Dal khichdi is a nutritious one-pot dish that combines lentils and rice, providing a good source of protein, fibre, and essential nutrients, making it beneficial for overall health and digestion.
How to prepare Dal Khichdi
Ingredients:
1 cup of rice
1/2 cup of split yellow moong dal
1 medium-sized onion, finely chopped
1 medium-sized tomato
1/2 carrot
50 gm beans
2 green chillies
1 teaspoon garlic-ginger paste
6 to 8 curry leaves
2 tablespoons of ghee
1/2 teaspoon of mustard seeds
1/2 teaspoon of cumin seeds
Instructions:
Wash 1 cup of rice and 1/2 cup of split yellow moong dal (lentils) separately and soak them for 30 minutes.
Heat 2 tablespoons of ghee or oil in a pressure cooker or pot.
Add mustard seeds, then add cumin seeds and let them splutter, then add curry leaves.
Add 1 finely chopped onion, 1 teaspoon of ginger and garlic paste, and 2 finely cut chillies. Sauté until the onion turns golden brown.
Add 1 finely chopped tomato and cook until it becomes soft.
Drain the soaked rice and dal and add them to the cooker.
Add 1/2 teaspoon of turmeric powder and salt to taste.
Mix everything well and sauté for a minute.
Add 3 cups of water and mix again.
If using a pressure cooker, close the lid and cook for 3–4 whistles. If using a pot, cover with a lid and cook until the rice and dal are soft and cooked through.
Once the pressure is released, open the cooker and, if required, cook for a few more minutes to achieve the desired consistency.
Serve the dal khichdi hot, garnished with fresh coriander leaves and accompanied by yogurt, pickle, or papad.
Note: You can customise the recipe by adding vegetables like carrots, peas, or spinach to make it more nutritious.
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