Dhal Khichdi

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There are a few variations in making Dhal Khichdi. Here I made it by adding potato and did not use tomato. This method I learnt from my periyaamma.


This dhal Khichdi is a 1 pot meal with fewer ingredients. The method which I showed here will taste somewhat similar to our south Indian Pongal.


Ingredients:

1.     Rice - 1 cup

2.     Moong dal – 1/2 cup

3.     Potato- 1 medium-size (chopped)

4.     Ghee - 2 tsp

5.     Oil – 1tsp

6.     Turmeric - ¼ tsp

7.     Mustard seed- 1/2 tsp

8.     Cumin seed - 1 tsp

9.     Green chilly-1 (split)

10.  Hing- 1/4tsp

11.  Turmeric -1/4 tsp

12.  chilli powder -1/4 tsp

13.  coriander powder-1/4 tsp

14.  salt to taste

15.  water – 5cup

To Make Dhal Khichdi:

1.     Heat a cooker by adding 2 tsp ghee and 1 tsp oil.

2.     Once the oil and ghee are heated add

i)       Mustard seed-1/2tsp

ii)     Cumin seed -1 tsp

  Allow it to splutter.

3.     Now add green chilly and allow it to pop up.

4.     Then add chopped potato and saute it for a minute.

5.     Now add

i)       Hing- 1/4tsp

ii)     Turmeric -1/4 tsp

iii)    chilli powder -1/4 tsp

iv)    coriander Powder-1/4 tsp

Saute it well

6.   Now add 5 cups of water and the required amount of salt and allow the water mixture to boil.

7.   Once the water mixture is boiled add washed rice and moong dhal mix well and cover the cooker and cook for 5 whistles on low flame.

8.   After 5 whistles turn off the stove and after the pressure settles, open the cooker give a mix and serve.

Now easy one pot dhal Khichdi is ready. Serve it plain or with coconut chutney for the Tamil Nadu touch.

Note:

1.     The ratio of rice and dhal can be varied based on your taste. But the base ratio is 1 cup rice and ¼ cup dhal.  

2.     You can use any rice of your choice. Depending upon the variety and quality of rice, the ratio of water will vary.

3.     After cooking for 5 whistles if there is still some water in the khichdi just turn on the stove and satue it carefully on medium flame till all the water evaporates.

4.     Here I used both oil and ghee. But you can use any 1 out of both or can follow like me too.  

 

 

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