Khichdi is a traditional Indian dish consisting of rice and yellow mung lentils. It’s also a nutritious dish, so much so that Dalia and moong dal khichdi is often served in India while someone is sick or recovering from illness.
Since it is nutrient-rich and easy to eat, this dish is often prescribed to small children or senior citizens suffering from an illness (even by doctors).
Khichdi is derived from the Sanskrit word “Khicca,” which means “lentil and rice bowl” (source Wikipedia). Khichdi can also be spelled khichri, khichuri, and khichari.
The most straightforward khichdi recipe uses only ghee (clarified butter), cumin seeds (optional), and turmeric, which is used to detoxify the body in Ayurveda.
Depending on the dosha style, a few herbs or spices such as ginger, black pepper, or asafoetida may be added.
Moong is one lentil that Ayurveda recommends for regulating the body’s three doshas: Kapha, pitta, and Vata.
An Ayurvedic detox diet also includes pure mung dal khichdi without any seasoning or spices.
Detailed Recipe Of “Dal Khichdi”
My dal khichdi recipe has a lot of flavors and isn’t bland at all. While khichdi has a reputation for being dull, it isn’t when a few spices or herbs are added.
The spices, herbs, and vegetables you use for making a big difference in the khichdi’s taste. In reality, khichri can be prepared in a variety of ways in Indian cuisine.
In my moong dal khichdi, I add onions and tomatoes – this is my simple go-to recipe for daily, at-home cooking.
This one-pot rice recipe can be made in under an hour and is sure to become a new family favorite in no time.
List Of Ingredients Need Into Dal Khichdi:
Lentils:
I have used a half-cup divided and husked moong dal, but red (masoor dal) or pea lens (tur Dal) can be used instead. Lenses:
Rice:
You can use any non-sticky rice — standard, short, medium, or basmati rice.
Veggies:
Cabbage, tomato, just sliced good.
Seasonings:
I still add green peppers, ginger, cumin seeds, turmeric, asafoetida, and salt.
Liquids:
The khichri is used with water to dilute, while the whole recipe is filled with oil or ghee.
The Procedure Of Making Dal Khichdi:
- Rinse together a half cup of moong lenses and a half cup of rice. Then boil them in water for about 30 minutes; if the lens and rice have time for water to soak, drain and put aside.
- In a 3-liter pressure cooker, heat two cubic tablespoons of ghee or oil and add one cubic tea cumin or jeera.
- Once cumin starts spluttering, fill in a thin chopping onion with 1⁄3 cup.
- Sprinkle until the onions are smooth.
- Once the onions are transparent, add 1⁄3 to 1/2 cup tomatoes, 1⁄2 teaspoon of caught chili green, and one teaspoon of caught ginger in the oignon(French word of Onion).
- Well, mix with the oignons. Mix well.
- Add 1/2 teaspoon turmeric and a slice of asafoetida after mixing in the tomatoes (hing). Optional hing is added.
- Sprinkle sometimes with jelly until the tomatoes soften.
- Then add the washed rice, moong lenses, and stir until all the ingredients have been thoroughly mixed for about a minute or so.
- Salt to taste.
- Add 3.5 cups of water and blend properly, defrosting the cooker’s bottom and sides.
- 3.5 water cups would give you the same consistency as the Porridge. Add 4 to 4.5 cups of water for a thinner consistency.
- Finally, close the lid and press the kitchen on medium to high heat for 8 to 9 minutes or 7 to 8 whistles. If the pressure drops alone (during a few minutes) in the cooker, open the lid.
Serve the tasty hot or warm dal khichdi! Before eating, you should also add ghee.
