Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of Indian comfort cuisine! This Pellsky Biryani Rice Namkeen Khichdi is not just a recipe; it's a warm hug in a bowl that promises to melt away your stress and satisfy your deepest hunger cravings. Imagine a perfect blend of fragrant basmati rice, protein-packed moong dal, and a symphony of aromatic spices that will transform an ordinary meal into an extraordinary dining experience. Whether you're a busy professional, a home cook looking to impress, or simply craving a delicious one-pot wonder, this khichdi is about to become your new favorite go-to recipe!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup basmati rice
- 1/2 cup split yellow moong dal
- 1 onion, sliced
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 2 tbsp ghee or oil
- Salt, to taste
- Fresh coriander, for garnish
Instructions
- Rinse the basmati rice and split yellow moong dal separately under cold water until the water runs clear. Drain and set aside.
- In a large heavy-bottomed pot or deep pan, heat ghee or oil over medium heat. Add cumin seeds and let them sizzle and become fragrant for about 30 seconds.
- Add sliced onions and sauté until they turn golden brown and caramelized, approximately 5-7 minutes.
- Stir in chopped tomatoes and green chilies. Cook until tomatoes become soft and start to break down, releasing their juices.
- Add turmeric powder and salt. Mix well to combine all the spices with the vegetables.
- Add the rinsed rice and moong dal to the pan. Stir gently to coat the grains with the spiced mixture.
- Pour in 3 cups of water. Bring the mixture to a boil, then reduce heat to low and cover the pot with a tight-fitting lid.
- Simmer the khichdi for 20-25 minutes, or until the rice and dal are completely cooked and have a soft, porridge-like consistency.
- Remove from heat and let it rest, covered, for 5 minutes to allow the flavors to meld together.
- Fluff the khichdi with a fork and garnish with fresh chopped coriander leaves.
- Serve hot with a side of yogurt, pickle, or papad for a complete and comforting meal.
Tips
- Rice and Dal Preparation: Always rinse your rice and dal thoroughly to remove excess starch, which ensures a fluffy and non-sticky texture.
- Spice Infusion: Toast your cumin seeds in ghee until they're fragrant to unlock their maximum flavor potential.
- Caramelization is Key: Take your time when sautéing onions. Golden-brown, caramelized onions will add depth and sweetness to your khichdi.
- Water Ratio: The perfect 3:1 water to rice-dal ratio ensures a creamy, porridge-like consistency.
- Low and Slow Cooking: Simmer your khichdi on low heat with a tight-fitting lid to allow even cooking and flavor melding.
- Resting Time: Let the khichdi rest for 5 minutes after cooking to allow flavors to fully develop and settle.
- Garnish Generously: Fresh coriander adds a burst of color and freshness, elevating the entire dish.Pro Tip: For an extra luxurious touch, add a dollop of ghee on top just before serving for rich, authentic flavor!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
