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A wholesome and comforting one-pot meal from Maharashtra, made with rice and yellow moong dal. Lightly spiced and cooked in ghee, it's the perfect nutritious dish for a simple lunch or dinner, known for being easy to digest.
For 4 servings
Prepare the rice and dal: In a bowl, combine the rice and yellow moong dal. Rinse them together under cool running water 3-4 times, until the water runs clear. Soak the mixture in ample water for at least 20-30 minutes. After soaking, drain all the water completely and set aside.
Make the tempering (tadka): Heat ghee in a 3-liter pressure cooker over medium heat. Once the ghee is hot, add the mustard seeds and allow them to splutter, which takes about 30 seconds. Then, add the cumin seeds and let them sizzle for another 20 seconds.
Sauté the aromatics: To the sputtering seeds, add the asafoetida, curry leaves, slit green chilies, and grated ginger. Sauté for about 45-60 seconds until the curry leaves turn crisp and the raw smell of ginger disappears.
Roast the grains: Add the drained rice and dal mixture to the cooker. Sprinkle in the turmeric powder and salt. Gently sauté for 1-2 minutes, ensuring the grains are well-coated with the ghee and spices. This step enhances the flavor.
Pressure cook the khichdi: Pour in 4 cups of water and give everything a final, good stir. 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. This is crucial for a perfectly soft texture.
Garnish and serve: Once the pressure has fully subsided, carefully open the cooker. The khichdi will be soft and well-cooked. Gently fluff it with a fork or spatula. Mix in the fresh grated coconut and chopped coriander leaves. Serve hot, with an extra dollop of ghee on top, alongside yogurt, papad, or a simple pickle.
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A wholesome and comforting one-pot meal from Maharashtra, made with rice and yellow moong dal. Lightly spiced and cooked in ghee, it's the perfect nutritious dish for a simple lunch or dinner, known for being easy to digest.
This maharashtrian recipe takes 30 minutes to prepare and yields 4 servings. At 449.28 calories per serving with 16.56g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Add 1/2 cup of chopped vegetables like carrots, green peas, or potatoes along with the rice and dal to make it more nutritious.
Add 1/4 teaspoon of red chili powder along with the turmeric powder for extra heat.
Add 2-3 cloves of finely chopped garlic to the tempering along with the ginger for a more robust flavor.
While traditionally made with moong dal, you can also make it with an equal amount of split pigeon peas (toor dal) or red lentils (masoor dal).
Yellow moong dal is one of the most easily digestible lentils, making this khichdi a perfect meal for all ages, including children, the elderly, and those recovering from illness.
The combination of rice (a cereal) and dal (a legume) provides all the essential amino acids, forming a complete protein source, which is especially beneficial for vegetarian diets.
Both rice and dal contribute dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The warm, soft, and mushy texture of khichdi, combined with its mild spices, has a soothing and comforting effect, making it an ideal meal for relieving stress or when you're feeling under the weather.
One serving of Mugachi Khichdi (approximately 1.5 cups or 285g) contains around 320-360 calories, depending on the amount of ghee used. It's a balanced meal with carbohydrates, protein, and fats.
Yes, Mugachi Khichdi is considered very healthy. It's a balanced one-pot meal that provides complete protein from the combination of rice and lentils. It's light, easy to digest, and gluten-free, making it excellent comfort food, especially during recovery from illness.
Absolutely. You can cook it in a deep, heavy-bottomed pot with a lid. Follow the same steps, but after adding water, bring it to a boil, then cover and simmer on low heat for 20-25 minutes, or until the rice and dal are completely cooked and soft. You may need to stir occasionally to prevent sticking.
Traditionally, a short-grain, aromatic rice like Ambe Mohar is used in Maharashtra. However, other short to medium-grain rice varieties like Sona Masoori or even Basmati rice work well.
To make it vegan, simply replace the ghee with a neutral-flavored oil like sunflower oil, canola oil, or coconut oil.
Store leftover khichdi in an airtight container in the refrigerator for up to 2 days. It will thicken when cold. To reheat, add a splash of hot water and microwave or heat in a pan until warmed through, stirring to break up any lumps.