non-vegetariannut-free
awadhi
Kakori Kebab with Saffron Sheermal
Melt-in-mouth Kakori Kebabs with soft Sheermal. An aromatic, soul-satisfying treat you'll adore!
65 min
926 cal
42gProtein
67gCarbs
54gFat
2Recipes
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Soul-satisfying chana dal khichdi – a protein-packed, gut-friendly comfort food that feels like a hug!
A wholesome and comforting one-pot meal made with rice and split chickpeas. Lightly spiced and cooked with aromatics, this khichdi is a staple in North Indian homes, perfect for a simple, nutritious lunch or dinner.
Serving size: 1 serving
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Soul-satisfying chana dal khichdi – a protein-packed, gut-friendly comfort food that feels like a hug!
This awadhi dish is perfect for breakfast. With 345.87 calories and 9.08g of protein per serving, it's a low-fat, low-calorie, low-phosphorus option for your meal plan.
Rinse the basmati rice and chana dal together under running water until the water runs clear. Soak them in enough water for at least 30 minutes. After soaking, drain the water completely and set aside.
Heat ghee in a 3-liter or larger pressure cooker over medium heat. Once the ghee is hot, add the cumin seeds and allow them to splutter for about 30 seconds. Add the hing and sauté for a few seconds.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Stir in the ginger-garlic paste and slit green chilies. Sauté for about a minute until the raw aroma disappears.
Add the chopped tomatoes and cook for 2-3 minutes until they turn soft and mushy. Now, add the turmeric powder, red chili powder, and salt. Mix well and cook the spices for 30 seconds.
Add the drained rice and chana dal to the cooker. Gently stir for 1-2 minutes to toast the grains lightly and coat them with the spice mixture.
Pour in 4 cups of water and sprinkle in the garam masala. Give everything a final stir to combine.
Secure the lid of the pressure cooker. Cook on medium-high heat for 4 to 5 whistles. After the last whistle, turn off the heat and allow the pressure to release naturally, which will take about 10-15 minutes.
Once the pressure has fully released, carefully open the lid. Gently fluff the khichdi with a fork. Garnish with fresh coriander leaves and an optional dollop of ghee. Serve hot.