Channa dal khichdi is a popular punjabi recipe. A rice item that is apt for lunch, Channa dal khichdi is a simple recipe which is easily digestible too.
We learnt this one from Arpit’s grandmother. This recipe is dedicated to dadi, always remembered for this special dish.
Preparation time: 15-20 mins
Serves 2
Ingredients:
Chick peas (Kabuli Channa/ senagalu) 1 cup (150 gms)
Raw Rice (Chawal/biyyam) 1 cup (150 gms)
Finely chopped onion 1
Black Cardamom (Bada elaichi) 2
Pepper powder (miryala podi) ½ tsp
Ghee/refined cooking oil 2 tsp
Cumin seeds(jeera/jeelakarra) 1 tsp
Pinch of turmeric
Salt to taste
Method:
Wash and soak the chick peas for 2 hours.
Place a pressure cooker on the stove. Add 2 tsps of ghee/ refined cooking oil. Once hot, add cumin seeds and black cardamom. Add finely chopped onions and sauté.
As the onions turn golden brown, add a pinch of turmeric, pepper and salt to taste and mix well. Add the chickpeas and leave to cook for 5 mins.
Add raw rice and mix well. Add water equal to double the quantity of rice used.
Pressure cook up to 1 whistle.
Khichdi is done. Channa dal khichdi goes well with plain curds or any of the raithas and gravy curries. Dadi’s style of serving was however with onions and thick plain curds. The sweet taste of curds, with the pungent onions and hot khichidi is still an ever lasting memory in all our hearts.
Preparation time: 15-20 mins
Serves 2
Ingredients:
Chick peas (Kabuli Channa/ senagalu) 1 cup (150 gms)
Raw Rice (Chawal/biyyam) 1 cup (150 gms)
Finely chopped onion 1
Black Cardamom (Bada elaichi) 2
Pepper powder (miryala podi) ½ tsp
Ghee/refined cooking oil 2 tsp
Cumin seeds(jeera/jeelakarra) 1 tsp
Pinch of turmeric
Salt to taste
Method:
Wash and soak the chick peas for 2 hours.
Place a pressure cooker on the stove. Add 2 tsps of ghee/ refined cooking oil. Once hot, add cumin seeds and black cardamom. Add finely chopped onions and sauté.
As the onions turn golden brown, add a pinch of turmeric, pepper and salt to taste and mix well. Add the chickpeas and leave to cook for 5 mins.
Add raw rice and mix well. Add water equal to double the quantity of rice used.
Pressure cook up to 1 whistle.
Khichdi is done. Channa dal khichdi goes well with plain curds or any of the raithas and gravy curries. Dadi’s style of serving was however with onions and thick plain curds. The sweet taste of curds, with the pungent onions and hot khichidi is still an ever lasting memory in all our hearts.
6 comments:
hey hi i tried this to day and came out very well thanq for this wonderful recipie
Thank you Mrs. Sravani alias Shilpa. :P Nice that you liked the dish, Than you to Parul for the wonderful recipe, please keep trying more recipes and let us know! :)
Thanks to Parul, we have nice North India veedu recipes!! :)
:). Soo true:)
Dear Pratnee
I happened to see this recipe by chance and will be making this soon. Just one question. Have you used chana dal or chole (Chickpeas)? It looks like you have used chana dal in the recipe. Thanks, Chandni
@ Chandni. I have used Chole or Chickpeas... They split into two when squashed. However, you could also use chana dal. Thank you for visiting the blog... Hope it turns out great for you :)
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