One Pot Veganvegetarian Rice And Lentils Dish Khichdi Food
VERY TASTY YELLOW MOONG DAL (YELLOW LENTILS) AND RICE KHICHDI
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
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.
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
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- 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.
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