Easiest khichdi recipes from different states
3 types of khichdi recipes:-
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| 3 types of khichdi |
Khichdi is a very famous Indian dish, it is eaten all over in India. which is especially a mixture of rice and lentils, and sometimes with vegetables also. It's a one-pot dish, and can be made without a pressure cooker, which is simple and easy, yet very tasty and healthy too. It can be a easy vegetarian breakfast option.
There are many variations in khichdi recipes. Rice and lentils are the main ingredients of a khichdi recipe, any type of rice can be used for it, but usually, the most used lentil in a khichdi is Moong Dal.
Khichdi is comfort food and it's also given to the sick persons and kids also. Cause it has many nutrients. The khichdi which is made for any diet, or khichdi for kids and sick, or moong dal khichdi for loose motion, is usually made without any spices and with some vegetables. And any kind of vegetables can be added to it, which has good health benefits.
It is considered as the first food of a baby, cause it's healthy and easy to digest for a baby. in which very minimal ingredients are used, to keep it simple and healthy.
Sometimes khichdi is also made with barley, or with Dalia which is also called quinoa. And khichdi is made with sabudana also in some states.
Persons who follow the diet usually eat this, it's also very healthy and yummy, and can be served as a light vegetarian dinner. But although khichdi made with rice is the most popular one.
Moong Dal khichdi is the most delicious, it makes the khichdi more flavoursome and tasty. It also has many health benefits.
Let us know about easiest khichdi recipes from different states
Moong Dal health benefits:-
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| Moong Dal |
• It's very light and easy to digest. That's why khichdi made of Moong Dal can be considered as comfort food.
• It's loaded with proteins and low in carbs so it can be included in daily diet. It Improves our metabolism so it also helps in weight loss.
• Moong dal helps to improve our heart health as it lowers blood pressure level, and it's very rich in iron and potassium which is also very beneficial for our heart health.
• It's also very rich in dietary fibres which helps to control our appetite and keep the stomach full for long.
• The protein content of moong dal is the most important. It's a good source of plant-based protein, for the vegetarians.
• As it is loaded with fibres it controls our blood cholesterol level, and reduce the risk of diabetes.
• Moong Dal is rich in vitamin B complex, and also has some vitamin E and C.
Although khichdi is a dish which can satisfy your cravings as comfort food, as well as its very feeling and keeps you light it and healthy also. It can be served as a main course dish and doesn't need any other dish to complement it. It can be considered as a quick vegetarian dinner.
It's a one-pot dish which can be served as an Indian lunch or dinner, and your family and kids would also love the tastes of it.
Today I have three types of khichdi recipes to share with you, every recipe is from different states and very delicious.
Try it out at home, and just follow the instructions and tips I have shared, and you can make the tastiest khichdi. And do not forget to share your experiences with us.
The first one is the most favourite of mine.
Bengali moong dal khichdi:-
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Bengali Moong Dal khichdi |
In Bengali, we call it khichuri. Khichdi means to me, the lunch of a lazy afternoon, of a rainy day or the lunch of winter days. A plate full of steaming hot khichdi is the most delicious comfort food to me on a rainy day.
As am a Bengali, from childhood I have seen my mother making it, and from her, I have learned it. And the recipe is so simple, that you can not believe from the taste of it. It can be made within 30 minutes.
Not just the recipe but also it has some instructions to follow, to make a perfect khichdi. It's usually served with fried papad, with fried potatoes, or with an omelette.
I'll share all the needed instructions and tips along with the step by step recipe. Do follow all the steps properly, and prepare yummy Bengali moong dal khichdi at home.
And don't forget to share your feedback after trying it with us.
Exact time to prepare Bengali moong dal khichdi:-
Preparation- 10 minutes
Cook- 40 - 45 minutes
Total- 55-60 minutes
Serve- 5-6 person
Ingredients:-
1. Rice 3 cups2. Moong Dal 2 cups
3. Matar ki Dal ½ cup
4. Oil 4 teaspoon
5. Ghee 2 teaspoon
6. Bay leaves 2
7. Ginger paste 2 teaspoon
8. Jeera 1 teaspoon
9. Chopped tomatoes 2 ( medium size)
10. Turmeric powder 1 teaspoon
11. Red chilli powder ½ teaspoon
12. Salt to taste
13. Suger ½ teaspoon
14. Green chillies 5-6
15. Chopped coriander leaves
Some tips:-
1. One of the most important things about making khichdi is when you should put the daal into the rice. The thing is you need to know how much time the rice needs to be cooked. It depends on the rice, which one you are using, and how much time it needs to be cooked. If the rice needs more time than dal, you need to put the dal after your rice is 50% cooked.2. Or if the rice you are using, takes very less time to cook than you need to add the dal with the rice at the beginning. Or sometimes you can cook the dal before using a pressure cooker. And can add after the rice is cooked.
3. You can add some vegetables also like we usually use cauliflower and green peas on winter days. It makes khichdi more nutritious and yummy.
4. Here I have used normal rice which takes more time to cook than the dal, so I'll put the dal into the rice after 5-6 minutes.
5. Although it's moong dal
khichdi here am using ½ cup Matar ki dal also. Cause it adds a thickness into the khichdi and increases the flavours.
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| Matar dal |
6. The moong dal should be fried always. I have said before that it releases an aroma, that makes any dish more flavoursome and tasty. Just dry roast it in a tawa or pan, and it would become tastier.
Preparation:-
• Take s big pot and add 500 mL water into it. When the water starts boiling add the rice into the water. Keep stirring it with a spatula or spoon, when the rice is almost 50% cooked, add 2 cups of moong dal and ½ cup of matar ki dak into the rice. And again stir it well.
• Take a pan and add 4 tsp oil in it. Once the oil heats up add 2 bay leaves and 1 tsp of jeera, then give it a stir and add 2 tsp of ginger paste into it and stir again on a high flame. Then add chopped tomatoes, some salt to taste, 1 tsp turmeric powder, ½ tsp red chilli powder and mix well.
• Now check the rice, if it's almost 80% done then lower the flame and keep stirring it, and also check the dal is cooked well or not.
• When the masala is fried, and the tomatoes are cooked well when it starts releasing oil, you know the gravy is ready and now you need to add it with the rice.
• There shouldn't be too much water in the rice, and when the rice and dal are almost 90% cooked, add the masala into it, and add 5-6 green chillies. And mix well with it. Then allow it to cook for 5-6 minutes on a medium-low flame until it gets thick and the dal mixed well with the rice.
• After 6 minutes again give it a nice stir, if it's nice and thick, now add 2 tsp of ghee into the khichdi and mix well. Turn off the flame and cover the pan for 5 minutes. And your tasty khichdi is absolutely ready. Serve it hot and garnish with some chopped coriander leaves. And enjoy this mouthwatering khichdi.
• Serve this Bengali moong dal khichdi with some fried papad, and it's good to go. It doesn't need any side dishes. But I personally like to have some sour Pickle with it.
Gujarati khichdi:-
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Gujarati khichdi |
It's the Gujarati version of khichdi, as you can see from its name. But it's called vhagareli khichdi also. Here also rice and dal are used, followed by some tadka of spices in it, but the process is a little bit different and also some ingredients are used, which makes it tastes delightful.
Vhagareli khichdi is very famous comfort food in Gujarat and among Gujarati people.
The aromatic tempering of garlic, curry leaves and other spices make this dish extremely delicious. It's usually served with kadhi, which is made from curd.
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Khichdi with kadhi |
To make it at home, follow the steps below, and the instructions properly, along with the tips also that I have given. And enjoy this tasty Gujarati dish at lunch or dinner with your family.
Don't forget to share your feedback with us.
Exact time to prepare Gujarati khichdi:-
Preparation- 20 minutes
Cook- 25-30 minutes
Total- 45-50 minutes
Serve- 5-6 person
Ingredients:-
Main ingredients-
1. Rice 2 cups
2. Moong Dal 1½ cup
3. Toor dal ½ cup
For the tadka( tempering) -
1. Ghee 2 teaspoon2. Oil 4 teaspoon
3. Mustard seeds 1 teaspoon
4. Curry leaves 5-6
5. Cloves 3-4
6. Chopped garlic 2 teaspoon
7. Dried red chillies 2
8. Peanuts ½ cup
Vegetables-
1. Cubed potatoes2. Chopped onions
3. Chopped carrots
4. Green peas
Spices-
1. Salt to taste
2. Turmeric powder 1 teaspoon
3. Red chilli powder ½ teaspoon
4. Cumin powder ½ tsp
5. Coriander powder ½ tsp
6. Garam masala powder ½ tsp
7. Lime juice 2 teaspoon
Some tips:-
1. Many people use do not use
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| Masoor dal |
But the flavours which fried moong dal provides, that increases the taste of the khichdi. And I have used some Toor dal also, to make it thicker and to give it a mushy texture.
2. You can make vhagareli khichdi into a pressure cooker or into a pan also. If you're preparing it into a pan then just cover it with an airtight lid and cook for 10 minutes.
3. You can skip adding vegetables into the khichdi but adding vegetables makes it more nutritious and flavorful also. And you can also and a pinch of hing into the oil. It gives the dish a distinct smell and flavours.
4. Always cook it on a low flame, when using a pressure cooker. Otherwise, it could be burnt at the bottom.
5. And if you are preparing it in a pan then you have to follow the tips I have given about the time you should maintain. That you should know when to put the Dal into the rice, and how much time rise takes to be cooked. Follow the tips of the previous recipe.
Preparation:-
• First soak 2 cups of long-grain
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| Rice with lentils |
• Add 1 tsp ghee and 4 tsp oil into the pan, when the oil heats up add 1 teaspoon mustard seeds, 2-3 cloves, 5-6 curry leaves, 2 dried red chillies, 2 teaspoons Chopped garlic, and a half cup of roasted peanuts. Saute for 2 minutes into the oil.
• When the curry leaves tadka starts releasing aroma, add the chopped vegetables like potatoes, green peas, carrots and chopped onions. Mix well with the tadka and add the spices.
Add some salt to taste, 1 tsp turmeric powder, ½ tsp red chilli powder, ½ tsp cumin powder, ½ tsp Coriander powder, ½ tsp garam masala powder. And mix well with the vegetables. And saute for 2 minutes.
• Then transfer the vegetable curry into a pressure cooker. Now add the soaked rice and dal mixture, into it add 1½ cup of fried moong dal into the pressure cooker. Mix well with the vegetables and add 2 cups of water, and add 2 tsp of fresh lime juice, give it a stir. Then Cover the pressure cooker and allow it to cook on a medium-low flame for 3 whistles.
• After 3 whistles open the pressure cooker and stir the khichdi using a spoon, check if the rice and dal are properly cooked or not. If it's cooked add 1 tsp of ghee from the top and mix well with the khichdi. And your vhagareli khichdi is ready to serve. Serve a bowl of tasty kadhi.
Recipe of kadhi:-
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| Kadhi |
Kadhi is a Gujarati style gravy, which consists of yoghurt and gram flour or chickpea flour. And tempered with some flavoured oil, with some curry leaves and other spices.
Sour curd is specially used for kadhi. And it tastes a little bit sweet for using sugar. You can use jaggery instead of sugar also.
It's especially served with Gujarati khichdi, it's a light dish which compliments Gujarati khichdi and makes it more delightful.
Ingredients:-
1. Beaten yoghurt 1 cups
2. Besan/gram flour 2 tablespoon
3. Ginger garlic and green chilli paste 2 teaspoon
4. Turmeric powder 1 teaspoon
5. Suger ½ tsp
6. Salt to taste
For tempering-
1. Oil 2 tsp
2. Cloves 2
3. Fenugreek seeds ½ teaspoon
4. Cumin seeds ½ teaspoon
5. Mustard seeds ½ teaspoon
6. Hing / assafoetida
7. Curry leaves 5-6
8. Dried red chillies 2
9. Chopped coriander leaves
Preparation:-
• Take 1 cup of beaten yoghurt
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| Beaten yogurt |
Mix well by using a hand whisk or spoon. And add 2 cups of water. And give it a nice mix.
• Then take a pan and add 2 tsp of oil, add a pinch of hing, 2 broken dried chillies, add 2 cloves, ½ tsp of fenugreek seeds, ½ tsp mustard seeds and ½ tsp of cumin seeds into the oil, then add 5-6 curry leaves.
• Now add the yoghurt mixture into the oil and mix well, then cover the pan for 6-7 minutes, and allow it to boil on a medium-low flame.
• After 7 minutes when the kadhi starts boiling and gets thick, add some Chopped Coriander leaves into it and mix well. And your Gujarati kadhi is ready to serve with the khichdi.
Hydrabadi khichdi:-
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Hydrabadi khichdi |
This Hyderabadi style khichdi is soo easy, and tasty too. It's also quite different from the other khichdi recipes and requires some ingredients like basmati which makes it very aromatic and tasty.
You can have it as breakfast, or lunch or as dinner as a main course dish, it's also a one-pot dish. It can be served with any pickle and papad.
It usually served with a tangy chutney called 'khatta', I am gonna share the recipe of that also along with this yummy khichdi.
Follow every step which has been given. And don't forget to check the tips also. Try it at home, and enjoy with your family.
Exact time to prepare Hyderabadi khichdi:-
Preparation- 10 minutes
Cook- 25-30 minutes
Total- 50-55 minutes
Serve- 5-6 person
Ingredients:-
1. Basmati Rice 2 cups
2. Masoor dal 2 cups
3. Ghee 2 teaspoon
4. Oil 4 teaspoon
5. Whole garam masala ( 1 bay leaf, 2-3 peppercorn, 2-3 cloves, 1 cinnamon stick, 2 cardamoms)
6. Shah jeera 1 teaspoon
7. Chopped onions 1 cup
8. Ginger garlic paste 2 teaspoon
9. Turmeric powder 1 teaspoon
10. Salt to taste
11. Beaten yoghurt 1 cup
12. Chopped coriander leaves
13. Chopped mint leaves
14. Green chillies 4-5
Some tips:-
basmati rice is used, it looks like biriyani, and the basmati rice gives it a nice aroma, as well as a gorgeous look.
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| Basmati rice |
2. In every khichdi recipes, ghee leads an important role, using just 2 teaspoons of ghee increases the taste of the khichdi so much. And makes it even more delicious.
3. In Hyderabadi khichdi moong dal is also used but, traditionally pink lentils or masoor dal is used in it, which gives the khichdi a light yellowish colour.
4. Using the whole garam masalas also gives it a nice aroma. Amk makes it flavourful.
5. As long grain basmati rice takes very less time to cook, so cook it properly as try not to break the grains of rice. The grains should hold it's shaped, and shouldn't break.
6. You can add any vegetables and, a combination of lentils like Moong Dal or Toor dal into it, to make it more flavoursome and tasty.
Preparation:-
• First soak 2 cups of rice and 2 cups of masoor dal together, into the water for 10 minutes.
• Take a pan to add 4 tsp oil in it when the oil gets hot add some whole garam masalas into it, 1 bay leaf, 2-3 peppercorn, 2-3 cloves, 1 cinnamon stick, 2 cardamoms, and stir well. Then add 1 teaspoon of Shah jeera.
• Then add chopped onions into the oil and saute for 1 minute on a low flame, so that it gets a little brown. Then add 2 teaspoon ginger garlic paste in it and stir well until the raw smell of ginger-garlic disappears.
• Now add 1 teaspoon turmeric, and some salt to taste, and mix well. When it mixed property add 1 cup of beaten yoghurt, and stir for 2-3 minutes. Until it releases some oil.
• When it starts releasing oil add the soaked rice and Masoor dal into it. Mix well and add 4 cups of water, add some chopped coriander leaves and chopped mint leaves. Then cover the pan for 10 minutes, on a medium-low flame.
• After 10 minutes check if it's properly cooked or not, if it's done, then add some sliced green chillies. Spread 2 teaspoon ghee, and mix well with the khichdi. Cover it and turn off the flame.
Recipe of Khatta:-
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| Khatta |
Khatta is a traditional tangy dish, it serves with Hyderabadi khichdi as a chutney, which is specially made from sesame seeds and tamarind paste. It's also called til ka that. Am sharing the simplest way of making it.
Ingredients:-
1. Tamarind paste 1 cup2. Sesame seeds 4 tablespoon
3. Sliced onions 2 (medium size)
4. Chopped coriander leaves
5. Chopped mint leaves
6. Ginger garlic paste 1 teaspoon
For tempering-
1. Oil 2 teaspoon
2. Cumin seeds 1 teaspoon
3. Green chillies 3-4
4. Curry leaves 5-6
Preparation:-
• Add 3-4 tablespoon of
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| Roasted sesame |
Keep stirring the sesame seeds using a spoon. When it's perfectly roasted, wait until it cools down and then blend it into a blender and makes a fine paste.
• Add 2 thinly sliced onions into the pan and add 1 cup of thick tamarind paste into it, give it a stir and add the ground roasted sesame seeds, and some salt to
taste into it, mix well.
Add some chopped coriander and mint leaves in it. A teaspoon of ginger garlic paste. Then add 1 cup water, and mix well. Cover the pan for 3-4 minutes and allow it to boil.
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| Tamarind paste |
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Aloo Papad sabzi. Bengali vegetarian recipe.
It's a very famous Rajasthani dish, in which yoghurt is specifically used to make a thick gravy, and there are soo many Indian spices which go into this dish.
But the recipe or Papad which am gonna share today is a Bengali vegetarian recipe which is very easy and simple, takes very little time. And it's very appetizing.
The reason why I called it a lockdown friendly dish, that it doesn't require too many ingredients.
Click here to see the full recipe:- Aloo Papad sabzi. Bengali vegetarian recipe.
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Fitness Feasts- Food and Fitness at the same place
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