DAL KHICHDI

The food of our childhood, our heritage, is what defines us, nourishes us and fills our heart and tummy with warmth. For any Indian, the combination of dal and rice- whether made separately or in a khichdi –is the essence of comfort food. A wholesome and nutricious meal –moong dal khichdi made from rice and moong dal which is comfort food at its best. This one-pot meal is very easy on your stomach and is perfect for all ages. You can use toor dal instead of moong dal. But to make it healthy and light, I used moong dal here in my recipe. Amongest all dals, moong dal is the easiest to digest and that’s the reason when we start solid food for kids, moong dal khichdi makes for a great choice. Few days back, I tasted it for the first time in restaurant. I loved it a lot and so want to give it a try. And here it is, hope I made justice with it. I added tempering in it to give it a rich look. But it is totally optional. Taste was awesome with or without tempering. If not adding the tempering then serve it with a dollop of pure ghee on the top. Rice and lentils serve as a good source of carbs and protein while ghee provides the much-needed macronutrients-carbs, proteins and fats.

INGREDIENTS:

1 Cup Rice

1 Cup Moong Dal

3-4 Tomatoes, chopped

1 big Onion, sliced

20-25 Garlic Cloves, chopped finely

1” Ginger Piece, chopped

6-8 Curry Leaves

1 teaspoon + 1 teaspoon Turmeric Powder

2 teaspoon Chilli Powder

1 teaspoon Cumin Seeds

1 tablespoon Oil

1 tablespoon Coriander, chopped

For tempering:

2 tablespoon Ghee

1 teaspoon Cumin Seeds

1 teaspoon Mustard Seeds

1 teaspoon Kashmiri Red Chilli Powder

1 sprig Curry Leaves

2-3 Dry Red Chillies

8-10 Garlic Cloves, chopped

METHOD:

STEP 1 – Wash dal and rice under running water

till water comes clean.

STEP 2 - Then add dal and rice in pressure cooker and add double i.e. 4 cups water in it and add turmeric powder in it and salt in it and mix it well.

Pressure cook it for 1 whistle.

STEP 3 – Let the pressure release naturally.

STEP 4 – Heat 1 tablespoon in a pan, crackle cumin seeds and add curry leaves, chopped onion, chopped garlic, chopped ginger and cook for 1-2 minute.

STEP 5 – Add chopped tomato, chopped coriander and cook them till mushy.[sorry don't have tomatoes, so no pic]

STEP 6 – Then add turmeric powder, chilli powder and salt in it and mix it well. Add ½ cup water in it and mix well.

STEP 7 – Now add cooked dal and rice and give a nice mix.

Add some water in it and cook for 4-5 minutes with lid.

Stir it occasionally. Taste it and add salt if needed.

For Tempering:

STEP 1 – Heat ghee in small tempering pan.

STEP 2 – Add cumin and mustard seeds in it and let them crackle.

STEP 3 – Then add dry red chillies, chopped garlic cloves, curry leaves and roast for 1 minute.

STEP 4 – Switch off the flame and add Kashmiri red chilli powder.

Pour this tempering over khichdi and mix it well and enjoy.

Garnish with chopped coriander and serve hot dal khichdi with papad, raita or any pickle and enjoy.