Dal Khichdi

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Portions serving: 5-6 pax

Preparation time: 10 mins

Cooking time: 30 mins

Calories: 214 cal per portion

 

Ingredients:

Water for Boiling

¼ cup Millets, soaked

¼ cup Jowar, soaked

¼ cup Barley, soaked

¼ cup Chana Dal, soaked

¼ cup Green Moong, soaked

¼ cup Black Urad, soaked

¼ cup Moong Dal, soaked

Salt to taste

1 tsp Turmeric Powder

 

For The Tadka:

1 tbsp Ghee

1 tsp Cumin seeds

1 Green chilli, chopped

1 tsp Garlic, chopped

1 tsp Ginger, chopped

1 Dry red chilli

½ tsp Hing (Asafoetida)

1 tsp Fennel Seeds

¼ cup Water

1 tbsp Coriander Powder

Coriander for garnish

 

Method:

 

Preparation: Start by soaking the millets, jowar, barley, chana dal, green moong, black urad, and moong dal in water. Soaking the pulses beforehand helps in reducing the cooking time and improves their digestibility.

 

Boiling the Pulses: In a pan, add water and bring it to a boil. Drain the soaked pulses and add them to the boiling water. Also, add salt and turmeric powder to the pan, mixing well. Cover the pan with a lid and let the pulses cook till they become mushy. This may take about 18-20 minutes, depending on the pulses' size and variety.

 

Checking Consistency: Once the pulses are cooked, remove the lid and check the consistency. If needed, add more water to achieve the desired consistency. Bring the mixture to a boil again, allowing all the flavours to meld.

 

Preparing the Tadka: In a separate pan, heat ghee over medium heat. Add cumin seeds and let them splutter, releasing their nutty aroma. Then, add chopped green chilli, garlic, and ginger, sautéing them for a while to infuse the ghee with their pungent and spicy flavours.

 

Adding Flavor: To enhance the tadka, add a dry red chilli, hing (asafoetida), and fennel seeds. These ingredients impart a unique and aromatic taste to the dish.

 

Combining Tadka and Cooked Pulses: Pour water into the pan with the tadka, creating a flavorful mixture. Now, add the cooked pulses to the pan and let them cook together for 2-3 minutes, allowing the pulses to absorb the delightful tadka.

 

Adding Coriander Powder: Sprinkle coriander powder over the mixture, adding a burst of earthy and citrusy notes. Check the seasoning and adjust salt if necessary, ensuring a well-balanced taste.

 

Garnish and Serve: Finally, garnish the dish with fresh coriander leaves, adding a touch of freshness and brightness to the presentation. Serve the wholesome and flavorful mixed dal khichdi with a side of yoghurt, pickle, or papad for a complete and satisfying meal.

 

Mixed dal khichdi is a nutritious and wholesome dish that brings together an array of pulses, grains, and aromatic spices to create a delicious and comforting meal. With its rich flavours and nourishing ingredients, it is not only a treat for the taste buds but also a great source of protein, fibre, and essential nutrients.

 

So, gather your ingredients, follow the method, and savour the delightful flavours of this mixed dal khichdi for a wholesome and heartwarming dining experience.

 

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