MOONG DAL KHICHDI (RICE & LENTIL PORRIDGE) – GLUTEN FREE

This is the easiest Dal Khichdi you’ll ever make! There is no tempering, no chopping and absolutely no peeling! No fuss, whatsoever! And even though it’s made with just a few ingredients, it’s still so satisfying and feels wholesome! This is Gluten Free and can be made Vegan too if you avoid the Ghee. It is usually made in Indian Households when someone is ill or to feed babies as this food is soft, easily digestible and has no spices. Such a simple recipe, yet so delicious. You can enjoy this quick recipe for breakfast, lunch or dinner.

INGREDIENTS
1 Cup Moong Dal (Without Skin)
1 Cup Rice
Water
1 Tsp Turmeric Powder
1 Tbsp Ghee
Salt

METHOD

  • In a large pressure cooker, add the dal and rice. Wash it thoroughly and then soak in enough water for 15 minutes at least. I normally soak this after I’m done eating breakfast and around half an hour before lunch time I start preparing to make the Khichdi, so it’s soaking well for 3 hours. If you are diabetic, you can use more of lentils and less of rice.
  • Discard the water. I use the water for my plants. If you are using organic unpolished lentils and rice, you can cook in the same soaked water. If not, add fresh water, around 4-5 cups. The rice and dal should be submerged under water. Add more if required.
  • Now add the turmeric powder and salt. Give it a mix.
  • Now add ghee and close the lid of the pressure cooker. Replace ghee with some oil if you are Vegan/Lactose Intolerant.
  • I let this pressure cook on a high flame for 2-3 whistles.
  • Switch off the flame and let it cool. Takes around 15 mins. Open the lid when all the steam has escaped. Give it a good mix.
  • Check for salt and add water if required. Since it’s Khichdi, the consistency should be that of a thick porridge and easy to eat. So add water accordingly and give it a boil.
  • Top this creamy khichdi with an additional dollop of ghee. You can serve this with Achaar (Pickles), Papad (Indian Fried Snack) and any flavourful dry sabji. I like Karela (Bitter Gourd) sabji with this. But even just a bowl of curd or Raita tastes great. Do let me know if you enjoyed this tasteful recipe.
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DALIA / BROKEN WHEAT UPMA

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Here’s a Dalia recipe I recently started making for Breakfast. Very healthy, nutritious, easy to make and so so tasty.

INGREDIENTS:
1 Cup Dalia (Broken Wheat)
1 Tbsp Ghee/Oil
2 Tsp Cumin (Jeera)
1 Green Chilli, Finely Chopped
1 Large Onion, Finely Chopped
1 Large Tomato, Finely Chopped
1/2 Cup Green Peas
1 Tsp Turmeric Powder
1/2 Tsp Red Chilli Powder
1/2 Tsp Cumin (Jeera) Powder
Salt to taste
2.5 Cups Water
1/4th Cup Coriander Leaves, Finely Chopped
Schezwan Chutney/Sauce (Optional)

METHOD:

  • Heat a pan and dry roast Dalia until the colour changes to brown/white from yellow, just the same way you roast Semolina for making Upma. I use the bigger sized Broken Wheat. You can use any variety. You can alternatively dry roast the whole packet of Dalia at once and store in an air-tight container once it cools down and use when required without wasting the time and fuel every time.
  • Keep the Dalia to cool down and in the meantime, heat ghee in a Pressure cooker.
  • Splutter Cumin Seeds.
  • Add the finely chopped Green Chilli.
  • Now add the chopped Onion and fry until they turn semi brown in colour.
  • Add in the chopped Tomatoes and mix well.
  • Also add in the Green Peas. I’ve used frozen Green Peas after soaking them in water for sometime. Mix everything well.
  • Now add the Turmeric Powder, Red Chilli Powder and Cumin Powder. Add Salt as well. Mix and cook while stirring for about a minute.
  • Add roasted Dalia and stir for a minute.
  • Now add water. Mix everything well, check the salt and if everything seems fine, close the lid and put the whistle on.
  • You need to give 1 whistle on full flame and 2 on medium-low flame.
  • Let the steam escape before opening the lid.
  • Add freshly chopped Coriander Leaves. Combine everything well.
  • Healthy hot breakfast is ready to be relished.
  • I pair this with some Schezwan Chutney/Sauce and trust me it tastes so good when you mix a little. Serve with some fruits and you are good to go!
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Dry Roasted Dalia
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Masala for Dalia
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Broken Wheat Bigger Variety
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Dalia with Fresh Watermelon
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Dalia paired with Peanuts Chaat & Fruits
Paired with Spicy Schezwan Chutney

SABUDANA KHICHDI

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Here’s a recipe with a twist and I’m sure you will enjoy Sabudana Khichdi this new way. I will also share how to soak Sabudana for perfect non-sticky Khichdi.

INGREDIENTS:
2 Cups Sabudana (Tapioca Pearl)
2 Boiled Potatoes, chopped in small cubes
3/4th Cup Peanuts
1 Tbsp Ghee/ Oil
1 Tsp Jeera (Cumin Seeds)
4-5 Curry Leaves
1 Pinch Black Pepper Powder
1 Green Chilli Finely Chopped
1/2 Cup Coriander & Mint Leaves
1 Inch Ginger
1 Tbsp Curry Leaves
4-5 Garlic Cloves
1 Tsp Tamarind Paste

1 Tsp Cumin Powder
1 Tsp Coriander Powder
1/2 Tsp Sugar
Salt

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METHOD:

  • Rinse & soak Sabudana in water overnight. To get flowy, non-sticky Sabudana, add them to a bowl and pour just enough water, the level of which should be just 2-3 cms above the Sabudana. Cover and keep. The next morning use a fork to separate the pearls and you will have dry and well soaked Sabudana. You should be able to press them between your fingers. If they feel hard, sprinkle little water and keep aside for 30 more minutes.
  • In a wide pan, add Peanuts and dry roast them on a medium to high flame. Stir continuously until they look well roasted. Let them cool down.
  • Once at room temperature, separate around 2-3 Tbsp of Peanuts. Transfer the rest to a plate & rub the peanuts between your palms, using both hands to separate the skin from the peanuts. Start blowing into the plate to easily discard the skin. You can do this over the sink to avoid dirtying the whole kitchen area. You should have roasted de-skinned peanuts.
  • In a small mixer jar, add these peanuts and blend into a powder. You can blend into a slightly coarse powder. Tastes good either way. Keep this aside in a bowl.
  • Now in the same mixer jar, add all the ingredients marked in Green with a little water and blend into a thick paste like Chutney. You can skip the garlic if you are planning to consume this during a fast or if you are Jain. If you already have Green Chutney stored in your fridge, you can use that too. You can add Green Chillis & Tomatoes/Onion too to this Chutney. Keep the chutney aside.
  • Now in a pan, take some Ghee/Oil.
  • Add cumin seeds and let it splutter.
  • Add the chopped Green Chillis & Curry Leaves.
  • Add the roasted peanuts kept aside.
  • If you want a darker colour, add the chutney paste now, else you can add at the end.
  • Now add the chopped Boiled Potatoes.
  • Mix well & add the Black Pepper Powder, Cumin Powder & Coriander Powder.
  • Lower the flame and add the soaked Sabudana.
  • Add salt & sugar. Mix well, Cover and cook on low flame for 3-5 minutes.
  • Open and check if the Sabudana is cooked well.
  • Add the Green Chutney you prepared.
  • Add the peanuts powder and combine everything well.
  • Garnish with some more peanut powder and green chutney before serving hot on a plate.
  • This makes for around 4 people.

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Well soaked Sabudana
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Ready to eat
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