খিচুরি রেসিপি ইংরেজি তে লাগবে
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Khichuri recipe Dal Khichdi Moong Dal Khichuri with detailed photo and video recipe. A healthy and comfort food recipe made with a combination of rice and mung dal. Across India, khichdi recipes are prepared for different reasons and occasions, but the basic ingredients and combinations remain the same. Usually, it has all the spices and flavors and is served without any side dish, but it tastes great when eaten with pickles or creamy yogurt.
Explanation:
খিচুরি রেসিপি ইংরেজি তে লাগবে
There are numerous ways in which you can make a simple and easy lentil-based khichuri recipe. Every variation of the way the lentil and rice combination is used is easy. Moreover, the dal substitute also acquires a unique and comforting taste. However, the most popular and commonly used dal is mung bean and this post is dedicated to it. There's a reason it's popular. Mung beans do not cause stomach gas like other pulses. On the other hand, it increases appetite and is therefore usually served in case of stomach problems or indigestion. I make this for my husband's lunch box because it's so easy to prepare in one pot. I load my Instant Pot with all the ingredients and set the timer for morning cooking. It's really simple and easy with an instant pressure cooker. Also, some additional tips, suggestions, and variations on the Moong Dal Khichuri recipe. Firstly, I would recommend following a 1:1 ratio of rice and mung dal for this recipe. Personally, I believe this ratio is ideal from a taste point of view, the right balance of flavors, and also from a health point of view. Secondly, I cooked the rice and mung dal in the cooker, but you can prepare it in the Instant Pot. You can mix all the vegetables, and spices in it without any extra cooking utensils. Finally, you can follow the same process and use other pulses like tur dal, chick dal, and lentils. Reduce the ratio of pulses and suggest a ratio of rice to pulses of 2:1.
content
For Pressure Cooker:
▢½ cup rice
▢½ cup moong dal
▢1 tsp ghee
▢¼ teaspoon turmeric
▢½ tsp salt
▢3¼ cups of water
Other Materials:
▢2 tablespoon ghee
▢1 tsp cumin seeds
▢1 bay leaf
▢Pinch playing
▢1 onion, finely chopped
▢1 teaspoon ginger garlic paste
▢1 tomato, finely chopped
▢¼ teaspoon turmeric
▢1 teaspoon chili powder
▢½ teaspoon garam masala
▢½ tsp salt
▢1 cup of water
▢2 tablespoons coriander leaves, finely chopped
instructions
- First, in a large bowl, soak ½ cup rice, and ½ cup moong dal for 10 minutes.
- Heat 1 tsp ghee in a cooker and add soaked dal and rice.
- Saute for 2 minutes or until the lentils become fragrant.
- Now add ¼ tsp turmeric, ½ tsp salt, and 3¼ cups water. Mix well.
- Cover and pressure cook for 5 minutes.
- Heat 2 tbsp ghee in a large pan. Add 1 tsp cumin seeds, 1 bay leaf, and a pinch of asafoetida.
- Fry on low flame until the spices become fragrant.
- Now add 1 onion, and 1 tsp ginger garlic paste and stir well.
- Also, add 1 tomato and stir until the tomatoes are soft.
- Add ¼ tsp turmeric, 1 tsp chili powder, ½ tsp garam masala, and ½ tsp salt on low flame.
- Fry for 2 minutes or until the spices are fragrant.
- Now add cooked rice and dal.
- Also, add 1 cup of water and more as required. Mix well.
- Cover and simmer for 5 minutes or until the flavor is well absorbed.
- Finally, add 2 tbsp of coriander leaves and enjoy Dal Khichdi with pickle and curd.
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