By Khichdi is a comforting and nutritious dish from Indian cuisine, made by cooking rice and lentils together with spices.
Preparation:
Ingredients:
- 1 cup basmati rice
- 1/2 cup yellow moong dal (split yellow mung beans)
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, grated or minced
- 1 green chili, finely chopped (optional)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- Salt, to taste
- 3 cups water
- 1 tablespoon ghee (clarified butter)
- Fresh coriander leaves, chopped (for garnish)
Instructions:
- Rinse the basmati rice and yellow moong dal under running water until the water runs clear. Soak them in water for about 30 minutes, then drain and set aside.
- Heat ghee in a pressure cooker or a deep pot over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions, garlic, ginger, and green chili (if using). Sauté until the onions turn translucent.
- Add chopped tomatoes and cook until they soften and become mushy.
- Add turmeric powder and coriander powder. Mix well and cook for another minute.
- Add the drained rice and lentils to the pot. Stir well to combine with the spices and vegetables.
- Pour in 3 cups of water and season with salt according to your taste. Stir again.
- If using a pressure cooker, close the lid and cook on medium heat for about 2 whistles. If using a pot, cover with a lid and cook over medium-low heat until the rice and lentils are cooked through and the mixture is soft and creamy, stirring occasionally. This usually takes about 25-30 minutes. Add more water if needed to achieve your desired consistency.
- Once cooked, let the pressure release naturally from the cooker before opening the lid.
- Garnish khichdi with freshly chopped coriander leaves.
Serve khichdi hot with yogurt, pickle, or a dollop of ghee on top. Enjoy this wholesome and comforting dish on its own or paired with your favorite side dishes!
