A classic Indian comfort food, this one-pot meal combines rice and yellow lentils into a wholesome, savory porridge. It's lightly spiced, easy to digest, and perfect for a light, nourishing meal any day of the week.
Prep15 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 serving
440cal
16gprotein
70gcarbs
Ingredients
1 cup Basmati Rice (You can also use Sona Masoori or any short-grain rice.)
1 cup Moong Dal (Split and skinned yellow lentils.)
3 tbsp Ghee (Divided; 2 tbsp for cooking and 1 tbsp for serving.)
1 tsp Cumin Seeds
0.25 tsp Asafoetida (Also known as Hing. Use gluten-free asafoetida if needed.)
1 inch Ginger (Peeled and finely grated.)
2 pcs Green Chili (Slit lengthwise. Adjust to your spice preference.)
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.
About Moong Dal Khichdi, Aloo Chokha and Roasted Papad
Soul-satisfying, gut-friendly Khichdi with Aloo Chokha and crispy papad. Homestyle comfort at its best!
This bihari dish is perfect for dinner. With 718.66 calories and 25.46g of protein per serving, it's a muscle-gain option for your meal plan.
11gfat
(Adjust to taste.)
4.5 cups Water (Use 5 cups for a more porridge-like consistency.)
2 tbsp Coriander Leaves (Freshly chopped, for garnish.)
Instructions
1
Rinse and Soak
In a large bowl, combine the basmati rice and moong dal. Rinse them together under cool running water 3-4 times, until the water runs clear.
Soak the rinsed rice and dal in fresh water for at least 30 minutes. This step is crucial for even cooking and a soft texture. Drain thoroughly before cooking.
2
Prepare the Tempering (Tadka)
Place a 3-liter or larger pressure cooker on the stove over medium heat. Add 2 tablespoons of ghee and let it melt.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-40 seconds.
Add the asafoetida, grated ginger, and slit green chilies. Sauté for about 1 minute, stirring continuously, until the raw smell of the ginger disappears.
3
Sauté and Combine
Add the drained rice and dal mixture to the pressure cooker.
Sprinkle in the turmeric powder and salt.
Gently sauté for 2 minutes, stirring carefully to coat the rice and dal with the ghee and spices without breaking the grains.
4
Pressure Cook the Khichdi
Pour in 4.5 cups of water and stir well to combine all the ingredients.
Secure the lid of the pressure cooker. Cook on medium-high heat for 4 to 5 whistles (approximately 10-12 minutes).
After the last whistle, turn off the heat and allow the pressure to release naturally. Do not force open the lid; this resting time is essential for the khichdi to become perfectly soft.
5
Garnish and Serve
Once the pressure has fully released, carefully open the cooker.
Gently fluff the khichdi with a spoon or spatula. If it seems too thick, you can stir in a little hot water to reach your desired consistency.
Transfer to serving bowls, garnish with fresh coriander leaves, and top each serving with a dollop of the remaining ghee. Serve hot with yogurt, papad, and pickle.
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.
