Veggies Mixed Dal Khichdi#Alphabet Challenge

It's in most people minds that khichdi as a meal for the sick people or it is served to kids its bland and tasteless. But now a days, dal khichdi has become very famous and it has got a place in the restaurant menus as well. A simple and healthy dish ideally served for lunch and dinner, super delicious and satisfying meal.

Serves 7
Measurement 1 cup = 150 ml
Ingredients
1 Cup Rice
1 Cup Mixed Dal ( yellow moong, masoor, tur & chana dal)
8 Cups Water
½ Teaspoon Turmeric powder
½ Teaspoon Red Chilly powder
1 Teaspoon Meat Masala
¼ Teaspoon Red Chilly Flakes
Salt to taste
1 Tablespoons Desi Ghee
10 French Beans - chopped
1 Small Potato - diced
1 Carrot - diced
½ Cup Green Peas
8 Florets Cauliflower
1 Medium Onion - chopped
1 Medium Tomato - chopped
1 Teaspoon Ginger Garlic paste
½ Teaspoon Cumin seeds
For The Tadka
2 Tablespoons Desi Ghee
1 Teaspoon Mustard seeds
2 - 3 Button Red Chillies
¼ Teaspoon Asafoetida
¼ Teaspoon Red Chilly powder
Method
Wash & soak dal for around 30 minutes to an hour. After the soaking time add it to large pressure cooker along with washed rice. Add 5 cups water and salt to taste. Cook it for 2 whistles on high flame. Let the cooker cool.

In a large kadai /pot heat desi ghee, add cumin seeds when they splutter add the chopped onions sauté till it turns translucent. 

Add the ginger garlic pate and sauté for a minute. Add all the veggies and tomato fry on high flame for a minute.

Then add all the dry spices and salt to taste for the veggies. Fry for a minute or two. Now add 2 cups water and bring this to a boil. Then reduce the flame, cover and cook till the veggies are nearly done. 

Now add the cooked rice dal and and a another cup of hot water, give it a good mix. Taste for salt add if necessary, cover and cook for 2 - 3 minutes stirring in between or else it will burn at the bottom. Switch off the flame.
For The Tadka

Heat ghee in a tadka pan, add mustard seeds when they splutter add the button red chillies and give it a stir, add asafoetida and switch off the flame. Then add the red chilly powder and pour this over the khichdi . Cover it let is rest for 2 - 3 minutes.

Stir and serve garnished with coriander leaves. Enjoy with this raita and papad. 

Labels: Alphabet Challenge, Khichdi, Lentils, Rice, Mixed Veggies, Healthy, Main course, Indian, Gluten Free Jolene’s Recipe Journal: Vanilla Mug Cake 

Culinary Cam: Teriyaki Sauce-Swabbed Venison Burgers on Seeded Sourdough Buns  

Sneha’s Recipe: Veggies Mixed Dal Khichdi 

Karen’s Kitchen Stories: No Churn Vietnamese Coffee Ice Cream 

Blogghetti: Homemade Vanilla Latte 

 Mayuri’s Jikoni: Vegetable Cutlets

A Day in the Life on the Farm: Vietnamese Chicken Stirfry

A Messy Kitchen: Tropical Vols Au Vents 

 Food Lust People Love: Spicy Vinegar Braised Chicken

Magical Ingredients: Val Dal Veggie Paratha

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet & Spicy Balsamic Vinegar Deviled Eggs

Sabudana & Potato Khichdi#SundayFunday

This make a fantastic filling brunch, we had this on lazy day. This is a different from the normal sabudana khichdi that is normally made. In this I have added potato to make a filling meal. Do try this different recipe! 

Ingredients
2 Medium Size Potatoes - cut into small cubes
1 Cup Sabudana
1 Cup Roasted Peanuts - coarsely ground
A Juice of One Big Lime
A Sprig Curry leaves
1 Long Green Chilly - slit
1 Teaspoon Grated Ginger
¼ Teaspoon Black Pepper powder
3 Long Green Chillies - grind to coarse paste
1 Tablespoon Sugar or as per your taste
¾ Teaspoon Sendav Namak or taste
4 Tablespoons Desi Ghee
1 Tablespoon Oil

Method

Wash sabudana lightly and soak in water. The water should to the level of the sabudana. Leave covered for minimum 4 hours or overnight. 
Next morning transfer them to a sieve/colander with small holes. Let excess water drain off. Keep covered (so top layer doesn't dry up). Then fork lightly.

Add sugar, salt and lemon juice and ground chillies to sabudana and mix it well, but gently with a fork.

In a large pan / kadai, heat oil and ghee, add cumin seed, as it browns, add crushed pepper and immediately put potato cubes. Coat potatoes well. Add salt needed for potatoes, Stir well. Cook on high flame for 2 minutes, cover and cook on sim for about 4-5 minutes. Potatoes should be cooked 90%, and retain shape (check by inserting a flat spoon/knife, it should cut through easily).
Now add ginger to potatoes. Mix lightly and cook for 2 minutes.

Push the potato mix to the edge and make a well in the middle. Add pounded peanuts in the well and sauté for a minute.

Add sabudana mix, curry leaves and slit chillies (reserve a few of both to add for final garnish). Slowly, mix everything well.
Cook on high flame for 2 minutes, lower to sim and cook covered for 10 minutes stirring in between so that it does not burn at the bottom of the pan and slowly separating lumps, if any.  

Once all the moisture dries up, leaving the sabudana separated and it should be puffed and transparent by now.
Give it one final stir. 

Transfer to a serving dish and garnish with coriander leaves and reserved curry leaves and chillies. 

Serve with fresh, firm yogurt.

Labels: Khichdi, Sabudana, Breakfast, Brunch, Sunday Funday, Maharastrian Cuisine, Vrat

For Sunday Funday we are sharing Thanksgiving Breakfast Recipes.   

• Mayuri’s Jikoni: Bread Egg Kottu 
• A Day in the Life on the Farm: Chocolate Banana Cranberry Smoothie 
• Amy’s Cooking Adventures: Donut Hole Turkeys 
• Cook with Renu: Open-Faced Celery Avocado Sandwich
• Palatable Pastime : Pork Cracklin’ Breakfast Scramble 
• Sneha’s Recipe: Sabudana & Potato Khichdi   

Bisi Bele Bath#Improv

Bisi Bele Bath or Bisi Bele Huliyanna is a dish meal which is flavorsome, spicy and slightly tangy complete meal made with lentils, rice, mixed vegetables and a super aromatic spice powder. This is a famous Karnataka cuisine dish. It's actually a masala khichdi with lots of veggies. The term “Bisi bele bath” translates to “Hot Lentil Rice Dish”. “Bisi” is a Kannada word meaning “Hot”, “Bele” translates to “Lentils” and “Bath” is a word that denotes a “Soupy Rice".

Bisi Bele Bath is so popular that you get it so easily in the South Indian restaurants in Bangalore.  To make this dish I have used readymade Bisi Bele Bath masala, which is readily available in any store. I am sharing the quick and delicious way to prepare this dish/ a pressure cooker version. 

Serve 5 as a complete meal
Ingredients
1 Cup Short Grain Rice(- washed)
1/3 Cup Tur Dal
1 Medium Onion - chopped
1 Teaspoon Finely Chopped Ginger
1 Large Tomato - chopped
8 - 10 Beans - cut into big bits
½ Cup Green Peas - I used frozen
½ Cup Cauliflower Florets - I used frozen
½ Cup Pumpkin - cut into medium cubes
½ Cup Carrot - cut into medium cubes
2 Small Potato - cut into medium cubes
½ Cup Diced Capsicum - I used Red , Yellow and Green - you can use any one color
½ Cup Tamarind Juice
1½ Tablespoons Level Bisi Bele Bath Powder
¼ Teaspoon + ½ Teaspoon Salt or to taste
For The Tadka
½ Cup Oil
1½ Teaspoon Mustard Seeds
¼ Teaspoon Asafoetida
2 Sprig Curry Leaves
¼ Cup Cashewnuts or Raw Peanuts - I used Cashewnuts
2 Dried Red Chillies

Method
For Cooking The Veggies

In a pressure cooker add the all the veggies, beans, pumpkin, potato , carrot ( since I used frozen cauliflower and peas I did not add to the cooker. If you are using fresh then add this to the cooker). Add ¼ teaspoon salt and ½ cup water. Take one whistle on high flame. Let the cooker cool completely. Strain the stock & veggies. Keep them aside separately.

In the same cooker add the rice and lentils, with ½ teaspoon salt. Measure the stock from the veggies. Add total 5 cups water. Keep it on medium high flame and take 5 whistles. The rice and lentils should be mushy, then you do not need to mash them.

In a big kadai/ pot heat oil, add the mustard seeds, when they splutter add the asafoetida, curry leaves , dried red chillies and cashewnuts sauté for a minute or till the cashewnuts turn golden. Remove ½ of the tadka and keep aside for garnish ( this is optional).
Now add the capsicum, peas and cauliflower, saute for a minute or two. Then add all the cooked veggies, the bisi bele bath powder and saute till it releases an aroma, say for 2 minutes on medium low flame. 

Add the tamarind water and cooked rice dal mix. Give it a good mix, add more hot water if necessary to make it a soupy dish. Let this simmer for 4-5 minutes so that the flavors infuse on very low flame, covered with a lid. Taste for salt,  add accordingly.  After 4 -5 minutes switch off the flame. 

Serve garnished with the remaining tadka this hot. As this cools the rice and dal will absorb most of the stock and will thicken. 

We enjoyed this hot with fried rice papad or falafel. pickle and raita. Bisi bele bath is a delicious complete and healthy meal. My guest enjoyed this meal. Do try this recipe, you will definitely fall in love with it.

Labels : Khichdi, Karnataka, Rice, Lentils, Mixed Veggies, Pumpkin, Complete Meal, Healthy, Vegan, Gluten free, Main course, Tur Dal, Pressure Cooker, Improv Cooking Challenge

Improv Cooking Challenge

Squash & Rice

Bisi Bele Bath by Sneha's Recipes
Butternut Squash Methi Pulao by Magical Ingredients
Butternut Squash Rice Pudding by A Day in the Life on the Farm
Butternut Squash and Wild Rice Pilaf by Palatable Pastime

Split Green Moong Khichdi /Chilkewali Moong Dal Khichdi#SundayFunday

This Khichdi is delicious, full of proteins, nutritious, satisfying, nourishing and most of all it's a complete one pot meal.

Ingredients 
¾ Cup Split Green Moong/Chilkewali Moong Dal
1¼ Cup Rice
1 Small Onion - chopped
½ Teaspoon Ginger Paste
½ Teaspoon Chopped Garlic
1½ Teaspoon Cumin Seeds
½ Teaspoon Asafoetida
2" Cinnamon Stick
8-10 Whole Black Peppercorns
¼ Teaspoon Turmeric Powder
Salt To Taste
1 Tablespoon Desi Ghee Or Oil
4½ Cups Water

Method

Wash and soak rice and dal in 2 cups of water for 20 -30 minutes. Wash gently so that the skin from the dal doesn't come off, 2 - 3 times is more than enough. Measure the water because we are going to use the same water to make the khichdi.

In a pan, heat ghee or oil ( I used desi ghee). Add cumin seeds when they, sizzle, add asafoetida, cinnamon and peppercorns, sauté for a second then add the onions. Cook just till onions are translucent. 

Add ginger, garlic, salt and turmeric, sauté for a minute or two.

Add 2½ cups water and bring it to a boil.

Add the soaked rice, dal and the water in which it was soaked in, stir well but carefully, taking care that the grains of rice do not break. Bring this to a rolling boil.

Mix again lightly, cover and cook on low flame for 10-12 minutes or this the rice and dal are fully cooked.
If all the water has been absorbed, the khichdi is done. Give it a light stir so that the dal is rice is mixed well. Cover and cook for a 2 -3 minutes. Switch off the flame and let is sit for another 3 to 5 minute. Before serving, lightly fork to separate the grains.

Serve piping hot topped with desi ghee, yogurt, a fried chilly, chopped onion, a slice of lemon and garlic chutney. 
Labels: Rice, Split Green Moong, Khichdi, Healthy, Main course, Gluten free, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our theme for Sunday Funday: " Rice".

Crawfish Fried Rice from Food Lust People Love
Insalata da Riso from Italian Rice Salad from Pandemonium Noshery
Instant Pot Chicken and Rice from A Day in the Life on the Farm
Palak Rice from Mayuri’s Jikoni
Pork Stir Fry Skillet from Amy’s Cooking Adventures
Quick Shrimp Fried Rice with Peas and Carrots from Karen’s Kitchen Stories
Spanish Rice from Palatable Pastime
Split Green Moong Khichdi /Chilkewali Moong Dal Khichdi from Sneha’s Recipe

Potato & Dal Khichdi - Pressure Cooker

Khichdi, is a dish in made of rice, lentils and sometimes we add veggies whatever available at home. Most people think that khichdi as bland, tasteless and as food for babies or the sick. A well made khichdi is delicious, full of protiens, satisfying, nourishing, and most of all it's a complete one pot meal . Not much of pots and pan to wash. Make this in a pressure cooker, it cooks in a jiffy and yet tasty. 

This is also perfect to make when you are tired or want to russel up something healthy and quick then this recipe is for you.  My mother used to make this very often during monsoon, when it's a rainy day, no fish or meat at home and we relished this steaming hot.

Serves 2

Measurement - 250 Ml Cup 
Ingredients
1 Cup Rice - you can use any rice, long or short grain rice
1/3 Cup Masoor dal - or of your choice
1 Veg Stocks cube
1 Large Potato - cubed
½ Teaspoon Turmeric powder
½ Teaspoon Garam masala powder
Himalayan Pink Salt to taste
1 Teaspoon Sugar
A Sprig Curry Leaves
1 Medium Onion - thinly sliced
2 Green chillies - slit
2 -3 Tablespoons Oil

2½  Cups Hot Water

Method

Wash the dal, rice and keep aside.

In a pressure cooker heat the oil and fry the potato cubes on high flame till the start to get brown.

 Add the, curry leaves sliced onions & chillies

fry till the onions start to brown, add the soup cube and mix well

Add the dry powders, salt to taste (be careful soup cube contains salt), sugar, mix all well, 

Add the  rice &  dal and fry  for just a minutes taking care not break the rice.

 Add 21/2 cups hot water cover with lid & pressure cook on medium high flame for 2 whistles. Switch off the flame and let the steam settle/slightly cool down.

Open  the cooker and give it a light stir with fork. 

Serve piping hot with pickle, papad & raita 

Cucumber Tomato Raita

Ingredients

1 Cup Chilled Thick Yogurt - whisked

1 Cucumber  - diced

1 Medium Tomato - diced

Himalayan Salt to taste

½ Teaspoon Sugar

A Dash of  Pepper powder - optional

Method

Just mix all ingredients together and raita is ready.  Serve garnished with mint leaves. 

Enjoy with Potato & Dal Khichdi !!

Labels : Potato,  Masoor Dal,  Rice,  Khichdi, One Pot Meal, Pressure Cooker, Raita, Salads, Multi Cooker Monday, Vegan , Gluten Free, Healthy, Main Course, Serves Two

Multicooker Monday August 2020:
Here are other recipes using Small Kitchen Appliances

• Crockpot Lo Mein from Veggies First Then Dessert
• Cheesy Chicken Chili - Instant Pot from Food Lust People Love
• Instant Pot Minestrone Soup from Making Miracles
• Potato & Dal Khichdi - Pressure Cooker from Sneha's Recipe
• Slow Cooker Lechon Asado from Palatable Pastime
• Toaster Oven Roasted Salted Almonds from Sid's Sea Palm Cooking
• Zucchini Chips from A Day in the Life on the Farm

Khichdi with Masoor Dal (Lentils)

February 26, 2014

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A nutritious and tasty Khichdi with masoor dal and rice.

Ingredients

Rice                                   1 cup
Masoor dal                      1/2 cup
Cloves                                4
Cinnamon                        1 inch stick
Cardamom                       2
Cumin seeds                    1 teaspoon
Onion                                2 finely sliced
Tomatoes                         2 chopped
Green chilly                    1 slit
Coriander leaves            1 + 1 tablespoon
salt to taste
Ghee/Oil                          2 tablespoons
Curry leaves                    1 sprig
Hot water                         3 cups
Turmeric powder           1/4 teaspoon

Method

Wash rice and dal, keep it aside to soak for half an hour,
In a vessel add ghee/oil, fry the cumin, onions, cloves, cinnamon and cardamom.
When onions are golden add slit green chilly, curry leaves and a part of the coriander leaves.
Keep the remaining coriander leaves for garnishing.
Add chopped tomatoes, turmeric and salt.
Add the drained rice and dal. Fry for few minutes.
Add 3 cups of hot water, Bring it to a rolling boil. Cover and cook it for 8 to 10 minutes on low flame till the rice is done. Garnish with chopped coriander leaves. Serve hot with a little ghee and salad.

Sending this to Mireille's, challenge cooking with seeds and linking it to Priya.

Labels:Rice, Lentils, Healthy, Main course, Vegan, Khichdi, Cooking with seeds