Khichadi Mixed Rice And Lentils Food

VERY TASTY YELLOW MOONG DAL (YELLOW LENTILS) AND RICE KHICHDI

Very Tasty Yellow Moong Dal (yellow lentils) and Rice Khichdi image

This is one of my MOST FAVOURITE dishes. Khichdi=Rice and Lentil mixture. This is what I have been eating since y'day(this is given when one has loose motions). Also, this makes very good food for the pigeons and crows! Try feeding it to them(minus the yogurt), i.e., just the plain khichdi after allowing it to cool down, O my, they'll bless you. I have just shared mine with them and you have to come here to my place to watch how happily the crows and pigoens have feasted on this:) In India, this recipe is made every year on the eighth day of the festival of Durga Ashtami. We make it here in Oman as well, in our home, every year for Ashtami and serve it with traditional Potato curry and yogurt, mmmmmmmm:) Little children love this recipe and most mom's often feed this to their children to ensure they have a good balance of proteins(which comes from the yellow lentils) and carbohydrates(which comes from the rice). I really love this recipe:)

Provided by Charishma_Ramchanda

Categories Lunch/Snacks

Time 50m

Yield 16 serving(s)

Number Of Ingredients 6

Ingredients

1 cup yellow lentils, washed,soaked in clean fresh water and drained (yellow moong dal)
3 cups white basmati rice, washed,soaked in water and drained
8 cups water
2 teaspoons salt
2 teaspoons cumin seeds
2 teaspoons oil

Steps:

Heat oil in a skillet.
Add cumin seeds.
Allow to splutter.
Fold in yellow lentils and rice.
Stir in salt and water.
Bring to a boil.
Lower flame, partially cover and cook till the water has evaporated and rice is cooked.
Serve hot.
This can be served all by itself, though, the actual combination is this khichdi with plain yogurt.

ONE POT VEGAN/VEGETARIAN RICE AND LENTILS DISH - KHICHDI

One Pot Vegan/Vegetarian Rice and Lentils Dish - Khichdi image

This is a popular dish in North India, and is quick, easy and fuss free. Everyone has their own way of doing it, and this is the way i do it. When i am exhausted and too tired to do much else, i make this dish. Other people use a lesser amont of lentil to rice, but i use a 50/50 cos thats the way my husband likes it, moist. Some people prefer it drier. The choice is yours. You can also vary the type of rice and split lentil you use, but then cooking times will vary.

Provided by Sudika

Categories One Dish Meal

Time 8m

Yield 3-4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup basmati rice (white)
1/2 cup mung beans (yellow split variety)
1 teaspoon salt
1/2 teaspoon turmeric
1 teaspoon cumin seed
2 sticks cinnamon
2 cloves
1/2 teaspoon asafoetida powder
1 red chili (optional)
1 cup mixed vegetables, chopped (frozen or fresh, use firm veggies only like carrots, peas, greenbeans) (optional)
1 potato, quartered (optional)
2 tablespoons butter or 2 tablespoons vegan margarine

Steps:

Wash mung and rice together in a few changes of water. Place in pressure cooker.
Put sufficient water in the pressure cooker, in my cooker i use 2 cups of water for the 1/2 cups rice and 1/2 cup mung).
Put all other ingredients in, except for cumin, ghee, chillies and asafetida.
Cook for 3 whistles (roughly 5 minutes after cooker has gained full pressure).
Let it cool down, and you can do this by running the closed cooker under cold water to facilitate faster cooling.
Heat ghee in pan, add chilli and cumin and asafetida, fry for a few seconds and mix into khichdi.
Serve.

Nutrition Facts : Calories 310.4, Fat 10.2, SaturatedFat 5.5, Cholesterol 21.9, Sodium 791.9, Carbohydrate 44.7, Fiber 7.5, Sugar 0.3, Protein 11.3

KHICHDI

Khichdi image

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

Ingredients

2/3 cup long-grain white rice, such as jasmine
1/3 cup yellow split moong beans
2 tablespoons ghee
1/2 teaspoon mustard seeds
1 small cinnamon stick
2 green cardamom pods
2 whole cloves
1 sprig curry leaves (optional)
1/4 teaspoon red chile powder
1/4 teaspoon turmeric powder
1/2 teaspoon kosher salt, plus more to taste

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