Chana Dal Ki Khichdi is a popular winter recipes that is relished throughout Uttar Pradesh with much excitement. It’s my favorite Comfort Food that I often prepare for my weekend lunches when I am in no mood of an elaborate preparation.
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Chana Dal Khichdi was my Mother’s middle ground solution to the problem that would reoccur every week in my house. Let me explain, how? While I was growing up, I desisted Khichdi. I had pretty much hate-hate relationship with this bland preparation. On the other hand, My Dad had a very uncomplicated food philosophy as per which Khichdi was a must have preparation on Saturday’s. I was never able to understand this food philosophy, but that’s how it was for many years.
My mom had quite a trying times trying to reconcile these differences in our food choices. Sometimes, she would make Omelette (my favorite) for me to go along with the bland Khichdi and other times she would urge my father to settle down with Chawal-Dal. She would often experiment with her Khichdi preparation adding or omitting ingredients to suit my palate.
On one such occasion I was exposed to the dish of Chana Dal Ki Khichdi and it came as a pleasant shock to me. A Khichdi that would usually taste so bland and boring was tasting absolutely delicious. It was aromatic, mildly spicy and flavorful. That was my reaction to this dish and it has stayed pretty much the same in all these years.
Chana Dal Ki Khichdi is a one-pot meal that combines rice and chana Dal. The seasonal veggie like green peas are added to this preparation that makes it a bit more wholesome. To spice up the taste of this khichdi, a masala paste of ginger, garlic, cinnamon, peppercorns (Kalimirch) and other Indian spices are added that makes this dish more flavorful and delectable.
If you are on lookout for a perfect comforting one-pot meal that pleases everyone’s taste bud at your home, Chana Dal Ki Khichdi is not going to disappoint you. Enjoy this quick yet delightful preparation and remember to share your feedback with us in the comment section below.
- 150 grams Chana Dal
- 200 grams Rice
- ¼th Cup Coriander leaves
- 100 grams=2 medium sized Onions (sliced)
- Cooking Oil
- ¼th Cup=50 grams whisked Curd
- ½ tsp Turmeric Powder
- 2 Bay Leaf
- 1 tsp Cumin Seeds
- 1½ tbsp Red Chili Powder
- 10-12 Cloves of Garlic
- 1½ inches Ginger root
- 5-6 Cloves
- 1 inch Cinnamon stick
- ½ tsp Black Peppercorns
- 3 Green Cardamom
- 2 Green Chilies
- Soak Chana Dal for 2-3 Hours (or preferably overnight) and soak rice for 20 mins. We will begin with grinding of masala paste.
- In a grinder jar, put half quantity of Onions (remaining Onions will be used for Tadka). Add Ginger, Garlic, Green Chilies, PepperCorns, Green Cardamom, Cinnamon stick and Cloves. Add water and grind into a fine masala paste.
- In a pressure cooker, add 3-4 tbsp Cooking Oil. Allow the Oil to heat up. Add Bay leaf, Cumin Seeds and remaining Onions. Fry until Onions become light brown in color.
- After 4-5 mins add Turmeric Powder, grounded masala paste and salt. Bhunao the raw masala paste on low-medium heat. Bhunao until Oil begins to ooze out. Now add red chili powder. During Bhunao if Masala becomes dry, add some water and continue to Bhunao.
- As Oil begins to ooze out from the masala, add whisked curd (Tip: Switch off the flame while mixing the curd in masala (this prevents curdling))
- Put back on heat and cook for 2-3 mins. Add some qauntity coriander leaves and mix. Add Soaked Chana Dal and soaked rice and mix well. Add water (Add just enough water that rises above the level of ingredients in vessel)-We have used 2¼ Cup water.
- Add salt to taste, remaining coriander leaves and allow water to boil.
- Close the pressure cooker and cook until 2 whistles. After 2 whistles, allow pressure cooker to cool down before opening the lid
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