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Afsar Azeez

Khichdi

Khichdi, is a one pot dish prepared with rice and yellow split moong dal. It's a very delicious yummy healthy dish. Every household has its own version of khichdi. In our home we prepare this dish using onions, ginger, garlic, green coriander paste, and spices. Using correct quantity and preparing the right way makes the dish very yummy and delicious. I have used Basmathi rice, which adds more taste. You can prepare using Sona Masuri or any other type of rice.

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Main Course
Cuisine: Hyderabadi, Indian, karnataka, muslim
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cup Basmathi rice
  • 1/4 cup Yellow spilt moong dal
  • 1 piece Onion , medium size thinly sliced
  • 3 tbsp Vegetable Oil
  • 1/2 tsp Turmeric
  • 1 tbsp Ginger ,garlic and green coriander paste
  • 1 tsp Salt as per taste
  • 3 cup Water
  • 1/2 tsp Garam Masala OR ( 2 cardamom, 2 cloves, 1/4th inch cinnamon)

Equipment

  • Medium pot
  • Tawa
  • Clean white cloth

Method
 

  1. Wash rice 3 to 4 times and allow it to soak for 15 minutes.
  2. Heat a pan and dry roast moong dal on slow flame for 5 minutes.
  3. Heat the pot and add oil and when it gets heated ,add onions.
  4. Saute the onions until light brown.
  5. Add ginger garlic and green coriander paste, turmeric, garam masala, and saute for 3 to 4 minutes,until oil separates.
  6. Add water, allow it to boil.
  7. Drain water from rice and add it along with moong dal , add salt.
  8. Cover and cook on medium flame until all the water is absorbed, (check in between and stir ).
  9. Put it for dum, on a flat tawa, cover the plate with a clean moist cotton cloth. Keep it on medium flame for 5 minutes and switch it off.
  10. Khichdi is ready. Serve it with topped with ghee, and curds, papad or pickle.

Notes

  1. Wash rice 3 to 4 times and allow to soak for 15 minutes, so that the grains do not turn mushy
  2. The process of putting rice on dum is to put a flat tawa on heat/flame, keep the pot and cover it with a clean moist cotton cloth, place weight on top of plate.
    In this process, heat is retained and allows the aroma and flavours to be infused in the rice and makes it soft and yummy and delicious