Khichdi Recipe

Preparation Time
Difficulty Easy
Occasion General
Recipe Type Lunch
Cuisine West India

Khichari is the traditional diet and a daily meal of Kutchi people, and they can make several varieties of dishes using khichari. While khichuri is cooked as a rather rich gourmet delicacy in Bengal, it is cooked very differently in northern and western India, where it is considered a very plain bland dish usually served to people who are ill. Khichdi is also the first solid that babies are introduced to. Rice and lentils are simmered till mushy, seasoned with turmeric and salt, and fed to infants to introduce them to "adult" food. Khichri is also popular in Pakistan where it is considered a light dish that can be served to sick people. It is especially cooked for children and people with stomach problems as it is easily digestible compared to other Pakistani dishes which usually have meat and are also spicy. Although it has a similar name, khichra is actually a variation of haleem and is not to be confused with khichdi.

Ingredients

Ingredient Quantity Calories Fat Cholestrol
Rice 1 cup 730 1.32
Moong Dal 0.5 cup 299.39
Bay Leaf 4 nos 6.68
Cinnamon Stick 3 nos 40.83 1.2
Clove 5 nos 8.25 0.5
Turmeric Powder 2 pinch 2
Onion 1 nos 28 0.07
Cumin Seed 0.25 teaspoon 1.9 0.11
Green Chillies 1 nos 3.6
Water 3 cup 0
Salt 1 as required 0
1120.65 3.2 0

Preparation Method

  1. 1 Wash 1 cup Rice & half cup Moong Dal together, drain Water & keep aside.
  2. 2 Heat 3 tbs Oil in a shallow pan. Add Cumin Seed, Cinnamon Stick, Clove, Bay Leaf, Onion, green Chilieses & Turmeric Powderr powder. Saute unTil Onion turn brownish.
  3. 3 Add this to Rice. Add 3 cups Water, Salt & Cooked rice either in Rice cooker or on stove.
  4. 4 Serve Hot.
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