How to make Dal Khichdi - SK Khazana -
Comfort food at its best, dal and rice cooked together with simple masalas
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Kolam Rice (कोलम चावल), split skinless green gram (dhuli moong dal)
Cuisine : Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Aloo Matar Paneer Paneer Taka Tak Aloo Beans Stir Fried Vegetables with Fried Basil
Dal Khichdi - SK Khazana Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Dal Khichdi - SK Khazana Recipe
Kolam Rice 1 cup
split skinless green gram (dhuli moong dal) soaked for 30 minutes 1/2 cup
Ghee 2 tablespo + for drizzling
Cumin seeds 1 teaspoon
Asafoetida 1/2 teaspoon
Garlic chopped 1 tablespoon
Green chillies finely chopped 1-2
Onion large, finely chopped 1
Tomato medium, finely chopped 1
Salt to taste
Red chilli powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Fresh coriander leaves chopped 1 tablespoon
Fresh coriander sprig to garnish
Method
Step 1
Heat ghee to the pressure cooker. Add cumin seeds and when their colour changes, add asafoetida and mix.
Step 2
Add garlic, ginger and green chillies, mix and sauté for 1 minute. Add onion and saute till golden brown. Add tomato and salt, mix and sauté for 2 minutes. Add turmeric powder and red chilli powder and Tata turmeric powder, mix and sauté for 1 minute.
Step 3
Add cup rice and split green gram and mix well. Add 4 cups water, mix well adjust the salt. Cover the cooker and cook under pressure till 3-4 whistles are given out.
Step 4
Open the cooker when the pressure reduces completely. Add coriander leaves and mix well.
Step 5
Transfer the khichdi into a serving bowl, drizzle some ghee on top and garnish with a coriander sprig. Serve hot with pickle and papad.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
