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A wholesome one-pot meal from Bihar, this comforting rice and lentil dish is cooked with seasonal vegetables and aromatic spices. Typically enjoyed during Makar Sankranti, it's a perfect meal with a dollop of ghee.
For 4 servings
Prepare Rice and Dals: In a large bowl, combine the rice, moong dal, and masoor dal. Rinse them together under cool running water 3-4 times until the water runs clear. Soak the mixture in fresh water for 20-30 minutes. After soaking, drain all the water completely and set aside.
Temper the Spices: Heat 2 tablespoons of ghee in a 3-liter or larger pressure cooker over medium heat. Once the ghee is hot, add the cumin seeds, bay leaf, dried red chilies, and asafoetida. Sauté for about 30-40 seconds until the cumin seeds splutter and the spices become fragrant.
Sauté Vegetables: Add the cubed potatoes and cauliflower florets to the cooker. Sauté for 3-4 minutes, stirring occasionally, until the vegetables get light golden-brown spots on the edges.
Combine Ingredients: Add the drained rice and dal mixture, green peas, grated ginger, and slit green chilies to the cooker. Sauté gently for 1 minute. Now, add the turmeric powder and salt. Mix everything well to ensure the spices coat the ingredients evenly.
Pressure Cook: Pour in 4.5 cups of water and give it a final stir. Secure the lid of the pressure cooker. Cook on medium-high heat for 4 to 5 whistles (approximately 15 minutes). After the whistles, turn off the heat and allow the pressure to release naturally. This is crucial for a soft texture.
Finish and Serve: Once the pressure has fully released, carefully open the cooker. The khichdi should be soft and well-cooked with a porridge-like consistency. Stir it gently. If it seems too thick, you can add a little hot water and mix. Garnish with fresh chopped coriander leaves and drizzle the remaining 1 tablespoon of ghee on top. Serve hot.
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A wholesome one-pot meal from Bihar, this comforting rice and lentil dish is cooked with seasonal vegetables and aromatic spices. Typically enjoyed during Makar Sankranti, it's a perfect meal with a dollop of ghee.
This bihari recipe takes 40 minutes to prepare and yields 4 servings. At 448.42 calories per serving with 15.13g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Incorporate other lentils like toor dal (arhar dal) or chana dal along with moong and masoor dal for a different flavor profile and texture.
Feel free to add other seasonal vegetables like carrots, french beans, bottle gourd (lauki), or spinach. Add spinach in the last 5 minutes of cooking.
For a healthier, gluten-free alternative, replace the rice with millets like foxtail millet or bajra. You may need to adjust the water quantity and cooking time.
For an extra layer of flavor, prepare a final tempering (tadka) by heating 1 tablespoon of ghee, frying 2-3 chopped garlic cloves until golden, and pouring it over the khichdi before serving.
The combination of rice (a cereal) and lentils (a pulse) provides all the essential amino acids, forming a complete protein profile, which is excellent for muscle repair and overall body function.
Being a soft-cooked, one-pot meal, khichdi is very light on the stomach. The fiber from lentils and vegetables promotes healthy digestion and regular bowel movements, making it a perfect meal during illness or for a light dinner.
The inclusion of spices like turmeric (with its active compound curcumin) and ginger provides powerful anti-inflammatory and antioxidant benefits, which help in strengthening the immune system.
The lentils and vegetables in this khichdi are excellent sources of dietary fiber, which helps in maintaining gut health, regulating blood sugar levels, and promoting a feeling of fullness, aiding in weight management.
One serving of Bihari Khichdi (approximately 1.5 cups or 415g) contains an estimated 440-460 calories. This can vary based on the amount of ghee and the specific vegetables used.
Yes, Bihari Khichdi is a very healthy and balanced meal. It provides a good mix of carbohydrates from rice, protein from lentils, and vitamins and fiber from vegetables. It is also easy to digest, making it an excellent comfort food.
Absolutely. You can cook it in a heavy-bottomed pot or Dutch oven. Follow the same steps, but after adding water, bring it to a boil, then cover and simmer on low heat for 20-25 minutes, or until the rice and dal are completely soft and mushy. You may need to stir occasionally to prevent sticking.
The traditional consistency is soft and porridge-like (soupy), not dry like a pulao or watery like a thin soup. It should be thick enough to hold its shape on a spoon but soft enough to be easily eaten.
Bihari Khichdi is famously served with its 'Chaar Yaar' or four friends: a generous dollop of ghee, roasted papad, a tangy pickle (achaar), and a side of chokha (a mashed vegetable dish, typically made with roasted eggplant, potato, or tomato).
Yes, while short-grain rice like Sona Masoori is traditional, you can use any non-aromatic short or medium-grain rice. Avoid using long-grain basmati rice as it doesn't yield the same creamy, mushy texture.