Very Tasty Yellow Moong Dal Yellow Lentils And Rice Khichdi Food

KHICHDI RECIPE | MOONG DAL KHICHDI

Steps:

• 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.
• Heat ghee in a pressure cooker or pot on a medium heat. Once the ghee is hot, add bay leaf (optional) and cumin seeds.
• Soon the seeds begin to splutter, then add ginger & saute until fragrant, for about 30 to 60 seconds & sprinkle hing.
• Add onions and green chilies. Saute them until the raw smell of onions goes away & they begin to turn golden.
• Next add tomatoes, carrots, beans, salt and turmeric. Saute for 3 to 4 mins.
• Then add drained daal and rice. Saute for 3 to 4 mins.
• Pour 4 cups water for porridge like consistency or 3 cups for mushy consistency.
• Stir well & taste the water. Add more salt if needed.

MOONG DAL KHICHDI

Steps:

• Take 1/2 cup rice and 1/2 cup moong dal in a bowl.
• Soak it in enough water for 20 minutes. After 20 minutes, drain the water and set aside.
• Add the rice and dal to a pressure cooker and add around 3.5 to 4 cups water.
• Add salt, turmeric powder and asafoetida and pressure cook on high heat for 5- whistles.
• The rice and dal will cook and be very soft and mushy, set aside.
• To another pan on meidum heat, add ghee and oil. You may use only oil to keep it vegan.
• Once the oil & ghee is hot, add cumin seeds and mustard seeds. Wait till cumin seeds start sizzling and mustard seeds pop up.
• Add chopped ginger and green chili. Saute for 30 seconds or so or till the ginger starts turning light golden brown in color.
• Add chopped tomatoes and green peas. Cook for 2 minutes, you don't want the tomatoes to get too mushy.
• Add the cooked rice and dal to the pan.
• Mix till well combined, add salt and adjust to taste.
• Garnish with cilantro and serve the moong dal khichdi with some extra ghee on top. Also it's usually served with some papad, achar (pickle) and yogurt on the side.

KHICHDI RECIPE | MOONG DAL KHICHDI

Steps:

• Rinse and wash moong lentils and rice together.
• Soak both rice and lentils for 30 minutes in water.
• After 30 minutes, drain all the water and set aside.
• Heat ghee or oil in pressure cooker. Add cumin seeds. When cumin splutters then add onions.
• Sauté onions until translucent. No need to make onions light brown or golden brown.
• Once the onions become translucent, then add tomatoes, green chilli and ginger.
• Mix and add turmeric powder and asafoetida. Mix again and sauté until the tomatoes softens.
• Add the rice and moong lentils to the pressure cooker.
• Stir and sauté for a minute. Add water and season with salt.
• Mix well. Check the taste of the water and it should be slightly salty.
• Close the lid tightly and pressure cook on a high heat for 7 to 8 whistles or 8 to 9 minutes on medium-high to high heat.
• Switch off heat and wait. Let the pressure fall naturally in the cooker.
• When there is no pressure in the cooker, remove the lid and check the consistency. If it looks too thick, add some hot water and mix well.
• Keep on sim or low heat to simmer for a few minutes until you get the right consistency.
• The consistency can be adjusted as per your choice by adding less or more water. Some people prefer thick and some thin consistency.
• While serving drizzle 1 to 2 teaspoons of ghee on top while serving. Optional step.
• Serve moong dal khichdi hot or warm with curd (yogurt) and accompanying salad.
• Press the sauté function of your IP. Let the display read 'hot'. Add ghee or oil. Fry cumin seeds until they splutter.
• Add onions and sauté until they soften. Tip in the tomatoes, ginger, green chillies and sauté stirring often until tomatoes soften. Stir in the turmeric powder and asafoetida.
• Add soaked rice and lentils. Stir deglazing if needed.
• Pour 3.5 cups water and salt. Deglaze removing any stuck ingredients from the bottom of the pan.
• Seal with the IP lid and set the valve to the sealing position. Pressure cook on high pressure for 9 minutes. When you hear the beep sound, wait for 10 minutes and then do a quick pressure release lifting the valve carefully.
• Check the consistency. If it is too thick, add some hot water and sauté for 1 to 2 minutes using the sauté function. If it has a thin consistency, sauté for some more minutes until you get the desired consistency. Serve hot or warm.
• To make khichdi in a pan, follow all the directions as listed for the pressure cooker version in a pan until you add the rice and lentils.
• After you add the rice and lentils, give a good stir and sauté for a minute. Add 4 to 4.5 cups water and season with salt. Cover the pan and cook on a medium-low to medium flame until the lentils are softened and mushy.
• Keep a check while cooking and if the water has dried up with undercooked lentils, add some hot water and combine well. Cover and continue to cook.
• When the khichri is cooked, check the consistency. If thick, add some hot water and simmer for 1 to 2 minutes. For a thin consistency, continue too cook for some more minutes.
• The sides that that pair great and make khichdi a satisfying complete meal are Curd (yogurt), Papad (roasted or fried), Pickle and Ghee - a teaspoon or two drizzled on top of the khichdi
• You can also serve it with any raita or salad. I like to to enjoy khichdi drizzled with some lemon juice and served with your choice of vegetable fries and with vegetable salad.
• I always prefer to eat and serve khichdi fresh as it can become dry and lumpy on cooling or after some hours.
• If you do end up with leftovers, you can store in the refrigerator in an air-tight container for up to 1 day.
• I also prefer to reheat the dish in a saucepan instead of the oven so that I can add some water to thin it a bit and ensure everything is evenly heated before serving.
• On cooling khichdi does thicken and becomes lumpy, so you have to add some water to it while reheating.

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

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.

YELLOW LENTIL DAL

Steps:

• In a saucepan add lentils and chicken stock, ginger and turmeric.
• Bring to boil cover partially and cook for 20 minutes on medium heat until lentils are tender.
• Puree 1 c of lentils in a blender, add back to pan and cook 15 minutes more.
• In a skillet heat oil.
• Add mustard seed and shake pan until they start to pop, 20 seconds.
• Add the onion and cook until softened, 5- minutes.
• Add serrano chile, and garlic, cook 1 minute.
• Add cumin and bay leaves, and tomato, cook minutes more.
• Stir this mixture into the lentils, add lemon juice and salt to taste, simmer for 5 minutes.
• Serve over basmati rice.

CHANA DAL (YELLOW LENTILS) WITH SPINACH

Steps:

• Wash lentils and allow to soak in water at least an hour before use (I usually let mine soak overnight).
• Drain the lentils, place in a large pot with enough water to cover the lentils, bring to a boil and let simmer for 20-30 minutes until the lentils have softened (you may use additional water to do this).
• Cook uncovered to let the cooking liquid evaporate - but be careful not to overcook such that they become mushy.
• Heat oil, add bay leaves and cinnamon, and then fry mustard seeds till they sputter, then add onion, ginger, garlic and chili and fry a further 5 minutes.
• Add spinach and cook for 10 minutes or until spinach is dry and liquid has been absorbed.
• Stir in the remaining spices and salt and cook for 3-4 minutes.
• Finally add the lentils, stir and cook a further 5 minutes.

KHICHDI

Steps:

• Wash the rice in 3-4 waters and keep aside. Wash the pulses together in 3-4 waters and keep aside.
• In a skillet add the clarified butter and oil on high flame. When the clarified butter melts and mixes with the oil add the cardamom, cloves and cinnamon stick.
• Add the sliced onions and green chillies and fry until the onions are transparent and just start to turn brown. Lower the flame.
• Drain water from the washed pulses and add them to the onions. Mix well for a minute or two.
• Add ginger garlic paste and mix well. Add washed corriander leaves and mix well.
• After a minute add the tomato pieces, turmeric powder and mix well.
• Drain the water from the washed rice. Add the rice to this and mix well to coat the rice with the rest of the ingredients. Turn off the flame.
• In a electric rice cooker, pour the rice with the rest of the ingredients. Add 3 cups of water, salt to taste.
• Now put the mint leaves on top and turn on the rice cooker for the rice to be done. Leave the cooker on warm for 15mins before serving.