A wholesome one-pot meal from Bihar, this comforting rice and lentil dish is cooked with seasonal vegetables and aromatic spices. Typically enjoyed during Makar Sankranti, it's a perfect meal with a dollop of ghee.
Prep15 min
Cook25 min
Soak30 min
Servings4
Serving size: 1.5 cup
448cal
15gprotein
72gcarbs
Ingredients
1 cup Sona Masoori Rice (Or any short-grain rice)
0.5 cup Moong Dal (Split and skinned yellow lentils)
A rustic and flavorful mashed potato dish from Bihar, spiced with pungent mustard oil, fresh chilies, and onions. Aloo Chokha is the perfect comfort food, traditionally served with Litti or dal-rice.
A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
This bihari dish is perfect for lunch. With 732.9 calories and 24.94g of protein per serving, it's a nutritious choice for your meal plan.
11gfat
1 cup Cauliflower (Cut into small florets)
0.5 cup Green Peas (Fresh or frozen)
1 inch Ginger (Peeled and grated)
2 piece Green Chili (Slit lengthwise)
0.5 tsp Turmeric Powder
1.5 tsp Salt (Adjust to taste)
4.5 cup Water
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Rice and Dals: In a large bowl, combine the rice, moong dal, and masoor dal. Rinse them together under cool running water 3-4 times until the water runs clear. Soak the mixture in fresh water for 20-30 minutes. After soaking, drain all the water completely and set aside.
2
Temper the Spices: Heat 2 tablespoons of ghee in a 3-liter or larger pressure cooker over medium heat. Once the ghee is hot, add the cumin seeds, bay leaf, dried red chilies, and asafoetida. Sauté for about 30-40 seconds until the cumin seeds splutter and the spices become fragrant.
3
Sauté Vegetables: Add the cubed potatoes and cauliflower florets to the cooker. Sauté for 3-4 minutes, stirring occasionally, until the vegetables get light golden-brown spots on the edges.
4
Combine Ingredients: Add the drained rice and dal mixture, green peas, grated ginger, and slit green chilies to the cooker. Sauté gently for 1 minute. Now, add the turmeric powder and salt. Mix everything well to ensure the spices coat the ingredients evenly.
5
Pressure Cook: Pour in 4.5 cups of water and give it a final stir. Secure the lid of the pressure cooker. Cook on medium-high heat for 4 to 5 whistles (approximately 15 minutes). After the whistles, turn off the heat and allow the pressure to release naturally. This is crucial for a soft texture.
6
Finish and Serve: Once the pressure has fully released, carefully open the cooker. The khichdi should be soft and well-cooked with a porridge-like consistency. Stir it gently. If it seems too thick, you can add a little hot water and mix. Garnish with fresh chopped coriander leaves and drizzle the remaining 1 tablespoon of ghee on top. Serve hot.
2 pcs Green Chilli (Finely chopped, adjust to taste)
2 pcs Dry Red Chilli (Dry roasted and coarsely crushed)
1 tbsp Lemon Juice (Freshly squeezed)
1 inch Ginger (Finely grated or minced)
3 clove Garlic (Minced)
1 tsp Salt (Adjust to taste)
Instructions
1
Cook the Potatoes
Wash the potatoes thoroughly. Place them in a pressure cooker with enough water to cover them.
Pressure cook for 3-4 whistles or until tender. Alternatively, boil in a pot for 20-25 minutes until a fork can be inserted easily.
Once cooked, drain the water and let the potatoes cool down enough to handle. Peel the skin off.
2
Prepare the Aromatics
While the potatoes are cooking, prepare the other ingredients. Finely chop the onion, green chilies, and coriander leaves. Mince the garlic and grate the ginger.
Place a small pan (tava) on low heat. Dry roast the dry red chilies for 1-2 minutes until they become fragrant and slightly darker. Be careful not to burn them.
Let the roasted chilies cool, then crush them coarsely with your fingers or a rolling pin.
3
Mash and Combine
In a large mixing bowl, add the peeled potatoes. Mash them using a potato masher or a fork.
Aim for a coarse, slightly chunky texture. Avoid making a smooth paste.
