Urad Dal Khichdi
Black Urad Dal ki Khichdi is a one pot meal made on Hindu festival of Makar Sankranti using black urad (dhuli urad chilka dal), rice, ginger and spices. This dish is gluten free and easily made vegan (skip ghee).
Ingredients
- 1 cup urad dal chilka split black urad lentils
- ⅔ cup rice
- 4 tablespoon ghee
- 2 small black cardamom
- ¼ teaspoon hing
- 1 teaspoon cumin seeds
- 4 cloves
- 1 large bay leaf
- 2 inch ginger julienne
- 1.25 teaspoon salt adjust to taste
- ½ teaspoon black pepper fresh ground
- 3-5 cups water adjust according to desired consistency
- Chopped cilantro to garnish
Instructions
- Start by washing both urad lentils and rice 3-4 times under running water. Soak the lentils and rice for at least 20 minutes in room temperature water. I soak it for as long as I can up to an hour is good!) If I am making khichdi for lunchtime, I soak it around breakfast time.
- In a wide heavy bottom pot or iron kadai, melt the ghee over medium heat. Temper the ghee with hing, whole spices and ginger. Saute for a few second until fragrant taking care not to burn.
- Add the soaked lentils and rice (without water). Toast with the ghee and spices for a minutes or so. At this point you could add a bit of turmeric powder if you wish.
- Add 3 cups of water to begin with. The water level should be roughly 1.5 inch above the surface of rice and lentils. Add fresh crushed black pepper and salt. Taste. Pro Tip :- The water should taste sharp salty right now for a well seasoned khichdi.
- Bring to a boil. Then, set the stove to low and let the khichdi cook for about 25 to 40 minutes or until the lentils are soft. You will need to check from time to time, stir and adjust the water quantity (use hot water) as needed. Make sure nothing is sticking to the bottom of pot. Note :- The consistency of khichdi depends on personal preferences. I like a semi thick consistency of this khichdi. Many people (including my mom) like a fluffy (khili hui khichdi). Adjust the consistency as desired by adding water. Alternatively, you could cook the khichdi in a pressure cooker for 3-4 whistles.
- Once the khichdi is cooked, It would have a velvety porridge like consistency. Mix in the chopped cilantro and serve with a dollop of ghee. Pro Tip :- You could make an easy tempering (tadka) for topping this delicious khichdi. Simply crackle 1 teaspoon cumin seeds and 2-3 dried red chillies in 2-3 tablespoon ghee.
Notes
Nutrition facts mentioned in the recipe are an estimation only.
Serving Khichdi
A main course khichdi meal calls for all sorts of sides namely fresh radishes, ghee, a bowl of plain yogurt and a spicy pickle(like this). You could serve side dishes like dahi baigan or bharta on the side too. Enjoy!
Some Tips
- Use recently purchased urad dal.Lentils lying around for more than 3-4 months have harder skins and the taste is along bland.
- Fresh ginger is one of the key flavors in this khicdhi, use less quantity if you dont like its however dont skip it.
- Stirring the khichdi while it cooks makes it creamier since the starches in lentils and rice are released.
- Dont skimp on ghee.
- Substitutes
- If you cannot find dhuli urad dal, use green moong dal (split/whole) or chana dal(bengal gram lentils). You could also use black lentils found in American grocery stores.
- There is no substitute for black cardamom. You can add few adds of green cardamom, however its taste and aroma is sweeter than the woody black cardamom.
- Use any plant based/vegan cooking oil instead of ghee for a vegan version.
- You could use brown rice instead of white rice.
Nutrition
Calories: 324kcalCarbohydrates: 41gProtein: 12gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 31mgSodium: 594mgPotassium: 61mgFiber: 9gSugar: 0.1gVitamin A: 10IUVitamin C: 2mgCalcium: 46mgIron: 4mg
Tried this recipe?Let us know how it was!