Jharkhandi Khichdi
Rice and moong dal khichdi with ghee and cumin. Jharkhand comfort food for rainy days and when unwell.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Moong Dal — 100 g (whole)
- Turmeric Powder — 0.5 tsp (ground)
- salt (optional) (whole)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Toor Dal — 100 g (whole)
- rice — 340 g (ground)
- Ghee — 100 g (whole)
Tempering
- Mustard Oil — 2 tbsp (whole)
- Cumin Seeds — 1 tsp (whole)
Method
- Rinse the rice, toor dal and moong dal together well under running water till the water runs clear, and soak for 10 minutes.
- Heat the mustard oil in a pressure cooker till it smokes lightly, then let it cool slightly.
- Add the cumin seeds and let them crackle, then add turmeric powder and red chilli powder and stir for a few seconds.
- Add the soaked rice and dals to the cooker along with salt, and mix well to coat everything with the tempering.
- Add water in the ratio of about 3 cups water to 1 cup of the rice-dal mix, and stir once.
- Close the lid and pressure cook on medium flame for 3 to 4 whistles, then let the pressure release naturally.
- Open the lid, add the ghee and mix well, mashing lightly to get a soft, semi-dry khichdi consistency, adding a splash of hot water if it looks too thick.
- Garnish with chopped coriander leaves and serve hot with a dollop of ghee on top.
Common questions
- Jharkhandi Khichdi ko English mein kya kehte hain?
- झारखंडी खिचड़ी ko English mein Jharkhandi Khichdi likhte hain.
- Ek plate Jharkhandi Khichdi mein kitni calories hoti hain?
- 770 kcal per plate.
- Kitna time lagta hai?
- 30 min lagta hai — 10 min taiyari, 20 min pakana.