Khichadi Mixed Rice And Lentils Recipes

KHICHDI RECIPE | MOONG DAL KHICHDI

Steps:

• Rinse and wash moong lentils and rice together.
• Soak both rice and lentils for 30 minutes in water.
• After 30 minutes, drain all the water and set aside.
• Heat ghee or oil in pressure cooker. Add cumin seeds. When cumin splutters then add onions.
• Sauté onions until translucent. No need to make onions light brown or golden brown.
• Once the onions become translucent, then add tomatoes, green chilli and ginger.
• Mix and add turmeric powder and asafoetida. Mix again and sauté until the tomatoes softens.
• Add the rice and moong lentils to the pressure cooker.
• Stir and sauté for a minute. Add water and season with salt.
• Mix well. Check the taste of the water and it should be slightly salty.
• Close the lid tightly and pressure cook on a high heat for 7 to 8 whistles or 8 to 9 minutes on medium-high to high heat.
• Switch off heat and wait. Let the pressure fall naturally in the cooker.
• When there is no pressure in the cooker, remove the lid and check the consistency. If it looks too thick, add some hot water and mix well.
• Keep on sim or low heat to simmer for a few minutes until you get the right consistency.
• The consistency can be adjusted as per your choice by adding less or more water. Some people prefer thick and some thin consistency.
• While serving drizzle 1 to 2 teaspoons of ghee on top while serving. Optional step.
• Serve moong dal khichdi hot or warm with curd (yogurt) and accompanying salad.
• Press the sauté function of your IP. Let the display read 'hot'. Add ghee or oil. Fry cumin seeds until they splutter.
• Add onions and sauté until they soften. Tip in the tomatoes, ginger, green chillies and sauté stirring often until tomatoes soften. Stir in the turmeric powder and asafoetida.
• Add soaked rice and lentils. Stir deglazing if needed.
• Pour 3.5 cups water and salt. Deglaze removing any stuck ingredients from the bottom of the pan.
• Seal with the IP lid and set the valve to the sealing position. Pressure cook on high pressure for 9 minutes. When you hear the beep sound, wait for 10 minutes and then do a quick pressure release lifting the valve carefully.
• Check the consistency. If it is too thick, add some hot water and sauté for 1 to 2 minutes using the sauté function. If it has a thin consistency, sauté for some more minutes until you get the desired consistency. Serve hot or warm.
• To make khichdi in a pan, follow all the directions as listed for the pressure cooker version in a pan until you add the rice and lentils.
• After you add the rice and lentils, give a good stir and sauté for a minute. Add 4 to 4.5 cups water and season with salt. Cover the pan and cook on a medium-low to medium flame until the lentils are softened and mushy.
• Keep a check while cooking and if the water has dried up with undercooked lentils, add some hot water and combine well. Cover and continue to cook.
• When the khichri is cooked, check the consistency. If thick, add some hot water and simmer for 1 to 2 minutes. For a thin consistency, continue too cook for some more minutes.
• The sides that that pair great and make khichdi a satisfying complete meal are Curd (yogurt), Papad (roasted or fried), Pickle and Ghee - a teaspoon or two drizzled on top of the khichdi
• You can also serve it with any raita or salad. I like to to enjoy khichdi drizzled with some lemon juice and served with your choice of vegetable fries and with vegetable salad.
• I always prefer to eat and serve khichdi fresh as it can become dry and lumpy on cooling or after some hours.
• If you do end up with leftovers, you can store in the refrigerator in an air-tight container for up to 1 day.
• I also prefer to reheat the dish in a saucepan instead of the oven so that I can add some water to thin it a bit and ensure everything is evenly heated before serving.
• On cooling khichdi does thicken and becomes lumpy, so you have to add some water to it while reheating.

MOONG DAL KHICHDI

Steps:

• Take 1/2 cup rice and 1/2 cup moong dal in a bowl.
• Soak it in enough water for 20 minutes. After 20 minutes, drain the water and set aside.
• Add the rice and dal to a pressure cooker and add around 3.5 to 4 cups water.
• Add salt, turmeric powder and asafoetida and pressure cook on high heat for 5- whistles.
• The rice and dal will cook and be very soft and mushy, set aside.
• To another pan on meidum heat, add ghee and oil. You may use only oil to keep it vegan.
• Once the oil & ghee is hot, add cumin seeds and mustard seeds. Wait till cumin seeds start sizzling and mustard seeds pop up.
• Add chopped ginger and green chili. Saute for 30 seconds or so or till the ginger starts turning light golden brown in color.
• Add chopped tomatoes and green peas. Cook for 2 minutes, you don't want the tomatoes to get too mushy.
• Add the cooked rice and dal to the pan.
• Mix till well combined, add salt and adjust to taste.
• Garnish with cilantro and serve the moong dal khichdi with some extra ghee on top. Also it's usually served with some papad, achar (pickle) and yogurt on the side.

KHICHDI

Steps:

• Combine the rice and moong and rinse several times, until the water that drains away runs almost totally clear. Add to a heavy-bottomed pot with 1 3/4 cups water and set over medium-high heat.
• In another small saucepan, heat the ghee and mustard seeds. When the seeds start to pop, lower the heat and add the remaining ingredients, swirling them in the pan. Let the spices sizzle for under a minute, then carefully pour into the rice pot, along with the ghee. (Watch out: The fat may splatter).
• When the water comes up to a rolling boil, give it a good stir, scraping at the bottom of the pot, then cover tightly and turn the heat down to low. Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes before opening the lid. Fluff gently with a spatula. Taste, season with salt to taste and serve.

KHICHADI (MIXED RICE AND LENTILS)

Steps:

• Pick over rice and dal for any grit; rinse a couple of times and drain.
• Put everything together (except oil and cumin seeds) in a large pot with about 6 cups water.
• Cook on high heat, partially covered.
• When it starts to boil, lower the heat to medium and let it cook for about 15 minutes.
• Lower the heat to low and simmer, covered, until rice and dal are tender (about 15 minutes).
• Add more water as needed.
• It can be semi-thick or thin consistency.
• Mash it a little.
• Heat the oil (or butter) in a small pot.
• Add cumin seeds.
• As soon as they change color (few seconds), add them to Khichdi.
• Serve hot.
• Healthy Alternative: Add some vegetable stock or finely chopped vegetables when Khichdi is half cooked.