Daal Khichdi or Khichri is by far the best comfort food across whole of India maybe? I don’t know for sure though. Given the diversity in culture there are so many ways in which this dish is cooked. I, for sure have got inspired by various cultures and have my own version of this favorite Indian comfort food. But I have combined my Bengali roots and what I have seen my mom-in-law in Maharashtra and have made something which I enjoy the most.
It is such an easy dish that even a person with little to no cooking skills can end up making one for themselves.And it is vegan and glutenfree (isn’t that cool). Of course there are days when I use Ghee instead of oil just to get a better warm feeling.
Indian Daal Khichdi
Daal Khichdi with Kadhi (Gram Flour and Yoghurt based gravy)
Wash the rice using a colander till the water runs clear white. For a more nuttier texture I dry roast my lentils. You can either use red or yellow or both lentils while making the khichdi. Roast it for 5 mins on medium heat and keep it aside.
In the same saucepan or pressure cooker, add 1 tbsp of oil and once hot add the onion to it. Saute it till its light brownish. Then add the cubed potatoes and saute them too. You don't need to cook them thoroughly as they will cook along with the lentils and rice eventually. If you want you can even add mixed veggies of your choice like carrots, peas, beans, cauliflower as well.
Add turmeric and salt and mix everything well. You can add the washed rice and lentils to the pan and stir everything well. I like to add some green chilli as well at this stage. After sauteing it for 3-4 mins, add 2 cups of water and bring the entire mixture to a boil.
You need to now lower the temperature. If cooking it using a pressure cooker, then you can cover the lid and cook it till you hear 3 whistles and then allow the air to release. If cooking it in a pan, it should be done in 10-15 mins.
If you like it little liquidy then you can add a little more water or if you like it dry then you can let it be as is. The consistency is more of a Risotto just without any cheese. Now add the chopped coriander leaves and mix everything well. Check for seasoning and if needed add more salt. In a separate tempering pan, add 1 tbsp of oil, once warm enough add the cumin seeds, dry red chilli, chilli powder and finally asafoetida and cook it on low to medium flame for 1-2 mins till everything starts boiling. Turn it off and mix this to the prepared khichdi.
You can now serve this hot with some papad and achar (Indian pickle).
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