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Punjabi Khichdi
Punjabi Khichdi is a comforting and nourishing one pot meal made of split green gram (moong dal), rice and favored with Indian spices. A generous dollop of butter, spicy pickle and crispy papadum are best accompaniments with this vegan and gluten-free dish.
Equipment
Ingredients
- 1 tablespoon ghee or oil
- ¼ teaspoon asafoetida hing (optional)
- 1 black cardamom badi elaichi
- 1 bay leaf
- 1 teaspoon cumin seeds zeera
- 2 cloves
- ½ teaspoon ginger minced
- ¼ teaspoon turmeric powder
- ¼-1/2 teaspoon garam masala adjust to taste
- ¼-1/2 teaspoon red chilli powder optional, adjust to taste, or use 1-2 fresh chopped green chillies
- 1 teaspoon salt or to taste
- Fresh black pepper crushed taste to taste
- ½ cup basmati rice
- ½ cup split green moong or split black urad (black gram)
- 4 cups water
- 1-2 tablespoon Lemon juice adjust to taste
- 2 tbsp cilantro finely chopped, for garnishing
Instructions
Using Instant Pot
- Wash the dal and rice 3-4 times until water runs clear. Soak the rice and dal till you prep the rest of the ingredients.
- Start instant pot on sauté mode and once hot add ghee followed by whole spices (black cardamom, bay lead, cumin seeds, cloves). Give a mix and saute for couple of seconds until fragrant. Stir in the asafoetida (hing), ginger and turmeric and mix again.
- Switch off the Instant pot (to prevent spices from burning).
- Drain off the water from the soaked dal/rice and add it to the pot along with salt, pepper and garam masala.
- Add 4 cups of water and give it all a good mix. Make sure nothing is sticking to the bottom of the pot.
- Close the Instant pot lid and cook on manual or pressure cook mode on high pressure for 10 mins followed by quick release after 10 mins. Natural release works too.
- Open the lid and give it a good mix.
- Last but not least, squeeze in some lemon juice and add chopped cilantro and stir to combine.
- Serve it hot topped with a dollop of ghee and pickle and papadum on side.
Using regular pressure cooker
- Wash the dal and rice 3-4 times until water runs clear. Soak the rice and dal till you prep the rest of the ingredients.
- Heat the pressure cooker on medium flame and add oil/ghee to it.
- Once oil is hot add whole spices (black cardamom, bay lead, cumin seeds, cloves). Give a mix and saute for couple of seconds until fragrant.
- Stir in the asafoetida (hing), ginger and turmeric and mix again. Switch off the Instant pot (to prevent spices from burning). Drain off the water from the soaked dal/rice and add it to the pot along with salt, pepper and garam masala.
- Add 4 cups of water and give it all a good mix. Make sure nothing is sticking to the bottom.
- Close the pressure cooker lid and cook on medium low for 4 -5 whistles. Let the steam release naturally.
- Last but not least, squeeze in some lemon juice and add chopped cilantro and stir to combine.
- Serve it hot topped with a dollop of ghee and pickle and papadum on side.
Notes
- Instead of split green gram you can also use green gram (whole green moong dal) or split black gram (split black urad dal) or split yellow gram (moong dal) to make this recipe.
- Black cardamom adds bit of smoky flavor to this recipe. If its not available or you dont like the flavor skip it.
- You can add veggies of choice to this recipe if you like. Add it after the whole spices and saute for a few seconds before adding ginger , turmeric and rest of the ingredients.
- 4 cups of water gives a soft and runny consistency of the khichdi that we like. If you prefer it less runny add about 3 cups of water and if you prefer even more runnier then add 5 cups.
- If you find there is more water than you expected. Close the lid for 5 mins and then open, stir/mash and check. Or start saute mode stirring intermittently until desired consistency is reached.
- This recipe tends to soak up all the water. It will also take the shape of the container (like cake) when refrigerated. This is normal. Just add some water to adjust the consistency while heating up. It should come back to its normal soft, creamy self.
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