KHICHDI
Khichdi is reassuring, everyday fare, made from a mix of rice and lentils, cooked together in one pot until tender and seasoned with a splash of spice-infused fat. In India, it can be on the firmer side or more mushy, stripped down to the basics or more embellished, but it's always a comfort. To make the dish a meal, serve it with a drizzle of ghee on top and some chopped cilantro leaves, a spoonful of full-fat yogurt on the side and a little jarred Indian-style lime pickle.
Provided by Tejal Rao
Categories dinner, lunch, weekday, grains and rice, side dish
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- Combine the rice and moong and rinse several times, until the water that drains away runs almost totally clear. Add to a heavy-bottomed pot with 1 3/4 cups water and set over medium-high heat.
- In another small saucepan, heat the ghee and mustard seeds. When the seeds start to pop, lower the heat and add the remaining ingredients, swirling them in the pan. Let the spices sizzle for under a minute, then carefully pour into the rice pot, along with the ghee. (Watch out: The fat may splatter).
- When the water comes up to a rolling boil, give it a good stir, scraping at the bottom of the pot, then cover tightly and turn the heat down to low. Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes before opening the lid. Fluff gently with a spatula. Taste, season with salt to taste and serve.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 150 milligrams, Sugar 1 gram, TransFat 0 grams
KHICHDI
Rice and lentils team up to make a super-easy Indian dish (also called kitchari) that is reminiscent of porridge, but with plenty of lively flavor from the ginger, cumin and jalapeno. Fresh cilantro stirred in at the end adds nice flecks of bright green.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Soak the lentils and rice together in water in a medium bowl for 30 minutes; drain and rinse well.
- Heat 2 tablespoons of the butter in a medium pot over medium heat. Add the cumin seeds and stir until they just start to fizzle, about 1 minute. Add the onion and cook, stirring, until translucent, about 4 minutes. Add the turmeric, tomato, jalapeno and ginger. Cook, stirring, until the tomato softens, about 1 minute. Add the lentils, rice, 1/2 teaspoon salt and 3 cups water. Bring to a boil, lower to a simmer, cover and cook until the rice is tender and the lentils have broken down completely, about 15 minutes. Stir in the remaining tablespoon of butter and season with salt. Stir in the cilantro.
KHICHADI (MIXED RICE AND LENTILS)
If you want to make a complete meal and something healthy, try Khichdi. It is the best meal to serve to children and people recovering from illness because it is easy to digest. Serve it with plain yogurt, butter, or lemon pickle. (From the cookbook 'Recipes with a Spice - Indian Cuisine for Balanced Nutrition'
Provided by kusum gupta
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Pick over rice and dal for any grit; rinse a couple of times and drain.
- Put everything together (except oil and cumin seeds) in a large pot with about 6 cups water.
- Cook on high heat, partially covered.
- When it starts to boil, lower the heat to medium and let it cook for about 15 minutes.
- Lower the heat to low and simmer, covered, until rice and dal are tender (about 15 minutes).
- Add more water as needed.
- It can be semi-thick or thin consistency.
- Mash it a little.
- Heat the oil (or butter) in a small pot.
- Add cumin seeds.
- As soon as they change color (few seconds), add them to Khichdi.
- Serve hot.
- Healthy Alternative: Add some vegetable stock or finely chopped vegetables when Khichdi is half cooked.
Nutrition Facts : Calories 178.9, Fat 1.4, SaturatedFat 0.7, Cholesterol 2.5, Sodium 445.9, Carbohydrate 33.1, Fiber 7.7, Sugar 0.5, Protein 7.9
More about "khichadi mixed rice and lentils recipes"
KHICHDI RECIPE WITH MOONG DAL - SWASTHI'S …
From indianhealthyrecipes.com
Ratings 389Calories 463 per servingCategory Main
- Add rice and moong dal to a pot. Rinse them at least thrice & drain water completely. If you do not have a cooker, then soak them for 30 to 40 mins. This will help them cook faster.
INDIAN KHICHDI RECIPE: RICE AND LENTIL …
From cookingtheglobe.com
Cuisine IndianTotal Time 40 minsCategory Main CourseCalories 227 per serving
- To start with the khichdi, start by soaking the rice and lentils together for about half to an hour. Once done, drain the water and keep aside.
KHICHDI: A HUMBLE ONE-POT RICE AND LENTIL …
From cbc.ca
- Place the rice and mung beans in a large bowl and cover with cold water for at least 1 hour, then drain.
- Place a large heavy-bottomed pot over high heat and add 1 tablespoon of oil, 1 tablespoon of ghee, and the onions. Immediately reduce the heat to medium-high, and saute the onions until they appear golden brown, about 5-7 minutes. Add the rice, lentils, cinnamon stick, cloves, cardamom pods, salt, star anise, green Thai bird chili and the boiling water. Bring to a boil, then reduce the heat to the lowest setting. Cover your pot with a tea towel, place a lid on top, and tie all corners of the tea towel into a knot on top of the lid (this helps trap steam in the pot). Let the rice steam, undisturbed, for 20 minutes. Then remove the pot from the heat and allow rice to rest without removing the lid.
- In the meantime, prepare the tarka by placing a small frying pan over high heat and add the remaining tablespoon each of oil and ghee. Working quickly, add the Aleppo pepper and stir for 30 seconds (it burns easily, so be careful). Transfer this fragrant mixture to a heatproof bowl or jar immediately.
- Remove the towel-tied lid and check on the khichdi. If it seems too thick, add an additional ½ cup of boiling water and stir gently, to loosen. Ladle the khichdi into individual bowls, top with a drizzle of the reserved tarka, a sprig of cilantro, a sliver of red chili, a dollop of yogurt, and serve.
KHICHDI RECIPE | BON APPéTIT
From bonappetit.com
3.9/5 (39)Estimated Reading Time 7 minsServings 4
MIX DAL KHICHDI RECIPE - MIX LENTILS AND RICE …
From rasoiexpert.com
INSTANT POT KHICHDI (INDIAN RICE & LENTILS)
From pipingpotcurry.com
KHICHADI RICE AND LENTILS | PRESSURE COOKER …
From twosleevers.com
BEST INDIAN RICE AND LENTILS RECIPE - HOW TO …
From food52.com
INSTANT POT KHICHDI (RICE AND LENTIL PORRIDGE) …
From myheartbeets.com
MIX DAL AND VEGETABLE KHICHDI - NEHAS COOK BOOK
From nehascookbook.com
KHICHDI RECIPE | EASY MOONG DAL KHICHDI RECIPE (3 WAYS)
From vegrecipesofindia.com
INSTANT POT VEGETABLE KHICHDI|MIX VEGETABLE LENTIL RICE
From indianveggiedelight.com
KHICHDI (INDIAN SPICED LENTILS AND RICE) RECIPE - THE TELEGRAPH
From telegraph.co.uk
LENTIL AND BASMATI KHICHDI RECIPE - BBC FOOD
From bbc.co.uk
PAV BHAJI KHICHDI RECIPE - MINISTRY OF CURRY
From ministryofcurry.com
25+ EASY RICE RECIPES FOR DINNER - THE BELLY RULES THE MIND
From thebellyrulesthemind.net
INSTANT POT DAL KHICHDI (ONE-POT LENTILS AND RICE DISH)
From flavourstreat.com
SAMAK KI KHICHDI: A QUICK AND EASY RECIPE FOR WHEN YOU WANT …
From food.ndtv.com
INSTANT POT MIXED LENTILS & VEGETABLES KHICHDI - MINISTRY OF CURRY
From ministryofcurry.com
ONE-PAN PAPRIKA CHICKEN WITH LENTILS, SQUASH AND DAQA RECIPE
From cooking.nytimes.com
MASALA KHICHDI | VEGETABLE KHICHDI » DASSANA'S VEG RECIPES
From vegrecipesofindia.com
You'll also love