Dal Khichdi 4 ways 4 Types of Khichdi Masala Khichdi Khichuri healthy recipe

Ingredients

• 1 cup Yellow Moong dal
• 1 ½ tsp Ghee
• 1 cup Roasted yellow moong dal, Roasted yellow moong dal
• 2 cup Govind bhog rice (any short grain rice) Govind bhog rice
• 5-6 cup Water
• Salt to taste
• 1 tsp Turmeric powder
• 1 Green chili, broken into half
• ½ tbsp Ghee
• ½ tsp Cumin seeds
• ¼ tsp Asafoetida, Asafoetida
• ⅓ cup Water
• 1 cup Prepared Khichdi, Prepared Khichdi
• 1 tsp Ghee
• Coriander sprig, coriander leaves
• Papad
• 1 tbsp Oil
• 6-7 Black peppercorns
• 1 tsp Cumin seeds
• A pinch of asafoetida, asafoetida
• ½ inch Ginger, chopped
• 1 medium size Carrot, dice, carrot
• 1 medium size Tomato, chopped, Tomato
• 1 tsp Degi red chili powder, Degi Lal Mirch Powder
• ½ tsp Coriander powder
• 4-5 French beans, chopped
• 1 ½ cup Water
• 2 tbsp fresh Green peas
• Salt to taste
• 2 Green chillies, chopped
• 1 ¼ cup Prepared Khichdi, Prepared Khichdi
• 1 tbsp fresh Coriander leaves, chopped
• Coriander sprig, coriander leaves
• 1 ½ tsp Ghee
• 1 tsp Chana dal, gram lentils
• 1 tsp White urad dal
• 1 ½ tbsp Coriander seeds
• 1 tsp Cumin seeds
• ¼ tsp Dry fenugreek seeds, methi dana
• 2 Green cardamom
• 2-4 Cloves, Long
• 8-9 Black peppercorns
• 1 inch Cinnamon stick
• ½ cup fresh Coconut, grated
• 1 tsp Degi red chili powder, Degi Lal Mirch Powder
• ¼ tsp Asafoetida, Asafoetida
• ½ tsp Turmeric powder
• 1 inch Ginger, peeled (optional)
• 1 ½ tsp Oil
• 2-4 Button chillies
• 1 sprig Curry leaves
• ¼ cup Prepared Paste
• ⅓ cup Water
• 2 tbsp Carrot, peeled, dice
• 2 tbsp French beans, chopped
• 1 ¼ cup Prepared Khichdi, Prepared Khichdi
• ½ tsp Sugar
• ¼ cup Water
• 1 tbsp Oil
• 2-3 Button chilli
• 7-8 Cashewnut
• salted Boondi
• Coriander sprig, coriander leaves

Steps

1. In a pan, add yellow moong dal and roast it on medium flame for 4-5 minutes.
2. Now, add ghee and roast until moong dal turns golden in color.
3. Transfer it into a bowl and keep aside for further use.
4. Now, take any type of short grain rice. Wash it 2-3 times.
5. In a large bowl, add roasted moong dal, washed rice and water.
6. Transfer the moong dal and rice mixture into a pressure cooker and add water gradually.
7. Now, add salt to taste, turmeric powder and green chillies.
8. Close the lid and cook until 3-4 whistles.
9. In a shallow pan, add oil, once it gets hot add cumin seeds, asafoetida let it splutter well.
10. Add water. Now, add prepared plain khichdi and mix everything well.
11. Now, cook for a while, transfer it into a serving dish, garnish with coriander sprig and papad.
12. Serve hot.
13. In a shallow pan, add oil, once it gets hot, add black peppercorns, cumin seeds, asafoetida and ginger. Sauté it for 15-20 seconds.
14. Now, add carrots and cook it for 1-2 minutes.
15. Add tomatoes, degi red chili powder, coriander powder, french beans, water, green peas, salt to taste and green chillies.
16. Now, add prepared plain khichdi and coriander leaves. Mix everything well.
17. Cook until all vegetables are well cooked, once vegetables cook well, switch off the flame.
18. Transfer it into a serving dish. Garnish with coriander sprig and serve hot.
19. In a shallow pan, add ghee, once it gets hot add chana dal, urad dal, coriander seeds, cumin seeds. Sauté it for 5-10 seconds.
20. Now, add fenugreek seeds, cardamom, cloves, black peppercorn and cinnamon sticks. Roast it for 10-15 seconds or until fragrant.
21. Transfer it into a bowl and add coconut, degi red chili powder, asafoetida, turmeric powder and ginger.
22. Transfer this mixture in a blender and blend until smooth in texture.
23. Now, in a saucepan, add oil, button chillies, curry leaves and prepared paste.
24. Saute it for 25-30 seconds.
25. Now, add water, carrot, french beans and prepared plain khichdi.
26. Add a pinch of sugar and mix everything very well.
27. Cook for a while and switch off the flame.
28. Transfer it into a serving bowl. Garnish with coriander sprig and serve hot.
29. In a sauce pan add oil. Once it gets hot add button chillies and cashew nuts.
30. Pour the prepared tadka on khichdi.
31. In a shallow pan add oil, cauliflower and potatoes, Roast until light golden in color.
32. Transfer it into a bowl and keep aside for further use.
33. Now, in a bowl add ginger paste, salt to taste, turmeric powder, cumin powder, asafoetida, degi red chili powder, water and mix well.
34. In a shallow pan add oil. Once it gets hot add cloves, cardamom, black peppercorn, bay leaf, cinnamon stick and prepared paste. Sauté until the raw smell of spices is gone.
35. Now, add green chillies, coconut, tomato, sauteed cauliflower and potatoes, green peas and a pinch of sugar. Mix everything well.
36. Add water and prepared plain khichdi. Mix it well.
37. Once all the vegetables cook well, switch off the flame.
38. Serve hot.
39. In a sauce pan add oil. Once it gets hot add raisins and coconut.
40. Pour the tadka on the prepared khichdi.