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Comfort food that has withstood the test of time, the moong dal khichdi, otherwise known as just khichdi, has always had a large fan-following. Making an appearance in Mughal Courts, being the object of awe of french travellers and Russian adventurers and a cherished dish of the emperor Aurangzeb, the dal khichdi has seen it all.
This wholesome, one-pot meal is now a most-beloved dish that is prepared with equal fervour across the Indian subcontinent. Dal khichdi is well-known for its incredible aroma, palatableness, and the fact that it is a rich source of plant-based protein.
Although a moong dal khichdi recipe has many variations to its credit, in its essence, it remains the same. Also, moong dal khichdi recipe made from organic moong dal is even more beneficial due to the absence of harmful chemical compounds and its wholesome nature. It has a source of health benefits.
Now let’s look at how you can prepare your very own dal khichdi with a few ingredients and a little time to spare.
The best part of a moong dal khichdi recipe is the fact that it is quite simple and easy to prepare. It involves a few base ingredients, fresh vegetables, ambrosial spices and very little preparation time – ideal for a quick lunch or dinner.
Now let’s look at the ingredients involved in preparing this one-pot meal.
Other ingredients (optional):
Once you’ve set the ingredients aside and chopped all the vegetables required for the moong dal khichdi, add the rice and dal to a pot-pan or a deep dish. Rinse them both thoroughly (at least 3 times) and then drain the water off. Now let’s look at all the steps involved in preparing the dal khichdi.
Preparation time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
Serves: 2 people
Step 1: Take a pot, deep dish or pressure cooker and heat the clarified butter on medium-high. Then add the bay leaf and cumin seeds and saute it for about a minute on low heat.
Step 2: Next, stir-fry the ginger until you feel like the raw smell is gone and then sprinkle the asafoetida.
Step 3: Now you can add the onions and green chillies and fry them until they’re sufficiently cooked.
Step 4: Saute the rest of the vegetables (tomatoes, carrot and beans), add the turmeric powder and salt and stir the mixture for a good 3 to 4 minutes.
Step 5: Take the moong dal and rice that you previously drained and mix it well such that it absorbs all the masala. Saute it all for about 3 to 4 minutes and then pour the water into the blend.
(Note: If you like your moong dal khichdi to have a soft and pulpy consistency, add 3 cups of water and pressure cook it for about 2 whistles. But if you prefer the porridge form of it, add 4 cups of water and pressure cook it for about 4 to 5 whistles).
Step 6: Finally, drizzle a teaspoon of clarified butter onto the khichdi and serve hot alongside some pickle, chutney, curd and papad.
As mentioned earlier, the traditional moong dal khichdi recipe has seen many innovations and modifications. Let’s look at other ways you can prepare this much-coveted dish.
Although Dal Khichdi is noted for its distinctive flavour and its rich and delectable aroma, the dish is sought-after even for its high protein and general nutritive content. Here’s everything you need to know about the same:
A healthy and delicious comfort food, moong dal khichdi is a wholesome dish that can be had for any occasion, celebratory or otherwise. With a rich cultural history, a long list of nutrients, and a potpourri of fresh vegetables, spices, rice and lentils, there is little you can do but embrace this culinary bowl of delights.
Try 24 Mantra Organics’s Moong dal and enjoy Moong Dal Khichdi.
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