When the lentils and rice is soft cooked, mash it slightly with a masher or a ladle so you get a thicker consistency like the pressure cooked khichdi. Avoid using cold water as the pot will cool down and take longer to cook. As the dal khichdi cooks, keep checking and add hot water as required. Soaked lentils won’t get roasted so skip that step and pour 4 ½ cups water.Ĭook on a medium heat uncovered or partially covered so the froth won’t overflow. Later drain the water.įollow the recipe as mentioned for the pressure cooker method until you add the rice and lentils to the pan. This saves some time and energy as the soaked lentils cook faster. To cook lentils in a pot or pan, rinse and soak the lentils in hot water for at least 30 to 40 minutes. To make my recipe as is you will only need any kind of rice, moong dal, basic spices including fresh ginger and ghee or oil. Based on your preferences, you can easily plus or minus the recipe ingredients following my tips section below. The recipe shared here is a generic one that is suitable to everyone. If you have toddlers or young kids at home, minus the chilli in the recipe and make a spicier side dish like pickle or chutney for the grownups. It is light & easily digestible dish that can be enjoyed by the whole family including toddlers. So it won’t be bland but instead flavorful and tasty. With this recipe, the basic dish gets a makeover. The simplest way to make dal khichdi is to just cook rice & mung dal with salt to a mushy texture. As such khichdi is not native to any regional cuisine and is made in so many different ways.
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