Ingredients with Measurements:
- 1 cup dalia (broken wheat)
- 1/2 cup moong dal (split green gram)
- 1 onion, chopped
- 1 tomato, chopped
- 1 green chili, chopped
- 1 tsp ginger paste
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp garam masala powder
- Salt to taste
- 2 tbsp ghee (clarified butter)
- 4 cups water
- Fresh coriander leaves for garnish
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Rinse the dalia and moong dal in water and soak them for 30 minutes.
2. Heat ghee in a pressure cooker and add cumin seeds. Let them splutter.
3. Add chopped onion, green chili, and ginger paste. Saute until the onion turns translucent.
4. Add chopped tomato and cook until it turns soft.
5. Add turmeric powder, red chili powder, and garam masala powder. Mix well.
6. Drain the soaked dalia and moong dal and add them to the pressure cooker. Mix well.
7. Add 4 cups of water and salt to taste. Mix well.
8. Close the pressure cooker lid and cook on high flame until 2 whistles.
9. Reduce the flame to low and cook for another 10 minutes.
10. Turn off the flame and let the pressure release naturally.
11. Open the pressure cooker lid and mix well.
12. Garnish with fresh coriander leaves.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
High flame for pressure cooking
Serving size:
4 servings
Nutritional information:
Calories: 250 kcal
Carbohydrates: 38 g
Protein: 10 g
Fat: 7 g
Sodium: 200 mg
Fiber: 8 g
Substitutions for ingredients:
- You can use yellow moong dal instead of green moong dal.
- You can use oil instead of ghee.
Variations:
- You can add vegetables like carrots, peas, and potatoes to make it more nutritious.
- You can add paneer (cottage cheese) cubes to make it more flavorful.
- You can add lemon juice for a tangy taste.
Tips and tricks:
- Soak the dalia and moong dal before cooking to reduce the cooking time.
- Use a pressure cooker for faster cooking.
- Adjust the water quantity according to your preference for consistency.
Storage instructions:
You can store the leftover khichdi in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the khichdi in a microwave or on a stovetop with a little water.
Presentation ideas:
Serve the khichdi hot in a bowl with a dollop of ghee on top.
Garnishes:
Garnish with fresh coriander leaves.
Pairings:
Serve with raita (yogurt dip) and papad (crispy Indian crackers).
Suggested side dishes:
Serve with a side of pickle or chutney.
Troubleshooting advice:
- If the khichdi is too thick, add more water and cook for a few more minutes.
- If the khichdi is too thin, cook for a few more minutes without the lid to evaporate the excess water.
Food safety advice:
Make sure to wash the dalia and moong dal thoroughly before cooking.
Food history:
Khichdi is a popular Indian comfort food that is made with rice and lentils. It is a staple food in many Indian households and is often served as a one-pot meal.
Flavor profiles:
Dalia khichdi has a mild and comforting flavor with a hint of spices.
Serving suggestions:
Serve hot with a side of raita and papad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian
Taste: Savory, Nutty, Spicy, Aromatic, Comforting