Ingredients with Measurements:
- 1 cup basmati rice
- 1 cup split yellow moong dal
- 2 cups sliced mushrooms
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp turmeric powder
- 1 tsp garam masala
- 2 tbsp ghee
- Salt to taste
- 4 cups water
Special equipment needed: None
Step-by-step instructions:
1. Rinse the rice and dal in cold water until the water runs clear. Soak them in water for 30 minutes.
2. In a pressure cooker, heat ghee over medium heat. Add cumin seeds and mustard seeds and let them splutter.
3. Add chopped onions and minced garlic and sauté until the onions turn translucent.
4. Add sliced mushrooms and sauté for 2-3 minutes.
5. Drain the rice and dal and add them to the pressure cooker. Add turmeric powder, garam masala, and salt to taste. Mix well.
6. Add 4 cups of water and mix well. Close the pressure cooker and cook for 3 whistles.
7. Turn off the heat and let the pressure release naturally.
8. Open the pressure cooker and give the khichdi a good stir. Serve hot.
40 minutes
Temperature: Medium heat
Serving size: 4
Nutritional information:
- Calories: 350
- Fat: 8g
- Carbohydrates: 58g
- Protein: 14g
- Fiber: 7g
Substitutions for ingredients:
- You can use any type of mushrooms you like.
- You can use oil instead of ghee.
Variations:
- You can add vegetables like carrots, peas, and potatoes to the khichdi.
- You can add paneer or tofu for extra protein.
Tips and tricks:
- Soak the rice and dal for at least 30 minutes to reduce the cooking time.
- Use a pressure cooker for faster cooking.
- Adjust the amount of water according to your preference for the consistency of the khichdi.
Storage instructions:
- You can store the leftover khichdi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the khichdi in a microwave or on the stovetop with a little water.
Presentation ideas:
- Serve the khichdi in a bowl with a dollop of yogurt on top.
Garnishes:
- Garnish with chopped cilantro or mint leaves.
Pairings:
- Serve with papad, pickle, and raita.
Suggested side dishes:
- Serve with a side of roasted vegetables or a fresh salad.
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 until the water evaporates.
Food safety advice:
- Make sure to wash the rice and dal thoroughly before cooking.
- Store the leftover khichdi in the refrigerator within 2 hours of cooking.
Food history:
- Khichdi is a popular Indian dish that has been enjoyed for centuries. It is a simple and nutritious meal that is easy to make.
Flavor profiles:
- Mushroom khichdi has a mild and earthy flavor with a hint of spice.
Serving suggestions:
- Serve hot with a side of papad, pickle, and raita.
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, Earthy, Nutty, Comforting, Spicy