We ate this recipe a lot as kids, but we’re going to make it a little differently today. You must remember that when we were young, whenever our health was bad, our mother used to make khichdi for us to eat, which we did not like at all, but today we will make the same khichdi in such a way that your heart will want to eat only khichdi every other day. This khichdi has many benefits, like.

Table of Contents

What are the health benefits of Khichdi?

Khichdi is a popular Indian dish made with rice and lentils. It can provide some potential health benefits, as it is a good source of a variety of nutrients.

Rice, which is a main ingredient in khichdi, is a good source of energy and provides a variety of nutrients, including B vitamins and minerals. It is also a good source of fiber, which can help to support healthy digestion.

Lentils, which are also used in khichdi, are a good source of protein, fiber, and a variety of nutrients, including vitamins and minerals. They are also a good source of antioxidants and have been shown to have potential health benefits, including helping to reduce the risk of heart disease and certain types of cancer.

The spices that are used in khichdi, such as cumin, coriander, and turmeric, may have potential health benefits, including providing anti-inflammatory and antioxidant effects.

It is important to keep in mind that khichdi is still a treat and should be enjoyed in moderation as part of a balanced diet. It may be high in calories and fat, depending on the ingredients and cooking method used, so it is important to pay attention to portion sizes and to choose healthier ingredients when possible.

It is very easy to make it.
It is very beneficial for health and especially for the stomach.
It is very tasty to eat.
It is made very quickly, so make it whenever you come home tired or don’t feel like making anything.

Prep Time: 20 minutes
For 3-4 members

Our father used to say this while eating khichdi: “khichdi ke char yaar, Dahi papad, ghee, and pickles.” Simply make khichdi and serve it with these four items. Khichdi is prepared at our house every Saturday; everyone likes it very much. We hope that you will like it as much as we and our family do. If you like it, don’t forget to leave a comment.

Main Ingredients

Chana dal – 1/2 bowl (You can use any dal of your choices like Arhar, Urad, and Moong dal) If you want, you can make all the dal (mix dal) together.
Rice – 1/2 bowl
Turmeric – 1/2 tsp
Water – 3-4 bowls
Salt – as per taste
Oil – 2 tsp

Optional Ingredients

Vegetables Any prepared dry vegetable (such as Mix Veg, Cabbage Potato, Cabbage Potato Peas, Beans Potato) – 1/2 bowl

Note: If you do not have any pre-made vegetables, then you can make it by adding only lentils, but adding ajji makes it taste even better.

Main Ingredients for Tadka

Desi ghee – 1 tbsp (the taste comes only from the tempering of ghee, so add a little more desi ghee)
Hing – a pinch
Whole red chili – 2
Cumin – 1 tsp
Red chili powder – 1 tsp

How to make Khichdi recipe

First, put gram dal in the cooker and apply a whistle. It takes a little more time to melt gram dal, that’s why we first melt half of the dal. If you are adding any other dal, then there is no need to melt it first, add it directly to the rice. Note: If you have less time then there is no need to cook gram dal first. Put everything together (rice, dal, salt, turmeric, vegetables) and give 4-5 whistles. Even if there is no vegetable, you can combine many pulses to increase the taste.

After the gas goes out, mix everything else (rice, vegetables, salt) along with the lentils in the same cooker. Now add water according to how thin or Gadi you want to make the khichdi (by the way, three times the water is used in khichdi). By the way, there is no need to think so much, if you like khichdi, then you can add water later also, it will not affect the taste. Now close the cooker and put it on the gas to make Khichdi, first let the whistle come on high gas, after 2 whistles, reduce the gas and then after 2-3 minutes turn off the gas.

Now after opening the cooker, stir it well with a spoon, if you like khichdi, you can add water now. Stir well again and take out the khichdi in a bowl. Now take out all the ingredients for tempering.

Now, for tempering, heat desi ghee in a vessel, then add cumin, whole red chilies, and asafoetida to it.

Now add red chili powder and 3-4 small spoons of water so that the tempering does not burn (pour the water a little later because the ghee sputters as soon as the water is added). Remember that cumin should not burn, otherwise it will not taste good. (Note: If you feel that your tadka will not burn, then there is no need to add water. You can add tadka directly to the khichdi).

Now pour this tempering over the khichdi. Due to running water, you will feel how much ghee is there (as seen in the photo). Now mix it well.

Take your khichdi is ready. Now serve it with papad (due to the non-availability of papad, we have served it with chips.) Serve with pickle and curd.

Best To Eat With:

By the way, you can eat it as it is, as we told you, this vegetable goes well with papad, curd, and pickle. If you want, you can serve curd with it like this or beat the curd well with some water and then add ground cumin and salt to it. Khichdi is thick, that’s why it tastes great if the curd is a little thin. Serve like this, and do share your experience with us.

Points To Remember:

You can put any dal of your choice in this, or you can put all the pulses in small amounts (like we do sometimes).
If you want the real taste of khichdi, then apply the tadka with only desi ghee and use a little more desi ghee, and then you will be able to enjoy the real taste of khichdi.
As we said above, we put water in the tempering only because cumin and red chilies do not burn. Do as you like, and ensure the cumin seeds do not burn.

How to Make Khichdi Recipe

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We used to eat this recipe a lot in our childhood, but today we are going to make it in a slightly different way. You will remember that when we were little, whenever our health was bad, our mother used to make khichdi for our food, which we did not like at all, but today we will make the same khichdi in such a way that your heart will be happy. Every other day, I feel like eating only khichdi. This khichdi has many benefits, such as

Total Time: 30 mins

Instructions

First, put gram dal in the cooker and apply a whistle. It takes a little more time to melt gram dal, that’s why we first melt half of the dal. If you are adding any other dal, then there is no need to melt it first, add it directly to the rice. Note: If you have less time then there is no need to cook gram dal first. Put everything together (rice, dal, salt, turmeric, vegetables) and give 4-5 whistles. Even if there is no vegetable, you can combine many pulses to increase the taste.
After the gas goes out, mix everything else (rice, vegetables, salt) along with the lentils in the same cooker. Now add water according to how thin or Gadi you want to make the khichdi (by the way, three times the water is used in khichdi). By the way, there is no need to think so much, if you like khichdi, then you can add water later also, it will not affect the taste. Now close the cooker and put it on the gas to make Khichdi, first let the whistle come on high gas, after 2 whistles, reduce the gas and then after 2-3 minutes turn off the gas.
Now after opening the cooker, stir it well with a spoon, if you like khichdi, you can add water now. Stir well again and take out the khichdi in a bowl. Now take out all the ingredients for tempering.
Now, for tempering, heat desi ghee in a vessel, then add cumin, whole red chilies, and asafoetida to it.
Now add red chili powder and 3-4 small spoons of water so that the tempering does not burn (pour the water a little later because the ghee sputters as soon as the water is added). Remember that cumin should not burn, otherwise it will not taste good. (Note: If you feel that your tadka will not burn, then there is no need to add water. You can add tadka directly to the khichdi).
Now pour this tempering over the khichdi. Due to running water, you will feel how much ghee is there (as seen in the photo). Now mix it well.
Take your khichdi is ready. Now serve it with papad (due to the non-availability of papad, we have served it with chips.) Serve with pickle and curd.

Notes

Points To Remember:

You can put any dal of your choice in this, or you can put all the pulses in small amounts (like we do sometimes).
If you want the real taste of khichdi, then apply the tadka with only desi ghee and use a little more desi ghee, and then you will be able to enjoy the real taste of khichdi.
As we said above, we put water in the tempering only because cumin and red chilies do not burn. Do as you like, and ensure the cumin seeds do not burn.

Author: Megha
Prep Time: 10 mins
Cook Time: 20 mins