A comforting Hyderabadi classic where rice and lentils are cooked to a soft, porridge-like consistency and infused with the tangy flavor of tamarind. Finished with a fragrant tempering, it's a perfect one-pot meal.
Prep15 min
Cook30 min
Soak30 min
Servings4
Serving size: 1 serving
446cal
13gprotein
74gcarbs
Ingredients
1 cup Basmati Rice (Rinsed and soaked)
0.75 cup Toor Dal (Also known as arhar dal, rinsed and soaked)
3 tbsp Ghee (Divided into 2 tbsp and 1 tbsp)
1 medium Onion (Finely chopped)
1 medium Tomato (Finely chopped)
1 tbsp Ginger-Garlic Paste
2 pcs Green Chili (Slit lengthwise)
2 tbsp Tamarind Paste (Mixed with 1/2 cup warm water)
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.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
About Khatti Dal Khichdi, Roasted Papad and Mango Pickle
Tangy Khatti Dal Khichdi, ultimate gut-friendly comfort food. Perfectly spiced and soul-satisfying!
This hyderabadi dish is perfect for lunch. With 623.7099999999999 calories and 19.96g of protein per serving, it's a nutritious choice for your meal plan.
11gfat
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Salt (Adjust to taste)
4.5 cups Water (Divided: 4 cups for cooking, 1/2 cup for tamarind)
1 tsp Mustard Seeds (For tempering)
1 tsp Cumin Seeds (For tempering)
2 pcs Dried Red Chili (Broken into halves, for tempering)
10 leaves Curry Leaves (For tempering)
0.25 tsp Hing (Asafoetida, for tempering)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Preparation: Rinse the basmati rice and toor dal together under running water until the water runs clear. Soak them in ample fresh water for at least 30 minutes. Afterwards, drain the water completely and set aside. In a small bowl, mix the tamarind paste with 1/2 cup of warm water to create tamarind water.
2
Sauté Aromatics: Heat 2 tablespoons of ghee in a 3-liter or larger pressure cooker over medium heat. Once hot, add the chopped onions and sauté for 3-4 minutes until they become soft and translucent.
3
Cook the Masala: Add the ginger-garlic paste and slit green chilies to the cooker. Sauté for about a minute until the raw aroma disappears. Add the chopped tomatoes and cook for another 3-4 minutes until they turn soft and mushy.
4
Combine Ingredients: Stir in the turmeric powder, red chili powder, and salt. Add the drained rice and dal mixture to the cooker. Gently sauté for 1-2 minutes, allowing the grains to get lightly coated with the masala.
5
Pressure Cook: Pour in 4 cups of water along with the prepared tamarind water. Stir everything well to combine. Secure the lid of the pressure cooker. Cook on medium heat for 4-5 whistles, which should take about 12-15 minutes. Turn off the heat and allow the pressure to release naturally (this can take 10-15 minutes).
6
Prepare the Tempering (Tadka): While the pressure is releasing, heat the remaining 1 tablespoon of ghee in a small tadka pan over medium heat. Add the mustard seeds and let them splutter. Then add the cumin seeds, broken dried red chilies, curry leaves, and hing. Sauté for 30-40 seconds until fragrant. Be careful not to burn the spices.
7
Finish and Serve: Once the pressure has fully released, carefully open the cooker. The khichdi should be soft and well-cooked. Give it a good stir; you can mash it slightly with the back of a spoon for a creamier consistency. Pour the hot tempering over the khichdi and mix well. Garnish with fresh coriander leaves and serve immediately.
98cal
6gprotein
17gcarbs
0gfat
Ingredients
8 pieces Urad Dal Papad (Also known as papadam. Use plain, pepper, or cumin flavored as desired.)
Instructions
1
Prepare for Roasting
Ensure your gas stovetop is clean.
Turn the burner on to a medium-low flame.
Have a pair of long metal tongs and a serving plate ready.
2
Roast the Papad
Using the tongs, hold one papad flat, about 2-3 inches above the flame.
Continuously and quickly move the papad over the flame, flipping it every 3-4 seconds to ensure it cooks evenly without burning.
You will see small blisters forming and the color changing slightly. This process takes about 20-30 seconds per papad.
Be vigilant, as it can go from perfectly roasted to burnt in a second.
3
Check for Doneness and Repeat
The papad is done when it is uniformly light brown, covered in small blisters, and completely crisp.
Place the roasted papad on the serving plate.
Repeat the roasting process for the remaining 7 papads, one at a time.
4
Serve Immediately
Roasted papad is best served immediately while it is warm and at its crispiest.
Serve as an accompaniment to a main meal like dal-rice or as a standalone snack.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
