A wholesome and comforting one-pot meal made with rice and yellow lentils. Lightly spiced and cooked to a soft, porridge-like consistency, it's the ultimate Indian comfort food, perfect for a light lunch or dinner.
Prep15 min
Cook35 min
Soak30 min
Servings4
Serving size: 1 serving
465cal
17gprotein
75gcarbs
Ingredients
1 cup Basmati Rice
1 cup Moong Dal (Yellow split lentils)
3 tbsp Ghee (Divided into 2 tbsp and 1 tbsp)
1.5 tsp Cumin Seeds (Divided into 1 tsp and 0.5 tsp)
Creamy, tangy, and light homemade curd (dahi), a staple in every Indian household. This simple recipe uses just two ingredients to create a probiotic-rich food perfect for raita, lassi, or enjoying on its own. Note that this recipe requires 6-12 hours of inactive time for fermentation.
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.
Gut-friendly Dal Khichdi with cool curd & crispy papad. The ultimate comfort food that's quick to make!
This indian dish is perfect for lunch. With 726.39 calories and 32.239999999999995g of protein per serving, it's a muscle-gain option for your meal plan.
11gfat
1 pcs Tomato (Medium, finely chopped)
0.5 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Optional, for mild heat)
1.5 tsp Salt (Adjust to taste)
5 cups Water (More if you prefer a thinner consistency)
2 pcs Dried Red Chili (For final tempering)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Rinse and Soak
Combine the basmati rice and moong dal in a large bowl. Rinse them together under cool running water 4-5 times, until the water runs clear.
Soak the rinsed rice and dal in fresh water for at least 30 minutes. After soaking, drain all the water completely and set aside.
2
Prepare the Base Masala
Heat 2 tbsp of ghee in a 3-liter or larger pressure cooker over medium heat.
Add 1 tsp of cumin seeds and the hing. Allow the seeds to splutter and become fragrant, about 30 seconds.
Add the chopped ginger, minced garlic, and slit green chilies. Sauté for about a minute until the raw aroma disappears.
Add the finely chopped onion and cook until it becomes soft and translucent, which should take 3-4 minutes.
Stir in the chopped tomato, turmeric powder, and red chili powder. Cook for another 3-4 minutes, until the tomatoes break down and become mushy.
3
Pressure Cook the Khichdi
Add the drained rice and dal mixture to the pressure cooker. Sauté for one minute, gently mixing it with the masala.
Pour in 5 cups of water and add 1.5 tsp of salt. Stir everything well to combine.
Secure the lid of the pressure cooker. Cook on medium-high heat for 4-5 whistles, or approximately 15 minutes.
Turn off the heat and allow the pressure to release naturally. This will take about 10-15 minutes.
4
Finish and Temper (Tadka)
Once the pressure has fully released, open the lid. Use a whisk or a spatula to gently mix the khichdi to a creamy, uniform consistency. If it appears too thick, stir in a little hot water until you reach your desired consistency.
In a separate small pan (tadka pan), heat the remaining 1 tbsp of ghee over medium heat.
Add 0.5 tsp of cumin seeds and the 2 dried red chilies. Let them sizzle for 30-40 seconds until fragrant, being careful not to burn them.
Immediately pour this hot tempering over the cooked khichdi in the pressure cooker.
5
Garnish and Serve
Garnish the Dal Khichdi with 2 tbsp of freshly chopped coriander leaves.
Serve hot with a side of plain yogurt (curd), papad, and your favorite Indian pickle.
Servings
4
Serving size: 1 serving
164cal
9gprotein
14gcarbs
8gfat
Ingredients
1 litre Whole Milk (Full-fat milk yields the thickest, creamiest curd. You can use low-fat milk, but the result will be less thick.)
1 tbsp Yogurt Starter (Must contain live active cultures. Ensure the starter is fresh and not sour for the best results.)
Instructions
1
Boil the Milk
Pour the milk into a heavy-bottomed pot or saucepan.
Bring the milk to a rolling boil over medium heat, then reduce the heat to low. Let it simmer for 5-7 minutes, stirring occasionally to prevent a skin from forming and to avoid scorching at the bottom. This process helps thicken the milk slightly, resulting in a creamier curd.
2
Cool to Lukewarm Temperature
Turn off the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. You should be able to hold it in for about 10 seconds without it feeling uncomfortably hot. If it's too hot, it will kill the bacteria; if it's too cold, the curd won't set.
3
Inoculate with Starter
In a small bowl, whisk the yogurt starter until it is smooth and lump-free.
Add 2-3 tablespoons of the warm milk to the starter and mix well. This process, called tempering, helps the culture mix evenly without curdling.
Pour this tempered starter mixture back into the pot of milk and stir gently just a few times to combine everything thoroughly.
4
Ferment and Set the Curd
Pour the inoculated milk into the container you wish to set the curd in (earthenware, glass, or steel containers work well).
Cover the container with a lid and place it in a warm, draft-free spot to ferment. An oven (turned off) with the light on, a warm cupboard, or an Instant Pot on the 'Yogurt' setting are great options.
Let it sit undisturbed for 6 to 12 hours. The time will vary based on the climate; warmer weather requires less time (6-8 hours), while colder weather may take longer (10-12 hours).
5
Chill and Serve
Once the curd is set (it should be firm and not jiggle like a liquid), carefully transfer it to the refrigerator without disturbing it.
Chill for at least 3-4 hours. This crucial step stops the fermentation process (preventing it from becoming too sour) and helps the curd to thicken and set further.
Serve chilled as a side dish, or use it as a base for raita, lassi, or marinades.
