Pakistani Khichdi Recipe
Today I am making a Pakistani Khichdi Recipe. Khichdi could be rice and lentil. It is made in both Pakistan and India and is eaten very fondly. It is a healthy recipe.
When someone is sick, my mother makes a vegetable Khichdi. So tasty and one pot recipe. You can use any sort of lentils for Khichdi. I used masoor and moong daal.
Servings 15
Ingredients
- 2 cups white basmati rice
- lentils , I used half-half moong and masoor lentils
- Turmeric 1/2 tsp
- 1 tsp chili powder
- 1 tsp coriander powder
- 2 tbsp ghee or butter
- 2 bay leaves
- 1 big stick of cinnamon
- 1 tsp cumin seeds
- 1 onion , sliced
- 2 tsp salt , or to taste
- 1 tsp coarsely ground black pepper , or to taste
- yogurt and butter , to serve
Instructions
- Wash and soak the rice and lentils in the same bowl for at least 20 minutes. Drain before using
- In an instant presser cooker add ghee 2 tbsp and add sliced onion, Once the onions are soft, add all spices powder and add a stick of cinnamon or add cumin seeds, bay leaves, chopped tomato, and green chili.
- Mix well and saute for 2 to 3 min.
- Now add the drained rice, lentils, spices, and 4 cups of water.
- Once the Khichdi soaks all water desired consistency, turn the heat down cover, and steam for 5-10 minutes.
- Serve with mango pickle or salad