Masoor daal r Khichdi/ Rice and red lentil porridge
Masoor daal r Khichdi/ Rice and red lentil porridge

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, masoor daal r khichdi/ rice and red lentil porridge. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Masoor Dal Khichdi (Red Lentil With Rice). Heat the oil in a cooker, add chopped onion, cardamom green, cardamom brown, cloves, cumin seeds, bay leaf, dry red chilly, cinnamon stick and black pepper, Stir for a minutes. That's when this rice and lentil porridge recipe first cropped up.

Masoor daal r Khichdi/ Rice and red lentil porridge is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Masoor daal r Khichdi/ Rice and red lentil porridge is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook masoor daal r khichdi/ rice and red lentil porridge using 20 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Masoor daal r Khichdi/ Rice and red lentil porridge:
  1. Take 2 cups gobindobhog/basmati rice
  2. Take 2 cups masoor daal
  3. Get 1/ 2 large or small onion thinly sliced
  4. Prepare 1 tablespoon grated ginger
  5. Take 1 1/2 tablespoon grated garlic
  6. Take 3-4 green chilies slit
  7. Take 1 tomato cut into pieces
  8. Make ready 2-3 bay leaves
  9. Get 1 teaspoon whole cumin seeds
  10. Take 2 cups cauliflower florets
  11. Prepare 1 potato diced
  12. Take 1/2 cup sugar snap peas
  13. Prepare 3 tablespoons cooking oil
  14. Prepare 1 teaspoon turmeric powder
  15. Take 1 teaspoon cumin powder
  16. Make ready 1 tablespoon ghee
  17. Make ready To taste Salt
  18. Get 1 teaspoonful of garam masala powder(optional)
  19. Make ready 1 teaspoon red chilli powder
  20. Prepare As needed Hot water

Red lentils or masoor dal is cooked with par boiled rice and warm aromatic spices. The golden pot of khichdi in which rice and lentils cooked together till they loss some of their individualistic character and become one are like that, the true. Masoor dal is a spiced Indian lentil dish that's equal parts flavorful and cozy; serve with rice or naan bread for dipping. Masoor dal translates as "red lentils" in Hindi.

Instructions to make Masoor daal r Khichdi/ Rice and red lentil porridge:
  1. Wash the rice and masoor dal properly and strain the water. Let the rice and daal air-dry.
  2. Now, take a deep bottomed pan and add the oil. Once the oil is hot add the cumin seeds and bay leaf.
  3. As the cumin starts spluttering add the potatoes and cauliflowers and saute them for about 3-4 minutes.
  4. Now add the soaked rice and lentils and saute them.
  5. Saute them till you see the colour of the rice and lentil change.
  6. Add the chopped onions, tomatoes, green chilies, grated ginger and garlic, turmeric powder, chilli powder, garam masala powder, green peas and cumin powder and salt and saute everything together for about 2 minutes. (In case you are using frozen peas as I did which mostly remain blanched, add the peas later)
  7. Now add about 8-10 cups of hot water. Cook the rice covered on medium flame till it starts boiling.
  8. Once it begins to boil, lower the flame and cook the khichuri on mid low flame till all the vegetables and rice are cooked properly. Add more water if necessary. After everything is cooked properly reduce the water to desired consistency. But remember do not make it dry completely as this khichuri should be runny. Add the ghee to the khichuri and turn off the flame.

So a dal doesn't refer to a specific dish, but to actual legumes! There are many types of dal, sometimes spelled daal or dahl. Rinse out and then soak the rice and lentils together for about half an hour. Delicious and healthy, this moong masoor dal recipe comes from the Punjabi region of North India. Dal is the Indian term for dried lentils, pulses, legumes, or beans.

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