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A wholesome one-pot meal from Odisha, this khichdi combines rice, lentils, and a medley of vegetables. It's comforting, lightly spiced, and traditionally prepared without onion or garlic, making it a complete and sattvic meal in a single bowl.
For 4 servings
Rinse the rice and toor dal together under running water until the water runs clear. Soak them in fresh water for at least 30 minutes, then drain completely.
In a 3-liter or larger pressure cooker, combine the drained rice and dal, cubed mixed vegetables, turmeric powder, and salt. Pour in 4 cups of water and stir well to combine.
Secure the lid of the pressure cooker. Cook on medium-high heat for 3 to 4 whistles, which should take about 10-12 minutes. After the whistles, turn off the heat and allow the pressure to release naturally.
While the pressure is releasing, prepare the tempering (chhunka). Heat ghee in a small pan over medium heat. Once hot, add the mustard seeds and let them splutter.
To the same pan, add the cumin seeds, broken dried red chilies, and bay leaf. Sauté for about 30 seconds until the cumin seeds sizzle. Then, add the grated ginger and asafoetida, and sauté for another 30 seconds until fragrant.
Once the pressure has fully released, carefully open the cooker. Gently mash the khichdi with the back of a ladle for a creamier, more homogenous texture. Pour the hot tempering over the khichdi, add the optional sugar, and mix everything thoroughly.
Garnish with freshly grated coconut and chopped coriander leaves. Serve the Dalma Khichdi hot, either on its own or with a side of papad and pickle.
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A wholesome one-pot meal from Odisha, this khichdi combines rice, lentils, and a medley of vegetables. It's comforting, lightly spiced, and traditionally prepared without onion or garlic, making it a complete and sattvic meal in a single bowl.
This odia recipe takes 40 minutes to prepare and yields 4 servings. At 511.5 calories per serving with 15.6g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Replace toor dal with an equal amount of split moong dal for a lighter and quicker-cooking version. The soaking time can be reduced to 15 minutes.
This recipe is naturally sattvic as it does not contain onion or garlic, making it suitable for religious occasions and festivals.
While not traditional for Dalma Khichdi, you can add a pinch of garam masala at the end for a different flavor profile.
Substitute ghee with coconut oil or another neutral vegetable oil to make the dish completely vegan.
The combination of rice and lentils (toor dal) provides all the essential amino acids, making it a complete protein source, which is especially beneficial for vegetarian diets.
Loaded with vegetables and lentils, this khichdi is high in dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The soft, mushy texture and simple spices make Dalma Khichdi very light on the stomach and easy to digest, making it an ideal comfort food and suitable for all ages.
Ingredients like turmeric, ginger, and asafoetida have anti-inflammatory and antibacterial properties that help in boosting the body's immune system.
Dalma is a traditional Odia dal preparation made with lentils and vegetables, typically served with rice. Dalma Khichdi is a one-pot meal where the rice, dal, and vegetables are all cooked together, similar to other khichdis but with the distinct flavors of Dalma.
Yes, Dalma Khichdi is very healthy. It's a balanced meal containing carbohydrates from rice, protein from lentils, and a variety of vitamins and minerals from the vegetables. It is also high in fiber and easy to digest.
One serving of Dalma Khichdi (approximately 1.5 cups or 390g) contains around 450-550 calories. The exact count can vary based on the types of vegetables and the amount of ghee used.
Absolutely. You can cook it in a heavy-bottomed pot or Dutch oven. After soaking, combine the rice, dal, vegetables, and water in the pot. Bring to a boil, then reduce the heat, cover, and simmer for 25-30 minutes, or until everything is soft and cooked through. You may need to add more water as it cooks.
Dalma Khichdi is a complete meal on its own. However, it pairs wonderfully with a side of plain yogurt (curd), roasted papad, mango pickle, and a simple salad.