My Weekends are usually highlighted with a trip to the grocery store … nothing exciting about that… but the weekend that went by was special. The HIGHLIGHT? A trip to the INDIAN grocery store! I feel at home there … I act like a hoarder once inside … hehe ! It’s normal to act like one if you’ve been away from home and missing home food :p .You will see the after effects of shopping in my upcoming posts…This being one ♥
“Khichdi” is an Indian preparation made from rice and lentils (dal). Chana dal (Bengal Gram) khichdi is a traditional Punjabi recipe prepared with Split Bengal Gram (chana dal), rice and seasoned with a few spices. It is a quick and a simple recipe equally good for lunch , dinner or one of those lazy evenings when you don’t feel like cooking .
1 tsp Cumin Seeds
1 small Onion sliced
1 tsp Ginger Garlic Paste
1/4th tsp Turmeric Powder
1/2 tsp Red Chilli Powder (or to taste)
Salt to Taste (according to taste)
1/2 tsp Garam Masala
1 ½ cup Rice
1/2 cup Chana Dal – Boiled (Split Bengal gram)
3 cups Water to cook the rice ( including the dal water )
1) Wash the chana dal in 2 or 3 changes of water and boil it with 1/2 tsp salt, till almost 70% done. It took me around 10 minutes to boil it. Once boiled, strain the water and keep aside. Do not discard the water.
2) In the meanwhile, heat oil in the utensil in which you are planning to cook the rice. Once the oil is hot – add cumin seeds. As the cumin seeds crackle – add onions. Sauté the onions for 2-3 minutes and add the garlic paste. Stir & cook the garlic paste for 30 sec or till the raw smell of garlic goes.
3) Now add the boiled dal along with the salt (check notes*), red chili powder, turmeric & garam masala. Mix well and make sure the onions and the dal are coated well with the masalas. If you like, you may add the garam masala towards the end.
5) Next add the rice to the cooked dal and add the water required to cook the rice .This quantity of water will include the water from the dal which was saved earlier. Add plain water to complete the quantity required.
6) Stir once and taste the water for seasoning. Add more salt if required. Cover and cook the rice. I did not pre-soak the rice and it took me 20 minutes to cook the rice fully. Once cooked, fluff the rice, using a fork.
7) Serve the chana dal khichdi, steaming hot with Mint Raita, plain yogurt or your favorite pickle. The recipe for “Mint Raita” can be found here .
1) ** Salt is already added to the dal at the time of boiling and considering the same water is being used to cook the rice , please be careful while adding salt at that stage.
2) If adding the garam masala towards the end – please make sure to sprinkle all over .
Feel free to leave your comments and suggestions . Enjoy !
Sonal Kalra 🙂