Last sunday I was bored to cook full meal especially due to heat & power cut thats when the thought of making dal khichdi came to my mind.
Source (wiki)
Khichṛī (indian pronunciation:]), alternate spellings khichdi, khichri, khichdee, khichadi, khichuri, khichari, "kitcheree", "kitchree", and many other variants,
It is a South Asian preparation made from rice and lentils (dal) cooked together in spices. Khichri is commonly considered to be a comfort food. When you want to eat something light and nutritious khichdi always come in mind. Each home has its own variation to khichdi right from the variety of dals and each of them is delicious. You can even cook the rice ,dal along with vegetables .I have already posted the recipe of moong dal khichdi earlier.Today posting recipe for Toor dal khichdi which is simple & contains very few spices . It is served with pickle ,ghee,papad and plain yogurt.
It is cooked very differently in northern and western India, where it is considered a very plain bland dish usually served to people who are ill. Khichdi is also the first solid that babies are introduced to. Rice and lentils are simmered till mushy, seasoned with turmeric and salt, and fed to infants to introduce them to "adult" food. Khichri can be served to sick people. It is especially cooked for children and people with stomach problems as it is easily digestible compared to other dishes which are spicy.
It is also traditional in Bengal to cook khichuri for lunch at the Saraswati Puja during the month of February—the invocation of the goddess of learning—and for other popular pujas such as Durga Puja.Khitchuri is traditional diet and daily meal of Kutchi people and they can make several variety of dishes using Kitchari.
Bisi Bele Bath or "Hot Lentil Rice" is famous variant of Kichdi from Karnataka, a state in Southern India. Pongal, a dish similar to khichri, is popular in Southern India, primarily in Tamilnadu. It is primarily made of rice and lentils, and seasoned with black pepper, cumin, and cashews.
Khechidi is very popular in Orissa. There are varieties of khechidi in Orissa like adahengu khechidi (ginger-asafoetida khichdi), moong dal khichdi, etc. Adahengu khechidi is a popular dish in the Jagannath Temple as well. At home, moong dal khechidi and other khechidis are served with pampad, pickle, curd, aaloo bharta, or baigan bharta,raita, dalma and chutney.
Khichri is also very popular in Bihar. It is made with rice, dal, and garam masala, cooked into a semi-paste like consistency and eaten with lots of ghee, baigan ka bharta, aaloo ka bharta (mashed potato with onions, green chilli, salt and mustard oil), tomato chutney (blanched tomato, onion, green chilli, grated ginger and mustard oil), pāpaṛ, tilori (a fried snack), and mango pickle. It is customary to eat khichdi every Saturday in Bihar, and also at dinner during Makar Sankranti.
Ingredients:
½ Cup rice
½ Cup Toor dal
1 Teaspoon cumin seeds
½ Teaspoon turmeric powder
1 Pinch of asafetida (Hing)
1 Teaspoon salt or to your taste
2 Teaspoon vegetable oil
2 1/2 Cups of water
Method:
1. In a bowl mix rice and dal and wash, changing water several times until the water appears clear and then soak the dal and rice in 4 cups of water for 30
minutes.
2. Once Dal and rice are soaked, drain all the water out and wash and drain, keep them aside.
3. In a pressure cooker heat the oil, add cumin seeds and asafoetida and fry them for 2 to 3 minutes or until they become brown.
5 In about 7 to 8 minutes pressure cooker starts steaming, allow it to pressure cook for 5 to 6 whistles(different brand of cooker required different time to cook)
6. Once the steam of pressure cooker goes down open the cooker. If dal is not fully cooked again presure cook for 3-4 whistles.then let the khichdi stand for 10 to 15 minutes.
7. If you like a watery/flowy version pour the khichdi in a pan ,mash it with a masher & add water as per the consistency you like & simmer it for 4-5 minutes.
8. Serve it hot with yogurt ,papad and pickle of your choice, and garnish with hot chili tadka or ghee or butter. (see below for hot chili tadka).
Tip:
1. If the rice and dal are fully soaked then you need to add less water for cooking.
2. If you are cooking in sauce pan it takes longer to cook and require more water.
3. You can replace toor dal with split green moong dal / yellow mung dal.
4. the proprtion of dal : rice can be changed to 1:2 if you like khichdi nearer to pulao or 2:1 if you want similar to porridge.
5. You can add more khada masala (cloves ,cinamom, bayleaf,peppercorn) while boiling khicdi & also add a dash of dhania jeera powder.
Direction for hot chili tadka:
Ingredients:
2 Teaspoon crushed red chilies or red chili powder
10-12 Garlic cloves
2 Tablespoons melted butter or ghee
.In a small pan (tadka pan) heat 2 tablespoons ghee or melted butter add crushed red chilies or red chili powder and fry them for a minute or less turn the heat off.
Source (wiki)
Khichṛī (indian pronunciation:]), alternate spellings khichdi, khichri, khichdee, khichadi, khichuri, khichari, "kitcheree", "kitchree", and many other variants,
It is a South Asian preparation made from rice and lentils (dal) cooked together in spices. Khichri is commonly considered to be a comfort food. When you want to eat something light and nutritious khichdi always come in mind. Each home has its own variation to khichdi right from the variety of dals and each of them is delicious. You can even cook the rice ,dal along with vegetables .I have already posted the recipe of moong dal khichdi earlier.Today posting recipe for Toor dal khichdi which is simple & contains very few spices . It is served with pickle ,ghee,papad and plain yogurt.
It is cooked very differently in northern and western India, where it is considered a very plain bland dish usually served to people who are ill. Khichdi is also the first solid that babies are introduced to. Rice and lentils are simmered till mushy, seasoned with turmeric and salt, and fed to infants to introduce them to "adult" food. Khichri can be served to sick people. It is especially cooked for children and people with stomach problems as it is easily digestible compared to other dishes which are spicy.
It is also traditional in Bengal to cook khichuri for lunch at the Saraswati Puja during the month of February—the invocation of the goddess of learning—and for other popular pujas such as Durga Puja.Khitchuri is traditional diet and daily meal of Kutchi people and they can make several variety of dishes using Kitchari.
Bisi Bele Bath or "Hot Lentil Rice" is famous variant of Kichdi from Karnataka, a state in Southern India. Pongal, a dish similar to khichri, is popular in Southern India, primarily in Tamilnadu. It is primarily made of rice and lentils, and seasoned with black pepper, cumin, and cashews.
Khechidi is very popular in Orissa. There are varieties of khechidi in Orissa like adahengu khechidi (ginger-asafoetida khichdi), moong dal khichdi, etc. Adahengu khechidi is a popular dish in the Jagannath Temple as well. At home, moong dal khechidi and other khechidis are served with pampad, pickle, curd, aaloo bharta, or baigan bharta,raita, dalma and chutney.
Khichri is also very popular in Bihar. It is made with rice, dal, and garam masala, cooked into a semi-paste like consistency and eaten with lots of ghee, baigan ka bharta, aaloo ka bharta (mashed potato with onions, green chilli, salt and mustard oil), tomato chutney (blanched tomato, onion, green chilli, grated ginger and mustard oil), pāpaṛ, tilori (a fried snack), and mango pickle. It is customary to eat khichdi every Saturday in Bihar, and also at dinner during Makar Sankranti.
Ingredients:
½ Cup rice
½ Cup Toor dal
1 Teaspoon cumin seeds
½ Teaspoon turmeric powder
1 Pinch of asafetida (Hing)
1 Teaspoon salt or to your taste
2 Teaspoon vegetable oil
2 1/2 Cups of water
Method:
1. In a bowl mix rice and dal and wash, changing water several times until the water appears clear and then soak the dal and rice in 4 cups of water for 30
minutes.
2. Once Dal and rice are soaked, drain all the water out and wash and drain, keep them aside.
3. In a pressure cooker heat the oil, add cumin seeds and asafoetida and fry them for 2 to 3 minutes or until they become brown.
4 Now add rice, dal, salt, turmeric powder and 2 cups of water, and mix, close the lid of the cooker and place the weight on it and cook on medium heat.
5 In about 7 to 8 minutes pressure cooker starts steaming, allow it to pressure cook for 5 to 6 whistles(different brand of cooker required different time to cook)
6. Once the steam of pressure cooker goes down open the cooker. If dal is not fully cooked again presure cook for 3-4 whistles.then let the khichdi stand for 10 to 15 minutes.
7. If you like a watery/flowy version pour the khichdi in a pan ,mash it with a masher & add water as per the consistency you like & simmer it for 4-5 minutes.
8. Serve it hot with yogurt ,papad and pickle of your choice, and garnish with hot chili tadka or ghee or butter. (see below for hot chili tadka).
Tip:
1. If the rice and dal are fully soaked then you need to add less water for cooking.
2. If you are cooking in sauce pan it takes longer to cook and require more water.
3. You can replace toor dal with split green moong dal / yellow mung dal.
4. the proprtion of dal : rice can be changed to 1:2 if you like khichdi nearer to pulao or 2:1 if you want similar to porridge.
5. You can add more khada masala (cloves ,cinamom, bayleaf,peppercorn) while boiling khicdi & also add a dash of dhania jeera powder.
Direction for hot chili tadka:
Ingredients:
2 Teaspoon crushed red chilies or red chili powder
10-12 Garlic cloves
2 Tablespoons melted butter or ghee
.In a small pan (tadka pan) heat 2 tablespoons ghee or melted butter add crushed red chilies or red chili powder and fry them for a minute or less turn the heat off.
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