Food, Rice


Ahh, Khichdi. Just by thinking about it, it gives me a warm and fuzzy feeling. Khichdi is my go to one pot meal when my tummy isn’t feeling too great or I’m in need of some comfort food. It’s like a nice big hug in a bowl.
Normally there are 2 types of Khichdi
– Dheeli (loose) Khichdi – which takes a little more water then normal and is a little mushier (my favourite type)
– Normal Khichdi – Which is a little dry like a Biriyani and with veggies.

This is that type of recipe that will take minimum effort, it’s so quick and easy, a one pot meal, I have to say the Pressure Cooker is one of my favourite utensils as you just chuck everything into it with some water and keep your ears peeled for a certain number of whistles. Also, the great thing about this is that it can be Lunch or Dinner.

The What:

  • 1/4 cup Yellow Moong Daal
  • 2 tbsp Green Split Moong Daal
  • 1/4 cup Rice (can use either long grain or broken rice)
  • 1 tsp Oil (I prefer to use Coconut Oil)
  • 1/4 tsp Cumin seeds
  • 1/4 tsp Asafetida
  • 1 Medium Sized Potato (Chopped into small Cubes, washed and drained)
  • Finely chopped or minced Garlic
  • Finely chopped or minced Green Chilli
  • 1/4 tsp Turmeric
  • 1/2 tsp Coriander & Cumin Powder
  • Salt to taste
  • Pinch of Sugar
  • Lemon Juice (Optional)
  • 2+1/2 cups of Water

Wash the Daals and Rice properly until the Water looks clear (about 4 times) and let it soak for a couple of hours, if you don’t have a couple of hours then letting everything soak until you prep is fine.

The How:

  • Heat a Pressure Cooker and to it add:
  • Oil
  • Cumin Seeds
  • Asafetida
  • Potato (be careful it’ll splutter)
  • Turmeric
  • Give everything a good Mix. Now add:
  • Minced Garlic and Chilli
  • Give it a stir until the raw smell of the Garlic and Chilli goes away. Now add:
  • Soaked Rice & Daals (make sure you drain the water before you add it to the Pressure Cooker)
  • Give this all a good mix on low-medium heat for a minute or so. Now add:
  • Water
  • Stir everything. Now add:
  • Coriander & Cumin Powder
  • Sugar
  • Salt
  • Lemon Juice (if using)
  • Mix it and give it a taste, that’s right, you can try the water to be sure all the flavours are there (just make sure you don’t get any Rice or Lentils) and at this stage you can add more Garlic, Chilli, Salt, Sugar or Lemon. Once you’ve done the taste test and you’re happy then pop the heat on Medium-High and once the Water boils pop the lid onto the Pressure Cooker and turn the heat up to the High
  • Keep your ears peeled for 2 whistles turn off the gas (if you’re not in a rush and let the pressure come down naturally – about half an hour)
  • Keep your ears peeled for 3 whistles turn off the gas (if you’re in a rush, then with a spoon you can lift the whistle to release all of the pressure, be sure when you open the lid you use a towel as the Pressure Cooker will be hot!)
    It’s ready to Eat, Share and Enjoy.

It’s ready to Eat, Share and Enjoy.

The options of serving this dish is endless
– Pickle
– Yogurt (I used to use Greek Yogurt, but I’m using Vegan Coconut Yogurt as it brings in another dimension to the dish altogether)
– Poppadoms
– Salad
– Curry
– Chaas (Yogurt based drink)
– Kadhi (Yogurt Soup)
Like I said, the list is endless, let your imagination go wild!

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