When you're craving something healthy, nothing beats a warm, hearty bowl of Khichdi! Made with Daichi's unpolished moong dal chilka and pure ghee, this simple dish is not only nutritious but also packed with the natural goodness of Daichi products. It’s the ideal mix of comfort and nourishment, perfect for a rainy day. Follow this easy recipe for a homely, flavourful meal.
Ingredients:
For the Khichdi:
- 1 cup Daichi unpolished moong dal chilka
- 1 cup regular rice
- 2 tbsp Daichi ghee
- 1 tsp Daichi cumin seeds
- 1/2 tsp Daichi turmeric powder
- 1 tsp ginger, finely chopped
- 2 green chillies, slit (optional)
- 1/2 cup mixed vegetables (carrots, peas, potatoes, etc.)
- Salt to taste
- 4-5 cups water
- 1/2 tsp Daichi garam masala
- Daichi pickle (for serving)
- Fresh coriander leaves (for garnishing)
Instructions:
1. Rinse and Soak:
Rinse 1 cup of Daichi unpolished moong dal chilka and 1 cup of rice under running water until the water runs clear. Soak them together in enough water for about 30 minutes to help them cook evenly.
2. Prepare the Vegetables:
While the dal and rice are soaking, chop your mixed vegetables—carrots, peas, and potatoes work best, but you can use any seasonal vegetables you prefer.
3. Cook the Khichdi:
In a pressure cooker, heat 2 tablespoons of Daichi ghee over medium heat. Add 1 teaspoon of Daichi cumin seeds and let them crackle. Then, add 1 teaspoon of finely chopped ginger and 2 slit green chillies (optional). Sauté for a minute before adding the mixed vegetables. Cook for 2-3 minutes.
Drain the soaked rice and dal, then add them to the cooker along with 1/2 teaspoon of Daichi turmeric powder and salt to taste. Pour in 4-5 cups of water, depending on whether you prefer a thicker or more soupy khichdi.
4. Pressure Cook:
Stir everything well, close the lid, and cook on high heat until the first whistle. Lower the heat and cook for another 5-7 minutes. Turn off the heat and allow the pressure to release naturally.
5. Final Touch:
Once the pressure is released, open the lid and stir the khichdi. If it’s too thick, add a little hot water to adjust the consistency. Sprinkle 1/2 teaspoon of Daichi garam masala and garnish with fresh coriander leaves for added aroma.
6. Serve:
Serve your Khichdi piping hot with a generous dollop of Daichi ghee on top for extra richness. Pair it with Daichi pickle for a tangy kick, and perhaps some papad or yoghurt on the side for a complete, comforting meal.
Tips:
- Texture: Adjust the water quantity to your liking. Use less for a thicker, stickier khichdi, and more for a looser, porridge-like consistency.
- Vegetable Options: Feel free to add seasonal vegetables like courgette, spinach, or cauliflower.
- Spice Variation: Add a pinch of Daichi asafoetida (hing) during tempering for an extra layer of flavour.
Enjoy Your Khichdi with Daichi Unpolished Moong Dal Chilka!
Whether it’s a cosy night in or a rainy afternoon, this khichdi recipe made with Daichi products is perfect for comfort and nutrition. Simple, satisfying, and utterly delicious, it’s ideal when you’re craving a meal that feels like home.
FAQs:
Can I use brown rice instead of regular rice?
Yes, you can replace regular rice with brown rice for a healthier version. Just remember that brown rice takes a bit longer to cook.
How can I make this vegan?
Simply swap Daichi ghee for a neutral vegetable oil to make the dish vegan.
What sides go well with khichdi?
Daichi pickle, papad, and plain yoghurt are classic accompaniments for khichdi.
