A wholesome and comforting one-pot meal from Maharashtra, made with rice and yellow moong dal. Lightly spiced and cooked in ghee, it's the perfect nutritious dish for a simple lunch or dinner, known for being easy to digest.
Prep10 min
Cook20 min
Soak30 min
Servings4
Serving size: 1 serving
436cal
17gprotein
74gcarbs
Ingredients
1 cup Short-Grain Rice (Ambe Mohar or Sona Masoori work best)
1 cup Yellow Moong Dal (Split and skinned yellow lentils)
A beloved North Indian comfort food featuring tangy yogurt and chickpea flour curry with soft, spiced fritters. This creamy, savory dish is a weekend lunch staple, best enjoyed with steamed rice.
Gut-friendly Mugachi Khichdi with tangy, creamy Kadhi – the ultimate comfort food for a happy belly.
This maharashtrian dish is perfect for dinner. With 848.95 calories and 29.75g of protein per serving, it's a nutritious choice for your meal plan.
9gfat
0.5 tsp
Turmeric Powder
4 cups Water (Use 4.5 cups for a mushier consistency)
1.5 tsp Salt (Adjust to taste)
2 tbsp Fresh Grated Coconut (For garnish)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the rice and dal: In a bowl, combine the rice and yellow moong dal. Rinse them together under cool running water 3-4 times, until the water runs clear. Soak the mixture in ample water for at least 20-30 minutes. After soaking, drain all the water completely and set aside.
2
Make the tempering (tadka): Heat ghee in a 3-liter pressure cooker over medium heat. Once the ghee is hot, add the mustard seeds and allow them to splutter, which takes about 30 seconds. Then, add the cumin seeds and let them sizzle for another 20 seconds.
3
Sauté the aromatics: To the sputtering seeds, add the asafoetida, curry leaves, slit green chilies, and grated ginger. Sauté for about 45-60 seconds until the curry leaves turn crisp and the raw smell of ginger disappears.
4
Roast the grains: Add the drained rice and dal mixture to the cooker. Sprinkle in the turmeric powder and salt. Gently sauté for 1-2 minutes, ensuring the grains are well-coated with the ghee and spices. This step enhances the flavor.
5
Pressure cook the khichdi: Pour in 4 cups of water and give everything a final, good stir. 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. This is crucial for a perfectly soft texture.
6
Garnish and serve: Once the pressure has fully subsided, carefully open the cooker. The khichdi will be soft and well-cooked. Gently fluff it with a fork or spatula. Mix in the fresh grated coconut and chopped coriander leaves. Serve hot, with an extra dollop of ghee on top, alongside yogurt, papad, or a simple pickle.
413cal
13gprotein
33gcarbs
27gfat
Ingredients
1.5 cup Besan (1 cup for pakoras, 0.5 cup for kadhi)
2 cup Sour Yogurt (Full-fat, whisked until smooth)
1 medium Onion (Finely chopped)
2 pcs Green Chili (Finely chopped)
0.5 tsp Ginger Paste
0.75 tsp Turmeric Powder (0.25 tsp for pakoras, 0.5 tsp for kadhi)
1 tsp Red Chili Powder (0.5 tsp for pakoras, 0.5 tsp for kadhi)
1.75 tsp Salt (0.75 tsp for pakoras, 1 tsp for kadhi, or to taste)
0.5 tsp Ajwain
0.125 tsp Baking Soda (A small pinch)
4.5 cup Water (Approx. 0.5 cup for pakora batter, 4 cups for kadhi)
2 cup Vegetable Oil (For deep frying)
2 tbsp Ghee (For tempering)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.5 tsp Fenugreek Seeds
0.25 tsp Asafoetida
2 pcs Dried Red Chilies (Broken in half)
1 sprig Curry Leaves
1 inch Ginger (Peeled and julienned)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Pakora Batter (15 minutes)
In a mixing bowl, combine 1 cup besan, finely chopped onion, green chili, ginger paste, ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.75 tsp salt, and baking soda.
Gradually add about 1/2 cup of water while whisking vigorously to form a thick, smooth, and lump-free batter. The consistency should be like thick pancake batter. Whisk for 2-3 minutes to incorporate air, which makes the pakoras light.
Cover and let the batter rest for 10-15 minutes.
2
Fry the Pakoras (10 minutes)
Heat 2 cups of oil in a kadai or deep pan over medium-high heat. To test if the oil is ready, drop a small amount of batter; it should sizzle and rise to the surface immediately.
Carefully drop spoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan.
Fry the pakoras, turning occasionally, for 4-5 minutes per batch, until they are golden brown and crisp.
Use a slotted spoon to remove the pakoras and drain them on a plate lined with paper towels. Set aside.
In a large, heavy-bottomed pot, whisk 2 cups of sour yogurt until completely smooth.
Add 1/2 cup besan, 0.5 tsp turmeric powder, 0.5 tsp red chili powder, and 1 tsp salt. Whisk again until no lumps remain.
Slowly pour in 4 cups of water, whisking continuously to create a smooth, thin mixture.
Place the pot on medium heat and bring it to a boil, stirring constantly to prevent the mixture from splitting or sticking to the bottom. This will take about 5-7 minutes.
Once it reaches a rolling boil, reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally. The kadhi will thicken, change to a deeper yellow color, and the raw taste of besan will disappear.
4
Combine Kadhi and Pakoras (5 minutes)
Gently add the fried pakoras to the simmering kadhi.
Allow them to cook in the kadhi for another 5 minutes on low heat. This helps the pakoras absorb the flavors and become soft.
Turn off the heat. The kadhi is now ready for tempering.
5
Prepare the Tempering (Tadka) (3 minutes)
Heat 2 tbsp of ghee in a small pan (tadka pan) over medium heat.
Once the ghee is hot, add the mustard seeds and let them splutter.
Add cumin seeds, fenugreek seeds, and asafoetida. Sauté for 30 seconds until fragrant.
Add the broken dried red chilies, curry leaves, and julienned ginger. Cook for another 30 seconds, being careful not to burn the spices.
Turn off the heat and immediately stir in the garam masala.
6
Finish and Serve
Pour the hot tempering over the kadhi pakora. You will hear a satisfying sizzle.
Garnish with fresh chopped coriander leaves.
Let the kadhi rest for at least 10 minutes before serving to allow the flavors to meld. Serve hot with steamed basmati rice or roti.
