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A wholesome and comforting one-pot meal made from rice and moong dal. Lightly spiced and cooked to a soft, porridge-like consistency, it's the ultimate Indian comfort food, perfect for any day.
Prepare Rice and Dal
Prepare the Tempering (Tadka)
Sauté and Pressure Cook
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A wholesome and comforting one-pot meal made from rice and moong dal. Lightly spiced and cooked to a soft, porridge-like consistency, it's the ultimate Indian comfort food, perfect for any day.
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 321.61 calories per serving with 9.71g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Finish and Serve
Add 1 chopped onion, 1 chopped tomato, 1/4 tsp red chili powder, and 1/2 tsp garam masala along with the ginger and green chilies for a spicier, more flavorful version.
Incorporate 1 cup of mixed vegetables like carrots, peas, potatoes, and cauliflower. Sauté them for a few minutes after the tempering before adding the rice and dal.
You can make khichdi with other dals like toor dal (split pigeon peas) or masoor dal (red lentils), or a mix of dals for a different flavor and texture.
The combination of rice and moong dal is very light on the stomach and easy to digest, making it an ideal food for babies, the elderly, and those recovering from illness.
When rice (a cereal) and dal (a legume) are combined, they provide all the essential amino acids, forming a complete protein source, which is especially beneficial for vegetarian diets.
In Ayurveda, Khichdi is considered a tridoshic food, meaning it balances all three doshas (Vata, Pitta, Kapha). It's often used in Ayurvedic cleanses to detoxify the body and reset the digestive system.
Made from rice and lentils, Khichdi is naturally gluten-free, making it a safe and nutritious option for individuals with celiac disease or gluten sensitivity.
Yes, Khichdi is considered very healthy. It's a balanced meal containing carbohydrates from rice and protein from dal. It is light, easy to digest, and gluten-free, making it a go-to meal during illness or for a light dinner.
One serving of this Khichdi (approximately 1.5 cups or 385g) contains around 350-400 calories. The exact count can vary based on the amount of ghee used and any additional vegetables.
Absolutely. You can cook it in a heavy-bottomed pot or Dutch oven. After adding water, bring it to a boil, then cover with a tight-fitting lid, reduce the heat to low, and simmer for 20-25 minutes, or until the rice and dal are completely soft. You may need to stir occasionally to prevent sticking.
Khichdi is traditionally served with four accompaniments: curd (yogurt), achar (pickle), papad (poppadom), and ghee. A simple side salad also pairs well.
Store leftover Khichdi in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of hot water to a pan, add the khichdi, and heat on low, stirring until warmed through. The water will help restore its creamy consistency.