Chana Daal Khichdi

Chane ki Daal Ki Khichdi

Split Chickpeas and Basmati long grain rice simmered together with whole spices.  This version of Khichdi is inspired from an old cookbook of my maternal grandmother.  The original process was quite cumbersome and the amount of spices was way to much for today’s taste.   The recipe is vegan and complete protein except for usage of Ghee.  I would suggest if you wish to turn it into a Vegan meal, add coconut fat instead of Ghee. For me, that is closest to Ghee.   

Ingredients :

1 small cup Long grain rice

1 small cup Split chickpeas lentil (Chana Daal)

Masala – Spices Mix

½ tsp Turmeric powder

½ tsp cumin seeds

½ tsp black cumin seeds

1 black cardamom

4 black pepper

2 Tbsp Ghee

2 Bay leaves

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Method

    • Wash, rinse and soak lentils (30 minutes)
    • Wash, rinse and soak Rice (15 minutes)
    • Grind Cumin, black cumin, cardamom & pepper in a mortar & pestle (or a dry grinder) and turn it into a paste by adding a few drops of water.
    • Heat 4 cups of water with turmeric
    • Heat a Handi or a Deep Dish pan 

  • Add 1 ½ tbsp ghee
  • Add bay leaves
  • Now add the soaked lentils and saute till golden (about 1-2 minutes)
  • Now add the masala paste and saute it further. Cover the pan for a minute or two
  • Pour the hot turmeric water plus salt.
  • Let the Daal cook till it is almost cooked, yet not to soft. Please see if the water has not completely evaporated. 
  • Now add the soaked rice, adjust 1/2 cup of HOT water if the mix looks completely dry.
  • Cover again and cook till rice is 3/4 done (around 4 minutes)
  • Now add stripes of fresh ginger and rest of the ghee.
  • Seal the pan to its lid with the help of chapati or bread dough
  • Originally this is left on a bed of hot Coal to be cooked on a Dum , but for similar result I put an Iron Griddle flat pan underneath the Handi for about 8 more minutes on a lowest flame. 
  • Do not open the Handi immediately.  Let it cool down for around 5 minutes to achieve a beutiful fluffy texture.

The sealing keeps the grains and the flavors intact that’s its beauty.  I am not adding any vegetable into it just not to turn it into just another type of Biryani.  It is a Khichdi, and I would rather suggest you making some green fresh salad or I would garnish with fresh coriander leaves & serve it with Cucumber Raita just to make it a complete meal.

The recipe can be tried in a slow cooker, if you are comfortable cooking in it.  My tip is that it need a regulated heat for around total of 30 minutes. So you have to try that.  Please share any concern or suggestion  if you have any regarding its result.  I would love to make the recipe more foolproof with any problem that arises.

Thanks for your support

 

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