Thursday, January 22, 2015

Chana Dal Ke Khichdi

Khichdi is basically a one pot meal which is made with a mixture of rice and lentils. Some times it is also prepared with a mix of more than one lentil and at times vegetables are also added. Usually Khichdi is of medium to thin consistency, served along with a dollop of desi ghee (clarified butter) and is considered as comfort food.

Chana Dal Ke Khichdi is a simple khichdi.... as the name suggests its made with Rice and Chana Dal (Split Bengal Gram),  Unlike most Indian khichdi, Chana dal ke Khichdi is dry and more or less like a pulav.
There are a couple of ways of preparing this khichdi,the recipe which I am about to share is from my MIL's kitchen. It made with very basic ingredients but its still very aromatic and flavorful as she uses whole Indian spices.


Chana dal  - 1/2 cup
Basmati Rice - 3/4th cup
Onion, finely chopped - 1 medium
Ginger, chopped - 1inch piece
Green chilies, chopped - 2-3
Garam Masala Powder - 1/2 teaspoon
Salt to taste
Oil - 3 tablespoon

Whole spices

Cumin Seeds (Jeera) - 1 teaspoon
Green cardamom - 2 pcs
Cloves - 4-5 pcs
Cinnamon stick - 2 inch piece
Black peppercorns - 10-12
Bayleaf - 1
Whole dry chili,broken - 1


Pick clean wash and soak chana dal for 2-3 hours. Pick, clean, wash and soak rice for half an hour.

Heat oil in a pressure cooker, add all the whole spices and fry until they start to release their aroma.
Add the chopped onions and fry until they start turning brown.

Add around one and half cup of water along with salt and let it come to a boil. Add soaked chana dal, close the lid of the pressure cooker, place the whistle and let it cook until 3 whistle. Turn off the gas, let all the steam escape before you open the pressure cooker.

This is how the cooked chana dal should look once its cooked, and will have some extra water left. (its almost done and should not be mushy)

Place the pressure cooker on the gas stove, add around one and a half cup of hot water to the cooked chana dal, let it come to a boil and add the soaked rice mix well and let it cook (We will now be cooking the rice along with dal in open cooker and we need not close the lid and place the whistle)   At this stage check and adjust the seasoning accordingly.

Once the rice is cooked almost 60% add the garam masala along with chopped ginger and green chilies, mix very carefully so that the grains of rice don't break. Put the lid of the pressure cooker without the whistle and cook until done. (this would take another 4-5 minutes). Turn off the flame and let the pressure cooker be closed until you are ready to serve. 

Open the pressure cooker, fluff up the khichdi and its ready to serve.

Enjoy garma garam Chana Dal Ke Khichdi along with a dollop of desi ghee, some yogurt and chutney or achar of your choice.

Don't forget to check out some of the Chutney and Raita recipes on the blog which you could serve along with this Khichdi.


Its very important to soak the Chana dal at least 2-3 hours before cooking, this saves on the cooking time. 

I usually soak rice just before start cooking, as the time required for chopping and cooking the chana dal is enough for the rice to get soaked well.

This Khichdi is made in two phases, reason being that chana dal requires more time to cook than rice, if we put them together and cook there are chances that the chana dal will be under cooked or the rice will become too mushy.  

While cooking the rice and chanadal together for the final khichdi I have not pressure cooked, but however if you want just add the ginger, green chilies and the garam masala once it comes to a boil,close the lid place the whistle and cook until 2 whistle. Turn off the flame and let the steam escape completely before you open the pressure cooker. 

Tuesday, January 20, 2015

Lahsun ke Teekhi Chutney

Lahsun ke Teekhi Chutney
"Lahsun ke Teekhi Chutney" is a very simple and easy chutney prepared with fresh garlic and dry red chilies and tomatoes.


Garlic, cloves - 18 - 20
Dry red chilies - 8-10 (Adjust according to taste)
Tomato, - 1 medium
Salt to taste.
Fenugreek seeds - 1/2 teaspoon
Mustard seeds - 1/2 teaspoon
Oil - 2 tablespoon


Soak dry red chilies in lukewarm water for at least 15 - 20 minutes, peal garlic and keep aside. Chop tomatoes roughly. Make a smooth paste of soaked red chilies, chopped tomato and garlic along with salt in a chutney grinder. To this paste add 1 teaspoon of Kashmiri chili powder and keep aside.

Heat oil in a frying pan, add fenugreek seeds and mustard seeds, once the mustard seeds start cracking add the chillie garlic pate.

Fry until most of the moisture has dried up and the chutney starts to come together and oil starts appearing on the sides.

Transfer into a clean dry jar or bowl. Serve along with parathas, dal chawal, khichdi etc.


I have used red chilies which were quite hot but you can adjust according to taste.

Garlic has a very pungent taste and smell which is not much preferred by my hubby so I add a tomato to balance the pungent flavor of garlic. However you could omit the tomato for a more pungent taste.

Please be careful while adding saltas we are going to cook the chutney and this will change the consistency and concentration of salt too.

This chutney can be stored in the refrigerator and for 8 to 10 days .

Monday, January 12, 2015

Urad Dal ki Khichdi

Khichdi is a comfort food and which is prepared with a mix of Rice and Lentils and is considered to be comfort food. Urad Dal ki Khichdi is a very simple Khichdi which is prepared with Urad dal (Split black gram) and Rice and is seasoned with fresh ginger and green chilies.

Urad Dal ki Khichdi
Khichdi is truly a comfort food and my Mom makes it every Saturday.... I have no idea but its kind of a tradition, now I too follow the same and make Khichdi on Saturday's and as usual Hubby dear never misses a chance to pull my leg for this.... There is a common saying in Hindi "Khichdi ke hain char yaar.....dahi, papad, ghee achar" and thats how its served at our home. {English Translation - Khichdi has four friends,Dahi (yogurt), Papad (Poppadoms) Ghee (clarified butter) and Achar (pickles)}

 Urad Dal ki Khichdi is specially prepared by my Mom on the day of Makar Sankranti also known as "Khichdi" in Uttar Pradesh and parts of Bihar. Makar Sankranti is a a Harvest Festival celebrated across India with diverse rituals and customs of which some of the common ones are kite flying and serving sweets made with Til and Gud.

Here is the simple recipe for "Urad Dal Ki Khichdi"


Urad Dal (chilke wali) / Split black gram -  1/2 cup
Rice - 1/2 cups
Ginger, grated - 1 tablespoon
Green chilies 2-3 (adjust according to taste)
Jeera (cumin seeds) - 1 teaspoon
Cloves - 4-5 pieces
Hing (Asafetida) - a pinch
Oil - 2 tablespoon
Salt to taste

Tempering (optional)

Jeera - 1/2 teaspoon
Dry whole red chilies - 2
Ghee / Oil - 1 tablespoon


Pick,wash and soak rice and urad dal for  at least 30-45 minutes. Chop green chilies and grate ginger and keep aside.

Heat 2 tablespoon of oil in a pressure cooker, add jeera, cloves and asafetida, once the spices start releasing the aroma add grated ginger and green chilies, mix well and fry for 2 minutes.

Add 2 1/2 cups of water along with salt and bring it to a boil, add the soaked urad dal and rice, mix well let it come to a boil. Close the lid of the pressure cooker and let it cook until 3 whistles (this may vary from brand to brand but if soaked well then the khichdi should be done in 3 whistles)

Once you hear the third whistle of the pressure cooker, turn off the heat. Let all the steam escape and then carefully open the lid of the pressure cooker.

Enjoy garma garam khichdi along with a dollop of ghee.

Tempering (Optional)

Heat ghee is a small frying pan, add the red chilies along with jeera, once the jeera starts cracking and starts releasing its aroma, turn off the flame and pour it over the khichdi.


I have not used tempering after the khichdi is prepared but if you want to add then do read the method mentioned above.

Saturday, January 10, 2015

Til Ke Ladoo

Til Ke Laddo is a very popular winter specialty prepared from Til (sesame) and Gur (Jaggery). It is one of the most simple and easy Indian desserts made with roasted sesame seeds and caramelized jaggery A traditional sweet which is served on the ocassion of Makar Sankranti.

"Til Ke Ladoo"
Makar Sankranti is a n Indian festival which marks the onset of  harvest season and is celebrated across India with with diverse rituals and customs. Kite flying and have sweets made form Til or sesame are a part of the many customs.

Here is a simple recipe to make til ke Ladoo.


Til (white sesame) - 1 cup
Jaggery - 1 cup
Ghee - 2 tablespoon  + extra for greasing the plate.
Water - 1/4th cup


Grease a plate with some ghee and keep aside. Break Jaggery into small pieces.

Dry roast til in a frying pan on medium heat, until it starts releasing a nutty aroma and turnsgolden brown. Remove from heat, transfer into a bowl and keep aside.

Heat water in the same pan, once it comes to a boil add the broken jaggery and mix well. Let it simmer on medium heat until it starts caramalizing.

Add ghee followed by roasted til. Mix well ensuring that the jaggery and til are well combined.

Turn off the heat, and transfer the til and jaggery mixture immideately into the greased plate. allow it to cool for 5-7 minutes, take about 1 tablespoon of the mixture and roll in between your palm to form ladoos while the mixture is still warm.

Makes around 16 -18 ladoos.
Store them in air tight container and enjoy.


Thursday, January 8, 2015

Sookhi Moong ke Dal

"Sookhi Moong ke Dal" is a very simple yet flavorful preparation of Moong Dal. It is mildly spicy and goes well with chapati or paratha.

Dal for me had always been tariwali (soupy) with "chaunk"(chaunk is a Hindi word which means tempering) served along with rice or chapati until I had this for the first time at my Hubby's place. At my Mom's place once in a while we used to have Sookhi Urad ke dal and it was well spiced, but this to my surprise looked very bland and pale. I had no option but to have it, since it was served along with paratha and achar I said to myself "koi nahi achar toh hai, kha lenge" (no worries this is pickle, so will have it) but believe me the first bite was just awesome, perfectly cooked dal with the right amount of spices, I actually had it without achar.

This is my MIL's recipe, its made without turmeric or red chili powder which is a common ingredient in  most Dal's. She prefers to make it in the Kadhai with just enough water to enable the dal to cook through and is spiced with green chillies, ginger, garlic and a bit of garam masala.


Dhuli Moong Dal - 1 cup
Onion - 1 medium
Garlic - 2 cloves (Fat ones)
Ginger - 1 inch piece
Green chilies - 2-3 (According to taste)
Jeera - 1 teaspoon
Black peppercorns - 5-6
Cloves - 2-3
Garam masala powder - 1/2 teaspoon
Oil - 2 tablespoon
Salt to taste
Hot water - 2 cups


Pick, clean, wash and soak moong dal for 30-45 minutes.

Finely chop the onions, garlic, ginger and green chillies.

Heat oil in a kadhai, add jeera, black peppercorns and cloves, once the spices start releasing there aroma add the chopped onion, mix well and fry until they turn translucent.

Once the onions turn translucent add the chopped, garlic, ginger and green chillies, mix well and fry until they start to turn slightly brown.

Add 2 cups of  hot water and let it come to a boil, once the water comes to a roaring boil add the drained moong dal. Mix well, continue cooking on high flame.

Once the dal comes to a boil, reduce flame, add garam masala powder, mix well cover and cook on low flame until all the water has dried up and the Dal has cooked through.

Serve hot along with garma garam ghee wali chapati or paratha and achar.


Its very important that the dal is soaked well as we are cooking in a kadhai, if the dal is not soaked well then it will take a longer time to cook or might even turn out to be under cooked.
To check if the dal is well soaked, just place a dal between your thumb and index finger and press with your nail if it breaks without extra effort that means the dal is ready to be cooked.
Secondly, water should be just enough so that the dal cooks well and what works best for me is 1:2 ratio, 1 part dal and 2 parts water. I prefer adding hot water as it reduces the cooking time.
Usually we make this using the open pot method in a kadhai, but at times when I'm in a hurry I do make it in a pressure cooker it gets ready in just 2 whistles. But be careful, let all the steam escape before you open the lid of the pressure cooker.
This serves as a great option for packed lunch for office and school.
I usually make extra dal and use the leftover as a stuffing for paratha, or make a salad by adding some chopped tomatoes, onions,fresh green coriander and lime juice, have it as it is or use it as a stuffing for grilled sandwiches .
However you have it fresh or leftover....I'm sure you will love it and this will be a regular at your home as it is ours :)