Healthy Khichdi Recipes

Different types of khichdi full of taste and health

1. Rajasthani Millet Khichdi

Ingredients - 2 cup millet, 1/4 cup washed moong dal, 1 cup milk, 1/4 cup butter, 8 cup water, salt as per taste

Method

1. Clean the millet thoroughly and put it in a vessel and sprinkle so much water on it that it becomes wet.
2. Then mix it and cover it. After about two hours, beat it in Imamdasta. For this, first crush the millet, then remove the peel by beating or filtering it.
3. Do this 3-4 times or until it turns white. The same has to be done in the mixie.
4. Soak moong dal for 30 minutes before making it. Keep the water to boil.
5. In a heavy bottomed pan, add ground millet, soaked lentils, salt and add boiled water and keep stirring till it comes to a boil.
6. Then lower the flame and let the khichdi cook while stirring occasionally. When the millet melts and comes to a boil, lower the flame and let the khichdi cook in the milk.
7. Meanwhile add butter and keep stirring. Remove when it thickens.
8. It is eaten by adding ghee to it. In many places it is also eaten with boora and curd.

2. Bikaneri Khichdi

Ingredients - 2 cups wheat, 1/2 cup rice, 1/2 cup washed moong dal, 8 cups water, salt as per taste
Ingredients for Chonk- 1/2 tsp cumin seeds, 4 whole black peppercorns, 2 whole red chillies, 1 bay leaf, 4 cloves, 4 tbsp pure ghee

Method

1. Clean wheat and soak it in water for 4-5 hours and pulses and rice for 30 minutes.
2. Strain the water by putting the soaked wheat in a sieve and grind them coarsely in an Imamdasta or a mixer.
3. Remove the sticky peel that comes out of it by tearing it or filtering it.
4. Now put pulse-rice, crushed wheat, salt, water in the cooker and keep it on high flame to cook and after one whistle, reduce the flame and cook for about 15 minutes.
5. When the pressure is released, open the cooker and stir the khichdi to make it uniform.
6. Prepare the seasoning by heating ghee in a heavy bottom vessel and add khichdi to it.
7. Mix the khichdi well by keeping it on low flame for 10 minutes.
8. Serve with pickle, curd, papad.

3. Punjabi Khichdi

Ingredients- 1 cup rice, 1/2 cup chana dal, 4 cups water, 1 onion, 1 tsp ginger grated, 1 tsp green chili, 2 tbsp tomato, 1 tsp red chili powder, salt to taste

ingredients for seasoning
1 bay leaf, 1 small piece cinnamon, 2 cloves, 4 1 whole black pepper, whole red chili, 1/2 tsp cumin, 4 tbsp ghee

Method

1. Soak gram dal and rice 1/2 hour before 4 hours before adding khichdi.
2. Cut the onion lengthwise. Heat 2 tbsp ghee in a pan and add whole spices.
3. When the spices crackle well, brown the onion lightly and fry it along with ginger, green chillies and tomatoes.
4. Add red chillies, salt, dal-rice and water and cover it.
5. When it starts boiling, lower the flame and let the khichdi cook.
6. When it becomes soft, add the rest of the ghee as well.

4. Kathiawadi Khichdi

Ingredients- 1/2 cup rice, 4 tbsp washed moong dal, 4 tbsp peeled moong dal, 2 tbsp masoor dal, 1/2 cup potato-carrot chopped, 1/4 cup peas, 2 tbsp peanuts, 1/2 tsp Grated ginger, 1 tsp red chili, salt as per taste, 1 tbsp pure ghee, 4 cups water

Method

1. Clean the rice and lentils and soak them for an hour before.
2. Melt ghee in a vessel and fry lentils and rice for khichdi in it.
3. After two minutes add vegetables and spices and add water.
4. When it starts boiling, lower the flame and let the khichdi cook.
5. Stir it well when cooked.
6. After that, heat ghee in a pan, add the ingredients of Chhunk and mix it in the khichdi.