Khichdi by @samsweetandspicetreats

45 min
Medium

3 servings

🧈

22 ml

Ghee

🌰

2 g

Cumin Seeds

🍃

1

Bay Leaf

🫘

2 pods

Black Cardamom

🌿

3 cloves

Cloves

🪵

1

Cinnamon Stick

🧅

40 g

Onion

🫚

5 g

Ginger

🌶️

1

Green Chili

🍅

90 g

Tomatoes

🟡

0.7 g

Turmeric

🌶️

2 g

Garam Masala

🍚

95 g

Rice

🫘

100 g

Moong Dal

🧂

2 g

Salt

💧

950 ml

Water

🧊

10 g

Chicken Stock Cube

Preparation Steps

  1. Step 1/12

    Rinse 1/2 cup white rice and 1/2 cup split moong dal together until the water runs mostly clear; soak them for 10 minutes if time allows.

    white rice
    split moong dal
    🫗fine-mesh strainer
    🥄measuring cups

  2. Step 2/12

    Finely chop 1/4 cup onion and 1/2 cup deseeded tomatoes; grate 1 teaspoon fresh ginger and slit 1 green chili.

    onion
    tomatoes
    fresh ginger
    green chili
    🔪knife
    🪵cutting board
    🥄measuring cups
    🥄measuring spoons

  3. Step 3/12

    Heat 1 1/2 tablespoons ghee in the pressure cooker over medium heat. Add 1 bay leaf, 1 teaspoon cumin seeds, 2 black cardamom pods, 3 cloves, and 1 cinnamon stick.

    ghee
    bay leaf
    cumin seeds
    black cardamom
    cloves
    cinnamon stick
    🥄measuring spoons
    🥄wooden spoon

  4. Step 4/12

    Cook the whole spices for about 30 seconds until fragrant. Add the chopped onion and sauté for 2 to 3 minutes until softened.

    onion
    🥄wooden spoon

  5. Step 5/12

    Add 1 teaspoon fresh ginger and 1 slit green chili to the cooker. Sauté for 30 seconds until aromatic.

    fresh ginger
    green chili
    🥄wooden spoon
    🥄measuring spoons

  6. Step 6/12

    Add 1/2 cup tomatoes, 1/4 teaspoon ground turmeric, and 1 teaspoon garam masala. Cook for 2 to 3 minutes until the tomatoes soften.

    tomatoes
    ground turmeric
    garam masala
    🥄wooden spoon
    🥄measuring cups
    🥄measuring spoons

  7. Step 7/12

    Add the drained white rice and split moong dal to the cooker. Stir for 1 minute to coat them in the spiced mixture.

    white rice
    split moong dal
    🥄wooden spoon

  8. Step 8/12

    Pour in 4 cups water and add 1/3 teaspoon salt. Stir well, then add 1 chicken stock cube only if using.

    water
    salt
    chicken stock cube
    🥄wooden spoon
    🥄measuring cups
    🥄measuring spoons

  9. Step 9/12

    Bring the mixture to a boil. Seal the pressure cooker and cook until the rice and dal are very soft, about 10 minutes under pressure.

  10. Step 10/12

    Release the pressure safely and open the cooker. Mash the khichdi lightly until thick and porridge-like.

    🥔potato masher
    🥄wooden spoon

  11. Step 11/12

    Stir in additional water if a looser consistency is desired. Taste and adjust the salt as needed.

    water
    salt
    🥄wooden spoon

  12. Step 12/12

    Divide the hot khichdi among 4 serving bowls. Drizzle about 1 teaspoon ghee over each serving before serving.

    ghee
    🥣serving bowls
    🥄wooden spoon
    🥄measuring spoons

Composition

Ingredients

Types

Dairy, Spices, Herbs, Vegetables, Peppers, Seasonings, Liquids

Ingredients

Ghee, Cumin seeds, Bay leaf, Black cardamom, Cloves, Cinnamon stick, Onion, Ginger, Green chili, Tomatoes, Turmeric, Garam masala, Rice, Moong dal, Salt, Water, Chicken stock cube

Allergens

Milk, Celery, Soy, Wheat

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Nut-free

Calories

300 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 53g, Fat: 5g, Fiber: 5g, Sugars: 3g

Nutritional Information

Minerals

Iron: 3.2mg, Potassium: 355mg, Magnesium: 55mg, Calcium: 40mg, Sodium: 185mg

Vitamins

Vitamin A: 32µg, Vitamin C: 11mg, Folate: 110µg, Vitamin B6: 0.2mg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

measuring cups, measuring spoons, fine-mesh strainer, knife, cutting board, wooden spoon, potato masher, serving bowls

Appliances

pressure cooker, stovetop

Type

Type

Type Of Dish

Main Course, One-pot meal

Occasions

Lunch, Dinner, Comfort food, Weeknight meal, Autumn

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Indian, South Asian

Geographic

India, South Asia

Various

Aspect

Texture

Creamy, Soft, Mushy, Thick, Porridge-like

Flavors

Savory, Earthy, Warmly spiced, Aromatic, Mildly spicy, Buttery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours,Refrigerate promptly), fridge : 3 days (Cool completely before storing,Store in an airtight container,Reheat with a splash of water until steaming hot), freezer : 2 months (Store in freezer-safe airtight portions,Thaw overnight in the refrigerator,Add water while reheating to restore creaminess)