Think about Khichdi and what comes to my mind is my uncle telling me, “Khichdi ke chaar yaar, Papad, Ghee, Dahi, Achaar”, which meant that Khichdi has 4 friends, papad, ghee, curd and pickle. This is said so because Khichdi tastes extremely well when it is accompanied with these 4 items. And to be frank, you need to experience it to believe it.
Khichdi is a mixture of rice and lentils(dal) and is a very famous recipe all over India. People from different states call it with a different names. For example khichuri in bengali, adahengu khichdi in Odisha, Pongal in Tamil Nadu (South India) and Khichri in Bihar etc. In Bihar, consumption of khichri on every saturday’s is considered auspicious and is eaten along with lots of ghee, baingan ka bharta, aloo bharta, tomato chutney, coriander chutney, papad, pickle and many more other items. In India the festival called Makar Sankranti is incomplete without khichdi.
Speaking of Makar Sankranti, let me also wish everybody a very happy Makar Sankranti. It is unbelievable the way people are connected. Across the length and breadth of India, people have different beliefs and speaks different languages but we are all connected with an invisible thread. One such connection can be seen in these festivals. Pretty much every part of India celebrate a similar festival at the exact time of the year and all of these festivals symbolizes the harvest festival. This in fact symbolizes our “Unity in Diversity”.
Rice dal khichdi is not only tasty but nutritious and healthy as well. Khichdi is full of fiber and protein and because there are a lot of vegetables along with rice and dal, that goes into this recipe, you get pretty much everything that you would need, in it.
So here is rice dal khichdi for you. Enjoy along with family.
Mili Juli Dal Chawal ki Khichdi – Mixed Lentil and Veggie RicePrint Recipe
- Rice - 2 cup
- Moong Dal - 1/2 cup
- Masoor Dal - 1/2 cup
- Cauliflower - 1/4 cup
- Carrot - 1/4 cup
- Green Peas - 1/4 cup
- Tomatoes - 2-3 chopped
- Green Chilli - 1 tbsp chopped
- Ginger - 1/4 tbsp
- Bay leaf - 2 nos
- Turmeric powder - 1/4 tbsp
- Coriander leaves - 2 tbsp finely chopped
- Ghee - 3-4 tbsp
- Asafoetida - a pinch
- Cumin Seeds - 1 tsp
- Whole Dry Red Chilli - 2 nos
- Oil - 2 tbsp
- Salt - as per the taste
- Heat oil in a pan/kadahi.
- Add cauliflower florets and fry covering in between.
- Once it gets half cooked add chopped carrot, green chilli and green peas to it and fry on a medium heat until light brown and the vegetables are well cooked. Set aside.
- Now heat oil in another pan/kadahai and fry moong dal and masoor dal togeather.
- Fry until the nice aroma comes. (Keep stirring in between so that the dal doesn't get burnt)
- Once done take it out in a bowl and let it cool down.
- Once it gets cold add rice to it and wash everything together.
- In a pressure cooker add rice, masoor dal , moong dal, tomato,turmeric, bay-leaf, ginger and salt. Stir well.
- Add the water and put the lid with the weight on the cooker.
- Cook this mix until one whistle and then turn off the stove, do NOT release the pressure.
- Let the pressure cooker cool down by itself.
- Open the lid of the cooker.
- If the khichdi becomes too thick, then add some hot water to it and stir till the consistency is right.
- The consistency can be adjusted as per your choice by adding less or more water. Some people prefer thick and some thin consistency.
- Now take a big open mouth vessel add the cooked rice and dal mixture to it.
- Add the cooked vegetables and stir well.
- Reheat the khichdi on a low-medium flame, stirring in between. (you can check the salt and add more, if needed)
- Once it gets proper hot, turn off the flame.
- Add the chopped coriander leaves and mix well.
For Tempering -
- Heat ghee in a small pan, add asafoetida, cumin seeds and dry red chili.
- Fry until brown.
- Now add this tempering to the khichdi and give it a good mix.
- Serve hot with a spoonful of ghee on top and also along with the side dishes of your choice.
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