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A comforting Hyderabadi classic where rice and lentils are cooked to a soft, porridge-like consistency and infused with the tangy flavor of tamarind. Finished with a fragrant tempering, it's a perfect one-pot meal.
Preparation: Rinse the basmati rice and toor dal together under running water until the water runs clear. Soak them in ample fresh water for at least 30 minutes. Afterwards, drain the water completely and set aside. In a small bowl, mix the tamarind paste with 1/2 cup of warm water to create tamarind water.
Sauté Aromatics: Heat 2 tablespoons of ghee in a 3-liter or larger pressure cooker over medium heat. Once hot, add the chopped onions and sauté for 3-4 minutes until they become soft and translucent.
Cook the Masala: Add the ginger-garlic paste and slit green chilies to the cooker. Sauté for about a minute until the raw aroma disappears. Add the chopped tomatoes and cook for another 3-4 minutes until they turn soft and mushy.
Combine Ingredients: Stir in the turmeric powder, red chili powder, and salt. Add the drained rice and dal mixture to the cooker. Gently sauté for 1-2 minutes, allowing the grains to get lightly coated with the masala.
Pressure Cook: Pour in 4 cups of water along with the prepared tamarind water. Stir everything well to combine. Secure the lid of the pressure cooker. Cook on medium heat for 4-5 whistles, which should take about 12-15 minutes. Turn off the heat and allow the pressure to release naturally (this can take 10-15 minutes).
Prepare the Tempering (Tadka): While the pressure is releasing, heat the remaining 1 tablespoon of ghee in a small tadka pan over medium heat. Add the mustard seeds and let them splutter. Then add the cumin seeds, broken dried red chilies, curry leaves, and hing. Sauté for 30-40 seconds until fragrant. Be careful not to burn the spices.
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A comforting Hyderabadi classic where rice and lentils are cooked to a soft, porridge-like consistency and infused with the tangy flavor of tamarind. Finished with a fragrant tempering, it's a perfect one-pot meal.
This hyderabadi recipe takes 45 minutes to prepare and yields 4 servings. At 428.43 calories per serving with 12.04g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Finish and Serve: Once the pressure has fully released, carefully open the cooker. The khichdi should be soft and well-cooked. Give it a good stir; you can mash it slightly with the back of a spoon for a creamier consistency. Pour the hot tempering over the khichdi and mix well. Garnish with fresh coriander leaves and serve immediately.
Add 1 cup of mixed diced vegetables like carrots, peas, or potatoes along with the onions for a more nutritious and hearty meal.
Replace toor dal with masoor dal (red lentils) for a quicker cooking time and a creamier texture, or use a mix of toor, masoor, and moong dal.
For a Sattvic or Jain-friendly version, omit the onions and ginger-garlic paste. You can add a pinch more hing to the tempering for flavor.
Increase the number of green chilies or add 1/2 teaspoon of garam masala at the end along with the tempering for extra warmth and spice.
The combination of rice and toor dal creates a complete protein, providing all essential amino acids necessary for muscle repair, growth, and overall body function.
Khichdi is renowned for being light on the stomach and easy to digest. The fiber from lentils promotes healthy digestion, while spices like hing (asafoetida) and ginger help reduce bloating and gas.
Key ingredients like turmeric (containing curcumin), ginger, and garlic possess powerful anti-inflammatory and antioxidant properties that help strengthen the immune system and fight off infections.
The complex carbohydrates from rice and lentils are digested slowly, providing a steady release of energy. This helps maintain stable blood sugar levels and keeps you feeling full and energized for longer.
A typical serving of approximately 355g contains around 450-500 calories, primarily from carbohydrates, protein, and fats from the ghee. The exact count can vary based on the amount of ghee used.
Yes, it is a very healthy and balanced one-pot meal. It provides complex carbohydrates from rice, plant-based protein from lentils, and essential vitamins and minerals. It's also easy to digest, making it excellent comfort food.
Absolutely. You can cook it in a heavy-bottomed pot or Dutch oven. It will take longer, about 40-45 minutes of simmering on low heat. You'll need to stir it occasionally to prevent sticking and may need to add more hot water to achieve the right consistency.
Yes. Soak a lemon-sized ball of seedless tamarind in 1/2 cup of hot water for 15-20 minutes. Squeeze the pulp to extract the juice and strain it to remove any solids. Use this tamarind water in the recipe.
Leftover khichdi can be stored in an airtight container in the refrigerator for up to 2 days. It will thicken considerably upon cooling, so add a splash of hot water while reheating to restore its original consistency.