - as needed to taste
Ghee - 2 tbsp
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Turmeric powder - 1/2 tsp (optional)
Ginger garlic paste - 1 tsp
Cumin sticks - 2
Cardamon - 4
Cloves - 4
Preparation Method:
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Cooking Time: 30 mins Servings: 4
Preparation Time: 20 mins Category: Main Course - Veg
Ingredients:
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| Rice & Moong Dal Khichadi |
Split yellow moong dal - 1 cup
Sliced onions - 1
Slit & chopped green chillies - 2
Chopped coriander - 1/2 cup
Salt - as needed to taste
Ghee - 2 tbsp
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Turmeric powder - 1/2 tsp (optional)
Ginger garlic paste - 1 tsp
Cumin sticks - 2
Cardamon - 4
Cloves - 4
Preparation Method:
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- Soak rice & dal in water and keep it aside (about 30 mins). Dal & Rice mix should be in 1:2 ratio respectively.
- Heat ghee in a vessel/cooker and add cumin, cardamom & cloves. Saute it for couple of mins and add chopped onions.
- When onions change to light brown in color, add cumin seeds, mustard seeds, chopped green chillies, ginger garlic paste and turmeric.
- Mix them well and saute for about 5 more mins. Add water (1:1/2 ratio). Rice & Dal mix is 3 cups here, so add not more than 5 cups of water approximately.
- Add 2 more cups, if you want the consistency to be semi-liquid.
- Add salt to taste and bring it to a boil. Now drain out the water from dal & rice mix and add it in the vessel/cooker.
- Stir carefully and pressure cook for 3 to 4 whistles or cook on medium flame until all the water is absorbed.
- When done, take it in a serving bowl and garnish with ghee and chopped fresh coriander.
- Serve hot with curd raitha or mango pickle
