Dal khichdi

Khichdi recipe ( Dal khichdi )
Summary Not available
Diet : Vegan, Vegetarian
Total time : 30 mins
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Khichdi recipe ( Dal khichdi )

Summary Not available
Total Time30 mins
Course: Main Course
Cuisine: Indian
Diet: Vegan, Vegetarian
Keyword: 10-30 min, Healthy Vegetarian Recipes, Indian Home Style
Person: 2
Calories: 1083kcal

Materials

  • 1 tbsp oil
  • 5 tsp cumin seeds
  • 1 tbsp curry leaves
  • 1 inch ginger
  • 1 small onion chopped
  • 1 chilies chopped
  • 1 small tomato chopped
  • 1 tsp Turmeric powder
  • 2 tsp salt
  • 100 g quinoa millets
  • 350 ml water
  • 200 g rice
  • 5 tbsp ghee
  • 1 carrots chopped
  • 8 beans cut in pieces
  • 1 small potatoes chopped

Instructions

  • Preparation Add rice and dal to a pot
  • Wash them at least thrice & drain water completely
  • How to make khichdi Heat ghee in a pressure cooker or pot on a medium heat
  • Saute bay leaf & cumin on a low flame for 1 min
  • Then fry ginger until fragrant & sprinkle hing
  • Fry onions and green chilies until the raw smell of onions goes away
  • Add tomatoes, carrots, beans, salt and turmeric and saute for 3 to 4 mins
  • Then add drained daal and rice
  • Saute for 3 to 4 mins
  • Pour 3 cups water for mushy consistency and 4 cups for porridge like consistency
  • Stir well & taste the water
  • Add more salt if needed
  • Pressure cook for 2 whistles on a medium flame for a mushy khichdi
  • Cook for 4 to 5 whistles on a low to medium flame for porridge consistency
  • If cooking in a pot, cook until soft adding more water if needed
  • Pour 1 tsp ghee on the hot khichdi
  • Serve with papad and pickle
  • Instant pot Khichdi Press saute button (medium) & pour ghee
  • When the ghee melts, add in bay leaf and cumin When it sizzles then add in onions & chili
  • Fry until transparent
  • Next add in ginger, hing, tomatoes, all veggies & turmeric
  • Saute for 2 to 3 mins until tomatoes turn mushy
  • Add & saute drained rice & lentils for another 2 to 3 mins
  • Next add in salt & pour water
  • Deglaze the pot by scraping the bottom with a spatula to remove bits of food stuck in there if any
  • Mix well & taste the water
  • Add more salt if needed
  • Secure the lid & move the steam release handle to sealing
  • Press the pressure cook or manual button (high pressure)
  • Set the timer to 8 mins
  • Or you can also press porridge button & set timer to 9 mins
  • Once it is done, the instant pot beeps, then press cancel and switch off
  • Wait for a natural pressure release for 10 minutes & release the rest manually
  • When the float valve drops, open the lid & stir gently
  • If you like soupy khichdi, add some hot water to bring to consistency you like
  • Top with some ghee & serve khichdi with plain yogurt, pickle or papad

Notes

No extra notes

Nutrition

Calories: 1083kcal | Carbohydrates: 142g | Protein: 19g | Fat: 50g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 2384mg | Potassium: 1219mg | Fiber: 10g | Sugar: 6g | Vitamin A: 6321IU | Vitamin C: 357mg | Calcium: 205mg | Iron: 8mg

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