CHHILKA MOONG DAL KHICHDI | INDIAN RICE & LENTIL PORRIDGE

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Khichdi is a wholesome and delicious one pot meal recipe that is made with rice, lentils and often few vegetables. Light on the palette, it is easy to digest and can be made just under 30 minutes. If you are looking for an easy meal preparation that is also loaded with all the nutrition, Khichdi, undoubtedly is a right fit. Having said that, while many-a-times, it is made using dhuli (split yellow) moong dal, I prefer mine to be made with the chhilka (split green) moong dal. Also, it can either be made plain or with an array of seasonal veggies, which further makes it tastier, nutritious and wholesome. Pair it with some yogurt, papad or pickle to make it even more comforting. The recipe is gluten-free and can also be made vegan by replacing ghee with oil. Without wasting any time further, let's scroll down for the recipe of khichdi below.


CHHILKA MOONG DAL KHICHDI | INDIAN RICE & LENTIL PORRIDGE


INGREDIENTS

  • Rice - 1/2 cup
  • Split green moong dal - 3/4 cup
  • Cumin seeds - 1 tsp
  • Bay leaf - 1 to 2
  • Black pepper corns - 1/2 tsp
  • Finely minced ginger and garlic - 1/2 tbsp
  • Finely chopped green chilies - 1 to 2
  • Salt - as per taste
  • Turmeric powder - 1/2 tsp
  • Red chili powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Chopped lauki cubes (optional) - 1/2 cup
  • Soya chunks (soaked in warm water, optional) - 1/2 cup
  • Tomato puree - 1/2 cup
  • Desi ghee - 2 tbsp
For Tempering
  • Ghee - 1/2 tbsp
  • Cumin seeds - 1 tsp
  • Whole dried red chilies - 1 to 2
  • Curry leaves - 10 to 12
PS - 
  • In case making the khichdi for kids or someone recovering from illness, you can skip all the spices or veggies and make it just plain and simple with only a hint of salt. 
  • Also, you are free to use any vegetable in the khichdi such as carrots, beans, cauliflower or green peas.
  • I have not used onions in the khichdi, but your free to use them too when making this hearty one pot delicacy.


CHHILKA MOONG DAL KHICHDI | INDIAN RICE & LENTIL PORRIDGE



METHOD

  • Thoroughly wash the dal and rice two to three times until water runs clear. Keep aside.
  • In a pressure cooker, add the ghee and let it heat on medium flame.
  • As the ghee gets hot, add cumin seeds, bay leaves and black pepper corns.
  • Once the cumin crackle, add chopped ginger, garlic and green chilies. Saute for 3 to 4 seconds.
  • Next, add chopped beans, bottle gourd cubes and soya chunks. Do squeeze out the water from soya chunks before adding.
  • Saute the veggies and soya on high heat until they attain some color.
  • Season with salt, turmeric, red chili powder and garam masala powder. Again saute for 5 to 7 seconds on low heat.
  • Add in tomato puree and cook until ghee starts separating.
  • Add dal and rice along with 7 to 8 cups of water.
  • Pressure cook the khichdi on medium heat for 3 whistles.
  • Let the cooker depressurize naturally and then open the lid.
  • In a tadka pan, heat some ghee. Once the ghee is hot, add cumin seeds, whole dried red chilies and curry leaves. Turn the flame off and then add some red chili powder. 
  • Immediately pour the tadka over khichdi.
  • Serve hot. 


CHHILKA MOONG DAL KHICHDI | INDIAN RICE & LENTIL PORRIDGE

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