Ingredients with Measurements:
- 1 cup of rice
- 1 cup of yellow split lentils (moong dal)
- 1 cup of paneer (cottage cheese), cubed
- 2 tablespoons of ghee (clarified butter)
- 1 teaspoon of cumin seeds
- 1 teaspoon of mustard seeds
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chili powder
- 1 teaspoon of garam masala
- Salt to taste
- 4 cups of water
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Rinse the rice and lentils together in a colander until the water runs clear.
2. In a pressure cooker, heat the ghee on medium heat and add the cumin and mustard seeds. Let them splutter.
3. Add the turmeric powder, red chili powder, and garam masala to the cooker and stir for 10 seconds.
4. Add the rice and lentils to the cooker and stir for a minute.
5. Add 4 cups of water and salt to taste. Stir well.
6. Close the pressure cooker and cook on high heat for 3 whistles.
7. Turn off the heat and let the pressure release naturally.
8. Open the pressure cooker and add the cubed paneer to the khichra. Stir gently.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for cooking and high heat for pressure cooking.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 400
Fat: 15g
Protein: 20g
Carbohydrates: 50g
Fiber: 10g
Sugar: 2g
Sodium: 500mg
Substitutions for ingredients:
- You can use any type of lentils instead of yellow split lentils.
- You can use any type of cheese instead of paneer.
- You can use oil instead of ghee.
Variations:
- You can add vegetables like carrots, peas, and potatoes to the khichra.
- You can add chopped onions and garlic to the cooker before adding the cumin and mustard seeds.
- You can add chopped tomatoes to the cooker after adding the spices.
Tips and tricks:
- Rinse the rice and lentils well to remove excess starch.
- Use a pressure cooker for faster cooking.
- Let the pressure release naturally to prevent the khichra from becoming mushy.
- Add the paneer at the end to prevent it from breaking down.
Storage instructions:
Store the leftover khichra in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the khichra in the microwave or on the stove with a little water to prevent it from drying out.
Presentation ideas:
Serve the khichra in a bowl with a dollop of yogurt and a sprinkle of chopped cilantro.
Garnishes:
Garnish with chopped cilantro and a squeeze of lemon juice.
Pairings:
Serve with papadum or naan bread.
Suggested side dishes:
Serve with a side of cucumber raita or a mixed vegetable salad.
Troubleshooting advice:
- If the khichra is too dry, add a little water and stir well.
- If the khichra is too mushy, reduce the amount of water next time.
Food safety advice:
- Make sure to cook the khichra thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F (74°C) before consuming.
Food history:
Khichra is a popular Indian dish made with rice and lentils. It is often served during festivals and special occasions.
Flavor profiles:
This dish has a mild, savory flavor with a hint of spice from the garam masala and red chili powder.
Serving suggestions:
Serve hot with a side of papadum or naan bread and a dollop of yogurt.
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Region: Indian