Ingredients with Measurements:
- 1 cup of mixed lentils (moong dal, toor dal, chana dal)
- 1 cup of broken wheat (dalia)
- 1 onion, chopped
- 1 tomato, chopped
- 1 carrot, chopped
- 1 potato, chopped
- 1 cup of mixed vegetables (peas, beans, cauliflower, etc.)
- 1 tsp of cumin seeds
- 1 tsp of ginger-garlic paste
- 1 tsp of red chili powder
- 1 tsp of turmeric powder
- 1 tsp of garam masala
- Salt to taste
- 2 tbsp of oil
- 4 cups of water
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Wash and soak the mixed lentils for 30 minutes.
2. In a pressure cooker, heat oil and add cumin seeds.
3. Once the cumin seeds start to splutter, add chopped onions and sauté until golden brown.
4. Add ginger-garlic paste and sauté for a minute.
5. Add chopped tomatoes and cook until they turn soft.
6. Add chopped vegetables, red chili powder, turmeric powder, garam masala, and salt. Mix well.
7. Drain the soaked lentils and add them to the pressure cooker along with broken wheat. Mix well.
8. Add 4 cups of water and mix well.
9. Close the pressure cooker and cook for 3 whistles on high flame.
10. Let the pressure release naturally.
11. Open the pressure cooker and mix well.
12. Serve hot with garnishes of your choice.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
High flame for pressure cooking
Serving size:
4-6 people
Nutritional information:
Calories: 250
Protein: 10g
Fat: 7g
Carbohydrates: 40g
Fiber: 8g
Substitutions for ingredients:
- Instead of mixed lentils, you can use only one type of lentil.
- You can use any vegetables of your choice.
Variations:
- You can add chicken or mutton to make it a non-vegetarian dish.
- You can add coconut milk to make it creamy.
Tips and tricks:
- Soak the lentils for at least 30 minutes to reduce cooking time.
- You can add more water if you want a thinner consistency.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on a stove with a little water.
Presentation ideas:
- Serve in a bowl with a spoon.
Garnishes:
- Chopped coriander leaves
- Fried onions
- Lemon wedges
Pairings:
- Serve with raita or yogurt.
Suggested side dishes:
- Papad
- Pickle
Troubleshooting advice:
- If the khichra is too thick, add more water and cook for a few more minutes.
Food safety advice:
- Make sure to wash the lentils and vegetables properly before using them.
Food history:
- Khichra is a popular dish in India and Pakistan, and is usually made during Ramadan.
Flavor profiles:
- Spicy, savory, and hearty.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
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Region: Indian
Taste: Savory, Spicy, Tangy, Aromatic, Comforting