Ingredients with Measurements:
- 1 cup broken wheat
- 1/2 cup moong dal
- 1/2 cup chana dal
- 1/2 cup masoor dal
- 1/2 cup urad dal
- 1/2 cup rice
- 1/2 cup chopped onion
- 1/2 cup chopped tomato
- 1/4 cup chopped coriander leaves
- 1 tbsp ginger-garlic paste
- 1 tbsp red chili powder
- 1 tbsp coriander powder
- 1 tsp turmeric powder
- Salt to taste
- 2 tbsp ghee
- 4 cups water
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Rinse and soak broken wheat, moong dal, chana dal, masoor dal, urad dal, and rice in water for 30 minutes.
2. Heat ghee in a pressure cooker and add chopped onions. Saute until onions turn translucent.
3. Add ginger-garlic paste and saute for a minute.
4. Add chopped tomatoes and cook until they turn soft.
5. Add red chili powder, coriander powder, turmeric powder, and salt. Mix well.
6. Drain the soaked grains and add them to the pressure cooker. Mix well.
7. Add 4 cups of water and mix well.
8. Close the pressure cooker and cook on high flame for 3 whistles.
9. Let the pressure release naturally.
10. Open the pressure cooker and add chopped coriander leaves. Mix well.
11. Serve hot.
Preparation time - 30 minutes
Cooking time - 20 minutes
Temperature:
High flame for cooking in pressure cooker
Serving size:
4-5 people
Nutritional information:
Calories - 350 kcal
Protein - 15 g
Fat - 7 g
Carbohydrates - 60 g
Fiber - 15 g
Substitutions for ingredients:
- Broken wheat can be substituted with bulgur wheat or barley.
- Moong dal, chana dal, masoor dal, and urad dal can be substituted with any lentils of your choice.
- Ghee can be substituted with oil or butter.
Variations:
- You can add vegetables like carrots, peas, and potatoes to make it more nutritious.
- You can add spices like cumin seeds, fennel seeds, and cinnamon to enhance the flavor.
Tips and tricks:
- Soak the grains for at least 30 minutes to reduce the cooking time.
- Use a pressure cooker to cook the grains faster.
- Adjust the water quantity according to the consistency you prefer.
Storage instructions:
Store the leftover khichra in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the khichra in a microwave or on a stovetop with a little water.
Presentation ideas:
Serve the khichra in a bowl with a dollop of ghee on top.
Garnishes:
Garnish with chopped coriander leaves and fried onions.
Pairings:
Serve with papad and pickle.
Suggested side dishes:
Serve with raita or yogurt.
Troubleshooting advice:
- If the khichra is too thick, add more water and cook for a few more minutes.
- If the khichra is too thin, cook for a few more minutes without the lid on to evaporate the excess water.
Food safety advice:
- Wash the grains thoroughly before soaking.
- Use fresh ingredients.
- Store the leftover khichra in the refrigerator.
Food history:
Khichra is a popular dish in Rajasthan, India. It is a nutritious and filling meal that is often served during festivals and special occasions.
Flavor profiles:
Khichra has a spicy and savory flavor with a nutty taste from the broken wheat.
Serving suggestions:
Serve hot with papad and pickle.
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