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Khichdi is a traditional comfort dish. Most people we know have their own style of khichdi and the family generally tends to latch on to the style. The most common khichdi is made with a mix of moong dal and rice. Sometimes many vegetables like potato, cauliflower, green peas, tomato and onion are added during the saute process. Other times the khichdi is made simply with no vegetables at all.
One of the styles to make khichdi is using just one daal. At other times, you can combine moong and massor dal to give it a thick yet flowing consistency. The mix dal khichdi can also be made with whole moong and masoor dal. This needs to be tempered well with the right spices to give it a good taste. You can even add a unique twist to this traditional recipe by adding some coconut milk along with the water during the cooking process.
The simple mix of rice and dal makes for soul food. Which is why many temples across India serve khichdi as a part of their prasadam / offering to devotees. In north India the popular adage goes ‘Khichdi ke chaar yaar, dahi, paapad ghee achar’. It is also served with a mix of mashed potatoes and raw mustard oil called ‘bharta’. Another favourite accompaniment is the ‘baingan ka bharta’ which is made by roasting brinjals directly over a flame, infuse it with garlic and then mash it into a fine paste.
Also Read: How to make Sabudana Khichdi
Panch Dal Khichdi - Panchratna Dal Delicacy
- 1 tbsp Tur Dal
- 1 tbsp Chana Dal
- 1 tbsp Masoor Dal
- 1 tbsp Split Green Moong Dal
- 1 tbsp Yellow Moong Dal
- 1 cup Basmati Rice (Long Grain)
- Water as needed
- 1 tsp Ginger Garlic Paste
- 1 Green Chilli Chopped
- 1 tsp Red Chilli Powder
- 1 pinch Hing
- 1 large Onion
- 1 tsp Tamarind Paste/Pulp
- 2 tbsp Oil
- 8 Curry Leaves
- 1/2 tsp Mustard Seeds
- 1/2 tsp Jeera
- Green Coriander Leaves to garnish
Wash and soak all the dals for 4 hours.
Wash and soak the rice for 1 hour.
Slice the onion.
In a pressure cooker, heat the oil on low flame.
Add in the mustard seeds and jeera.
Let it splutter.
Toss in the sliced onions.
Saute till the color changes to golden brown.
Add the green chilli, curry leaves, salt, turmeric powder, red chilli powder, hing, and tamarind paste.
Put in the dals, rice, and water.
Keep the water level about 3 inches above the rice and dal mix.
This will give more liquid consistency.
Check and adjust seasonings.
Put on the lid and cook on full flame for 3 whistles.
Then reduce the flame and again let it cook for 2 more whistles.
Let the pressure release on its own. Open the lid and check if it is cooked properly.
While serving, garnish with green coriander leaves.
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