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Pakistani
Khichdi - A Simple Pakistani Dal Khichdi
55 min total15 prep40 cook3 servings
ClassicVegetarianContains dairy
Khichdi - A Simple Pakistani Dal Khichdi is a Pakistani recipe adapted from Fatima Cooks. Wash and soak the rice and lentils in the same bowl for at least 30 minutes. Drain before using.
Ingredients
pantry
- 0.5 cupwhite basmati rice
- 0.5 cuplentils, any kind (i used half half moong and masoor lentils)
- 2bay leaves
- 1big chunk whole cinnamon
- 1 tspcumin seeds
- 2 tspsalt (or to taste)
dairy
- 2 tbspghee or butter
- 1yogurt and butter (to serve)
produce
- 1 mediumsized onion (sliced)
- 1.5 tspcoarsely ground black pepper (or to taste)
Steps
- Wash and soak the rice and lentils in the same bowl for at least 30 minutes. Drain before using.
- Heat the ghee/butter in a pot and fry the onions, cinnamon, cumin seeds and bay leaf on medium heat and till the onions are soft and translucent.
- We don't want to brown them too much.
- Once the onions are soft, add the drained rice, lentils, spices and 4 cups of water.
- Bring to a boil and then cook on high till most of the water dries up and the Khichdi is at a consistency you like.
- Stir often from the sides and bottom to ensure the Khichdi doesn't stick to the pan.
- Once the Khichdi is at your desired consistency, turn the heat down to the lowest, cover and steam for 5-10 minutes.
- Serve warm with a dollop of yogurt and a knob of butter.
Tips
- Recipe Source: Fatima Cooks
Source: Fatima Cooks
