Ingredients with Measurements:
- 1 cup basmati rice
- 1 cup moong dal
- 1 cup grated coconut
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp grated ginger
- 1 tsp grated garlic
- 1 green chili, chopped
- 1 tsp turmeric powder
- Salt to taste
- 4 cups water
- Fresh coriander leaves for garnish
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Rinse the rice and moong dal in water and soak them for 30 minutes.
2. In a pressure cooker, heat ghee and add cumin seeds and mustard seeds.
3. Once they start to splutter, add grated ginger, garlic, and chopped green chili. Sauté for a minute.
4. Add grated coconut and sauté for another minute.
5. Drain the soaked rice and moong dal and add them to the pressure cooker.
6. Add turmeric powder, salt, and 4 cups of water. Mix well.
7. Close the pressure cooker and cook on high flame for 3 whistles.
8. Turn off the flame and let the pressure release naturally.
9. Open the pressure cooker and mix the khichdi well.
10. Garnish with fresh coriander leaves and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
High flame for pressure cooking
Serving size:
4 servings
Nutritional information:
Calories: 350
Protein: 12g
Fat: 10g
Carbohydrates: 55g
Fiber: 8g
Substitutions for ingredients:
- You can use any other variety of rice instead of basmati rice.
- You can use any other lentil instead of moong dal.
- You can use coconut milk instead of grated coconut.
Variations:
- You can add vegetables like carrots, peas, and beans to make it more nutritious.
- You can add some cashews or peanuts for a crunchy texture.
Tips and tricks:
- Soaking the rice and dal helps in cooking them faster.
- You can adjust the amount of water according to your preference of consistency.
- You can add more or less green chili according to your spice level.
Storage instructions:
You can store the leftover khichdi in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
You can reheat the khichdi in a microwave or on a stovetop with some water.
Presentation ideas:
You can serve the khichdi in a bowl with some papad and pickle on the side.
Garnishes:
You can garnish the khichdi with fresh coriander leaves or some fried onions.
Pairings:
You can pair the khichdi with some raita or yogurt.
Suggested side dishes:
You can serve the khichdi with some papad, pickle, and roasted papad.
Troubleshooting advice:
- If the khichdi is too thick, you can add some hot water to adjust the consistency.
- If the khichdi is too watery, you can cook it for some more time on low flame.
Food safety advice:
Make sure to wash the rice and dal properly before using them.
Food history:
Khichdi is a popular Indian dish that is made with rice and lentils. It is a comfort food that is easy to digest and is often served to people who are sick.
Flavor profiles:
Coconut khichdi has a mild coconut flavor with a hint of spice from green chili.
Serving suggestions:
You can serve the khichdi as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
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Region: Indian
Taste: Creamy, Coconutty, Savory, Spicy, Comforting