Dal Khichdi Recipe | Moong Dal Khichdi Recipe Made With Loaded Vegetables | Healthy Recipe
Recipe for Dal Khichdi made with moong dal, rice and loaded vegetables. A healthy one pot dish that’s best for a quick lunch and perfect to make if you do not have a lot of time. You do not need to make any side dishes for this recipe. It can be served with appalam , chips or a spicy omelette. This is one of my go to dishes for a busy day.
Dal Khichdi is my answer to a healthy meal if you are hard pressed for time. I load the khichdi with a lot of colourful veggies so you get to eat your everyday dose of rainbow. You can add as much or as little vegetables depending on your taste. This is a very good way to effortlessly add veggies. The final tempering with shallots and garlic makes the khichdi very aromatic.
I made the khichdi today using basmati rice. Raw rice can also be used for making the recipe. Make sure to use the same amount of rice and dal. Equal quantity of rice and dal makes the khichdi very rich and very filling. The kind of vegetables to use is totally up to you. I generally use vegetables like carrots, beans, green peas, potatoes, chow chow, cauliflower, spinach etc…
Here are some of the things you can buy online Basmati Rice https://amzn.to/3C4T6PV Moong Dal https://amzn.to/3n67zHl Pressure Cooker https://amzn.to/30j0wCt
Here is the video of how to make Dal Khichdi
Main Ingredients
1/2 cup basmati rice 1/2 cup split yellow moong dal 1.5 tablespoon peanut oil 4 cloves garlic, finely minced 1 inch ginger, finely minced 1/2 cup onion, finely chopped 2 green chillies, chopped 2 tomatoes, chopped 1 teaspoon salt 1/4 teaspoon red chilli powder 1/4 teaspoon turmeric powder 3 cups mixed vegetables 3 cups water 1/2 cup hot water or more (if needed) at the end
Tempering the dal
2 teaspoon ghee 1/4 teaspoon cumin seeds 2 cloves garlic, sliced 5 Indian shallots, sliced 1 sprig curry leaves
Wash and soak the rice and dal for about 20-30 minutes. Heat oil in a pressure cooker. Add in the finely chopped ginger and garlic. Saute for a minute. Add in the finely chopped onions. Saute for a couple of minutes till the onions are soft. No need to brown the onions.
Add in the green chillies, tomatoes, salt, red chilli powder and turmeric powder. Saute till the tomatoes are mushy.
Add in the vegetables and mix well to combine. Add in the 3 cups of water. Add in the soaked and drained dal and rice.
Cover the pressure cooker and cook for 5 whistles. Allow the pressure from the cooker to settle before opening.
Mix the khichdi well. If the khichdi is thick, dilute it with a little hot water to the consistency you like.
Tempering: Heat ghee in a small kadai. Add in the cumin seeds, sliced garlic and sliced shallots. Add in the curry leaves. Saute on a low flame till the shallots are nice and golden.
Top the khichdi with the tempering.
Serve hot with chips, appalam or omelette.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Main Ingredients
1/2 cup basmati rice 1/2 cup split yellow moong dal 1.5 tablespoon peanut oil 4 cloves garlic, finely minced 1 inch ginger, finely minced 1/2 cup onion, finely chopped 2 green chillies, chopped 2 tomatoes, chopped 1 teaspoon salt 1/4 teaspoon red chilli powder 1/4 teaspoon turmeric powder 3 cups mixed vegetables 3 cups water 1/2 cup hot water or more (if needed) at the end
Tempering the dal
2 teaspoon ghee 1/4 teaspoon cumin seeds 2 cloves garlic, sliced 5 Indian shallots, sliced 1 sprig curry leaves
Wash and soak the rice and dal for about 20-30 minutes. Heat oil in a pressure cooker. Add in the finely chopped ginger and garlic. Saute for a minute. Add in the finely chopped onions. Saute for a couple of minutes till the onions are soft. No need to brown the onions.
Add in the green chillies, tomatoes, salt, red chilli powder and turmeric powder. Saute till the tomatoes are mushy.
Add in the vegetables and mix well to combine. Add in the 3 cups of water. Add in the soaked and drained dal and rice.
Cover the pressure cooker and cook for 5 whistles. Allow the pressure from the cooker to settle before opening.
Mix the khichdi well. If the khichdi is thick, dilute it with a little hot water to the consistency you like.
Tempering: Heat ghee in a small kadai. Add in the cumin seeds, sliced garlic and sliced shallots. Add in the curry leaves. Saute on a low flame till the shallots are nice and golden.
Top the khichdi with the tempering.
Serve hot with chips, appalam or omelette.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/dal-khichdi-with-veggies/
picture from https://pixabay.com/
Recipe Contributed by Peter Sheva
Have you already prepared international Christmas dishes at home? It could be very interesting to mix some traditional Indian dishes with a German Christmas cake stollen and make your menu more diverse. On the eve of the holiday, the shelves of all German stores are bursting with this delicious cake, but many people prefer to bake this dish by themselves. And, of course, each of them has her special recipe for making the perfect pastry. In Germany, traditional stollen cakes are baked a few weeks before the holiday. And Christmas cake keeps for about two or three months, not stale at all, but even more delicious and flavourful. With its shape and white colour, stollen was supposed to “resemble” a wrapped Christ-child. The first mention of stollen is dated 1329. And since then, its history is filled with interesting variations and flavours. In Dresden at Christmas, the Germans even bake such a huge stollen cake that the knife alone to cut it weighs 12 kg. The giant stollen is put on display at the Christmas market, cut up on December 6, on children’s favourite day, St. Nicholas day, and eaten by the whole world. The money raised from the sale of several thousand servings is donated to charity. For a classic stollen, heavy yeast dough is prepared, and certain proportions of butter and candied fruits must be observed! For example, about 30% of the flour is butter and about 55% is candied fruits. You can find a lot of variations of this Christmas dish. In addition to the classics and the cottage cheese, we know the Dresden stollen, so as stollen with almonds. Even if you enjoy the Indian holiday, gamble, listen to Indian music, or make bets at bet India with your friends, and relatives, or enjoy the traditional Indian dishes, it could be great to diversify your menu and enjoy the taste of this delicious German cake.
INGREDIENTS
3/4 cup wheat flour 2 cups mixed nuts 120g butter 6 egg yolks 15 g dry yeast 1/2 cup milk 3 tbsp . brown sugar 1/2 cup dark rum 1/2 lemon zest 1 tsp . sugar 1 tsp . salt Large handful of candied citrus fruit mixture Big handful of dark raisins Butter – for greasing Flour – for sprinkles
INGREDIENTS FOR THE FROSTING
100g butter 1/2 cup vanilla pod 1/2 cup powdered sugar
The mixture of nuts, candied fruits, and raisins should be prepared in advance. To do this, pour them in rum and leave for 4-6 hours. After that, drain the liquid, which is no longer needed, and dry the ingredients. Then knead them in flour, so that they do not stick together.
Take a deep bowl and combine in it the milk, the usual sugar, pour the yeast, and 5 tbsp. of sifted flour. Knead the stew and leave for 20 minutes, covering with cling film. In a separate bowl put crushed lemon zest, vanilla seeds, and room temperature butter. Mix well.
Take the sourdough and add the flour that remains, brown sugar, vanilla oil, and yolks. Knead the dough. Then add the nuts, candied fruits, zest, and salt. Transfer the dough to a floured work surface and knead the dough well. Then cover it with a towel and leave for two hours to allow the dough to rise.
Form the dough into an oval shape and place it on a baking tray lined with parchment paper. Cover again with a towel and leave to rise for an hour.
Bake the stollen at 180 degrees for an hour. After 40 minutes, cover the cake with foil to keep it from burning.
Melt the butter and add the vanilla pod seeds. Stir and grease the hot Christmas stollen. Sprinkle it with powdered sugar and serve.
- Author: Suguna Vinodh
