Jun 19, 2012

Dal Khichdi

Dal Khichdi is a fabulous dish and a complete meal on its own.I prepare it very rarely because khichdi is normally made when someone is ill.But I just love it.I had khichdi as kid but that was million years ago and don't remember how it used to taste back then.But my bengali friend once made khichdi for lunch in india back in my college days and I happened to taste it there.It was a mouth watering dish made with ghee and spices and all.Yummy!


Today I watched Chef Harpal Singh recipe and made it for lunch and even my hubby ate it and loved it.I was missing on ghee,tej patta,curry patta but even then it came out great.Make sure you have the ingredients,out here,getting these means going out to the supermarket and isnt available just about everywhere.

Ingredients :

2 cups of rice ( I used basmati)

1 cup of masoor dal ( can use chana,moong with chilka or without,toor dal too)

Soak the rice and dal together after washing it thoroughly for at least 30 minutes.

Meanwhile,chop finely 6 cloves of garlic ,an inch of ginger,green chillies ( depends on how spicy you like it),1 tomato.

After the soaking period,throw the water out and in a non stick vessel( i used normal aluminium one),add the rice-dal and add water.The water level should be just an inch above the rice .If you like chipki or pasty,add a little more water maybe another half an inch or an inch more.

To it add - 1 tsp haldi,red chilli powder for more spiciness,the cut green chillies and salt to taste.

Cover the lid and let it cook for at least 15 minutes.It will cooked by then.But make sure,check the taste,salt content and how much more time it requires.

Meanwhile prepare the tadka masala :


Add 2 tbsp of ghee,add half a tsp of jeera seeds,tej pata 2,chopped ginger and garlic( I added half an onion finely chopped as well),when it got a brown,I added chopped tomatoes and on low heat cooked it till the tomatoes melted away in the masala.

The water in the rice has dried off almost,add this tadka and mix it well.Garnish with fresh coriander leaves.

Can have it with pickle,papad or curd and yummy.

5 comments:

  1. well....i just Khichdi with curd n pickles....:)

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  2. You are right Bhai.I dont know why this is made when one has a tummy ache.I love khichdi a lot and even my hubby,who is a fussy eater,ate it all up.Same here,I love it with urad papad and pickles.Curd is a welcome addition if available at hand.

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  3. Yummmmy! I love khichdi and I've been making lots of it recently since I'm moving to a new state and there's nothing in my kitchen.

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  4. I love khichdi.. and my fav is the kadi khichdi.. muh mein paani aa gaya :) :)

    ReplyDelete

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