Ingredients with Measurements:
- 1 cup moong dal (split yellow lentils)
- 1 cup rice
- 1 onion, chopped
- 1 tomato, chopped
- 1 green chili, chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- Salt to taste
- 4 cups water
- 2 tablespoons ghee (clarified butter)
- Fresh coriander leaves for garnish
Special Equipment Needed:
- Pressure cooker
Step-by-Step Instructions:
1. Rinse the moong dal and rice together until the water runs clear.
2. In a pressure cooker, heat ghee and add cumin seeds. Once they start to splutter, add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and green chili and sauté for a minute.
4. Add chopped tomatoes, turmeric powder, red chili powder, garam masala powder, and salt. Mix well and cook until the tomatoes are soft and mushy.
5. Add the rinsed moong dal and rice to the pressure cooker and mix well with the masala.
6. Add 4 cups of water and mix well.
7. Close the pressure cooker lid and cook on high flame until 2 whistles. Reduce the flame to low and cook for another 10 minutes.
8. Turn off the flame and let the pressure release naturally.
9. Open the lid and mix the khichra well. If it's too thick, add some hot water to adjust the consistency.
10. Garnish with fresh coriander leaves and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
High flame for pressure cooking
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 271kcal
Carbohydrates: 47g
Protein: 11g
Fat: 4g
Saturated Fat: 2g
Cholesterol: 9mg
Sodium: 69mg
Potassium: 364mg
Fiber: 10g
Sugar: 2g
Vitamin A: 336IU
Vitamin C: 10mg
Calcium: 49mg
Iron: 3mg
Substitutions for ingredients:
- You can use any other lentil instead of moong dal.
- You can use brown rice instead of white rice.
- 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 coconut milk to make it creamy.
- You can add lemon juice for a tangy flavor.
Tips and Tricks:
- Rinse the dal and rice well to remove any dirt or impurities.
- Adjust the water quantity as per your preference for the consistency of the khichra.
- You can add more or less spices as per your taste.
Storage Instructions:
You can store the leftover khichra in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
Reheat the khichra in a microwave or on the stovetop with some hot water to adjust the consistency.
Presentation Ideas:
Serve the khichra in a bowl with a dollop of ghee on top and garnish with fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
- Serve with papad and pickle for a complete meal.
- You can also serve it with yogurt or raita.
Suggested Side Dishes:
Papad and pickle
Troubleshooting Advice:
- If the khichra is too thick, add some hot water to adjust the consistency.
- If the khichra is too thin, cook it for some more time until it thickens.
Food Safety Advice:
- Always wash your hands before cooking.
- Rinse the dal and rice well to remove any dirt or impurities.
- Cook the khichra well to avoid any foodborne illnesses.
Food History:
Khichra is a popular dish in Indian cuisine, especially in the northern parts of the country. It is a one-pot meal that is easy to make and is often served during festivals and special occasions.
Flavor Profiles:
The khichra has a mild and comforting flavor with a hint of spices.
Serving Suggestions:
Serve the khichra hot with papad and pickle for a complete meal.
Related Categories
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Region: Indian
Taste: Savory, Spicy, Nutty, Aromatic, Comforting