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A wholesome and comforting one-pot meal made with rice and split chickpeas. Lightly spiced and cooked with aromatics, this khichdi is a staple in North Indian homes, perfect for a simple, nutritious lunch or dinner.
For 4 servings
Rinse the basmati rice and chana dal together under running water until the water runs clear. Soak them in enough water for at least 30 minutes. After soaking, drain the water completely and set aside.
Heat ghee in a 3-liter or larger pressure cooker over medium heat. Once the ghee is hot, add the cumin seeds and allow them to splutter for about 30 seconds. Add the hing and sauté for a few seconds.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Stir in the ginger-garlic paste and slit green chilies. Sauté for about a minute until the raw aroma disappears.
Add the chopped tomatoes and cook for 2-3 minutes until they turn soft and mushy. Now, add the turmeric powder, red chili powder, and salt. Mix well and cook the spices for 30 seconds.
Add the drained rice and chana dal to the cooker. Gently stir for 1-2 minutes to toast the grains lightly and coat them with the spice mixture.
Pour in 4 cups of water and sprinkle in the garam masala. Give everything a final stir to combine.
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, which will take about 10-15 minutes.
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A wholesome and comforting one-pot meal made with rice and split chickpeas. Lightly spiced and cooked with aromatics, this khichdi is a staple in North Indian homes, perfect for a simple, nutritious lunch or dinner.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 348.68 calories per serving with 9.52g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Once the pressure has fully released, carefully open the lid. Gently fluff the khichdi with a fork. Garnish with fresh coriander leaves and an optional dollop of ghee. Serve hot.
Incorporate 1 cup of mixed vegetables like carrots, peas, potatoes, and cauliflower along with the tomatoes for a more nutritious meal.
Replace ghee with a neutral vegetable oil like sunflower or coconut oil to make the dish completely plant-based.
Substitute chana dal with an equal amount of split yellow moong dal or toor dal. If using moong dal, the soaking time can be reduced to 15 minutes.
For a healthier alternative, replace basmati rice with an equal amount of foxtail millet or little millet. Ensure you rinse the millet well before soaking.
Chana dal is rich in plant-based protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The combination of dal and rice provides a significant amount of dietary fiber, which aids digestion, prevents constipation, and promotes a feeling of fullness, helping with weight management.
Khichdi is renowned for being light on the digestive system. The soft-cooked texture and inclusion of spices like hing make it easy to digest, making it an ideal comfort food.
The complex carbohydrates from rice and dal are broken down slowly, providing a steady release of energy and helping to maintain stable blood sugar levels.
One serving of this Chana Dal Khichdi (approximately 1.5 cups or 380g) contains around 255 calories. This can vary slightly based on the amount of ghee used.
Yes, it is a very healthy and balanced meal. It provides a good combination of complex carbohydrates from rice and plant-based protein and fiber from chana dal, making it a complete and nutritious dish.
Absolutely. You can cook it in a deep, heavy-bottomed pot with a lid. After adding water (you may need an extra 1/2 cup), bring it to a boil, then cover and simmer on low heat for 20-25 minutes, or until the dal and rice are fully cooked.
This usually happens for two reasons: insufficient soaking time or using old dal that has hardened over time. Ensure you soak the dal for at least 30 minutes, or even up to an hour for best results.
Store leftover khichdi in an airtight container in the refrigerator for up to 2-3 days. It will thicken upon cooling. To reheat, add a splash of hot water and warm it in a pan on the stovetop or in the microwave until heated through.