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A wholesome and comforting one-pot meal made with rice and yellow lentils. Lightly spiced and cooked to a soft, porridge-like consistency, it's the ultimate Indian comfort food, perfect for a light lunch or dinner.
Rinse and Soak
Prepare the Base Masala
Pressure Cook the Khichdi
A wholesome and comforting one-pot meal made with rice and yellow lentils. Lightly spiced and cooked to a soft, porridge-like consistency, it's the ultimate Indian comfort food, perfect for a light lunch or dinner.
This indian recipe takes 50 minutes to prepare and yields 4 servings. At 465.6 calories per serving with 16.84g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Finish and Temper (Tadka)
Garnish and Serve
Add 1 cup of mixed diced vegetables like carrots, peas, potatoes, and cauliflower along with the onions. Add 1/2 tsp of garam masala for a spicier, more robust flavor.
After the pressure has released, stir in 2 cups of finely chopped fresh spinach and simmer for 2-3 minutes until the spinach is wilted. This adds extra iron and nutrients.
For a healthier twist, replace the rice with an equal amount of foxtail millet or quinoa. You may need to adjust the water quantity and cooking time slightly.
The soft, porridge-like consistency and simple ingredients make Dal Khichdi extremely gentle on the digestive system. It's often recommended as a recovery food during illness.
The combination of rice (a cereal) and dal (a legume) provides a complete protein profile, containing all the essential amino acids required by the body for muscle repair and growth.
Lentils are an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Made from naturally gluten-free ingredients like rice and lentils, this dish is an excellent and satisfying meal choice for individuals with celiac disease or gluten sensitivity.
Yes, Dal Khichdi is considered very healthy. It's a balanced meal containing carbohydrates from rice, protein from lentils, and healthy fats from ghee. It's light, easy to digest, and provides essential nutrients, making it a perfect comfort food, especially when recovering from illness.
One serving of this Dal Khichdi (approximately 1.5 cups or 410g) contains an estimated 350-400 calories. The exact count can vary based on the amount of ghee used and the specific types of rice and dal.
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 30-40 minutes, or until the rice and dal are completely soft and mushy. You may need to add more hot water and stir occasionally to prevent sticking.
Dal Khichdi is a complete meal on its own, but it pairs wonderfully with simple accompaniments like plain yogurt (curd), a crisp papad, Indian pickle (achar), and a simple side salad of sliced onions and tomatoes.
Yes, while moong dal is traditional due to its easy digestibility, you can also make khichdi with toor dal (split pigeon peas), masoor dal (red lentils), or a mix of different dals. Note that cooking times may vary slightly for different lentils.
This recipe goes great with these complete meals
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