Ingredients with Measurements:
- 1 cup basmati rice
- 1/2 cup split yellow moong dal
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 cinnamon stick
- 2 cloves
- 2 green cardamom pods
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt
- 3 cups water
- 1 cup mixed vegetables (carrots, peas, green beans, cauliflower), chopped
- 1 tablespoon chopped cilantro leaves
Special equipment needed: None
Step-by-step instructions:
1. Rinse the rice and dal together in a fine-mesh strainer and soak them in water for 30 minutes.
2. Heat ghee in a pressure cooker over medium heat. Add cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods. Fry for 30 seconds.
3. Add chopped onion, garlic, and ginger. Sauté until the onion turns golden brown.
4. Add turmeric powder and salt. Mix well.
5. Drain the water from the rice and dal mixture and add it to the pressure cooker. Sauté for 2 minutes.
6. Add chopped vegetables and water. Mix well.
7. Cover the pressure cooker with a lid and cook on high heat until the first whistle.
8. Reduce the heat to low and cook for 10 minutes.
9. Turn off the heat and let the pressure release naturally.
10. Open the lid and stir the khichdi gently.
11. Garnish with chopped cilantro leaves.
45 minutes
Temperature: Medium heat for sautéing, high heat for pressure cooking
Serving size: 4
Nutritional information:
- Calories: 315
- Fat: 8g
- Carbohydrates: 51g
- Protein: 10g
- Fiber: 6g
Substitutions for ingredients:
- Ghee can be substituted with vegetable oil or butter.
- Basmati rice can be substituted with any long-grain rice.
- Split yellow moong dal can be substituted with split green moong dal or red lentils.
- Mixed vegetables can be substituted with any vegetables of your choice.
Variations:
- Add 1 teaspoon of garam masala for a spicier flavor.
- Add 1 chopped tomato for a tangy taste.
- Add 1/2 cup of coconut milk for a creamy texture.
Tips and tricks:
- Soaking the rice and dal mixture helps in cooking them evenly.
- Use a pressure cooker for faster cooking time.
- Use fresh vegetables for better taste and nutrition.
Storage instructions:
- Store leftover khichdi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the khichdi in a microwave or on a stovetop with a little water.
Presentation ideas:
- Serve the khichdi in a bowl with a dollop of yogurt on top.
Garnishes:
- Chopped cilantro leaves
- Roasted cashews
- Fried onions
Pairings:
- Serve with papadum or naan bread.
Suggested side dishes:
- Raita (yogurt salad)
- Pickles
- Chutney
Troubleshooting advice:
- If the khichdi is too dry, add a little water and mix well.
- If the khichdi is too watery, cook it for a few more minutes without the lid.
Food safety advice:
- Wash all vegetables thoroughly before using them.
- Cook the khichdi until it reaches an internal temperature of 165°F (74°C).
Food history:
- Khichdi is a popular Indian dish that has been around for centuries. It is a simple and nutritious meal that is easy to make and easy to digest.
Flavor profiles:
- The khichdi has a mild and comforting flavor with a hint of spice from the cumin seeds and turmeric powder.
Serving suggestions:
- Serve the khichdi as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Ingredient: N/A
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Region: Indian
Taste: Savory, Nutty, Earthy, Comforting, Mild