Step 1: You will need
- 1/2 cup Rice
- 1/2 cup Mung Daal
- 2 cups (500ml) Water
- To taste Salt
- 1/8 tsp Turmric Powder
- 1 pinch Asofoetida
- 1/2 cup Vegetables, Optional
Hello, and welcome to show me the curry.com. I’m Injal and I’m Hippo, and today we’re going to be making Mung Daal Khichadi. It’s one of the all time comfort foods, you’re going to love it. Here’s what you need: Half cup rice. Half cup Mung Daal. 2 cups water. Salt to taste. 1/8 teaspoon turmeric powder. One pinch of asofoetida. Half cup veggies (optional).
We have already combined our rice and daal, and rinsed it really well. You want to rinse it until all the water runs clear. We’re going to add it to our pressure cooker. To that we’re going to add water, here’s our salt to taste, turmeric powder and asofoetida.We’ll give that a nice stir and let all the salt mix well, then we’re going to cover it and cook it. That’s it.
This is again, an easy recipe and one more thing, if you would like to add a little veggies in there, you can, we have just a little bit of carrots and peas that we’re going to put in there, it add a nice color to the whole thing and is a nice way to sneak the veggies in for your kids.
All pressure cookers are different but for the most part, if you let it cook for one whistle, meaning that when the whistle sounds you immediately turn off the gas . You’ll have to wait until the pressure goes down before you open it. Okay, so I’m going to put it on medium heat, and it’s going to go on for one whistle.
Now khichadi is wonderful. It’s a comfort food, especially when you’re sick or under the weather. It’s very easy to digest first of all and it’s just nice and comforting. That’s right, and also the other very good reason we’re showing it to you is, it’s a great food to give babies. Instead on one whistle, you could go on for another whistle and add a little extra water so it becomes a little softer, and add in some more veggies, mash it all up and it’s perfect baby food and served in those gerber bottles or anything like that. So actually this is what both of us fed our kids. You get your protein, even for vegetarians, you get your protein from the daal, you get your veggies, you get your carbohydrates, all in one meal and it’s great for the kids.
Okay, the cooker whistled once and now it’s been sitting here for a few minutes while we’re waiting for the pressure to go down and I believe the pressure should be gone by nowI. ’ll Check itIt’s a very good idea to test it before doing this. Yes the pressure is all gone.
Now the rice we used was a long grain rice, a basmati but any kind of rice you have at home would work in a khichadi, the only difference is that sometimes the texture might be a little bit more softer or a little bit more separate depending on which rice you use, but for all practical purposes a long grain rice woks the best.
The pieces of carrots, just fantastic, but you can use all kinds of other vegetables also, your choice, cauliflower works good, little pieces of potatoes.
This khichadi is traditionally eaten with curry, almost like a soup, kind of a hot soup and it’s just a wonderful combination, Watch out for an upcoming episode of us making curry.
So out mung daal khichadi is ready and looks fabulous, So join us again for another episode of show me the curry.com, adding a little spice to your life.