Description
A comforting and nutritious dish made with black urad dal and short-grain rice.
Ingredients
Scale
- ½ cup black urad dal (split black gram)
- ½ cup short-grain white rice
- 1 tablespoon ghee
- 2–3 cloves
- 1 bay leaf (tejpatta) (cut into small pieces)
- 2–3 black peppercorns
- 1 teaspoon cumin seeds
- 1 teaspoon grated ginger
- ½ teaspoon turmeric powder
- 1 teaspoon salt
Instructions
- Wash: Wash urad dal and rice 2-3 times with water until the water runs clear. Drain and keep aside.
- Temper: Heat ghee in a pressure cooker. Once the ghee is hot, add cloves, bay leaf, black peppercorns, and cumin seeds, and let them crackle for 4-5 seconds. Add ginger and sauté for 3-4 seconds.
- Cook khichdi: Add soaked dal and rice to the cooker. Stir in turmeric powder and salt. Pour in 2 cups of water and mix well. Cook for 1 whistle on high heat. Reduce the heat to low and cook for 10 minutes.
- Add 3 cups of water instead of 2 if you like a softer khichdi.
- Mash & finish: Remove the cooker from the heat and let the pressure release naturally. Open the lid and lightly mash the khichdi using a ladle for a creamy texture. If the khichdi is too thick for your liking, then add some hot water and cook for a minute. Check for salt and add more if needed.
- Serve: Transfer the khichdi to the serving plates and drizzle ghee generously over it. Serve with plain yogurt (dahi), papad, and pickle.
Notes
- Khichdi can be adjusted for softness by varying the water amount.
- For a richer flavor, consider adding spices like asafoetida or garam masala.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg