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
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.