comforting Khichdi recipe
Here's a simple and comforting Khichdi recipe, a one-pot dish made with rice and lentils that's easy to digest and quick to make.
Basic Khichdi Recipe
๐ฅฃ Ingredients:
Rice – 1/2 cup (preferably basmati)
Moong dal (split yellow lentils) – 1/2 cup
Ghee or oil – 1 to 2 tbsp
Cumin seeds – 1/2 tsp
Asafoetida (hing) – a pinch (optional)
Turmeric powder – 1/4 tsp
Salt – to taste
Water – 3 to 4 cups (depending on how soft you want it)
Vegetables (optional) – 1/2 cup (like carrots, peas, beans, potatoes)
๐ฟ Optional Tempering (Tadka):
Ghee – 1 tbsp
Garlic – 2 cloves, chopped
Green chili – 1, slit
Mustard seeds – 1/2 tsp
Curry leaves – a few
๐ช Instructions:
1. Rinse rice and dal:
Wash rice and moong dal together in water 2–3 times. Soak for 15–30 minutes (optional but helps cook faster).
2. Cook the Khichdi:
In a pressure cooker or pot, heat ghee or oil.
Add cumin seeds, let them splutter.
Add a pinch of hing, turmeric, and the soaked rice and dal.
Add vegetables if using.
Pour in 3.5 to 4 cups of water and salt.
Pressure cook for 3–4 whistles on medium heat. If using a pot, cook covered until soft and mushy, about 25–30 minutes.
3. (Optional) Prepare the Tadka:
In a small pan, heat ghee.
Add mustard seeds, garlic, green chili, and curry leaves.
Sautรฉ until garlic is golden. Pour over the cooked khichdi for extra flavor.
4. Serve:
Mix gently and serve hot with pickle, curd, or papad.
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