Dal Khichdi with seasonings on it
Khichdi is a dish that is most probably not unknown to us Indians. Whether you’re sick, or you just want to have something within a quick span of minutes, Khichdi is always one of the top options. That is why today I’ve brought you another food-related topic that you NEED to try, and that is Lapsi Khichdi.
Khichdi (or Khichri) is a dish made of rice and lentil, popular in South Asian cuisine. This is one of the lightest foods available, which is why it is also given to babies. People recommend eating only Khichdi when they have indigestion. This light diet, on the other hand, is high in nutrients and beneficial to our health. It’s also known as salty porridge in the English language. Many Asian countries, including India, Pakistan, Nepal, and Bangladesh, produce it.
Khichdi is derived from the Sanskrit word “Khicca,” which means “lentil and rice dish”.
The simplest khichdi recipe uses only ghee (clarified butter), cumin seeds (optional), and turmeric, which is used to purify the body in Ayurveda. Depending on the dosha type, a few herbs or spices like ginger, black pepper, or asafoetida can be used. Moong is one lentil that Ayurveda recommends for balancing the body’s three doshas: Kapha, pitta, and Vata.
Recipe (for Lapsi Khichdi) :
Moong Dal Khichdi with yogurt and pickle beside it
- Lentils: Half cup of split and husked moong dal is used here but Red lentils (masoor dal) or pigeon pea lentils (tur dal) can be substituted for it too.
- Rice: Any type of rice such as long, short, medium-grained, or even basmati rice can be used for this recipe.
- Vegetables: You need finely chopped onion and tomato for this.
- Seasonings: Take green chilies, ginger, cumin seeds, turmeric powder, asafoetida (hing), and salt.
- Liquids: Use water to thin down the khichri and oil or ghee to fry the vegetables throughout the process.
- Rinse together, ½ cup moong lentils and ½ cup rice. After that, immerse both of them in water for around half an hour. And after draining it set aside the lentils and rice after they have had time to absorb the water.
- In a 3-liter pressure cooker, heat 2 tablespoons of ghee or oil, then add 1 teaspoon of cumin seeds or jeera in it.
- Add the ⅓ cup of finely chopped onions as soon as the cumin begins to sputter and Stir until the onions are transparent and tender.
- Add ⅓ cup of chopped tomatoes, ½ teaspoon of chopped green chili, and 1 teaspoon of chopped ginger once the onions have become translucent, and mix it well with the fried onions.
- Stir in 1⁄4 teaspoon turmeric powder and a sprinkle of asafoetida (hing) after the tomatoes have been added. It’s up to you whether you want to use asafoetida or not.
- Stir frequently until the tomatoes have softened.
- After that, add the drained rice and moong lentils to the pressure cooker and stir for approximately a minute, or until all of the ingredients are thoroughly incorporated.
- Add salt to taste.
- Combine the rice and lentils for 1 minute.
- Deglaze the bottom and sides of the cooker by adding 3.5 cups of water and mixing thoroughly. A porridge-like consistency can be achieved with 3.5 cups of water. Add 4 to 4.5 cups of water for a thinner consistency.
- Finally, seal the lid tightly and pressure cook for 8 to 9 minutes or 7 to 8 whistles, on medium-high to high heat. Do not open the lid until the pressure in the cooker hasn’t lowered naturally (which may take a few minutes).
- Whisk the Khichdi.
- Warm or hot, serve your wonderful dal khichdi! Before serving, ghee can be drizzled on top.
- Skip the asafoetida or substitute gluten-free asafoetida for a gluten-free khichdi.
- After adding water, the water should have a somewhat salty taste to it. Add a few pinches of salt to the water if it doesn’t taste salty. Re-evaluate the flavor.
What to eat with it:
Moong Dal Khichdi with pickles on it and yogurt beside it
You can enjoy your delicious Lapsi Khichdi with Curd (yogurt), Papad (roasted or fried), Pickle (any Indian pickle, like mango, lemon, green chili, or vegetable), or Ghee which you can also drizzle in bits on top of the khichdi, as mentioned above.