How to make Prawn Dal Khichdi -
Khichdi gets a glamorous look with sautéed prawns which also make it tastier. The ingredients which go into the making of this Prawn Dal Khichdi are easily available in your kitchen. Let’s get started.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Small prawns (छोटे प्रॉन्स/ झींगे), Split red lentil (masoor dal) (मसूर दाल)
Cuisine : Indian
Course : Rice
You can also find more Rice recipes like Rise Chilli Risotto Risotto With Three Cheeses Bohri Khichdi
Prawn Dal Khichdi Recipe Card
Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Prawn Dal Khichdi Recipe
Small prawns shelled and deveined 12-15
Split red lentil (masoor dal) soaked and drained ½ cup
Split pigeon pea (toor dal/arhar dal) soaked and drained ¼ cup
Rice soaked for 30 minutes 1 cup
Oil 1 tablespoon
Mustard seeds 1 teaspoon
Cumin seeds 1 teaspoon
Asafoetida ¼ teaspoon
Curry leaves 6-8
Green chillies finely chopped 1-2
Onion finely chopped 1 medium
Turmeric powder ¼ teaspoon
Salt to taste
Butter 1½ tablespoons
Garlic cloves sliced 4-6
boriya mirch 4-5
Freshly chopped coriander leaves 1 tablespoon
Onion rings for garnishing
Fresh coriander sprig for garnishing
Method
Step 1
Heat oil in a pressure cooker. Add mustard seeds and let them sputter. Add cumin seeds and sauté till fragrant.
Step 2
Add asafoetida and curry leaves and sauté. Add green chillies and onion and sauté till onion turns translucent.
Step 3
Add turmeric powder and sauté for 30 seconds. Add red lentils and split pigeon peas and mix. Add drained rice, mix and cook for 1 minute. Add salt and mix.
Step 4
Add 3-3 ½ cups water, mix and bring the mixture to a boil. Cover and cook till 3-4 whistles.
Step 5
Heat butter in a non-stick pan. Add garlic and sauté till golden on medium heat. Add boriya mirchi and sauté or 30 seconds.
Step 6
Add prawns and salt, mix and cook for 2 minutes or till prawns are done. Add coriander leaves and mix.
Step 7
Put khichdi in a serving bowl and make a cavity in the center. Place cooked prawn mixture into the cavity and garnish with onion rings and a coriander sprig.
Step 8
Serve hot.
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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.
