Moong Dal Khichdi Recipe

Speaking of Indian food, Khichdi is one of the traditional recipes, which is made by mixing moong dal (peeled) and rice. Khichdi is very light in food. Not only this, khichdi is also prepared on the occasion of Makar Sankranti. Ingredients for making moong dal khichdi: Moong dal khichdi is very easy to make, to make khichdi, dal and rice are made by putting it in a pressure cooker. Khichdi is very mild to eat, often it is advisable to give khichdi to the patient even when ill, because it makes digestion easier. I can cook and eat anytime. You can eat khichdi with curd, pickle or papad.

NUTRITIONAL INFORMATION

• Carbs -104.2 g
• Fats -16.7 g
• Cholesterol-0.0 mg
• Protein-19.5 g
• Fiber
• Calories: 645.7 0
• Phosphorous: 373.7 mg
• Sodium: 2341.7 mg
• Potassium: 632.7 mg
• You can make it spicy by adding red chilli and garam masala to the khichdi according to your taste.
• If you want to add some vegetables to the khichdi, then you can also add it.
• You can also serve khichdi with curd, raita or chutney.

Most people in India like to eat Khichdi. But people may not know about the benefits of eating khichdi. So let us tell you that eating khichdi has many benefits rather than one. Khichdi is not only a popular dish of Indian people, but it is also very beneficial in health. You must have often seen that during the illness, the doctors advise the patient to eat khichdi. This is because khichdi is a traditional Indian food, which empowers the body to fight against all diseases. It has good ability to nourish the body, reduce cholesterol and promote heart health. Khichdi is also considered an important part of the Ayurvedic diet.

Vitamin C, vitamin B complex, magnesium, potassium, calcium and phosphorus present in khichdi made of pulses and rice are also possible to treat joint pain, blood pressure, diabetes and weight gain. In India, khichdi is called the “dinner” of the people, because it is easily digested. That’s why most people like to eat khichdi to keep themselves light at night. However, the form, name and methods of making it have also changed over time. In different states khichdi with less spices, sometimes sour and sometimes even non-vegetarian khichdi is made. So, today we will tell you in this article the benefits of eating khichdi, its type and the right way to make it.

What is Khichdi ?

Khichdi is a mixture of Indian porridge made by mixing rice, green and yellow lentils. It is made with plain or less spices. This dish has gained international popularity due to its powerful medicinal properties. Khichdi is often given to children in India, as it is easily digestible and nutritious. In most fever or poor health, doctors advise people to eat khichdi.

History of Khichdi

The history of Khichdi is very old. The Greek ambassador Seleucus has spoken of the popularity of lentils and rice in the Indian subcontinent. Ibrah Battuta, a Moroccan traveler, referred to khichdi as a dish made of rice and moong during his 1550 Indian stay. At the same time, Khichdi is also mentioned in the writings of Afanasi Nikitan who traveled to India in the 15th century. Khichdi was very popular especially during the Mughal era during Jahangir. Even Aurangzeb was very fond of Alamgiri Khichdi. In the 19th century, the British moved khichdi from India to their country, where it became Kedgere. It became a breakfast dish in England. Porridge is still popular in England.

Ingredients for making khichdi 

• Half cup – moong dal peeled or yellow
• Half cup – Rice, Basmati rice can also be taken.
• 1-finely chopped onion
• 1 – medium sized chopped tomato
• Half inch finely chopped ginger
• 1 small green chili chopped
• Three quarters – cumin seeds
• One fourth teaspoon – turmeric powder
• Pinch – asafoetida
• 3.5 less water, 4 to 5 cups of water can also be used to make thin khichdi.
• 1.5 tbsp – oil or ghee
• Salt to taste

Khichdi recipe

• To make khichdi, first soak moong dal and rice in water for 30 minutes.
• Now put two spoons of ghee or oil in the pressure cooker and heat it. When the oil is hot, add cumin seeds.
• When the cumin starts to crackle, if you want to add onion then add onion and fry it for few seconds. If you do not eat onions, add tomatoes, ginger and green chilies and fry them for a few minutes. Fry such that the ingredients do not burn.
• When the ingredients mix well, then add turmeric powder and hing to it.
• Stir the ingredients until the tomatoes are soft. Keep in mind that first put a little salt in the ingredients, this will make tomatoes soft.
• If the tomatoes are soft then the water from rice and lentils

Khichdi recipe

• To make khichdi, first soak moong dal and rice in water for 30 minutes.
• Now put two spoons of ghee or oil in the pressure cooker and heat it. When the oil is hot, add cumin seeds.
• When the cumin starts to crackle, if you want to add onion then add onion and fry it for few seconds. If you do not eat onions, add tomatoes, ginger and green chillies and fry them for a few minutes. Fry such that the ingredients do not burn.
• When the ingredients mix well, then add turmeric powder and hing to it.
• Stir the ingredients until the tomatoes are soft. Keep in mind that first put a little salt in the ingredients, this will make tomatoes soft.
• Once the tomatoes are soft, drain the water from the rice and lentils and put them in the pressure cooker and once with a spoon, mix the rice and lentils with the ingredients.
• Now add salt and water as per taste. Keep in mind that khichdi flourishes when cooked, so add more amount of water.
• Now close the lid of the cooker and cook the khichdi on high flame after six to seven whistles. If cooked on medium or slow flame, two to three whistles will be required.
• When the whistle comes out, open the lid of the cooker. If you feel that the khichdi is too thick then add some water and shake it again.
• To boil the khichdi, keep it on low flame until the right consistency is attained. The khichdi should not be too thick nor too thin. When khichdi is cooked, add green coriander over it and serve.
• Khichdi can also be served with curd or salad.

Benefits of eating khichdi

Benefits of eating khichdi, easy to digest khichdi 

Khichdi does not have much spices, so khichdi is always considered a healthy food. Khichdi is very beneficial for our intestines and stomach. Very beneficial for sick people, because khichdi is easily digested. This nutritious food is also a good source of nutrition for the young, children and the elderly.

Eating khichdi increases the benefits immunity

Very few people know that khichdi is an important part of the Ayurvedic diet. It has the ability to balance the three doshas vatta, pitta and kapha. Khichdi detoxifies the body and increases the energy level and also improves immunity.

Gluten is slang

Khichdi is very beneficial for those who want to avoid gluten. Actually, both rice and lentils in khichdi do not contain gluten, making it a very light and easy to digest dish.

full of nutrition

You must have heard your grandmother, grandmother many times saying that khichdi is beneficial for health. It is indeed correct. Khichdi is not just a mixture of lentils and rice, but also contains carbohydrates, vitamins, calcium, fiber, magnesium, phosphorus, and potassium. You can also add plenty of vegetables to the khichdi, which increases its nutritional value and also doubles the taste.

Eating khichdi relieves joint pain

Khichdi is also very beneficial in curing arthritis. Know how Actually, turmeric used in making khichdi is known for its anti-inflammatory properties. Turmeric has many properties for relieving arthritis pain. Turmeric also contains bioactive compounds with powerful medicinal properties that improve the antioxidant capacity of the body while improving the potency of maristhaka. 

Eating khichdi benefits in losing Eating khichdi leads to weight loss.

 Very few people know this. Actually, the lentils present in khichdi contain a high amount of fiber, which helps to slow down the digestion of food to keep insulin levels low. If you want to lose weight then brown rice should be consumed instead of white.

Benefits of eating Khichdi to reduce blood sugar level

The lentils used in khichdi reduce blood sugar levels. A study conducted in 2018 said that adding half of pulses to khichdi can reduce blood sugar levels to less than 20.

Benefits of polenta promote heart health

The pulses in khichdi are rich in polyphenols, which help in preventing various heart diseases along with reducing blood pressure. Based on many research, it has been revealed that one should eat pulses daily, as it has the ability to reduce coronary artery disease.

Types of Khichdi in India

Indian people from north to south and east to west make khichdi differently according to local taste and tradition. Below we are talking about different types of khichdi made in India.

Kashmiri – Khichdi in Kashmir is traditionally offered as a sacrifice to local deities on the Khetasimavas. Khichdi is usually served with kadam pickles.

Himachal Pradesh – Niche and Garhwali Khichdi is very famous in the states of Himachal Pradesh and Uttarakhand. Bala khichdi is made with Bengal gram, roasted coriander and buttermilk, while Garhwal khichdi is prepared with urad dal, sesame and hot spices.

Uttar Pradesh – Amla Khichdi is very famous in Uttar Pradesh. Amla and black lentils are the main ingredients for making Amla Khichdi. Amla khichdi cannot be prepared without them. Although now people also make plain khichdi, but amla khichdi was made by old people, so even today there is a trend to make amla khichdi in many houses here.

Odisha– Khichdi is called Khechadi in Odisha. Adhaeng i.e. ginger-asafoetida is usually made here. This khichdi is a popular dish of the Jagannath temple. Pickle, curd, potato filling, brinjal bharta, dalma and chutney are served in Odisha.

South India – When you go to South India, both the content and taste of khichdi change. Andhra Pradesh is known only for its food traditions. Keema Khichdi was made in the royal kitchen of the Nawabs of Hyderabad. This khichdi is made with a mixture of lentils, rice and meat spices. It is served with sour or any sweet chutney. Pulagam khichdi is also very well made in homes in Andhra Pradesh. Most people mix cashew and curry leaves in it. Here, eating as a prasad on Khichdi Sankranti or other festivals is very nutritious.

Kerala – Mathan khichdi is eaten in Kerala. The red pumpkin used to make it is called mathan in Malayali language. Tamarind, coconut and curry leaves are definitely used in this khichdi.

Karnataka – In Karnataka, khichdi is called BC Belle Bhat, it uses tamarind to make khichdi. Sambar is served with this sour khichdi. Haggi khichdi is also very popular here. This khichdi is specially prepared for the Sri Krishna Math festival in Karnataka. Green chili and coconut doubles the taste of this khichdi. 

Tamil Nadu- Here Khichdi is known as Sakkarai Pongal made by mixing Ven Pongal, Khara Pongal, Milagu Pongal and Jaggery. Wayne Pongal is also known as Kara Pongal. Mustard seeds, asafoetida and ginger are essential in this khichdi. It is served by garnishing with cashews.

In North Eastern states- Khichdi is called Ja Doi, Manipuri Khichdi and Kali Dal Khichdi in North Eastern states.

Bengal- Khichdi is called Khichuri in Bengal. Khichdi Puja is performed during Durga Puja festival here. Traditional khichdi such as sesame khichdi, dates khichdi, nirmish khichdi are made here. Mill khichdi is made by mixing sesame paste and cream with lentils and rice. On the other hand, Malai Bhun khichdi is made with coconut milk and rice. It is prepared by adding soaked dates, nuts and thick cream in dates khichdi. If a person does not eat onion and garlic, then the option of nirmish khichdi is good for him. It is prepared by mixing all vegetables with moongdal, gobindbhog rice. Khichdi is served with potatoes, brinjals and eggs.

Rajasthan – History is witness that the Rajputs of Rajasthan loved Khichdi. At that time this was a healthy meal for the common citizens, but the kings and emperors were allowed to eat khichdi only when they fell ill. Explain that Rajasthani khichdi is made with millet or wheat. Bajra Khichdi is quite popular here, which is also known as Khichda. Nowadays, this dish is also specially kept in weddings.

Gujarat – In Gujarat even today Gujarati people like to eat Khichdi for dinner. Here both the vegetarian and non vegetarian dishes are made. Ram Khichdi in Kathiawar, Sola Khichdi in Surat, while Bharruchi Vaghareli Khichdi is quite popular in the Parsi community.